Best 4 Bladchinda Recipes
Bladchinda, also known as Malabar spinach, is a tropical leafy green vegetable that offers a wealth of culinary and nutritional benefits. Its mild, slightly mucilaginous flavor and vibrant green color make it a popular ingredient in various cuisines around the world. Whether you're looking to incorporate more leafy greens into your diet or simply seeking new and exciting flavors, bladchinda is an excellent choice. This versatile vegetable can be enjoyed in various forms, from stir-fries and soups to salads and curries. In this article, we'll explore some of the most popular and delicious bladchinda recipes, providing step-by-step instructions and helpful tips to ensure you can easily prepare this nutritious and flavorful vegetable in your own kitchen.
Here are our top 4 tried and tested recipes!
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
BROOKLYN GIRL'S PENNE ARRABIATA
One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!
Provided by Beth B.
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
- In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
- Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
- Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.
Nutrition Facts : Calories 587.9 calories, Carbohydrate 75.3 g, Cholesterol 108.1 mg, Fat 16.5 g, Fiber 5.5 g, Protein 33.6 g, SaturatedFat 3.2 g, Sodium 1034.2 mg, Sugar 8.6 g
GERMAN-RUSSIAN-DAKOTA KNEFLA
This version of knefla is a tasty, easy German-Russian staple for dinner, comprised simply of dough and potatoes. Sometimes I add 2 teaspoons of chicken bouillon to the boiling water for extra flavor. Serve with sausage, brats, or alone. Some like it with sauerkraut or breadcrumbs for garnish.
Provided by Megan
Categories Main Dish Recipes Dumpling Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
- Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g
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
Tips:
- Choose tender and fresh bladchinda: Look for bright green leaves with no signs of wilting or yellowing.
- Wash bladchinda thoroughly: Remove any dirt or debris by rinsing the leaves under running water.
- Cut bladchinda into bite-sized pieces: This will help them cook evenly and quickly.
- Use a variety of cooking methods: Bladchinda can be stir-fried, steamed, boiled, or added to soups and curries.
- Add bladchinda towards the end of cooking: This will help preserve its nutrients and bright green color.
- Pair bladchinda with other vegetables, proteins, and grains: Bladchinda is a versatile ingredient that can be used in a variety of dishes.
- Experiment with different flavors: Bladchinda can be seasoned with a variety of spices, herbs, and sauces.
Conclusion:
Bladchinda is a delicious and nutritious vegetable that can be used in a variety of dishes. With its mild flavor and versatility, bladchinda is a great ingredient to have on hand. Whether you're looking for a quick and easy stir-fry or a hearty soup, bladchinda is sure to please. So next time you're at the grocery store, be sure to pick up a bunch of bladchinda and experiment with one of the many recipes available online or in cookbooks.
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