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Simple Way to Make Award-winning Spinach,pumpkin and saffron bada with samak rice

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Spinach,pumpkin and saffron bada with samak rice

Before you jump to Spinach,pumpkin and saffron bada with samak rice recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

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Perhaps the food is not quite as good when cooked in the microwave, however it will save you money to use it over your oven. When you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save a great deal of electrical power and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. Particularly if you make sure the dishwasher is full before starting a cycle. Don't dry the dishes by using heat, utilize the cool dry or air dry options to increase the money you save.

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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 it.

The ingredients needed to make Spinach,pumpkin and saffron bada with samak rice:

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

Instructions to make Spinach,pumpkin and saffron bada with samak rice:

  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.

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