ANN/THE DAILY STAR – Though not typically associated with Raya festivities, these nutritious dishes offer a refreshing take for health-conscious food lovers. Raya is never complete without a grand feast, and these flavourful leafy creations add a distinctive twist to the traditional spread.
Whether it’s crispy spinach chips or a savoury cabbage and mutton stew, these recipes promise to bring both taste and a touch of wellness to your celebration table.
CRISPY SPINACH CHIPS
Ingredients
20-25 spinach leaves
One cup flour
Two tablespoon (tbsp) corn-starch
One cup chicken stock
One teaspoon (tsp) garlic powder
One tsp pepper powder
Salt to taste
Oil for deep frying
Method
In a medium bowl, mix all the ingredients except leaves and oil. Mix well until evenly distributed. In a pan, heat oil over medium heat. Dip the spinach into the mixture. Fry for about one to two minutes until golden brown. Flip and continue frying until all sides are crispy. Remove spinach chips from the pan and drain on paper towels.
PUMPKIN LEAF ROLL
Ingredients
10 pumpkin leaves
One cup chopped shrimps
½ cup grated onions
½ tsp grated garlic
Two tsp chopped green chillies
Two tbsp chopped coriander leaves
½ cup oil
Salt to taste
Method
Wash the leaves and keep them aside. Mix all ingredients except the oil. Make a shrimp mixture. Take a leaf at a time, put the shrimp mixture on the side of the leaf and roll it. Tie it up with a piece of thread. Heat oil in a pan, fry the roll evenly until cooked. When the roll is done, untie the threads and serve.
RED SPINACH (LAL SHAK) WITH COCONUT
Ingredients
½ kilogramme (kg) red spinach
Four garlic cloves, chopped
¼ cup onion, chopped
½ cup grated coconut
Four green chillies, chopped
¼ tsp turmeric powder
Two tbsp oil
Salt to taste
Method
Pluck the leaves with the tender stems. Then rinse these very well in water, and drain. Chop finely and keep aside. Heat oil in a pan, add the chopped onions, garlic and chillies.
Stir well and sauté until onion is translucent. Add turmeric powder and stir. Add red spinach and salt, and stir well. Cover the pan with a lid and cook on low flame. When the leaves are softened and cooked, add grated coconut. Mix well and cover. Simmer on low flame for two to three minutes. Switch off the flame. There should be no water in the dish. Check the taste and add more salt if required. Serve with plain rice.
ARUM LEAVES WITH FISH
Ingredients
Two bundle arum leaves
Six pieces hilsa fish
½ cup grated onion
One tsp grated garlic
Two tsp red chilli powder
One tsp turmeric powder
Four pieces green chillies
½ cup oil
Salt to taste
Method
Cut and wash the arum leaves. Boil with a pinch of salt and keep it aside. Heat oil in a pan, add the onion and garlic; and fry until brown. Now add other spices and the hilsa fish to it, and cook for a few minutes with a little water. When the water is reduced, add boiled arum and keep stirring continually. When the water is fully reduced and the mixture separates from the pan, remove from heat to serve.
CABBAGE WITH MUTTON
Ingredients
One cabbage (large size)
1kg mutton
½ cup sliced onions
Two tsp garlic paste
One tbsp ginger paste
One tsp cumin paste
One tsp garam masala powder
Three tsp red chilli powder
One tsp turmeric powder
Three pieces bay leaves
One cup oil
Salt to taste
Method
Grate and wash the cabbage and drain in a colander. Cut and wash the mutton pieces. Mix all ingredients except the cabbage, and leave the mixture to marinate for half an hour. Now cook the mutton for 20 minutes with some water. When the water is reduced, add grated cabbage, and cook them on low heat for 10 minutes. After 10 minutes, turn the curry and cook for another 10 minutes. When the meat is tender and the oil floats to the top, remove the pan and serve.
