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Spinach with Beancurd

A fusion of iron rich food with a protein rich food. A body building food indeed!

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Serves (4 to 5)

 

 

Ingredients (A)

150 grams     

 

Ingredients (B)

2 pieces         

 

Ingredients (C)

4 tablespoons 

 

Ingredients (D)

150 grams 

1 tablespoons

1 teaspoon

1 teaspoon 

1 teaspoon     

2 tablespoons

 

Ingredients (E)

2 teaspoons   

As necessary
 

 

 

 

 

 Spinach

 

 

Firm Tofu (Bean curd)

 

 

Ghee

 

 

Tomatoes (chopped)

Chilli Powder

Fennel Powder

Cumin Powder

Fish Curry Powder

Butter

 

 

Sugar

Salt

 

 

 

1. Blanch Ingredient (A), and cool it with little cold water. Then blend it in the blender with the cold water or ice cube till smooth.

2. Don’t cut the Ingredients (B) tofu.

3. If necessary soak the tofu with salt and drain it.

4. Heat the oil in a wok and fry the Ingredients (B) till golden brown evenly.

5. Drain it on an absorbent paper and cut into cubes.

6. Or cut the Ingredients (B), into small cube ( inch) and boil the beancurd for a while; strain it and leave it aside.

7. Heat the Ingredient (C), in a cooking pot.

8. Add in the Ingredients (D), & fry it till fragrant.

9. Then add in the Ingredients (A & E), and water if its necessary.

10. Reduce the flame and stir it well.

11. Add in salt if its necessary.

12. Finish it off, with Ingredients (B), and cook it well.

 

* Fish curry powder is a mixture of spices only. It is called fish curry powder because it is mostly used in fish and seafood dishes. But it contains no trace of seafood.

 

 

Please Click Here And Refer To Tip I For This Particular Dish.

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Spinach with Beancurd.