Popeye popularized spinach, but it's too bad he ate it out of a can. Fresh spinach retains the delicacy of texture and jade green color that is lost when spinach is processed. Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavor becomes more acidic and robust when it is cooked. Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
Store fresh spinach loosely packed in a plastic bag in the refrigerator crisper where it will keep fresh for about five days. Do not wash it before storing as the moisture will cause it to spoil. Avoid storing cooked spinach as its taste might go bad.
Spinach grows well in temperate climates.Spinach is thought to have originated in ancient Persia (Iran) today, the United States and the Netherlands are among the largest commercial producers of spinach.
Though Americans like it in their salads,dips etc Indians surely like it with a few combination or spices.There are many recipes popular in India -Aloo palak,palak paneer and palak parathas are among the most popular.
Palak paratha goes well on a lazy day with any kind of raita and is a healthy and fulfilling meal.
Ingredients
2 cups finely chopped spinach
1 1/4 cup whole wheat flour
2 tbsp coriander powder
1 tsp chili powder (adjust acc. to your taste)
1 tsp turmeric powder
salt
oil
warm water to knead the dough
wheat flour for dusting
Method:
- Make a soft dough (similar to chapati) with all the ingredients.Let it sit for 10-15 mins.
- Make small balls with the dough and roll the parathas.I prefer rolling them to the same thickness of chapati.
- When the skillet is hot ,place the paratha.When you see the bubbles on the paratha flip it apply a few drop of oil and again flip it.
- Repeat the procedure on the other side.
- When done remove it on the serving plate.
- Prepare all the parathas in similar manner.Serve hot.
