Saturday, 8 December 2012

Phool makhana curry

Phool makhana or popped lotus seeds can be found in many supermarkets under spice section.  People use the same in curries, kheer or having them as such (with spices) like pop corn.  These phool makhana are quite nutritious and are used extensively in chinese cuisine who beleive them to 'clear heat', nutritious and thus  has the ability to restore perfect health to our body. The other dishes using phool makhana is  phool makhana kheer and roasted phool makhana. This is what phool makhana looks like


And our fabulous end product is 



Ingredients required


  • One cup of phool makhana
  • 3 tsp oil
  • Half tsp whole jeera
  • 4-5 green chillies, slit lengthwise
  • 4-5 mint leaves
  • Half cup finely chopped onions
  • Half tsp turmeric/haldi
  • 1 tsp Everest Kitchen king masala
  • 1 tsp garam masala
  • 1 tsp ginger-garlic paste
  • 1/2 tsp salt
  • 1 cup tomato puree
  • 3 tsp almond paste/cashew paste
  • 2 tsp finely chopped coriander leaves, to garnish

Method

In a kadaai, roast phool makhana till they turn brown, keep them aside.  Care should be taken while roasting, do not burn them




In another kadaai, heat oil, add jeera, green chilly and mint leaves.  Stir them


Throw in onion and cook till they turn brown


Add in ginger-garlic paste and all spice powders.  Sprinkle water and cook till oil leaves the sides of mixture



Add in tomato puree and almond paste.  Cook in simmer flame for about ten minutes..Lastly add browned phool makhana and simmer flame for ten more minutes.  Serve hot with rice/phulkas 




Isn't this creamy sauce wonderful??


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