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Hyderabad, March 18,2015:  Try this receipe for breakfast.

Ingredients

200 gms pasta ( bow shaped, cooked)
2 bunches Palak/spinach ( blanched and puréed)
1 cup corn kernels ( boiled)
1/2 tsp cumin seeds / zeera
1 onion ( chopped finely)
1 tsp ginger paste
1 tsp garlic paste
1 cup tomato purée
1 tsp chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp garam masala powder
1 tsp kasuri methi powder
1/2 cup fresh cream
1 tsp sugar
Salt
3 tbsp butter
3 tbsp oil

How to Prepare: 

1- Boil water in a pan, add spinach leaves and cook for a minute. ( blanching) 2- Remove the leaves from water and immediately add to a bowl of cold water. ( refreshing) 3- Squeeze excess water from the leaves and grind them into a smooth purée. 4- Boil the corn kernels. 5- Heat butter and oil in a pan, add the cumin seeds ,add the onion and fry till translucent. 6- Add the ginger, garlic paste fry for 1/2 a minute, add the tomato purée and sauté for 3 minutes. 7- Add chilly powder, coriander powder, turmeric powder, garam masala, kasuri methi, corn, spinach purée , sugar and salt mix well and let it simmer for 4 minutes. 8- Add the cooked pasta and cream. 9- Remove the pasta in a plate garnish with some corn and serve.


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Mahagathbandhan