Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pumpkin leaves + spinach served with ugali. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Ugali in pumpkin leaves,Managu,yoghurt,tomato,pepper and roasted bread Cynthia Achieng A good start breakfast that you can also serve for lunch or Dinner. Ingredients: Water Corn Flour Margarine Cheese Spices Pumpkin Leaves.
Pumpkin leaves + spinach served with ugali is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Pumpkin leaves + spinach served with ugali is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook pumpkin leaves + spinach served with ugali using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pumpkin leaves + spinach served with ugali:
- Prepare 250 gms flour
- Make ready 3/4 tsp salt
- Make ready 1/2 (1 cup) milk
- Make ready 1 bunch spinach
- Prepare 2 bunches pumpkin leaves
- Get 1 onion
- Make ready 3 tomatoes
- Prepare 1 garlic piece
- Make ready Cooking oil
- Take 1 cup water
Chop any large spinach leaves; add the lime juice and spinach to the curry and stir until the spinach leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves. Tossed with roasted pumpkin, spinach and a buttery sauce. This gnocchi is served with a butter sauce which is a classic sauce for gnocchi. Serve with rice, chapati, ugali etc.
Instructions to make Pumpkin leaves + spinach served with ugali:
- Heat oil in a pan for 2mins then cook onions till golden brown, add onions, garlic, then vegetables followed by milk and cook for 5mins.
- Slice the tomatoes, onions & grind garlic
- Wash then slice the vegetables thrice.
- Boil the vegetables for only 5mins then drain the water.
- Serve with your ugali and enjoy
Note: Meat should only be fried when young and tender. Covered in fuzz and possessing a thick, fibrous spine, pumpkin leaves aren't all that intuitively edible. They take a little bit of advance preparation before you can use them in recipes. This recipe meets all of the following criteria Cover with half of the cooked pumpkin mix and half of the Wattie's frozen Free-flow Chopped Spinach. Spoon over a quarter more pasta sauce and spread with half of the cottage.
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