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Fast Guide to Cooking Appetizing Spinach,pumpkin and saffron bada with samak rice

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Spinach,pumpkin and saffron bada with samak rice

We hope you got insight from reading it, now let's go back to spinach,pumpkin and saffron bada with samak rice recipe. To cook spinach,pumpkin and saffron bada with samak rice you only need 15 ingredients and 9 steps. Here is how you cook that.

To cook an extraordinary Spinach,pumpkin and saffron bada with samak rice, here are the ingridients required:

  1. You need 1 of katori samak.
  2. Provide 1 tbsp of pumpkin.
  3. Prepare 4 tsp of palak paste.
  4. Get to taste of Sendha namak.
  5. Prepare 2 tbsp of peanuts.
  6. Prepare 2 of green chillies.
  7. Prepare 2 tsp of hara dhania.
  8. Take 2 tsp of pudina leaves.
  9. Use 1/2 tsp of Kashmiri chilli powder.
  10. You need 2 of potatoes boiled.
  11. Get 4 tsp of samak atta.
  12. Get 6 of saffron strands.
  13. Take 5 of cashews sauted in olive oil for garnish.
  14. Prepare 1 of tomato for garnish flower.
  15. You need of Few sprigs of mint leaves.

After readying the materials, next you are ready to cook your tasty Spinach,pumpkin and saffron bada with samak rice by following the guidances on this section:

  1. Soak samak rice at night,wash nicely.Soak with 2 katori water..
  2. In the morning cook it in pressure cooker with 3 katori water,alongwith soaked saffron strands presoaked for 10 min in water.Give 3 whistles in pressure cooker..
  3. Cool samak rice, separate in 2 parts.keep in 2 bowls.Peel,Chop pumpkin and boil with little water and salt till 2 whistles.Make blanched spinach puree.In one bowl add 4 to 5 tsp spinach puree.Add 1 boiled grated potato and mix well.Add salt to taste,add chopped green chilli,chopped mint and coriader and red chilli powder.Add roasted and crushed peanuts 1 tbsp.Mix all together add samak atta.Mix all together..
  4. In another bowl saute boiled pumpkin till water evaporates.cook nicely.Mash with a fork nicely.Cool it.Mix in samak rice.Mix all salt,red chilli powder, green chillies.Add finely chopped green coriander and pudina.Roast peanuts 2 tbsp cool and crush in chutney grinder once.Add 1 tbsp in this mixture.Add samak atta to bind..
  5. Make round balls of each of them and make in Appa patra with few drops oil..
  6. .
  7. All the method.
  8. Make in Appa patra,flip when brown on one side.Cook for 7 min till golden brown..
  9. Serve hot withamla,ginger,dhania,pudina,sendha namak,desi khand,green chilli.Crush all together.Garnish with sauteed cashews.Add tomato flower and few sprigs fresh mint leaves..

Cooking time is including roasting the pumpkin. I've made it at LEAST a dozen times and my husband has officially declared it illegal for me to make "regular" rice again. Other variations have thinly sliced potato on the bottom as the tahdig, which I can not wait to try next! I've also seen a spaghetti tahdig and one with sour cherries too! Diana Henry shares her flavoursome roast pumpkin and spianch lasagne with BBC Good Food.

Recipe : Spinach,pumpkin and saffron bada with samak rice

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