| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Juicy large carrots; (2 to 3) |
| 1 |
|
Piece bottle gourd; (1 to 3) |
| 1 |
|
Leaves cabbage; (1 to 2) |
| 1 |
tb |
Cream |
| 1 |
sm |
Blob butter |
|
|
Salt; pepper to taste |
| 2 |
tb |
Cream whipped smooth; (2 to 3) |
| 1 |
sm |
Spri mint |
INSTRUCTIONS
Grate 1 tbsp carrot finely, Keep aside.
Finely chop cabbage, Keep aside.
Pressure cook remaining carrots with bottle gourd till very soft.
Cool and blend in mixie. Strain.
Heat butter, add the pulp and bring to just about boil.
Add the grated carrot and cabbage and salt.
Take in serving bowl.
Add a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”