Sagh Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Spinach, raw
1 tbsp: Butter,
2 tbsp: Water,
1 tsp: Ginger, ground
1 pinch: Sugar,
Salt, to taste
Directions:
Chop spinach (a food processor comes in handy) and mix well with other
ingredients. Cook over high heat for 2 minutes. Cover and cook for 20
minutes on medium heat, stirring fairly often. Salt to taste.
NOTES:
* An Indian spinach side-dish -- This recipe is from "Indian
Cookery: A Practical Guide," by Dharamjit Singh, which is undoubtedly
translated into English, as many of the phrases are awkward.
: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.
: Nicholas Horton
: Aiken Computation Lab, Harvard University
: horton@harvard.harvard.edu
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
ingredients. Cook over high heat for 2 minutes. Cover and cook for 20
minutes on medium heat, stirring fairly often. Salt to taste.
NOTES:
* An Indian spinach side-dish -- This recipe is from "Indian
Cookery: A Practical Guide," by Dharamjit Singh, which is undoubtedly
translated into English, as many of the phrases are awkward.
: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.
: Nicholas Horton
: Aiken Computation Lab, Harvard University
: horton@harvard.harvard.edu
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp