Asparagus and Spinach Quesadillas with pumpkin sauce

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For people who have a vata imbalance it is important to have a diet that comprises of freshly cooked food. You need to incorporate food in the diet that in rich in proteins and in soft and mushy in texture. The use of spices should be moderate and the food needs to be eaten when it is still warm or hot. Such foods are known to calm the dosha and nourish the tissues by preventing moisture and maintaining warmth in the body. This vata pacifying recipe helps to balance the dosha.

Getting the tortillas ready 

Ingredients

  • 2 cups whole  wheat flour
  • 3 tsp oil
  • 3/4 tsp salt

How to make the tortillas

  • Mix the flour, oil and salt and make a dough by adding enough warm water.
  • Knead the dough well and keep for ½ hour. Knead again
  • Roll out the dough into 6″ diameter thin rounds with the help of a little flour.
  • Cook lightly on a tava (griddle) and keep aside.

Filling for the tortillas

Ingredients 

  • 14 tsbsp of boiled and chopped asparagus
  • 14 tbsp of paneer/cooking cheese
  • 1 bunch of spinach balanched and chopped
  • 1 tsp of grated lemon rind
  • 1 tsp of chives (optional)
  • 5 sprigs of spring onions – chopped and sauteed
  • Salt to taste

 Method to make the filling  

  • Mix all the ingredients and mash it 
  • Make 10 portions of the filling 
  • Take a tortilla and put 1/10th of the filling and press with another tortilla onthe top 
  • Repeat the step with the remaining tortillas
  • Cook these on a griddle with a little bit of oil
  • Cut into 4 equal pieces
  • Serve with pumpkin sauce

Making the pumpkin sauce

Ingredients  

  • 3 cups red pumpkin cubes
  • 2 tbsp finely chopped onion- greens
  • 1/4 cup milk
  • 2 tbsp butter
  • 2 table spoons chopped walnuts
  • salt and freshly ground black pepper powder to taste

Method 

  • Heat the butter in a pan, add the onion greens and sauté on a medium flame for 1 minute.
  • Add the pumpkin pieces, salt and 2 cups of water and cook on a medium flame for 10 minutes.
  • Once cooled blend to a puree
  • Add the milk and cook for 2 more minutes.
  • Add salt and pepper to taste
  • Decorate with chopped walnuts.

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