Laxmi's Delights

Category: Holiday

  • Cup Cakes Accented with Golden Flaxseed Spread with Dates and Orange Juice

    Cup Cakes Accented with Golden Flaxseed Spread with Dates and Orange Juice

    • 1          box organic cake mix
    •            Golden Flaxseed Spread with Dates and Orange Juice

    Prepare cake mix, following directions on box. Once cooled, frost cup cakes generously with Golden Flaxseed Spread with Dates and Orange Juice.

    Serves 8 to 10.

  • Lemon Rice with Cranberries

    Lemon Rice with Cranberries

    This is a simple and yet visually stunning dish. My mother would collect leftover rice and embellish it with this lovely zesty seasoning and lots of fresh lime juice. No one ever minded that it was ‘recycled’ rice. If you don’t have leftover cooked rice, it is worth making fresh rice to enjoy this pilaf, that’s how I make mine for special meals.

    • 5          cups day-old cooked basmati or jasmine rice
    • 1            teaspoon salt
    • 1            teaspoon sugar
    • ¼         cup or more freshly squeezed lemon or lime juice
    • ¼         cup chopped fresh cilantro plus additional sprigs for garnish
    • 3½       tablespoons vegetable oil
    • 1            teaspoon mustard seeds
    • 1            teaspoon cumin seeds
    • ¼         cup roasted salted or unsalted peanuts
    • 2           tablespoons dried cranberries
    • 1            cup finely chopped onion
    • 2           fresh hot green Serrano or jalapeno chilies, stemmed and chopped
    • ¼         teaspoon turmeric

    Place the rice in a large bowl. Sprinkle salt, sugar, lime juice and cilantro. Toss gently to mix. Set aside.

    Heat the oil in a large heavy sauté pan or Dutch oven over moderately high heat. Add the mustard and cumin seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the nuts and cranberries and stir about 1 minute. Add the onion, chilies and turmeric. Cook, stirring occasionally, until the onion is soft, for 3 minutes. Reduce the heat to low. Add the rice and mix thoroughly until each grain is stained yellow from the turmeric. Cover and cook until very hot, 6 to 8 minutes. Transfer to a heated serving platter. Arrange sprigs of cilantro and serve hot or warm or at room temperature.

    Serves 5 as a main dish, 8 as a side dish.

  • Multicolored Whole Wheat Puffy Bread for Mother’s Day

    Multicolored Whole Wheat Puffy Bread for Mother’s Day

    During leisurely weekends I find myself tempted to making puffy breads, they partner well with Mixed Sprouts Stew I often make for brunch. When you entertain, I encourage you to try the variations as well, a multicolored platter of spinach, tomato, yellow bell pepper and/or beet puri surely will be an attractive centerpiece. Puffy bread is called puri in India.

    I’ve added sugar here, it helps to retain the puris stay puffed longer, you may omit it if you like. A special technique of adding hot oil to the flour is characteristic of southwestern region of India. Next time you make puris sprinkle about a teaspoon of cumin seeds for a novel appeal. Serve as snack or for a special Mother’s Day meal.

    • 2 tablespoons oil plus additional for frying
    • 2 cups Indian chapati flour (or 1 cup whole wheat flour and 1 cup unbleached all-purpose flour)
    • ½ teaspoon sugar
    • ½ teaspoon salt
    • ¾ cup water
    • Whole wheat or unbleached all-purpose flour for dusting

    1. Heat 2 tablespoons oil in a large (9 to 10-inch) wok or skillet until hot but not smoking.

    2. Combine the flour (or flours), sugar and salt in the work bowl, and pulse to mix. Add the hot oil. Pulse until crumbly. With the machine running, gradually add the water through the feed tube in a steady stream. Process until the dough comes together into a ball and begins to clean the sides of the bowl. Avoid over processing.

    3. Place dough on a work surface; lightly coat both your hands with oil and knead well for 6 to 8 minutes, the dough should be medium-soft and hold an impression of your fingertips when pressed. Form into a smooth ball, cover loosely with kitchen towel or plastic wrap and let rest for 30 minutes to an hour.

    4. Place the dough on a floured work surface and knead briefly. Divide into 3 portions. Roll each portion into a long rope between your hands; using a dough cutter cut each rope into 6 portions, about the size of walnuts. Form each portion into a smooth ball, put on a plate and cover with a kitchen towel to prevent drying. Fill the same wok or skillet with oil to a depth of 1½ inches and heat over medium-high heat until very hot. Place a ball of dough on floured work surface and roll it out to about 2½ to 3 inch circle and about 1/8 inch thick, dusting with flour as necessary. You can roll 4 to 6 puris ahead and place in single layer on a platter (do not stack), cover with plastic wrap.

    5. Carefully slide 1 to 2 rounds into the hot oil. As puris rise to the top, use a spoon to lightly bathe them with oil so that they will begin to puff. (At this point you can roll out another ball of dough to have ready when this puri is fried.) After 20 to 30 seconds, flip puris and fry until lightly golden for 15 to 20 seconds. Use a slotted spoon to transfer the puris to a tray lined with paper towels. Repeat with the other rounds, and the remaining portions of dough.

    6. Transfer the finished puris to a cloth-lined basket and serve. Or place on a cookie sheet, tent with foil and keep warm in a 250 degrees oven for up to 30 minutes.

    Makes 18, Serves 3 to 4

    Variations – Multicolored – Puffy Bread (Puri)
    Spinach Puri

    Cook 2 cups chopped spinach until wilted; add to the flour. Add 1/3 cup water first while kneading, add more if necessary according to the feel of the dough. After resting divide dough into 2 portions. Roll each portion into a large rectangle to 1/8-inch thick. Using 3½ biscuit cutter, cut out 5 to 6 rounds. Fry each round. Repeat with the other portion of dough. Reknead and reroll the trimmings and cut out and fry a few more rounds. You may do the same with the plain puri.

    Tomato and/or Beet Puri

    Cut off all but 1-inch of stems and roots of 1 medium red beet. Rinse, but do not peel. Cook covered in boiling salted water for 45 to 50 minutes or till tender. When cool enough to handle slip skins off the beet. Dice the beet and 1 small tomato into quarters and add to a food processor. Add ½ teaspoon sweet or hot paprika and process into a puree, scraping the sides of the bowl, if necessary; then add other ingredients gradually (do not add water) and process into smooth dough. If the dough is soft add more flour to get the right consistency.

    Golden Yellow Beet and/or Yellow Bell Peppers Puri

    Cut off all but 1-inch of stems and roots of 1 medium yellow beet. Rinse, but do not peel. Cook covered in boiling salted water for 45 to 50 minutes or till tender. When cool enough to handle slip skins off the beet. Dice the beet and 1 yellow bell pepper into quarters and process into a puree, scraping the sides of the bowl, if necessary; then add other ingredients gradually (do not add water) and process into smooth dough. If the dough is soft add more flour to get the right consistency.

  • My Mother’s Heirloom Whole Pickled Limes

    My Mother’s Heirloom Whole Pickled Limes

    I am hosting a get together this weekend. I like to pay attention to every detail. I think, it’s really the small things that make a big difference. Take pickles, for instance, they can enhance and glorify a meal. At my local farmers market I came across an abundant of luscious, plump limes. Walla! All I could think of was my mother’s whole lime pickles. My mouth started watering looking at the plump bright green limes.

    If you think pickles are something only your grandmother would make and that they’re hard to prepare, then this recipe (I’m sure even my grandmothers would’ve agreed) will prove otherwise. Pickle is the soul of the Indian kitchen and, when it’s lovingly handmade, and passed from generation to generation like family heirlooms it is a perfect gift to the culinary world.

    This oil-free, easy and straightforward preparation is my mother’s 50-year-old recipe I’d like to share that with you. She makes it every year in summer for family, friends and neighbors. Preparation of pickles used to be an elaborate process involving a lot of attention. I can recollect mother plucked 500 plump juicy limes, right from her organic garden and carefully screened each one. Then they were meticulously rinsed and wiped with linen. Earthenware crocks of approximately 5-gallon capacity were cleaned and sun-dried. Plump, fragrant spices were hand picked and dried in sun. The choice of chile powder (cayenne) was very important. It was always freshly pounded and mother went a step further with her innovative mind, she mixed three to four different varieties of dried chiles to achieve a deep ruby-red color so the finished pickle attained a beautiful hue. The pickling process was carried out only on a bright sunny day to avoid moisture from the atmosphere. The care and love that went into the preparation was worth the time and effort. Mother made beautiful little baskets with bowls of fresh homemade pickles to all our friends, relatives and neighbors. Although I make these here in late summer when limes are large and juicy, each time I visit India I still get enormous refills of my mother’s handmade pickles.

    These are lovely with vegetarian as well as fish and meat dishes.

    • 2 pounds (10 large) limes
    • 1 teaspoon fenugreek seeds
    • 1 teaspoon cumin seeds
    • ½ tablespoon mustard seeds
    • ¼ teaspoon turmeric
    • ¼ cup sugar
    • 1/8 cup cayenne
    • ¼ cup salt

    1. Wash the limes and wipe dry with a kitchen towel. Slit each lime crosswise into fourths leaving ½-inch uncut at one end (similar to the ‘X’ you make while blanching the tomato, this should be a deeper ‘X’). Place in a large mixing bowl. You don’t have to remove the seeds leave them in for a rustic appeal.

    2. Combine the fenugreek, cumin and mustard seeds in a small dry frying pan. Toast over moderate heat until aromatic and mustard seeds start to pop, shaking the pan frequently, about 5 minutes. Cool and transfer to a spice grinder or coffee mill and grind to a fine powder. Dump into a small bowl. Add the turmeric into the same frying pan and warm it on low heat for 1 minute. Add to the bowl. Stir in the sugar, cayenne and salt. Mix thoroughly. Gently spread the cuts open of each lime and sprinkle the spice mix between the slits. Place limes into a crock. Cover with lid and store in a cool dry place. Let the pickle cure for 3 to 4 days before serving. Occasionally give a shake, so the bottom pickles come at the top and the top ones move to the bottom. Shake the crock a couple times for about 4 to 5 days. Refrigerate after a week. (To be on the safe side I recommend refrigeration).

    Makes about 3 cups

    Variation – Chile-Lime Pickles

    If you prefer, using gloves, slit 10 to 15 long slender fresh hot green chiles do not stem, (be sure to use the gloves), sprinkle some of the pickling spice mix into the slits and toss into the crock.

  • Red And Golden Beets Kachumber With Orange

    Red And Golden Beets Kachumber With Orange

    It has been so long I created a new post. I was traveling; also, someone hacked into my gmail account. You see the ‘followers’ down below someone added my name and photo. Anyone knows how to delete it? Thanks in advance for your help.

    The following is an Indian style salad, called kachumber. This type of fresh salad relies on chopped, crisp vegetables moistened with oil-based dressing rather than yogurt flavored with spices. It can be made from raw or cooked fruits and vegetables, standing alone or in combination.

    Kachumber is not nearly as well known outside of India. In texture, kachumber resembles coleslaw, but contains no mayonnaise. A light coating of spice-infused oil seasoning takes the place of vinaigrette. It is added to give shine, smoothness and flavor. Most kachumbers use one or two grated or shredded vegetables, either raw or cooked, with a flavorful boost from the zesty spice-infused oil, a touch of fresh herbs and a sprinkle of lime juice. Whether the salad uses vegetables that are raw or blanched, sliced or shredded, they are meant to be refreshing contrasts to the accompanying dishes.

    This recipe is a variation on a salad I tasted several years ago at the Culinary Institute of America, in St. Helena. Golden and red beets make all the more interesting combination added by the subtleties of tangy green mango.

    • 1 large red beet
    • 2 medium yellow beets
    • 1 small orange, separated into sections and white parts removed
    • 1 small green mango, peeled and grated
    • ¼ cup fresh lime juice
    • ¼ cup coarsely chopped toasted walnuts
    • 2 tablespoons canola oil
    • 1 teaspoon mustard seeds
    • 2 tablespoons chopped cilantro or kari leaves

    To prepare the beets, cut off all but 1-inch of stems and roots. Rinse; do not peel. Cook covered, in boiling salted water till crisp tender for 40 to 50 minutes. When cool enough to handle slip skins off the beets.

    Dice beets into 1/8-inch wedges. Transfer to a decorative serving bowl. Add the orange and mango. Drizzle the lime juice. Top with nuts.

    Heat the oil in a small skillet over moderately high heat. Add the mustard seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Toss in the cilantro. Cook few seconds until crisp. Cool slightly and pour over the kachumber, scraping the pan with a rubber spatula. Serve right away.

    Serves 4 as a complimentary dish.

  • Crispy Okra Cocktail Snack

    Crispy Okra Cocktail Snack

    This is a simple but stunning hors d’oeuvre, best made just before serving time. Make sure the okra is very fresh and tender, so there is sufficient moisture when it is sliced, and an adequate amount of spice mix adheres to it. Fry gently until crisp. This way the okra will remain crunchy for a few hours. If leftovers get limp, bake them in the oven on low heat for about 20 minutes until crispy. The crisp okra can double as croutons and are delicious over light soups.

    • 1 pound fresh okra
    • 2 teaspoons fresh lime juice
    • 2 tablespoons chickpea flour
    • 1½ teaspoons salt
    • ½ teaspoon cayenne
    • 1 teaspoon ground cumin
    • Vegetable oil, for frying

    Rinse the okra and pat it dry; snip off both the ends. Using a sharp paring knife slice each okra pod lengthwise into 4 thin slices. Place in a medium bowl. Sprinkle with the lime juice.

    In a small bowl combine the chickpea flour, salt, cayenne and cumin, and mix well. Sprinkle the spice mixture over on the okra and toss to coat.

    Fill a large wok or heavy saucepan with oil to a depth of 1½ inches and heat over medium-high heat until very hot, 375 degrees F on a deep-fry thermometer. If you do not have a thermometer, add a small piece of okra to the oil to test; if it comes to the surface immediately, bubbling and sizzling the oil is ready. If okra browns instantly, that means the oil is too hot, if it stays at the bottom then the oil is not hot enough. Adjust heat accordingly. Using a slotted spoon, carefully add the okra, in small batches without crowding, to the hot oil. Reduce the heat to medium and deep-fry slowly, separating each piece with a fork; do not allow slices to stick to each other. Cook until crisp and lightly golden, turning once, for 3 to 4 minutes. Use a skimmer or slotted spoon to transfer the okra to a tray lined with paper towels. Repeat with the remaining okra. Transfer to a warm serving platter and serve immediately.

    Serves 6 or so as a snack or an appetizer.

  • Crispy Wheat Canapé Crowned with Savory Topping

    Crispy Wheat Canapé Crowned with Savory Topping

    I am cooking a big 20-course dinner for 50 people tomorrow. I have uploaded an appetizer that is part of the menu for you to enjoy or make it part of your carte du jour.

    • 1 large Yukon gold or russet potato
    • 1 cup finely chopped onion
    • ½ cup chopped fresh cilantro
    • Salt to taste
    • Plain yogurt, whipped
    • ½ cup sweet chutney sauce (see recipe below)
    • ½ cup hot chutney sauce (see recipe below)
    • Chaat Papdi (Indian crispy fried whole wheat rounds), available at Indian stores or substitute potato chips
    • ½ cup or more thin chickpea flour noodles (sev), available at Indian stores

    Cook the potato in boiling salted water until tender; drain and let cool. Peel and dice the potato, and place in a large bowl.

    Add the onion and cilantro to the bowl; toss gently to mix. Season with salt and mix well.

    Drizzle with yogurt, sweet and hot chutney sauces and mix very gently. To serve, spoon about a tablespoon of the mixture onto individual Indian crispy chaat rounds or chips. Sprinkle sev noodles on top. Serve immediately.

    Serves 4.

    Sweet Chutney Sauce

    Use this as a dipping sauce for crudités onion rings or fritters.

    • ½ cup raisins
    • 2 teaspoons tamarind concentrate dissolved in ½ cup water
    • 1 slice of ¼ -inch thick knob fresh ginger
    • ½ tablespoon sugar
    • ¼ cup water
    • ¾ teaspoon salt
    • ½ teaspoon ground cumin

    Combine the raisins and tamarind liquid in a medium saucepan. Cook over moderate heat until raisins are very soft 6 to 8 minutes. Cool and transfer to a blender or food processor.

    Add the ginger, sugar, water, salt and cumin to the blender. Process to a smooth puree; stopping as necessary to scrape down the sides of the container. Transfer to a serving bowl. Let stand a few minutes for the flavors to meld. Cover and refrigerate the chutney sauce if not using. It keeps well for up to 1 week.

    Makes about 1 cup.

    Hot Green Chutney Sauce

    Add more chiles if hotter taste is desired.

    • 2 cups packed fresh cilantro with stems
    • 1 cup packed fresh mint leaves
    • 1 fresh green serrano or jalapeno chiles, stemmed
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • ¼ cup fresh lime juice
    • ¼ cup water

    Combine all the ingredients in a blender. Process until smoothly pureed, stopping from time to time to scrape down the sides of the container.

    Transfer to a serving bowl. Let stand a few minutes for the flavors to meld. The chutney can be refrigerated for up to 3 days.

    Makes about 1½ cups.

  • Fragrant Mussel Chowder

    Fragrant Mussel Chowder

    Whilst shopping in my local market I came across gorgeous green lip mussels, very large and firmer than the regular ones. To go with the sweet and flavorful mussels I had bell peppers, limes and kari leaves in my garden. I envisioned meatier, plum pillows nestled in their shells in a vegetable-laden soup I was in the mood to cook and share something dynamic.

    You can substitute oysters or scallops or use a combination with the mussels. Serve with basmati rice, or thick slices of grilled bread, along with a salad of young greens.

    • 1 pound fresh mussels, preferably New Zealand green
    • 2 tablespoons vegetable oil
    • 1 teaspoon yellow or brown mustard seeds
    • 15 fresh kari leaves (optional) or cilantro
    • 1 cup finely chopped onion
    • 4 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons ground coriander
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon ground fenugreek
    • 1/2 cup chopped green bell pepper
    • 1 cup chopped ripe tomatoes
    • 1 cup water
    • 1-1/2 teaspoons salt
    • 1 cup fresh or canned unsweetened coconut milk
    • 2 limes cut into wedges

    Rinse the mussels well and remove any stringy “beards” trailing from between the mussel shells. Set aside in a bowl.

    Have a spatter screen ready before you continue to view the ‘dance of spices’. Heat the oil in a heavy large saucepan over medium-high heat. Add the mustard seeds, immediately cover with the spatter screen and cook until the seeds stop popping or dancing, about 30 seconds. Add the kari leaves if using, onion, garlic and ginger. Cook, stirring, until the onion starts to brown at the edges, 4 to 5 minutes. Reduce the heat, add the coriander, pepper, cayenne and fenugreek and stir for a few seconds until fragrant. Add the mussels and cook, stirring occasionally, for 3 minutes. Add the bell pepper and tomatoes and cook, stirring occasionally, until softened, 3 to 4 minutes.

    Add the water and salt, cover, and simmer, stirring occasionally, until the mussels have opened, 7 to 8 minutes. Stir in the coconut milk and cook, uncovered, until very hot. Discard any mussels that do not open. Ladle into warm soup bowls, and pass lime wedges for everyone to squeeze into the soup, as they like.

    Serves 4.

  • Diwali is Mainstream

    Diwali is Mainstream

    We just celebrated Diwali with family and friends. It is the brightest feast and forms the grand finale of all the festivals in India. Even our cool President Barack Obama talked about Diwali in his address. It has become mainstream, PepsiCo Inc. and Target Corp. picked New Jersey to test a new kind of holiday promotion this month – Diwali marketing.

    Feasting is part of special occasions in India; I have pleasant memories as a child of the pre-festival arrangements that would begin several days in advance in our home. The professional cooks hired by my parents would bring their own enormous utensils and set up a wood-burning stove in the backyard to make boondi laddu and other snacks. Observing them was quite an education. My sister and I would watch them steadily stirring the sugar syrup and frying tiny droplets of chick-pea flour. With great expertise, they combined the still hot mixture with the syrup, rolling it in seemingly heat-resistant hands into plump, round balls. We would pack large quantities of these and other sweets and snacks in baskets or trays lined with colorful napkins and distribute them to friends and neighbors to convey affection, appreciation, and joy.

    Despite of countless dishes that were prepared I insisted on the following favorite recipe and my mother always made it special.

    Fudge Balls in Rose-Perfumed Syrup (Gulab Jamun)

    The ability to make this dish is one of the hallmarks of a good Indian cook, and when I first came to America I naturally wanted to continue to make it for my family. But one of the key ingredients, khawa (condensed milk), was hard to obtain, and making my own was too time-consuming. So I tried various recipes including instant baking mix, trying to recreate the texture and flavor I remembered. Carnation, dry milk turned out to be the best substitute. And while I am usually not a fan of vegetable shortening, it makes fudge balls that are even fluffier and moister than the original. Serve them at room temperature with the syrup spooned over the balls. Makes a perfect ending for a special family meal.

    Syrup
    • 1-1/2 cups sugar
    • 2-1/2 cups water
    • Seeds from 4 green cardamom pods, crushed
    • 2 teaspoons rose water

    Combine the sugar and water in a Dutch oven. Bring to a boil, stirring until the sugar dissolves. Reduce the heat to low and simmer uncovered for 15 minutes to reduce the volume slightly. Turn off the heat and stir in the cardamom and rose water.

    Fudge Balls
    • 2 cups nonfat Carnation dry milk
    • 1/2 cup unbleached all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 cup melted vegetable shortening
    • 1/2 cup whole or low-fat milk
    • 1 tablespoon water
    • Mild vegetable oil for frying

    Combine the dry milk, flour, and baking powder in a large mixing bowl. Gradually pour in the melted shortening. Mix until crumbly. Add the milk and water and knead into smooth pliable dough. To make the dough in the food processor: Combine the dry ingredients and shortening in the work bowl and process until crumbly, about 30 seconds. With the machine running, gradually add the milk and water in a steady stream through the feed tube. Process until the dough begins to clean the sides of the bowl. Form the dough into a smooth ball. Set aside.

    Fill a wok or skillet with oil to a depth of 2 to 2-1/2 inches and heat to 225-250 degrees F (or set on medium heat). Pinch off portions of dough and roll between your hands into smooth balls about 1 inch in diameter. Slip about 8 to 10 balls carefully into the hot oil; after about 30 seconds, stir them gently so they brown evenly (do not stir them immediately or they may break). Fry until golden brown all over, 4 to 5 minutes in all. Remove with a slotted spoon, drain briefly over the oil, and add to the sugar syrup. (If the dough starts to crumble or develop cracks while you are making balls, return it to the food processor or the bowl and mix again with 1 tablespoon water to restore the consistency.) Cool completely, cover and let the fudge balls soak for at least 3 hours before serving. Serve at room temperature or chilled.

    Makes 35 medium fudge balls (10 to 12 servings).

  • Pumpkin Koftas in Rustic Sauce

    This is a vegetarian version of meat balls, fresh grated pumpkin replaces the meat. Serve with rice or flatbreads. These golden balls of squash can be served as a starter with any of your favorite dips accompanied with chilled Indian beer. For variation, serve over pasta with the sauce spooned onto the koftas.

    Pumpkin Koftas

    • 1-1/4 pounds fresh ripe pumpkin, peeled and grated (about 4 cups)
    • 2 fresh hot green chiles, stemmed and finely chopped
    • 1 teaspoon salt
    • 1 tablespoon fresh lime juice
    • 2/3 cup chick pea flour
    • Mild vegetable for frying

    Combine ingredients in a large mixing bowl. Mix well with your fingers. Form into 1-inch balls. (The moisture from the pumpkin and lime juice should be just right to bind the koftas.) If the mixture is too moist, stir in a little more chick pea flour.

    Heat the oil to a depth of 2 inches in a wok or deep fryer to 350oF. (To test the oil, drop in a tiny piece of the mixture; if it comes to the surface immediately the oil is ready for frying.) Fry the pumpkin balls in batches, turning occasionally, until lightly browned, 3 to 4 minutes.Remove with slotted spoon and drain on paper towels. Set aside.

    Rustic Sauce

    • 3 tablespoons mild olive oil
    • 1 2-inch piece fresh ginger, roughly chopped
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne
    • 5 cups chopped kale (6-8 large leaves)
    • 1 bunch trimmed and chopped fresh spinach (or 10 ounces frozen spinach,
    • thawed)
    • 1-1/2 cups water
    • 1 teaspoon salt

    Heat the oil in a skillet on medium-high heat. Add the ginger and spices and cook until aromatic about 1 minute. Add the kale and fresh spinach; stir and cook until the leaves start to wilt, about 5 minutes. Add the water and salt. Stir in the thawed spinach at this point, if using. Reduce the heat to medium, cover, and simmer 15 minutes.Remove from the heat.

    Puree the chard mixture in a food processor until smooth. Cook until heated through. Transfer the sauce into a shallow dish and place the koftas in the center.

    Makes 6 to 8 servings.