Fauzia's Pakistani Recipes - The Extraordinary Taste of Pakistan
Spinach and Cumin Souffle Recipe
Ingredients:
12 Blanched Apple Gourds (Tindas)
750 grams of Spinach Leaves (Palak Ke Pattay) (blanched and Finely chopped)
3 Egg Yolks
5 Egg Whites
1 tbsp. Browned Crumbs
1 tbsp. All-Purpose Flour (Maida)
25 grams of Cheese (grated)
½ tsp. Cumin (Saabut Zeera) (roasted - ground)
Salt (to taste)
Black Pepper (Pisi Kaali Mirch) (freshly ground) (to taste)
1 ½ tbsp. Butter
125 ml of Milk (flavored with ½ slice of onion, mustard, bay leaf (tezz patta), nutmeg, salt, and black pepper.)
Directions:
Slice the apple gourds and scoop out the seeds. Season the cavity with salt and pepper.
Melt the butter in a pan. Stir in the flour and cook for 1/2 a minute. Pour in the warm, strained milk. Stir over a moderate flame until thickened. Beat in cheese, cumin, yolks and spinach. Season well. Whip the whites until firm.
Fold into the mixture and spoon into the tinda cavity or pour into a buttered and crumbed ovenproof dish.
Bake at 200 degree C, until well risen, for about 10-15 minutes. Serve immediately.
Serving Suggestions: Serve Immediately Degree of Difficulty: Medium Recipe Category: Main Course Vegetarian and Low Carb Recipe Ethnic Group: Pakistani
