bhawna_ms1 |
Ingredients
S.No
|
Ingredient
|
Quantity
|
1.
|
Moong Dal
|
150 gm
|
2.
|
Boiled Spinach
|
½ kilos
|
3.
|
Tomatoes
|
4-5
|
4.
|
Dhaniya
|
1 teaspoon
|
5.
|
Garam Masala
|
½ teaspoon
|
6.
|
White pepper powder
|
¼ teaspoon
|
8.
|
Salt
|
To taste
|
9.
|
Refined Oil
|
1-2 tablespoon
|
10
|
Ginger Garlic Paste
|
1-2 teaspoon
|
12.
|
Red chili powder
|
½ teaspoon
|
13.
|
Black pepper powder
|
¼ teaspoon
|
14.
|
Onions
|
1-2
|
15.
|
Fresh Cream
|
1-2tablespoon
|
16.
|
Yellow butter
|
50 gm
|
Method:
- Wash the moong dal properly and soak it overnight.
- Grind it with water and keep it aside. Add all the spices mentioned above as per your taste along with a pinch of hing and hara dhaniya.
- Make small balls of the above mixture and deep fry them on simmer. Cook till they turn golden brown. Keep them aside.
- Boil your spinach in a pressure cooker.
- PS: add a teaspoon of sugar when you boil it, it helps to retain the rich green colour.
- Take another non stick fry pan.
- Add refined oil and ginger-garlic paste to it.
- When it starts crackling, add chopped onions and sauté it for while till the onions change their colour to light pink.
- Now add dhaniya powder and salt. Sauté it for a while.
- Then add one bowl of fresh chopped tomatoes.
- Cook the above mixture till it leaves a little bit of oil on the sides of the pan.
- Finally, add the boiled spinach to it and some yellow butter(optional) to it and keep on stirring on simmer.
- Put some white pepper powder, red chili powder, garam masala, and a pinch of black pepper powder as well.
- Prick the pakodas with the fork and add them side by side. This will make them nice and soft. Add a bit of water too since the pakodas will swipe out the moisture content from the gravy.
- Garnish it with fresh cream and serve hot.
- PS: Have them with sweet buns. It tastes super awesome! J
- ENJOY J
bhawna_ms2 |
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