Healthy Pregnancy Recipe – Palak shorba

Your body and your growing baby will thank you if you drink this shorba at least twice a week.

By: Debjani Arora | | Updated: March 1, 2016 4:17 pm

When I was pregnant, I was given palak shorba almost every alternate day by a loving and caring aunt, the same who gave me the dry fruit ladoos, which I loved during my pregnancy. I detest palak, but somehow I kept having it day after day since it was good for my baby. Incidentally, palak is also a rich source of folate which converts into folic acid and helps in development of the baby’s brain and spine. Apart from that, it is also rich in vitamins and minerals that do you and your baby a great deal of good. Here is the ultimate diet guide for you to follow during pregnancy.

Here is how to make it:

Ingredients

½ bunch of palak
½ spoon of ginger
2 cloves of garlic
1 teaspoon lemon juice
A pinch of pepper powder
Few mint leaves
1 spoon ghee
Milk cream
Salt to taste

Method

Wash the palak leaves thoroughly with clean water. Next boil water in a pan and add the leaves to it.
Allow it to cook for three to four minutes. Remove from the flame and allow it to cool.
Next, in a blender put the spinach along with the water and mint leaves and blend at a high speed to make a puree.
Boil this puree in a pan for a few minutes.
For the seasoning in a different pan heat the ghee and sauté the ginger and garlic together.
Add this to the puree, keep it in simmer. Add lemon juice, salt, black pepper powder and little milk cream.
Let it boil for two to three seconds and remove it from the flame.
Take sips while it is still warm.

Image source: Shutterstock

Published: March 1, 2016 11:33 am | Updated:March 1, 2016 4:17 pm

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