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BAKED SPINACH PANCAKES IN TOMATO GRAVY Recipe | | Starters and Snacks Recipe by Tarla Dalal |
| | INGREDIENTS | For the pancakes
1 teacup chopped spinach
100 grams (4 oz.) plain flour (maida)
3 teaspoons ghee
1 teacup milk
For the vegetables
3 teacups mixed boiled vegetables, finely chopped
1 chopped onion
1 teaspoon chilli powder
1 tablespoon butter or ghee
For the tomato gravy
750 grams (1 5/8 lb.) tomatoes, chopped
1 chopped onion
2 cloves crushed garlic
2 teaspoons sugar (approx.)
1 teaspoon chilli powder
2 tablespoons oil
For the baking
2 tablespoons fresh cream
2 tablespoons grated cheese
| | METHOD | For the pancakes
Put the spinach to cook with very little water.
When cooked, blend in a liquidizer.
Mix the flour, ghee, salt and milk. Add half of the spinach puree and mix well.
Prepare pancakes on a non-stick frying pan using a little ghee.
For the vegetables
Heat the butter and fry the onion for 1 minute.
Add the remaining ingredients along with the remaining spinach puree.
For the tomato gravy
Heat the oil and fry the onion and garlic for 1 minute.
Add the tomatoes, sugar and chilli powder and cook until soft. Blend in a liquidizer.
How to proceed
Spread a little tomato gravy at the bottom of a greased baking dish. Put a pancake in the dish, spread some vegetables and a little gravy on top.
Repeat and build up layers of pancakes, vegetables and gravy in this manner.
Finally, cover with the cream and top with grated cheese.
Bake in a hot oven at 200 degree C (400 degree F) for 20 minutes.
Serve hot.
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