Savoury French Toast with Spinach… Corn and Cheese…

A perfect breakfast or snack with a cup of tea… in monsoon… best for lunch box too… a jhat - pat recipe with easily available ingredients in our pantry.. 

Ingredients 

4 Eggs 

1 small Onion chopped 

2 to 3 Garlic Cloves 

1 small piece of Ginger 

2 to 3 Green Chillies or more as per taste 

Few Coriander Stems 

2 to 3 Spinach Leaves chopped 

1/2 cup Corn

6 White / Brown Breads 

Salt to taste 

1/2 tsp Pepper powder 

2 cubes of Cheese

2 to 3 tbsp Butter 

1/2 cup Oil 

Method 

Take a pan, brush the pan with butter, add the spinach leaves, sauté the leaves for a minute or 2 until the water from the spinach evaporates. Boil the corns and drain the water out. Grind the corns into a coarse paste. Remove the corn paste into a bowl, cut the cheese cubes into small pieces, mix the cut cheese pieces into the corn paste. 

Take a grinder / blender / chopper, add the onion, garlic, ginger, green chillies, coriander stems and spinach. Make a coarse paste, add the eggs and blend. Add salt and pepper. Mix all the ingredients together. Remove the eggs batter in a flat bowl. 

Savoury French Toast with Spinach… Corn and Cheese… 

A perfect breakfast or snack with a cup of tea… in monsoon… best for lunch box too… a jhat - pat recipe with easily available ingredients in our pantry.. 

Ingredients 

4 Eggs 

1 small Onion chopped 

2 to 3 Garlic Cloves 

1 small piece of Ginger 

2 to 3 Green Chillies or more as per taste 

Few Coriander Stems 

2 to 3 Spinach Leaves chopped 

1/2 cup Corn

6 White / Brown Breads 

Salt to taste 

1/2 tsp Pepper powder 

2 cubes of Cheese

2 to 3 tbsp Butter 

1/2 cup Oil 

Method 

Take a pan, brush the pan with butter, add the spinach leaves, sauté the leaves for a minute or 2 until the water from the spinach evaporates. Boil the corns and drain the water out. Grind the corns into a coarse paste. Remove the corn paste into a bowl, cut the cheese cubes into small pieces, mix the cut cheese pieces into the corn paste. 

Take a grinder / blender / chopper, add the onion, garlic, ginger, green chillies, coriander stems and spinach. Make a coarse paste, add the eggs and blend. Add salt and pepper. Mix all the ingredients together.  Remove the eggs batter in a flat bowl. 

Take a pan, add the butter and oil, heat the oil moderately, take a bread piece, dip the bread paste into the egg batter and coat the bread well. Place the bread piece into the oil, keep the flame medium to low. Spread the corn - cheese spread over the bread piece. Now take another bread piece. Dip and coat the bread piece well in the egg batter. Place the bread piece over the corn paste. Now shallow fry the bread on both the sides until golden brown in colour. Once done, remove the French toast on a paper towel. Repeat the same process with the remaining ingredients. Cut the French toast into half. Serve the French toast with sauce of your choice.

Cheesy Veggie Bombs

This is a very easy starter or snacks for the evening. I am sure children will love it too... vegetables like zucchini, brinjal, spinach, boiled raw banana are used with cottage cheese or grated cheddar cheese. To enhance the taste used mozzarella cheese cubes in the center of the veggie balls. Serve with tomato ketchup. 

Ingredients 

1 medium size  Brinjal peeled and chopped into small cubes 

1 medium size Zucchini peeled and chopped into small cubes 

Few Spinach Leaves chopped 

1 medium size Onion chopped 

5 to 6 Garlic Cloves chopped 

Few Green Chillies chopped 

Few Coriander leaves chopped 

1/2 cup  Cottage Cheese mashed or grated Cheddar Cheese 

Mozzarella Cheese cut into small cubes

Salt to taste 

1 /2 to 1 tsp Pepper powder 

1/2 tsp Curry powder or Cumin powder  (Optional)

1 cup + 1 cup Bread crumbs 

1 tbsp Oil + Oil to Fry

Method 

Take a pan, add 1 tbsp oil, once the oil heats up, add onion and garlic, sauté till the onions are translucent. Add the brinjal, zucchini, spinach and green chillies. Sauté and cook until the vegetables are cooked and the moisture has dried up. Add the salt, pepper and curry powder, stir and cook all the ingredients together. Switch off the flame. Let the veggie mixture cool down. Add 1 cup of the bread crumbs, cottage cheese or cheddar cheese  and coriander leaves. Mix and bind all the ingredients together. The mixture should not be wet,  as it has to form into a ball. Incase it’s wet, add more bread crumbs. Apply oil on the palms. Take a big lemon size portion from the veggie mixture. Create a cavity and add 1 to 2 mozzarella cheese cubes  into the cavity.  Roll the portion back into a ball. The mozzarella cheese should be well covered. Roll the ball in the remaining bread crumbs. Heat the oil, repeat the process with the remaining veggie mixture. Once the oil heats up add the veggie bombs into the hot oil. Fry on medium heat until golden brown on all the sides. Serve the veggie bombs with tomato ketchup  and a hot cup of tea. 

#starters #snacks #vegetarian #cheese #delicious 

Pişi / Hamur Kizartmas

It's a fried Turkish bread or dough and it's normally eaten for breakfast or snacks. The bread dough is stuffed with a stuffing and is then fried in oil. Normally the dough is stuffed with chopped parsley and feta cheese. I have substituted it with spinach and cottage cheese. There are no spices add to the stuffing, but if you wish you can add some chillies or pepper powder to make it spicy.

For the Stuffing

Ingredients

2 cups Spinach chopped

1 cup Cottage Cheese crumbled

3 Garlic Cloves minced

Salt to taste

1 tbsp Oil

Method

Heat the oil in a pan. Add the garlic and sauté it for a minute. Add the spinach and salt, stir well till the water dries up. Add the cottage cheese and stir again for another 2 minutes, remove it from the flame and keep it aside.

For the Pişi

Ingredients

2 cups of All Pourpose Flour

7 grams of Instant Yeast

1 tsp Sugar

Salt to taste

2 tbsp Curd

Stuffing

1 1/2 cup of Lukewarm Water

1 1/2 tbsp Oil for the Dough

Oil for frying

Method

Add the flour and salt into a mixing bowl and mix it. Make a well in the center of the flour and add the yeast, sugar and half cup of lukewarm water, mix well and keep it aside till it rises. Add the beaten curd and a tbsp of oil. Begin to mix the flour, keep adding little water at a time to form a soft dough. Apply oil on the dough. Cover it and keep it aside to rise. Knead the dough for 2 minutes. Divide the dough into medium lime size portions. Roll out each portion into a disc, place a tbsp of the stuffing on one half of the disc and fold the other half over the stuffing. Seal the edges. Heat the oil in a wok. Fry the Pişis until golden brown from all the sides on a low flame. Serve it hot with a cup of tea.

Lasuni Palak Pav...

Baking bread at home is a more healthier option rather than buying it from the store. All of us are regularly kneading dough at home everyday to make rotis, chappaties or Paratha. But when it come to making bread with yeast we are a bit sceptical about it. Believe me, it's a very easy task. Only thing you have to keep in mind is that you have to give the dough time to rise. Proofing is very important. 

To make it more nutritious, you can add grated or chopped vegetables while kneading the dough. You can add spices as per your choice to make it more flavorful. Serve it as snacks or eat it during breakfast with chai - maska or enjoy it with any side dish like egg omelette, keema or vegetables. 

Ingredients 

500 grams All Purpose Flour 

1 small bowl of Spinach 

4 Garlic Cloves 

2  Pickled Tomatoes or 2 Sun dried Tomatoes 

1 tsp Pickled Red Chilli slices or Red Fresh Chillies 

11 grams Dry Active Yeast 

10 grams Sugar

5 grams + 1/4 tsp Salt

240 ml of Water

50 ml Oil

Method

Chop the garlic, spinach, Tomato and chillies. Take a pan, add 1 tbsp oil. Heat it. Add the garlic, sauté it for few seconds. Add the spinach, pickled tomatoes, chillies and salt. Stir and sauté till the water from the spinach has dried up. 

Take 1/4 cup lukewarm water, add sugar and yeast. Stir it and let it rise. Add the rest of the salt to the flour and mix it. Add the yeast water and the remaining water to the flour. Add the spinach mix and start to knead it. After 5 minutes, add 1 tbsp of oil and knead for another 5 minutes. Add another 1/2 tsp of oil to the dough. Cover the dough and keep it to rise double in size.

Apply oil on the palm, punch the dough and knead the dough on a flat surface for 2 minutes. Divide the dough into equal  portions depending upon the size you want. I weigh the dough as it will be of the same size. Take a rectangular baking tray. Grease it with oil. Roll the dough and place it on the baking tray. The dough should be touching each other. Apply oil on your fingers and gently flatten the dough from top. Cover the dough and let it rise double in size. Spray water on the dough. Bake at 190 degrees celsius for 20 minutes or till brown in colour. Remove it from the oven. Brush the pav with butter. Let it cool completely before eating it. 

Braised Cottage Cheese / Tofu, Spinach and Dried Mushrooms.....

This time during my trip to Singapore, I happened to pick up different varieties of Dried Mushrooms which are very popular like shiitake, oyster, flower shiitake, portobello and needle mushrooms. Before cooking the mushrooms, you need to soak the mushrooms in hot water for several minutes, squeeze the excess water out and then used them. Mushrooms have a meaty flesh and a woody flavor. If you don't have dried mushrooms, use fresh mushrooms which are available at your place. I have added cottage cheese, but tofu can also be used. Other ingredients that I have used are spinach, onion, garlic, ginger, green chillies, bird eye chillies and seasonings. This dish can be served as a starter for vegetarians... 

Ingredients

1 bowl of mix variety of dried Mushrooms soaked in hot water for 10 minutes and then squeezed them out from the water

6 to 8 pieces of cottage cheese / tofu cut into triangle shape 

1 big Onion cut into cubes

 6 Garlic cloves sliced

 1 small piece of Ginger sliced

2 Green Chillies cut lengthwise 

4 to 6 Bird eye Chillies 

A handful of spinach leaves along with it's stem broken into half 

Salt to taste 

1/2 tsp Black Pepper Powder

¼ cup of Oil

2 tbsp Soy sauce

1 tbsp Honey 

1 tsp Vinegar

Method 

Take a wok, add oil. Then fry the cottage cheese / tofu until brown on both sides. Keep it aside. In the same Oil sauté the garlic, ginger and chillies for a few seconds. Add the onions and saute till translucent. Add the spinach and sauté on high heat for a minute. Add the mushrooms, add the soya sauce,vinegar,honey, salt and pepper powder. Add the cottage cheese / tofu. Stir it. Cover let it simmer in it's juices for 2 minutes. Serve it hot.

Hariyali Jhinga Kabab...

This recipe is for those days when you just want to be out of the kitchen.. And want to have something chatpata and tasty....

This is a very quick recipe and can be made in a short time. This can be served as snacks or a starter. If you want to have it for dinner, then you can make this into a roll by placing the kababs on the chapati, add some sliced onions, sliced tomatoes and cucumbers. Sprinkle some chaat masala and drizzle some green chutney and enjoy the roll. 

Ingredients 

200 grams of Prawns big size

1/4 bunch of Spinach including the stem

4 or more Green Chillies 

1 small piece of Ginger

8 Garlic cloves

Handful of Fresh Coriander

Handful of Fresh Mint

2 tbsp Lime juice

Salt to taste 

1/2 tsp Garam Masala powder 

1/2 tsp Cumin powder

1/2 tsp Chaat Masala

4 or more Bread pieces cut into smaller pieces

Oil for shallow frying 

Method 

Take all the above ingredients except oil and put them in a chopper or food processor. Blend the ingredients well together until it forms into a sticky batter. Take oil in a pan. Let it heat. Take some water in a bowl. Dip your palm into the water. Take some batter, shape it and put it into the oil. Fry on low heat till both the sides are golden brown in colour. Serve it hot with salad. Sprinkle chaat masala on top before serving.

Palak Paneer Stuffed Paratha

Palak Paneer Stuffed Paratha...

This paratha is good for children who refuses to eat green leafy vegetables. This can be eaten with curd and pickles.
Ingredients
4 cups of Whole Wheat Flour
1 bowl Spinach Purée
1 tsp Ginger Chilli paste
1 tbsp Mint chopped
2 Green chillies chopped
1 bowl of grated Cottage cheese
1/2 cup Curd beaten
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1/2 tsp Curry powder
1/2 tsp Chilli powder
1/4 tsp Cumin powder for stuffing
Salt to taste
Ghee to fry the Parathas

Method
Take a mixing bowl. Add the flour, spices, salt and oil. Mix it well. Add curd and spinach purée. Mix it, add water as required and start kneading into a dough. Knead the dough for 5 minutes, cover and keep it aside for 15 minutes. Take the grated cottage cheese, add salt, cumin powder, chopped chillies and mint leaves. Mix it. Divide the dough into lemon size balls. Take a ball. Flatten it. Fill a tbsp of the stuffing. Seal the dough from the edges. Coat the dough with dry flour. Roll it. Heat a skillet up. Place the rolled dough on the skillet. Cook the paratha on both the sides for 2 minutes until bubbles appear.  Apply ghee and fry the paratha... Serve it hot..

Palak Ka Kapa

Palak Ka Kapa

It is a Kumauni style spinach preparation. It is easy to cook and in through sense a soul food.  It is eaten with hot steamed Rice.

Ingredients
1 Bunch Palak (Spinach) chopped
2 tbsp  Rice flour
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
2  Whole Dry Red chillies broken into pieces
1/2 tsp Cumin seeds
Pinch of Asafoetida
Salt to taste
2 tbsp Mustard oil

Method
Take oil in a wok and heat it on high flame till smoking hot. Lower the flame. Add cumin seeds and whole red chillies. As the cumin seeds crackles, add the rice flour and asafoetida. Sauté  it  until the color of rice flour becomes light brown in colour. Add the spinach, salt, chilli powder and turmeric powder. Mix the spinach well. Add 1 cup of water and cook approximately for 10 minutes on high flame or until done, stirring and mashing it occasionally with a ladle. Switch of the flame.  Cover and let it stand for 10 minutes. Serve with hot steamed rice.

Palak Paneer Idli ( Punjabi Dakshini Delight ) served with Garlic Tomato Chutney

Spinach (Palak) is a rich source of Iron. Here is an unique healthy recipe for you from my kitchen that is a fusion of Punjabi and Dakshini Cuisine. 

For the Palak Paneer Idli

Ingredient 

1 Kg  Idli Batter 

1 bowl Spinach chopped

1 bowl Cottage cheese  crumble 

1 Tomato chopped

1 Onion chopped

1 Green Chilli 

2 Garlic cloves 

Salt to taste 

1/2 tsp Garam Masala

1/2 tsp a Chilli powder

1/2 tsp Cumin powder 

1 tbsp Oil 

1 tbsp Ghee

Handful of Spinach chopped 

Method 

Add 1 bowl spinach, tomato, onion, green chilli, garlic, salt, garam masala, chilli powder and cumin powder in a blender. Blend the ingredients into a purée. Take a pan, add oil, heat it. Add the purée and cook for 5 minutes. Add the cottage cheese, mix it. Take it of the flame. Add the purée into the idli batter, adjust the salt if need, add the chopped spinach. Mix it. Take the idli mould, apply ghee and pour in the batter. Steam the idlis. Once done, serve it with tomato chutney. 

P.S. It can be done with left over Palak paneer, mash the paneer in the left over Palak paneer before using. 

Garlic Tomato Chutney 

Ingredients

1 Garlic pod peeled and clean 

6 Dry Red Chillies

2 Tomatoes chopped 

Salt to taste

Method 

Add the above ingredients in a blender and blend it into a paste. 

For seasoning 

1/2 tsp Panch Phoran 

2 Dry Red Chillies Broken into pieces 

2 Pinches of Asafoetida 

2 tbsp Mustard Oil

Method 

Take the a pan, add the mustard oil, add the chillies and the Panch Phoran. Let it crackle, add the asafoetida. Sauté for few seconds, add the paste and cook it till the oil starts to saperate from the paste. Serve it with the idlis.

Red Mullets cooked in Garlicky Orange Saffron Sauce served with Butter Spinach Rice.....

Red Mullets cooked in Garlicky Orange Saffron Sauce served with Butter Spinach Rice.....

Butter Spinach Rice
Ingredients
4 cups of cooked Rice
1 cup Spinach chopped
1 tsp Garlic chopped
Salt to taste
2 tbsp Butter

Method
Take a pan, add the butter. Let it melt on low flame. Add garlic, saute it for a minute. Add the spinach. Sauté and cook for 2 minutes. Add the rice and salt. Stir fry it for 2 minutes. Keep it aside.

Red Mullet cooked in Garlicky Orange Saffron Sauce    

For Marinating the Fish and Frying the Fish
Ingredients
2 medium big size Red Mullet cut into halves
Salt to taste
1 tbsp Lime juice
1 tbsp  Butter
1 tbsp Oil

Method 

Marinate the fish with lime juice and salt. Keep it aside for 15 minutes. Take a pan, add butter and oil. Heat it. Fry the fish on both the sides until brown. Keep it aside.

Red Mullets cooked in Garlicky Orange Saffron Sauce
Ingredients
Fried Red Mullets
Juice of 2 Oranges
1 tbsp Garlic minced
1 Onion minced
1 tsp Orange Peel chopped
2 Pinches of Saffron
Salt to taste
1/4 tbsp of Sugar
1 tsp Pickled Red Chill sliced or Chilli flakes
1 tbsp Butter

Method
Use the same pan in which the fish was fried. Add the butter and melt it on low flame. Add the garlic and sauté it for few seconds. Add the onion and sauté it for 1 minute. Add the orange juice, let it simmer, add the orange peel chopped, saffron, sugar, pickled red chilli slices or chilli flakes and salt. Let it simmer and cook for 2 minutes. Add the fish and let the fish cook in the sauce for 2 minutes on each side.

To Assemble
Take a plate, arrange the rice. Add the fish in the centre of the plate. Pour in the remaining sauce on the fish and serve it hot.

Dahi Palak Vada

Dahi Palak Vada 

 For the Palak Vada 

2 cups of Spinach leaves chopped, and sautéed in 1/2 tsp oil till the water dries up

1 cup Gram flour

Pinch of Soda bicarbonate 

Salt to taste 

1/4 tsp Carom seeds 

Oil to fry 

Method 

Take a mixing bowl, add the spinach, gram flour, salt , carom seeds and soda bicarbonate. Mix it well. Heat oil, add 1 tsp of the batter in hot oil and fry the Palak vadas till brown, once done, keep it on the absorbent paper, cool it and break it into half. 

For the Dahi Palak Vada

 Ingredients 

Palak Vada 

2 Cups Curd 

1/2 cup Milk

1 tbsp Green Chutney ( Add  1/4 cup Coriander leaves, 1 Green chillies, 1 tsp Raw mango and Salt in a blender and blend it together)

1 tbsp Sweet Tamarind Chutney ( 2 tbsp Tamarind pulp, 4 tbsp Jaggary, salt, 1/4 tsp  chilli powder, mix together and cooked it till the Jaggary melts and thicken up a bit)

Salt to taste 

2 tbsp Sugar 

1 tbsp Sev

Sprinkle of Chat masala

Few Coriander leaves chopped for garnishing 

Few Pomegranate seeds for garnishing 

Method

In a mixing bowl, add curd, milk, salt, sugar. Beat it well. Add the broken pieces of vada. Mix it. Drizzle the green chutney and the sweet chutney, sprinkle the chat masala. Sprinkle the sev, coriander leaves and pomegranate seeds from top. 

Crispy Palak Chaat / Spinach Chaat

One must include green vegetables in the diet. Some time children don’t want to have vegetables. We can always innovate Recipes with vegetables which will encourage the children to have vegetables without fuss. Spinach is a good source of iron.... Here I have made a healthy Chaat with spinach...

To make the crispy Palak 

Ingredients 

Few Fresh Palak /Spinach leaves around 12 whole leaves 

Oil to Drizzle

Salt to sprinkle 

Method 

Take a baking tin, spread the Palak leaves, drizzle oil and sprinkle some salt. Bake it at 200 degrees for 15 minutes. Half way in between turn the leaves. Bake till crispy. 

For the Palak Chaat 

 Ingredients 

Crispy Palak leaves

1 small Potato cut into cubes and boiled 

1 small Onion chopped

4 tbsp Beaten Curd 

3 tbsp Green Chutney ( Add 1/4 cup Coriander leaves, 1 Green chillies, 1 tsp Raw mango and Salt in a blender and blend it together)

2 tbsp Red Chutney ( Add few Garlic cloves, 2 Dry Red chillies and salt in a blender and blend it together with little water)

1 tbsp Sweet Tamarind Chutney ( 2 tbsp Tamarind pulp, 4 tbsp Jaggary, salt, 1/4 tsp  chilli powder, mix together and cooked it till the Jaggary melts and thickens up a bit)

1 tbsp Sev

Drizzle of Lime juice

Sprinkle of Chaat masala

Few Coriander leaves chopped for garnishing 

Few Pomegranate seeds for garnishing 

Method

On a plate first add the crispy spinach leaves, then one by one add the potatoes, onions, curd, green chutney, red chutney, sweet tamarind chutney, drizzle the lime juice , sprinkle the  chat masala, add the sev and then garnish with coriander leaves and pomegranate seeds... 

Spinach, Carrot and Cheese Roulade

Spinach, Carrot and Cheese Roulade
For the Filling
Ingredients
1/4 cup Cream Cheese
1 cup Cottage cheese
2tbsp  Yogurt / Curd
Salt to taste
1/4 tsp Italian seasoning
1 cup Carrot shredded

Method
In the blender add all the above ingredients except carrots and blend it till smooth. Keep it aside.

For the Spinach Roulade
Ingredients
4 cups Spinach chopped, blanched and water squeezed out

4 Garlic cloves Minced 
3 Eggs separated
2 cups Mozzarella shredded
Salt to taste
1/4 tsp Pepper powder
2 tbsp melted Butter

Method
Take a mixing bowl, add spinach, 1 cup Mozzarella cheese, egg yolk, garlic, salt to taste and pepper powder. Mix it. Take the egg whites and beat it till stiff. Add the egg whites in the spinach and fold it gently. Take a baking tin. Line a the tin with greaseproof paper and it brush with butter. Pour the batter in the tin. Bake at 180 degrees celcius  degrees for 10 minutes in a preheated oven. Take the tin out and spread the remaining cheese and bake it again for 15 minutes. Remove it from the oven and turn this over on a greaseproof paper to cool slightly. Peel the top layer of paper and roll up gently with the bottom greaseproof paper in the roll and leave to cool.

To Assemble
Open up the roll. Spread the filling and sprinkle the carrots on top. Roll it back. Chill in the fridge for 1 hour. Cut into roundles and serve.

Palong Saag Macher Matha Diye Chorchori (Spinach Leaves and Fish head cooked with Mix Vegetables)

Palong Saag Macher Matha Diye Chorchori (Spinach Leaves and Fish head cooked with Mix Vegetables)

Chorchori is a tradition Bengali preparation made with green vegetables like Spinach or Malabar Spinach mixed with any different types of mix vegetables. It can be made either in vegetarian or non vegetarian manner. Any vegetables like Radish, Pumpkin, Potatoes, Flat beans, French beans Carrot, Raw Banana, Cabbage can be used. For non vegetarian Chorchori Rrahu, Kathla, Ilish or Bhetki fish head can be  used... Even the Macher / Fish (Potka / Tel) Oil / Fat is used. Chorchori will taste better if cooked few hours serving.

Ingredients
Big Hilsa or Rahu or Kathla Fish Head and Fats
1 Bunch of Spinach Leaves with Stem and Roots if Possible cleaned, cut into pieces and soaked in water
1 Big Potatoe with peel cut into medium cubes
1 cup Yellow Pumpkin with peel cut into medium cubes
1 Raw Banana with peel cut into medium cubes
6 to 8 Flat beans cut into half
6 to 8 French beans cut into half
2 Green or Red Chillies
1/2 tbsp Turmeric powder
1/2 tbsp Cumin seeds powder
Salt to taste
2 Bay leaves
1 Dry Red Chilli
1 tsp Panch Phoran
1 tbsp Mustard oil
1/4 cup Mustard Oil for frying the fish head

Method
Take the fish head and the fats, marinate it with 1/2 tsp turmeric powder and salt. Keep it aside. Take a wok, add 1 tbsp of mustard oil, heat it till the smoking point. Reduce the flame, add Panch Phoran, bay leaves and dry chillies. Let the Panch Phoran crackle. Add the vegetables. Stir it, add salt, remaining turmeric powder and cumin powder. Stir and sauté  for 2 minutes. Add the spinach leaves and mix the vegetables. Cover and low flame cook the vegetable for 2 minutes. Add 1/4 cup water and stir. Cook till the vegetables are almost cooked. Take it off the gas. Keep it aside. Take another wok, add 1/4 cup oil, heat the oil and fry the fish head and fats till brown, take the fried fish head and fats and mix it with the vegetables. Take a tbsp of mustard oil used for the frying the fish. Add the mustard oil in the vegetable. Put the vegetables along with the fish back on the flame, cover and cook for 2 to 3 minutes. Serve immediately with hot steaming rice or keep it and have it with hot steaming rice after few hours after cooking to enhance the flavour and the taste of the Chorchori.