Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.
Crackling Spinach
Crackling Spinach
Ages ago I had eaten crackling spinach. The wonder that the spinach can remain so crisp was at the back of my mind. But I never did think of making it. I just do not know why?
Now that I was racking my brains for new recipes, scouring old memories (read papers, pictures) for the Blogging Marathon my mind went back to the time when I had eaten and enjoyed this delicacy.
The spinach needs to be fresh and you need to have patience in chopping the spinach, both these are on a short supply here so I started making just a little of Crackling Spinach. But my daughters loved it and hence I had to make a bigger batch. This is a great party appetizer if your group is small say 5-6 members. Else you will be frying and not enjoying your party.
So here is Crackling Spinach exactly as it is in Sanjeev Kapoor’s Cookbook Green Planet.
This is my Blogging Marathon entry for the month long Marathon under the theme" Occasions"!
Ingredients:
- 2 medium bundles of spinach/palak
- 1 teaspoon Red chilli flakes
- 1 tablespoon sugar
- 1 tablespoon sesame seeds/til (toasted)
- Oil for frying
- Salt to taste
Method:
- Pick the spinach leaves, wash and dry them. Cut them in thin strips and use an absorbent towel to dry them totally.
- Stack the leaves say 7-10 leaves and using a sharp knife cut them in long strips.
Spinach
Spinach
- Heat sufficient oil in a kadhai/wok, transfer a small quantity of the spinach/palak leaves in a soup strainer and dip in the hot oil. Remove the leaves as soon as they wilt a bit.
- Drain on an absorbent paper.
- Transfer to a bowl toss well all the ingredients. Serve immediately.
- The original recipe recommended the use of 2 tblspn of sesame oil to toss the chilli flakes and the spinach/palak before adding the rest of the ingredients. Since the spinach/palak was oily enough I did not. You may try it.
Crackling Spinach
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pumpkinfarmfood says
very well done, i loved crackling spinach from china valley here and always thought they wud have some special equipment to ensure that the spinach does not burn while deep frying...ur post makesi t look so simple
themadscientistskitchen says
Thanks to Sanjeev Kapoor he makes dishes seem so easy
Sandhya Ramakishnan says
Very new recipe for me! never heard of this, but sounds so interesting. Adding the toasted sesame seeds is a wonderful idea.
Kalyani says
I had it once at TAj Lands End, Mumbai and it was mind blowing ! Now I got the recipe, thanks to u Archana.. wonderfully made..
Kalyani
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nayana says
Superbly done Archana, I always have it when I go to China Gate and once tried it at home but mine was very oily and not crispy enough , will try your tip of drying the strips by spreading them on absorbant paper.......
Priya says
Very interesting and this crackling spinach sounds too healthy..Love the addition of sesame seeds,beautiful dish.
Srivalli says
That's a nice and new one Archana..must have been so interesting..
Runnergirlinthekitchen says
I always have this when ever I go to Pune, thanks for sharing your recipe, now I can make it at home!
Vaishali Sabnani says
we have this very regularly at Mainland China..and now poor guys will have to close it down!..who wants to go there now when Archana is giving us the treart!wonderful!
suji says
It's new to me very interesting...
themadscientistskitchen says
For that you will have to come down to Goa Vaishali
nalini says
sounds interesting and inviting...
pinksocks says
You have read my mind. I love the cracking spinach from Hunan. *sigh* What a beautiful combination.
harini says
Interesting way to cook spinach!
sheela sharon says
Ah! finally some one makes this at home. I had this 5 yrs ago in Bangalore in one of the chinese resturant. I loved this stuff & never wanted to make it at home coz of the amount of oil it drinks. But now looking at your post I am so tempted to make this & ready to put on a few inches on my waistline:)
Pavani says
That's a very interesting and delicious appetizer using spinach. Love the name too.
Rajani says
Nice Archana! Pass on the plate please 🙂
Gayathri Kumar says
Looks absolutely fantastic Archana. Loved the final colour of spinach..
Manju says
New to me, love the way you presented.
Nisha says
Those cuts are so even! Superb! When I first noticed the heading I thought its a different spinach variety! 😛 Lovely recipe and bookmarked.
savitha says
very useful post and love the colour.
Sowmya says
Love the name.... and am so surprised that spinach did not change color after frying!!!
Sowmya
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preeti2kitchen says
I love greenry food... lots of minerals.. wonderful appetizer
veena says
oh wow!!This looks so good...must try
themadscientistskitchen says
Do Veena it tastes awesome.
foodiliciousnan says
I have this in another book of his. Did not try so far because of the work involved!maybe someday when I'm not so lazy!!! Looks simply superb
themadscientistskitchen says
🙂
Suma Gandlur says
Never had this. An interesting way to add spinach to our diets. 🙂