Caldo Verde


Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on. So here is the recipe:

Spaghetti Risotto


  • Spinach chopped 30 leaves
  • Potatoes boiled and grated 3 medium
  • Oil 1 tablespoon
  • Onion chopped 1 medium
  • Vegetable stock 4 cups
  • Salt to taste
  • Black pepper powder 1/2 teaspoon
  • Milk 1/2 cup


  1. Heat oil in a deep pan. Add chopped onion and sauté for a couple of minutes taking care that the colour of onion does not change.
  2. Add the vegetable stock and bring it to a boil. Add grated potatoes and finely chopped spinach leaves and cook till the leaves are tender.
  3. Add salt to taste and black pepper powder. Add milk and bring to a boil. Serve piping hot.

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