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
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

No comments:

Post a Comment