Clearcals

Serving Size 1 Small Cup (100 g)
Calories58.3 kcal
Carbs7.0 g (28.0 kcal)
Protein2.4 g (9.6 kcal)
Fats2.3 g (20.7 kcal)

Shengdana Makhana Soup recipe

Name: Shengdana Makhana Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 50 Milliliter of Skimmed milk; 1 Table Spoon of Ghee clarified butter; 250 Grams of Spinach; 100 Grams of Tomato ripe local; 25 Grams of Coriander leaves; 10 Grams of Garlic small clove; 100 Grams of Onion big; 2 Grams of Salt; 200 Milliliter of Water; 1 Tea Spoon of Black pepper powder; 50 Grams of Makhana lotus seeds dried

Shengdana Makhana Soup is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. HINT: Makhana act as an anti-oxidant, very light and easy to digest.

Cooking time: 10 minutes

Serves: 8 persons

Ingredients

Skimmed milk

50 Milliliter

Ghee clarified butter

1 Table Spoon

Spinach

250 Grams

Tomato ripe local

100 Grams

Coriander leaves

25 Grams

Garlic small clove

10 Grams

Onion big

100 Grams

Salt

2 Grams

Water

200 Milliliter

Black pepper powder

1 Tea Spoon

Makhana lotus seeds dried

50 Grams

Instructions

Washing

Washing the spinach, tomato, and onions thoroughly.

Frying

Fry the makhanas in little oil or ghee. Blend half of them into a powder and keep aside.

Chopping

Chop palak, tomato, onions, and garlic cloves roughly.

Sauteeing

In a pan add little oil, saute chopped garlic and onions for one minute till it becomes translucent. Now add tomato, palak, and sautee on a medium flame for two minutes.

Cooling and Blending

Cooling slightly and transfer the ingredients into a blender and blend it until smooth.

Simmering

Take another pan at a low flame, add makhana powder and roast it well. Pour in milk and stir it. Add the previously blended puree, salt, black pepper powder, and mix well. Allow it to simmer until fully cooked.

Serving

Garnish with remaining roasted makhana, coriander, and serve.

Nutrition Label