Best 4 Bladchinda Recipes
Blad chalta, also known as Malabar spinach, is a delicious and nutritious leafy green vegetable that is popular in many Asian cuisines. Hailing from the family Amaranthaceae, it is widely cultivated in tropical and subtropical regions, including India, Southeast Asia, and parts of Africa. This versatile vegetable boasts a unique, slightly tangy flavor and a tender texture that makes it a great addition to various dishes. From stir-fries to curries and even salads, blad chalta shines as a culinary delight. Its vibrant green color adds a pop of color to any plate, while its nutritional value makes it a healthy choice for any meal. Whether you are a seasoned cook or just starting your culinary journey, blad chalta is an exciting ingredient that deserves a place in your kitchen. Find a collection of delectable blad chalta recipes in this article, ranging from simple stir-fries to hearty curries, each showcasing the distinct flavor and versatility of this remarkable vegetable.
**Some of the recipes featured in the article:**
- **Simple Stir-Fried Blad Chalta:** A quick and easy weeknight meal, this stir-fry combines blad chalta with garlic, ginger, and a touch of soy sauce for a flavorful and healthy side dish.
- **Blad Chalta Dal:** A comforting and protein-packed dish, this dal simmers blad chalta in a creamy lentil soup, creating a hearty and satisfying meal.
- **Blad Chalta Curry:** A classic Indian dish, this curry features tender blad chalta cooked in a rich and aromatic tomato-based sauce, offering a delightful balance of flavors.
- **Blad Chalta Salad:** A refreshing and light option, this salad combines blad chalta with crisp cucumber, juicy tomatoes, and a tangy dressing for a healthy and vibrant side dish.
- **Blad Chalta Pakoras:** These crispy fritters are a delightful appetizer or snack, featuring blad chalta leaves coated in a spiced batter and fried until golden brown.
PLACHINDA
This plachinda recipe-the Moldovan flatbreads filled with fresh cheese, spring onions, and dill-also includes tangy sorrel for extra flavor.
Provided by Olia Hercules
Yield Makes 4
Number Of Ingredients 13
Steps:
- Place the kefir, sunflower oil, vinegar, sugar and salt in a large bowl and mix together well with a fork.
- Sift the flour with the baking soda, then sift again into the kefir mixture and mix in. The dough should be soft and pillowy. If it's still slightly sticky, heavily flour your work surface and start kneading the dough, incorporating more flour into it. The dough should stop sticking to your hands when it's ready but also remain soft.
- Divide the dough into 4 pieces. Flour the work surface really well and roll out each piece of dough, one by one, into a 20 cm (8 inch) diameter circle.
- For the filling, mix the feta, sorrel or spinach, spring onions and dill together, making sure that the feta is finely crumbled.
- Moisten the surface of one dough circle with 1 scant tablespoon of the sunflower oil and sprinkle one-quarter of the filling over the whole surface.
- Next, take one edge of the circle and fold it into the middle. Now bring the edge of the first fold into the middle and fold again. Repeat until you have created about 7 folds (fewer won't seal the filling in properly). The dough should resemble a flattened moneybag.
- Make sure all the edges are firmly pinched together in the middle of the flatbread, flour the top lightly and gently flatten the moneybag with your rolling pin.
- Repeat with the remaining dough circles and filling.
- Heat the ¼ cup sunflower oil in a frying pan until hot and gently lower in each flatbread, one at a time. The first one will take about 3 minutes on each side, but as the oil heats up, the next ones will take about 2-2½ minutes on each side. You can alternatively brush them with oil and cook them under your broiler. The result will be somewhat different but still delicious.
BLADCHINDA
Blatchinda is also spelled Blachinda, Plachinda, Platchenda, Platchinta, Blachinde, Blagenda, Bladginda, Plachenden. Alfred Opp, who was born in Bessarabia, said they spelled it "Platschenta" in reference to "Platchta" or blanket. These, of course are rounds of (pie) pastry dough filled with a pumpkin/sugar/cinnamon mixture or even a fried onion mixture, the pastry is folded shut and edges crimped, and these are baked in the oven.
Provided by skigb
Categories Dessert
Time 55m
Yield 20-24 Bladchindas, 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Make pastry in small round balls, then roll out the dough flat. Put 1 tablespoon or so of pumpkin mixture on one side and bring over top. Pinch sides and ends together with a fork. Place on cookie sheet. Bake at 350 for about 35 to 45 minutes.
Nutrition Facts : Calories 282.8, Fat 15.8, SaturatedFat 4, Sodium 329.6, Carbohydrate 33.3, Fiber 2.2, Sugar 11.7, Protein 3.1
PUMPKIN TURNOVERS GERMAN PLACHINDA
I have seen this spelled Blachinda, Plachinda and Plachenda. Recipe by: Idella Ruff Schott Wilson Posted on an old messageboard about 1998 for a request. The original poster stated "this is how my aunt makes it." Amount unknown because I have never made it so I won't begin to tell you the servings. Note the caculations on the side will be for the entire recipe not single servings.
Provided by drhousespcatcher
Categories Dessert
Time 20m
Yield 1 recipe
Number Of Ingredients 14
Steps:
- Use enough flour to make the dough stiff.
- Mix well. Take portions of dough (about 1/4 cup), roll out to about 6-7" in diameter.
- Put 2-3 tablespoons filling on half of diameter. Fold the other half over filling.
- Crimp dough around edge. Sprinkle with sugar and bake at 350 about 20 minutes or until nicely browned.
Nutrition Facts : Calories 3068.1, Fat 203.3, SaturatedFat 70.5, Cholesterol 916.9, Sodium 2245.6, Carbohydrate 299.3, Fiber 3.9, Sugar 257.9, Protein 33
GRANDMA'S PLACHINDAS (PUMPKIN TURNOVERS) RECIPE
My Mother calls these, "Lady Slippers" because they reminded her of the ballet shoes she used to wear as a young girl. My Grandmother was an amazing cook and baker. She had no cookbooks to follow, just a scoop of this, a little of these and a handful of that, was her routine to feed 9 hungry kids and a hard working husband. After...
Provided by Connie Deitz
Categories Fruit Desserts
Time 2h25m
Number Of Ingredients 8
Steps:
- 1. I use my Best Pie Crust recipe for these. Make up 2 batches of the recipe and set aside while you prepare the pumpkin filling.
- 2. Heat oven to 350 degrees.
- 3. Dump the pumpkin into a large bowl. Add the rest of the ingredients, and combine well.
- 4. On a floured surface, roll a chunk of the crust to about 7-8 inches in diameter. Scoop a big spoonful (or more) onto the center of the rolled out piece. Lift the sides up together and crimp closed.
- 5. Place on a baking sheet. Lightly brush the crust with water and sprinkle with sugar. Bake for about 15-20 minutes, keeping an eye on the plachindas after 15 minutes. You want to get a nice deep golden brown color. Remove, and serve. (my Dad and his siblings love to drizzle maple syrup over these when they eat them) I love them warm or cold. Enjoy
Tips:
- Choose tender and fresh bladchinda: Look for vibrant green leaves and firm stems. Avoid wilted or yellowing leaves.
- Wash and clean bladchinda thoroughly: Rinse the leaves and stems under running water. Remove any dirt or debris. You can also soak the bladchinda in a bowl of water for 10-15 minutes, then drain and pat dry.
- Cut bladchinda into desired shapes: For stir-fries, cut the leaves into 2-3 inch pieces and the stems into 1-2 inch pieces. For salads, you can tear the leaves into smaller pieces.
- Blanch bladchinda for a crisp texture: Bring a pot of water to a boil and add a pinch of salt. Drop the bladchinda into the boiling water and blanch for 1-2 minutes, or until the leaves turn bright green. Immediately transfer the blanched bladchinda to a bowl of ice water to stop the cooking process. Drain and pat dry.
- Use a variety of cooking methods: Bladchinda can be stir-fried, sautéed, steamed, or added to soups and curries. You can also use bladchinda in salads or as a garnish.
- Add bladchinda towards the end of cooking: This will help to preserve its crisp texture and vibrant color.
- Season bladchinda with your favorite herbs and spices: Garlic, ginger, soy sauce, oyster sauce, and sesame oil are all popular seasonings for bladchinda.
Conclusion:
Bladchinda is a versatile and delicious leafy green vegetable that can be used in a variety of dishes. Its mild flavor and crisp texture make it a great addition to stir-fries, salads, soups, and curries. Bladchinda is also a good source of vitamins and minerals, including vitamin A, vitamin C, and iron. So next time you're looking for a healthy and flavorful addition to your meal, reach for bladchinda. You won't be disappointed!
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