Winter is coming: Move over palak paneer, spinach halwa and barfi are here

It is that time of the year when the chill has set in, making way for sweater weather. The change of season not only indicates the arrival of festivities but also that of seasonal produce. The latter easily excites culinary enthusiasts more than anything else. Couple that with the holiday spirit and it becomes a treat for everybody around them, who turn willing guinea pigs for their experiments with fresh ingredients.

Carrots, radish, spinach and green peas are some of the most widely used vegetables converted into delicious dishes during this time. These dishes extend beyond state borders and are celebrated in more ways than one.

Popeye did make spinach somewhat popular among children yet the earthy ingredient is rarely enjoyed except in traditionally imagined Indian dishes. Mid-day reached out to city chefs who share delicious spinach recipes that go beyond the widely-celebrated palak paneer. So, the next time you put on the chef's hat and enter the kitchen with a bunch of this leafy green, try making it into a halwa, khichada, kebab or crepes.

City chef Shrikant Jogdankar is a firm believer in seasonal ingredients and that is why he uses spinach to make delectable kebabs. Photo: JW Marriott Mumbai Sahar

Hara Bhara Kebab by Chef Shrikant Jogdankar at JW Marriott Mumbai Sahar, Andheri East
Spinach doesn't have to always be converted into a main course dish for the family. With work-from-home still in effect for many people in the city, take the opportunity to use the seasonal winter ingredient to make steaming kebabs to snack on in the evening. Jogdankar is a firm believer in using seasonal ingredients and definitely one such as spinach to make the shallow-fried kebabs. He says, "We use spinach in multiple preparations and have at least one type in vegetarian and non-vegetarian dishes. We do take seasonal preferences in our menu since they are easily available and in demand to complement our Indian breads."

Ingredients:
Spinach paste- 200 gms, green peas- 100 gms, Amul cheese - 25 gms, roasted channa powder- 5 gms, green chilli- 2 gms, ginger- 2 gms, garam masala - 1 gms, ghee - 2 tbsp, salt- 5 gms.

Method:
1. Blanch the spinach and make it into a paste.
2. Temper the spinach paste and green peas with green chilli and ginger.
3. Cook well and add garam masala, cumin powder, roasted channa dal powder and check seasoning.
4. Allow the mixture to cool down. Stuff cheese into it and make a patty.
5. Shallow fry in ghee and serve hot.

Palak ka halwa by Chef Anuradha Joshi Medhora, Charoli, Bandra West
Believing in the versatility of spinach, Medhora says the green leafy vegetable can be included in a wide variety of sweet and savoury dishes. "It can be kneaded with flour to make parathas or boiled with the dal. Spinach can be added to some cheese and corn to make cheese corn (palak) balls. Made into a barfi, halwa or some crispy deep fried palak pakodas." She adds that it can also be finely chopped and added to a salad or cheesy macaroni or can be made into a saag with mutton, chicken or fish too. With her love for the ingredient, the city-based chef shares a delicious recipe for halwa. So, why salivate over gajjar ka halwa when you can eat a palak ka halwa?

Ingredients:
Thick palak puree - 3/4 cup, mawa - 1.5 cup, sugar - 1 cup, desi ghee - 1/2 cup, chopped almonds - 1/2 cup, cardamom powder - 1/2 tsp, chopped cashew nuts - 2 tsp.

Method:
1. Heat ghee in a pan and add fresh mawa and stir for 3 to 4 minutes.
2. Add half quantity of sugar and the palak (spinach) and saute for 2 minutes.
3. Add remaining sugar and palak, cardamom powder and saute.
4. Once ghee starts floating on top, switch off the burner.
5. Add all dry fruits and mix well.

With a craving for something warm, chef Shailendra recommends a khichda with organic bajra, spinach and moong in this weather. Photo: Sante Spa Cuisine

Organic bajra khichada with baby spinach and moong by Chef Shailendra, Sante Spa Cuisine, across all outlets
Winters demand a steaming bowl of mouthwatering food and this food manages to lift one's mood almost instantly. For such moments during the season, city-based chef Shailendra says he relies on innovating with khichda by making use of seasonal ingredients like spinach and sometimes also alternates it with green peas. With a focus on healthy food, he gives the khichda a twist by making use of organic bajra with spinach and moong.

Ingredients:
Chopped onions - 15 gms, chopped garlic - 10 gms, leeks - 5 gms, celery - 5 gms, French beans (boiled) - 20 gms, bajra (boiled) - 150 gms, spinach (blanched) - 40 gms, moong sprouts - 20 gms, ghee - 20 gms, cream - 20 gms, salt - 3 gms, black pepper (ground) - 2 gms, white butter - 15 gms, vegetable stock water - 100 ml.
Method:
1. Boil cleaned bajra grains in a little stock and keep aside.
2. In the same stock, boil the French beans and moong sprouts.
3. In a heavy bottomed pan, melt some ghee and start sauteing the garlic and onion, add in the leeks and celery.
4. Add the bajra and saute for another few minutes, and a little stock for moisturising the contents.
5. Add whole baby spinach leaves and cream, season with salt and pepper.
6. Finish with white butter and some chopped basil.

Chef Amit Shetty experiments with a savoury crepe made from spinach and artichoke, which he says enhances the flavour. Photo: Café Noir

Spinach and artichoke crepe by Chef Amit Shetty, Café Noir, Lower Parel
Don't let your cravings stop at Indian-style kebabs, khichda and halwa. Experiment with spinach beyond the regional dishes. City chef Amit Shetty experiments with the dish by giving it the form of a savoury crepe. He explains, "Spinach and artichoke is a classic combination as artichoke enhances the flavour of spinach." Jumping on the healthy food bandwagon like many other restaurants in the city, Shetty says the restaurant has been actively working on a seasonal menu with the ingredients available in city markets. This reimagined use of spinach is one such experiment.

Ingredients:
Spinach - 100 gms, artichoke- 50 gms, cream- 20 ml, onion- 10 gms, garlic-5 gms, rosemary- 2 gms, thyme- 2 gms, olive oil - 10 ml.

Method:
1. Saute onion and garlic in olive oil along with rosemary and thyme.
2. Add artichokes to it and cook for a minute.
3. Saute spinach in the mixture, cook for a minute and finish with cream.
4. Set the seasoning as per requirement.

Also Read: Bread or cake? Move over sourdough, babka is here