200 grams sprouted moth or/ matki
2 medium bunches spinach (palak)
1 bunch fresh coriander leaves
1 tin condensed milk
Readymade yogurt or milk to set it at home
Milk for kheer
Nuts and saffron
For faster preparation:
Boil the sprouts in the morning, place in glass bowl and cover with clingfilm. Refrigerate till needed.
Trim spinach, blanch and puree as recipe instructs. Place in glass bowl, cover with clingfilm. Refrigerate till needed.
Fry the nuts for the kheer and keep covered till needed.
How to go about it:
Soak the poha and place the milk for the kheer on heat and cook this while you knead the dough for the paranthas. Allow the dough to rest and meanwhile prepare the raita and put it in the fridge. By this time the kheer would be ready so remove from heat, allow it to cool in a wide mouthed vessel. Cook paranthas.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.