Special discount on the Magic Spice Box--ideal for beginners and experienced cooks
Feed
the Beloved Soul
Ayurvedic Vegetarian Cookbook Authored
by Kumud Gokani
Dates: On 4 Wednesday's in May 18th, 25th & June 1st, 8th - 2022 Time: 06:30 P.M. to 08:30 P.M. Place: 47 Garfield Street, Ashland Phone: 541-864-9620 Fee: $40 for each class & $150 for 4 class, paid in advance Printed Recipe and full meal included
Announcing Kumud’s Annual Indian Bazaar Exclusive artefacts and apparels Dates: in May 13th, 14th & 15th - 2022 - Friday, Saturday & Sunday Time: 9 AM to 4 PM Place: 47 Garfield Street; Ashland Phone: 541-864-9620
Recipe of the fortnight
PALAK PANEER
Ingredients
1/2
Lb paneer
Oil or ghee for frying
1 TB
ghee
1 Lb spinach,
washed and cut
1 onion, cut
small
1 to 2 tsp
grated ginger
4 garlic cloves, skinned
3 cloves
1 cinnamon stick, broken into pieces
1/2 tsp sugar (keeps spinach bright green)
Salt to taste
Recipe
• Cut and fry paneer. Immediately plunge it in cold water. Gently squeeze out extra water before using it. Keep it aside.
• Put the rest of the ingredients together in a pan. Bring it to boil. Blend it in a blender. Take 1 tsp ghee in a pan and put the blended spinach into it. Don't overcook to avoid
losing its nice colour. Add the prepared paneer.
• If there are leftovers of this veggie, add wheat flour, a finely chopped onion and salt and make into a dough and make parathas. Simply delicious! A beautiful way to see kids have
their share of spinach--that is in case Popeye The Sailor is not enough to empower them!
541-708-6622 • 
541-864-9620 •
47, Garfield street, Ashland, Oregon 97520 
