Shopping Bag

0 item(s) in cart/ total: $0    view cart
Know your Green Leafy Vegetables
Know your Green Leafy Vegetables

Know your Green Leafy Vegetables

by Tarla Dalal

Your Price: $9.95
In Stock.

Product ID:26508

Language

English

Publisher

Sanjay & Company

ISBN

9788189491970 - Year: 2009 - Pages: 103

Binding

Paperback

Tarla Dalal
Shipping Note: This item usually arrives at your doorstep in 10-15 days

Author: Tarla Dalal
Publisher: Sanjay & Company
Year: 2009
Language: English
Pages: 103
ISBN/UPC (if available): 9788189491970

Description

Green leafy vegetables, also called greens, leafy greens or potherbs are a group of edible leaves that form a part of our daily diet. They are eaten as a vegetable, sometimes a accompanied by tender petioles and shoots. The leaves can range from tiny leaves bound in a bunch to broad leaves attached to the stem. In general, they include greens like spinach, amaranth, cabbage, fenugreek leaves, mustard leaves etc. There are also some lesser-known greens like mayalki bhaji, drumstick leaves and gonngura, which are used for very specific preparations.

The greens vary in taste. Some leaves are bland in taste while leaves like gongura have a peculiar, sour taste. Fenugreek leaves, for instance, impart a natural bitter taste. Thus, the flavour profile of green leafy vegetables is very broad. Some greens like spinach, cabbage, fenugreek, colocasia etc. are available throughout the year while others like bathua, khatta bhaji and sarson ka saag are available only in certain months. Depending on their size, flavour and colour, the right cooking methods should be used so that the green leaves retain their flavour, colour and most importantly the nutrients. They are commonly used in soups, salads, stews, raitas, chutneys, as well as in baked, stir-fried and deep –fried recipes.

Leafy vegetables are typically low in calories and fat, high in protein, dietary fibre, iron and calcium, and very high in phytochemicals such as vvitamin C, vitamin A, and folic acid. Thanks to the high water content, they are easily digestable. To tap the benefits of the nutrients contained in greens, make sure you eat at least 150 grams of greens daily.

No amount of capsules or tonic can ever be as effective as a regular intake of fresh green vegetables, in keeping your body and mind in ship-shape! That doesn’t really mean a bowl of drab greens staring at you during lunchtime every day.You can turn these seemingly boring leafy veggies into extremely interesting and delicious dishes, which are packed not just with good health but irresistible flavour and aroma too!

Contents

Introduction
Purchasing, Cleaning and Storing
General Cooking Tips

COMMONLY KNOW GREENS
SPINACH
Regular Spinach
Palak Toovar Dal
Quick Spinach Soup

Baby Spinch
Priyali Tofu Parathas
Garlicky Potato & Spinach Salad

CABBAGE
White Cabbage
Cabbage and Dal Parathas

Green Cabbage
Cabbage Kootu

Red Cabbage
Nutri Salad

Savoy Cabbage
Juicy Stir-fried Vegetables

FENUGREEK LEAVES
Regular Fenugreek
Mathi Mangodi
Paneer Methi Chaman

Small fenugreek
Methi Dal Koshimbir

CORIANDER LEAVES
Dhania ki Subzi
Coriander Rotis

AMARANTH LEAVES
Chawli ki Subzi
Mili Jhuli Paratha

COLOCASIA LEAVES
Colocasia Rotis
Patra

INDIAN SORREL LEAVES
Sai Bhaji
Khatta Makai Palak

RED AMARANTH LEAVES
Laal Math ka Saag
Laal Math Dal fry

RADISH GREENS
Mooli ki Sukhi Subzi
Mooli Muthia

DILL LEAVES
Beetroot and Dill Salad
Shepu Sweet Idlis

LESSER KNOWN GREENS
MUSTARD LEAVES
Sarson ka saag

BATHUA
Cheel Pakodas

DRUMSTICK LEAVES
Saragva ni Kadhi

RED SORREL LEAVES
Gongura Pappu

MALABAR SPINACH
Ambat Dal

Related Items

Recently Viewed Items