Moringa leaves – 1 Cup (150 Gms)
Shallots – 15 Nos
Garlic – 10 cloves
Butter -2 Tbsp
Pepper powder – 1 Tbsp
Milk – 100 ml
Sugar – 1 Tbsp
Corn flour- 2 Tbsp
Coriander leaves – few
Spring onion leaves - few
Salt to taste
- Clean & wash the Moringa leaves. Finely chop the shallots, garlic and keep aside.
- Connect the power cord to ROBOCOOK and switch the ‘ON’ button. Press the Sauté́ Button in the front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add 1 tsp of butter and let it melt. Add cornflour and saute for 2 min. Remove the cornflour from the cooker and keep it aside.
- Now add 1 tsp of butter in the cooker and allow it to melt. Add chopped shallots, garlic & saute for 5 minutes.
- Then add washed moringa leaves and continue sauteing. Finally, add 200 ml water and stir well. Press cancel to stop saute
- Place the closing lid over the top, Turn and place the Pointer in the ‘CLOSE’ Position. Ensure the lid is firmly closed and the Pressure release button should be in ‘DOWN’ Position.
- Press the ‘Sambhar’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both methods
- Now TWIST and Open the cooker. Switch to Saute mode. Dilute the cornflour (roasted in butter) with 100 ml water and add it to the soup.
- Add one cup of milk, sugar, salt, and pepper powder. Also, add finely chopped spring onions and coriander leaves. Cancel Saute option & serve hot
- Iron-rich murungai leaves soup is ready to serve