Friday, 20 March 2015

Asparagus Nariyal Pudina shorba



500 Grams
Asparagus100 Ml Oil Refined
50 Grams Butter
30 Grams Curry Leaves
5 Grams Mustard seeds
100 Grams Onions
30 Grams Ginger

40 Grams Garlic
15 Grams Green Chilies 50 Grams Spinach
100 Mk Coconut milk
Salt
Lemon
10 Grams Mint Powder
Method of Preparation:-
• Heat oil & butter in a pan
• When hot add the mustard seeds & wait till they splutter.
• Then add the curry leaves & sauté for 2-3 seconds.
• Add the onions & sauté till transparent.
• Add the ginger, garlic, green chillies & sauté till you get a nice aroma.
• Add the asparagus & sauté for 2 min, then add water enough to cover the asparagus.
• Simmer till asparagus is tender, add the spinach & bring to a boil.
• Once boiling, take off the flame & transfer to a container & chill.
• Grind the above mixture to a puree & pass through a fine sieve & keep aside.
• Put the sieved puree into a pan & bring to a boil add the coconut milk.
• Boil till a cream soup consistency is reached, add the lemon juice, sprinkle mint powder & serve hot.

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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