Spinach roll stuffed with fresh ricotta n beet cream By rohit shrivastava

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Spinach roll stuffed with fresh ricotta n beet cream

The inspiration of my dish is palak paneer, I changed the structure of the dish my making it into a roll and served with beet root raita along with some potato wedges and try to plate a gourmet style.
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Serves

2 Servings

Cooking Time

20 mins

Meal Type

MAIN COURSE

Rate This Recipe10

INGREDIENTS

  • A cup spinach, blanched
  • 4tbsp ricotta (chhena)
  • 1tbsp almonds, chopped
  • 1tbsp pistachio, chopped
  • 1tbsp dates, chopped
  • 1/8 tsp garam masala
  • A pinch nutmeg
  • 1tsp green chilli, chopped
  • 1 cup yoghurt
  • 2 tbsp beetroot puree

PREPARATION

  1. 1

    Spread a cling wrap ,layer blanched spinach overlapping each other.
  2. 2

    Add fresh ricotta and spread it on a centre, season with salt, pepper, nutmeg , garam masala.
  3. 3

    Add dry fruits, making another layer on top.
  4. 4

    Roll the cling wrap carefully to form roulade.
  5. 5

    Poach it in hot water for 10-12 mins.
  6. 6

    Meanwhile, mix yoghurt ,beetroot puree, a pinch if garam masala and seasoned to taste.
  7. 7

    Gently remove the cling wrap, and cut the roulade .
  8. 8

    Serve with potato wedges, beetroot raita.
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