Sindhunagar.com Ulhasnagar City website since 2003
Sindhi Cuisines - Taste of community- Recipe Number - 60
Back       Home

This Recipe with Tempting Photos at

sindhirasoi.com

Moved this Recipe to

sindhirasoi.com

Page   1     2     3     4     5     6     7     8     9     10     11     12     13     14     15     16     17     18     19     20     21     22     23     24     25     26     27     28     29     30     31     32     33     34     35     36     37     38     39     40     41     42     43     44     45     46     47     48     49     50     51     52     53     54     55    56     57     58     59     60     61     62     63    

Bheeya paalak(Lotus stem in spinach gravy)
Ingredients:
  • Lotus stem(kamalkakdi or bhee) 1/4 kg
  • Spinach  1/2kg
  • Onions 2 medium sized
  • Tomatoes 3
  • Ginger
  • Garlic  10-12  cloves
  • whole Garam masala(Tejpatta 1,cloves -2,daalchini 1/2 inch  stick)
  • Green chillies 3 -4
  • Salt as per taste
  • Coriander powder 1 tspn
  • Turmeric powder 1/2 tspn
  • Oil 3 tspn  
Method:
  • Wash,peel and cut lotus stem into thin slanted slices
  • Peel and cut onion and grind it along with ginger ,garlic,whole garammasala
  • Take  some oil in pressure cooker and add onion paste
  • Fry it till light pink in colour and add pureed tomatoes along with green chillies
  • Add some salt ,turmeric powder and coriander powder
  • Add chopped spinach and mix properly
  • Add little amount of water ,close the lid and wait for 3 whistles of cooker
  • Now add lotus stem pieces and saute properly for atleast 3 minutes
  • Add some more water ,close the lid and wait for atleast 3 whistles .later check whether bhee is cooked or not,or else cook it further accordingly
  • Note:Depending upon the quality of lotus stem,number of whistles required varies,so another option is to boil the bhee first in salted water and then add into spinach and put on the low flame till bhee absorbs the flavour of spinach
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
More (82)

Suggestions/Comments/Views
Name:
E-Mail:
Comments:

Sindhi Cuisines - Taste of community- Recipe Number - 60
Back       Home
Copyright © 2003-2014, Sindhunagar.com, Developed and maintained by AD2000