Posted by Swaminatha Sharma on 21/01/2016
Recipe : Add butter to a kadai. when heated, add finely chopped shallots, spinach and saute for 3 mins.. Add water and bring to heat. (In other words its called as blanching)... Once cooked, remove, cool down and grind to paste in mixer. Pour the mixture to the kadai and check for water consistency and bring to heat again.. Add salt and once aroma raises, switch off and serve hot topped with crushed pepper. Fried Pappads / Babycorn Pepper Fry would be best accompaniment.
Recipe : Student Chef : Varshini (B.Sc Hotel Management & Catering Technology, PIHM, Puducherry)
Note : Especially this puree de spinach is good for lactating mothers, pregnant women. Also this is a starch free recipe, where this can be given to kids, for their activeness due to rich in fiber / vitamins.