by Foodie #48100
This recipe has been viewed 2633 times
Baking time : 15 mins.
baking temperature : 200°c (400°f).
amt :174 gm calcium :294.0 mg cho :13.2 gm energy :278 kcal f.acid :74.2 mcg fat :20.8 gm fibre :0.7 gm iron :1.1 mg protein :8.3 gm vit a :3219.7 mcg vit c :25.8 mg
- Steam the spinach leaves for 5 minutes and squeeze out the water. keep it aisde for use in the tomato sauce.
- Mix all the ingredients and shape into small balls.
- Steam for 5 minutes. keep aside.
- Heat the olive oil, add the garlic and spring onions and sauté for 1 minute.
- Add the tomato pulp and cook till the sauce thickens.
- Add the chilli flakes, chilli powder, tomato purée, salt and ½ cup of water and bring to a boil (use the drained spinach liquid instead of water).
- Add the cream. mix well and keep aside.
- Place the dumplings in a baking dish.
- Pour the tomato sauce on top and sprinkle the grated cheese on top.
- Bake in a pre-heated oven at 200º c (400º f) for 15 minutes.
- Serve hot.
This recipe was contributed by Foodie #48100 on 01 Feb 2002
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