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Palak aur lauki ka shorba
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Palak Aur Lauki ka Shorba
 
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this is an appetizing soup rich in iron & calcium & is very good for those who are suffering from cold & fever.
 
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ingredients:
 
   
1.spinach(palak) - 01 bunch thoroughly washed
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This is an Appetizing Soup Rich in Iron & Calcium & is Very Good For Those Who Are Suffering From Cold & Fever.
2.marrow(bottle guard) - 1/2 kg peeled & cut into large pcs
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-----------------------------------------------------------------------------------------Ingredients:
3.ginger - 25 gms peeled & pasted
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4.garlic - 25 gms peeled & pureed
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*1.[[spinach]](palak) - 01 Bunch Thoroughly Washed
5.onion - 1 no. sliced
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*2.Marrow(bottle Guard) - 1/2 kg Peeled & Cut Into Large Pcs
6.tomatoes - 2 nos quartered
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*3.[[ginger]] - 25 Gms Peeled & Pasted
7.green chillies - optional
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*4.[[garlic]] - 25 Gms Peeled & Pureed
8.fennel seeds - i tspn powdered
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*5.[[Onion]] - 1 No. Sliced
9.cardamoms black - 2 nos
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*6.[[tomatoes]] - 2 Nos Quartered
10.cardamoms green - 5 nos
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*7.Green Chillies - Optional
11.cloves - 5 nos
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*8.[[fennel seeds]] - i Tspn Powdered
12.mace - 4-5 blades
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*9.Cardamoms Black - 2 Nos
13.salt & pepper to taste
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*10.Cardamoms Green - 5 Nos
14.asfoetida - 5 gms
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*11.Cloves - 5 Nos
15 butter - 20 gms
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*12.[[mace]] - 4-5 Blades
16.cumin seeds -1 tspn
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*13.[[salt]] & [[pepper]] to Taste
17.red chilly powder - 1/2 tspn
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*14.Asfoetida - 5 Gms
18.oil - 1 tblspn
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*15 [[butter]] - 20 Gms
19.water -2 ltrs atleast
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*16.[[cumin]] Seeds -1 Tspn
20.mint leaves - i tbl spn
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*17.Red Chilly Powder - 1/2 Tspn
21.milk - 50 gms
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*18.[[oil]] - 1 Tblspn
22.corriender powder 1 tspn
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*19.[[water]] -2 Ltrs Atleast
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*20.[[mint]] Leaves - i Tbl Spn
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*21.[[milk]] - 50 Gms
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*22.Corriender Powder 1 Tspn
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Procedure:
 
Procedure:
 
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1. put oil in a pan & heat till smoking point.
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*1. Put [[oil]] in a Pan & Heat Till Smoking Point.
2. now add cummin, cardamoms, cloves, & mace
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*2. Now Add [[cummin]], Cardamoms, Cloves, & [[mace]]
3. allow to crackle.
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*3. Allow to Crackle.
4. soak asfoetida in hot water.
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*4. Soak Asfoetida in Hot [[water]].
5. add spinach & marrow along with all the ingredients except butter & milk to the pan & saute for 5 minutes.
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*5. Add [[spinach]] & Marrow Along With All The Ingredients Except [[butter]] & [[milk]] to The Pan & Saute For 5 Minutes.
6. now add water to the vegetables.add asfoetida water too
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*6. Now Add [[water]] to The Vegetables.Add Asfoetida [[water]] Too
7. cook till the vegetables are cooked fully.
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*7. Cook Till The Vegetables Are Cooked Fully.
8. simmer further for around 1/2 an hr or till the water is reduced to 1/4.
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*8. Simmer Further For Around 1/2 an hr or Till The [[water]] is Reduced to 1/4.
9. puree fine in a blender.
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*9. Puree Fine in a Blender.
10.now add butter to the puree & return to the pan .
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*10.Now Add [[butter]] to The Puree & Return to The Pan .
11.check the consistency as it should neither be thick nor so thin but to the medium consistency. if thick adjust consistency by adding water. if thin cook further for some time.
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*11.Check The Consistency as it Should Neither be Thick Nor so Thin But to The Medium Consistency. if Thick Adjust Consistency by Adding [[water]]. if Thin Cook Further For Some Time.
12.add milk & simmer for 10 mnt. serve hot garnished with chopped mint leaves
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*12.Add [[milk]] & Simmer For 10 Mnt. Serve Hot Garnished With Chopped [[mint]] Leaves
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--Monty 21:04, 17 March 2007 (mst)
   
--monty 21:04, 17 March 2007 (MST)
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Response at Dagguisme@gmail.Com{{Wikifiedrecipe}} [[Category:Fennel seed Recipes]] [[Category:Onion Recipes]] [[Category:Garlic Recipes]] [[Category:Ginger Recipes]] [[Category:Spinach Recipes]] [[Category:Tomato Recipes]] [[Category:Mint Recipes]] [[Category:Cumin Recipes]] [[Category:Mace Recipes]] [[Category:Pepper Recipes]] [[Category:Milk Recipes]] [[Category:Butter Recipes]] [[Category:Oil Recipes]] [[Category:Salt Recipes]] [[Category:Water Recipes]]
response at dagguisme@gmail.com
 

Revision as of 15:27, March 19, 2007


Palak Aur Lauki ka Shorba



This is an Appetizing Soup Rich in Iron & Calcium & is Very Good For Those Who Are Suffering From Cold & Fever.


Ingredients:
  • 1.spinach(palak) - 01 Bunch Thoroughly Washed
  • 2.Marrow(bottle Guard) - 1/2 kg Peeled & Cut Into Large Pcs
  • 3.ginger - 25 Gms Peeled & Pasted
  • 4.garlic - 25 Gms Peeled & Pureed
  • 5.Onion - 1 No. Sliced
  • 6.tomatoes - 2 Nos Quartered
  • 7.Green Chillies - Optional
  • 8.fennel seeds - i Tspn Powdered
  • 9.Cardamoms Black - 2 Nos
  • 10.Cardamoms Green - 5 Nos
  • 11.Cloves - 5 Nos
  • 12.mace - 4-5 Blades
  • 13.salt & pepper to Taste
  • 14.Asfoetida - 5 Gms
  • 15 butter - 20 Gms
  • 16.cumin Seeds -1 Tspn
  • 17.Red Chilly Powder - 1/2 Tspn
  • 18.oil - 1 Tblspn
  • 19.water -2 Ltrs Atleast
  • 20.mint Leaves - i Tbl Spn
  • 21.milk - 50 Gms
  • 22.Corriender Powder 1 Tspn

Procedure:


  • 1. Put oil in a Pan & Heat Till Smoking Point.
  • 2. Now Add cummin, Cardamoms, Cloves, & mace
  • 3. Allow to Crackle.
  • 4. Soak Asfoetida in Hot water.
  • 5. Add spinach & Marrow Along With All The Ingredients Except butter & milk to The Pan & Saute For 5 Minutes.
  • 6. Now Add water to The Vegetables.Add Asfoetida water Too
  • 7. Cook Till The Vegetables Are Cooked Fully.
  • 8. Simmer Further For Around 1/2 an hr or Till The water is Reduced to 1/4.
  • 9. Puree Fine in a Blender.
  • 10.Now Add butter to The Puree & Return to The Pan .
  • 11.Check The Consistency as it Should Neither be Thick Nor so Thin But to The Medium Consistency. if Thick Adjust Consistency by Adding water. if Thin Cook Further For Some Time.
  • 12.Add milk & Simmer For 10 Mnt. Serve Hot Garnished With Chopped mint Leaves

--Monty 21:04, 17 March 2007 (mst)

Response at Dagguisme@gmail.Com

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