Afghan Pulao Uzbeki...قابلی اوزبیکی

Afghan Pulao Uzbeki.....قابلی اوزبیکی  is a main course typically made with rice, meat, spices, grated carrots, onion and raisins. Afghan Pulao Uzbeki is usually prepared at home for family or guest/wedding. Afghan Pulao Uzbeki is prepared in one pot, meat, rice, carrot and stock is added and topped with fried raisins. This recipe is so simple and it's so delicious that you will definitely love. In this recipe, I'm using special Afghan Pulao Masala, which is one of the most necessary ingredients and is called the heart of the recipe. So, what are you waiting for, let's enjoy this recipe with me...step by step......

Prep Time: 30 mins
Cook Time: 1 hr
Servings: 2-3
Cuisine: Afghan
Course: Lunch and Dinner
Author: Ayesha Md

Ingredients:

600 gm fatty meat (beef/mutton) with bone (cut into 4-6 large pieces)
75 ml oil
500 gm brown rice
2 medium size onions, thinly slice
3 bay leaves
2 cinnamon sticks
2 cloves
500 ml water
2 tbsp ghee for frying meat
salt as per taste
2 carrots (Julienne cut)
50 gm raisins
4 tbsp ghee for frying raisins

Afghan Pulao Masala:

2 tbsp cumin seeds

4 green cardamoms

1 brown cardamoms

Methods of cooking:

1) Wash and soak brown rice for 2 hours.

2) Take a mixer/grinder, and grind all the spices to make a powder, namely green cardamoms, brown cardamoms and cumin seeds. As shown in the picture.

3) Wash and clean meat pieces and set aside. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, cloves, saute for 2 seconds. Add onion and saute well and cook for 5 minutes and add meat pieces and saute them well and cook till they change its color or turn slightly golden brown. Add salt, water and grind spices. Bring it to a boil and cover the lid and cook on low flame for about 20-30 minutes or until completely tender.

4) Open the lid of the pressure cooker and remove the meat pieces from the broth measure the broth, it should be 500 ml, if it is less than that, add a little more water. Add salt, carrots and rice, bring it to a boil. Cover the lid of the pressure cooker and cook for 5-10 minutes on low flame. As shown in the picture.

5) Heat a skillet, grease it with some ghee now add those meat pieces which had taken out of the broth previously. Place them one by one in the skillet and cook for 5-10 minutes on medium flame, turning occasionally, when they turn brown remove them from the skillet and set aside.

6) Open the lid of the pressure cooker, if there is excess moisture or water, simmer for 5-10 minutes on very low flame.

7) Take a pan, heat ghee, add raisins and fried till it turns golden brown. Add them on the top of the rice.

8) Assemble them into a serving tray. Yours Afghan Pulao Uzbeki.....قابلی اوزبیکی is ready to be served. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...

Rajma (Red Kidney Beans) Pulao/Fried Rice

Rajma (Red Kidney Beans) is a popular vegetarian dish, originating from the Indian-subcontinent. Rajma (Red Kidney Beans) has high quantities of Calcium, Fiber, Folic acid, Carbohydrates and Proteins. Rajma (Red Kidney Beans) has many benefits such as it helps in weight loss, lowers cholesterol, improves memory, it reduces the risk of developing diabetes, rich in proteins, boost energy and due to the presence of calcium and magnesium it helps to strengthen bones.

However, Pulao is loved by all. There are varieties of Pulao such as Chicken Pulao, Meat Pulao, Vegetable Pulao, Paneer Pulao etc., Rajma (Red Kindy Beans) Pulao/Fried Rice is a very special Pulao. The main ingredients are Rajma, Rice, Yogurt and Spices. In this recipe I'm going to show you how to make Rajma (Red Kidney Beans) Pulao/Fried Rice with very simple and easy steps.... Just follow these steps....

Prep Time: 30 mins
Cook time: 1 hrs 30 mins
Serves: 3-4
Course: Lunch and Dinner
Cuisine: Indian
Author: Ayesha Md

Ingredients: 

250 gm Rajma (Red Kidney Beans)
750 gm brown rice
750 ml water
salt as per taste
100 ml yogurt
1 tbsp red chili powder
2 onions (medium size), thinly slice
2 tomatoes, finely chopped
1 tbsp cumin seeds
3 bay leaves
2 cinnamon sticks
3 green cardamoms
3 cloves
6-8 black peppercorns
2 brown cardamoms
1/4 mace powder
100 ml oil
1 tbsp ghee
4 tbsp Shan Biryani Masala
2 tbsp garlic paste
2 tbsp ginger paste
3 green chilies (remove the stems)
1 tsp baking soda double action

Methods of cooking:

1) Wash and soak Rajma (Red Kidney Beans) in water. Add salt and baking powder, and soak it for overnight or at least 6-8 hr.

2) Wash and soak brown rice for 2 hrs.

3) Take a pressure cooker and add soaked Rajma (Red Kidney Beans) along with the water, cover the lid of the pressure cooker and cook for about 15 minutes on low flame or until it is 60% cooked or tendered. Drain the excess water and set aside.

4) Take an another pressure cooker, heat oil, add bay leaves, cinnamon sticks, green cardamoms, brown cardamoms, cloves, black peppercorns and cumin seeds and saute for 30 seconds. Then add onion and saute for 10 minutes or until it turns golden brown. Add ginger garlic paste, salt, yogurt, red chili powder, mace powder, Shan Biryani Masala and cook for 10-15 minutes, then add cooked Rajma (Red Kidney Beans), cook for another 5 minutes.

5) Now add water, rice, salt, green chilies and tomatoes. Bring it to boil and cover the lid of the pressure cooker and cook on low flame 8-10 minutes.

6) Open the lid of the pressure cooker, if there is excess water, then evaporates them on high flame. Add ghee at the top and let it simmer on very low flame for 5-10 minutes.

7) Yours Rajma (Red Kidney Beans) Pulao/Fried Rice is ready to be served. Serve hot with your favorite Raita.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...

Sugar Wax...Hair Removal Recipe Just Rs.10

Sugaring, Sugar Waxing or Persian Waxing is a method of hair removal that has been in use since 1900 BC. Sugaring was also known as sukkar or ḥalawa in the Middle East. Sugaring or Sugar Waxing can be prepared with common household items such as water, lemon juice, sugar and salt. As in candy making, this gives the finished. Sugaring wax a non-crystalline, or amorphous, structure. Getting the correct consistency takes practice for most users. Sugaring or Sugar Waxing is done with only a ball of sugar paste- no strips are needed. This method includes applying the paste to the area against the direction of hair growth and removing the sugar paste in the direction of hair growth. This produces less pressure on the hair shaft, leading to less breakage, and resulting in smoother skin than traditional wax. Source taken from: https://en.wikipedia.org/wiki/Sugaring_(epilation)

Let's discuss some of the advantages of Sugaring or Sugar waxing hair removal. It is 100% natural, longer lasting, better result and easy to clean. It is less painful, more effective and even very short hair can be removed. Sugaring or Sugar Waxing is preferable to all types of skin that's why it is called skin friendly. It minimized the risk of ingrown hairs. Sugaring or Sugar Waxing, if used regularly re-growth is very thin and gets thinly dispersed. Sugaring or Sugar Waxing can be treated to large body areas with little amount of sugar paste. Sugaring or Sugar Waxing can be prepared with just Rs.10. It is cost effective. So, if you tired of spending too much on hair removal product, then at least try this Sugaring or Sugar Waxing recipe.... Follow these simple steps....just 4 ingredients.....




Prep Time: 2 mins
Cook Time: 10-15 mins
Serves: 1
Author: Ayesha Md

Ingredients:

200 gm Sugar (fine)

4 tbsp water

1/2 tsp salt
2 tbsp lemon juice

Methods of Cooking:

1) Take fine sugar, lemon, salt and water. As shown in the picture.

2) Take an empty vessel, add fine sugar, lemon salt and water. Mix them well.

3) Now cook this mixture on very low flame about 5-10 minutes, stirring continuously, until sugar dissolved completely. As shown in the picture.

4) Turn the flame high for 1-2 minutes. Cook this Sugaring or Sugar Waxing till it turns slightly golden brown. Turn off the flame.

5) Pour into another bowl and allow it to cool down for 5-10 minutes. As shown in the picture.

6) Once it has cooled down, take a spoonful or small amount of and play with your hands for some time and then make a small ball in shape. As shown in the picture.

7) Yours Sugaring or Sugar Waxing is ready to use. As shown in the picture.

Notes:

1) It is too hot to use directly, so allow it to cool down for 5-10 mins. Then start using it once it has cooled down.

2) Take only small amount of sugar ball so that u can throw that when it is no longer in use.

3) If Sugar Waxing become so hard, then heat it for just 2 seconds or melt it. Don't need it to cook. Otherwise, it will not be usable.

4) You can use that up to 1-2 hrs or more at room temperature.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Shakshouka شكشوكة (Egg Scrambled) Sandwich....Arabian recipe

The word "Shakshouka" (Arabic: شكشوكة) means "a mixture" in Arabic Slang specifically in Tunisian Arabic. The main ingredients of Shakshouka (Egg Scrambled) Sandwich are tomato, red chili powder, french bread and some salt. Breakfast is one of the main considerations of our daily life. According to my experience, French Bread Shakshouka (Egg Scrambled) Sandwich is one the easiest, healthiest and delicious sandwich recipe. However, making any kind of sandwiches is always a pleasure for me, because I love Sandwich. The Sandwich can be eaten as a snack or as a main meal for lunch or dinner. The Sandwich can also be eaten at picnic as a packed lunch or dinner. There are varieties of sandwich, which are popular among worldwide such as, Cheese Sandwich, Omelette Sandwich, Shawarma Sandwich, Salmon and Cream-Cheese Sandwich, Tuna Sandwich, Falafel Sandwich, Scrambled Egg Sandwich, Boil Egg Sandwich, Chicken Breast Sandwich, Meat Sandwich, Salad Mayonnaise Sandwich and apart from Savoury Sandwiches there are a variety of Sweet Sandwiches such as, Jelly and Peanut Butter Sandwich and Fruit and Jelly Sandwich etc. The Sandwich is mostly demanded by children, they love sandwiches and they often preferred sandwich as one of the their lunch boxes.
Although I've shared varieties of healthy and easy breakfast recipes and I'll keep sharing with you. Some of them are Paneer Capsicum Cheese sandwich, for recipe kindly click the given link https://ayeshamd.blogspot.com/2019/01/paneer-capsicum-cheese-sandwich.html . French Bread Shrimp Sandwich, for recipe kindly click the given link https://ayeshamd.blogspot.com/2019/02/french-bread-shrimp-sandwichnew-style.html. In this recipe, I used french bread instead of Sliced bread. This French Bread Shakshouka (Egg Scrambled) Sandwich needs only three ingredients, namely, tomato, egg and french bread. However, I'm not using any spices in this recipe, if you wish, you can add some red chili powder that is (optional). Let's move to this recipe....step by step with pictures....



Prep Time: 10 mins
Cook Time: 15 mins
Serves: 1
Cuisine: Breakfast, Lunch and Dinner
Course: Arabian
Author: Ayesha Md

Ingredients: 

2 Eggs
2 medium size tomatoes, finely chopped
salt as per taste
2-4 tbsp oil
1 tbsp red chili powder (optional)
1 french bread

Methods of cooking:

1) Take a large bowl, add chopped tomatoes, salt and eggs, as shown in the picture.

2) Now, beat the mixture with the help of a spoon, as shown in the picture.

3) Take a non-stick pan, heat oil, then pour this mixture into the pan and let it set for 1-2 minutes.

4) Once it has sat then with a help of a spatula, keep stirring every few seconds and cook for about 5-10 minutes or until done completely. As shown in the picture.

5) Turn off the flame, remove the Shakshouka (Egg Scrambled) from the pan.

6) Take a Whole French Bread and slit it vertically with the help of a knife.

7) Now, fill this Whole French Bread with cooked Shakshouka (Egg Scrambled).

8) Yours French Bread Shakshouka (Egg Scrambled) Sandwich is ready. Serve hot.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Fruit Custard With Dry Fruits

While it's already been hot for weeks and the sun reaches its highest elevation, it is a perfect time to have some summer dessert. Custard is a sweet dessert and these days it's become so common and loved by all. The main ingredients in custard are flour, corn starch, egg yolks, milk, cream, sugar and vanilla. The Custard can be a thick cream sauce or it can be a thin watery sauce. Now a days, there are varieties of custard powder available in the market such as Chocolate Custard Powder, Strawberry Custard Powder, Vanilla Custard Powder, Pistachio Custard Powder and Kesar Elachi Custard Powder. I already shared Strawberry Custard, for recipe, kindly click the given link. https://ayeshamd.blogspot.com/2019/01/a-for-strawberry-custard.html The Custard can be served as a sweet dessert at your lunch or dinner and it can also be served as a pleasure during tea time or parties. Dessert is a perfect sweet for all occasions and also during summer dessert are more preferable than any other sweet. Custard is all time my favorite and when it is a Fruit Custard With Dry Fruits I just can't resist to eat. Fruit Custard has a unique flavor and when it's decorated with Fruits and top it up with some Dry Fruits, it enhances its flavors as well as make it more delicious, healthy and yummy.


Prep Time: 15 mins
Cook Time: 30 mins
Serves: 3-4
Cuisine: Indian
Course: Lunch, Dinner or Party
Author: Ayesha Md

Ingredients:

500 ml whole Milk (cold)
4 tbsp cold milk for mixing custard powder
3-4 tbsp sugar
3-4 tbsp Custard powder (any flavor)
1 apple, Chopped (without peeling)
1 mango, peeled and chopped
1 banana, peeled and sliced
10-15 green grapes (seedless)
10-15 black grapes (seedless)
2 apricots, chopped
6-8 almonds, chopped
6-8 cashew nuts, chopped
2-4 walnuts, chopped
6-8 pistachios, chopped

Methods for cooking:

1) Take a small bowl, add 4 tbsp of cold milk with 4 tbsp of Vanilla Custard powder and make a smooth paste without any lumps. Set aside. Yours Custard mixture is ready.

2) Take a large pot vessel, add the remaining milk and bring it to a boil, then add sugar.

3) Now, slowly add the Custard powder mixture and keep stirring continuously to avoid burning, cook for 5-8 minutes or until it becomes thick.

4)  Turn off the flame, keep it aside to cool or it comes to room temperature. Then refrigerate it for 4 hours.

5) Just before serving, cut fruits of your choice, seasonal fruits or mixed fruits can be taken.

6) Just before serving, assemble the fruits and dry fruits in a serving bowl and pour cold custard on top of it. Yours Fruit Custard With Dry Fruits is ready.

7) Served chilled. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Indian Meatball Curry- Beef Kofta..With Dry Fruits

Indian Meatball Curry or Beef Kofta Curry is one of the most popular curries, among all curries. Indian Meatball Curry or Beef Kofta Curry is basically originating in the Indian subcontinent. Curry is generally prepared in a sauce. The main ingredients are turmeric powder, coriander powder, cumin powder, yogurt and a combination of many spices. Curries may be either dry or wet. There are many varieties of dishes called curry. Such as Chicken Curry, Meat Curry, Meatball Curry, Vegetables Curry, Paneer Curry and Fish Curry, etc. Indian Meatball Curry or Beef Kofta Curry is a very delicious and easy recipe. So, at least try this recipe and I hope you and your loved ones will love to eat this Indian Meatball Curry or Beef Kofta Curry.

Prep Time: 45 mins

Total Time: 2 hrs

Author: Ayesha Md


Serves: 4-5

Course: Lunch or Dinner

Cuisine: Indian

Ingredients:

For Minced:

500 gm minced (Beef/Lamb/Chicken)

2 tbsp garlic ginger paste
2 tbsp onion paste
salt as per taste
1 tbsp black pepper powder
1-2 tbsp red chilli powder
1 tbsp garam masala powder
1 tbsp cumin powder
2 tbsp coriander powder
6 pieces almonds paste
6 pieces pistachios paste
6 cashew paste
6 pieces walnuts paste
1 tsp coconut paste
2 tbsp Shan Kofta Masala
6-8 tbsp gram/chick pea flour or besan
oil for frying

For gravy:

2 tbsp garlic ginger paste

1 tbsp turmeric powder

salt as per taste

6 pieces cashews paste
250 ml water or more

4 tbsp Shan Kofta Masala 
1 tbsp black pepper powder
2-3 tbsp red chili powder

1 tbsp garam masala powder

1 tbsp cumin powder

2 tbsp coriander powder

6 pieces almonds paste

6 pieces pistachios paste

6 pieces walnuts paste

1 tsp coconut paste

2 onions, thinly slice

3 tomatoes, cut into large pieces

2 bay leaves

2 cinnamon sticks

2 brown cardamoms

4 green cardamoms

4 cloves

6-8 black peppercorns

1/4  tsp mace powder

150-200 ml yogurt beaten

75-100 ml oil

Methods of cooking:

1) Take a large bowl, add minced, salt, red chili powder, cumin powder, coriander powder, garam masala powder, Shan Kofta masala, black pepper powder, ginger garlic paste, onion paste, almond paste, pistachio paste, cashew nut paste, walnut paste, coconut paste and gram flour or besan. Mix all of them well. If needed, add little more gram flour or besan.

2) Divide the minced mixture into 12 equal size balls. Grease your hand with water, if needed, and start making smooth round balls one by one. Set aside. As shown in the picture.

3) Take a large non-stick pan, heat oil, and place a small batch of these balls into the oil, oil should be enough hot while adding balls and fry them on medium flame till they turn golden brown. Remove the balls from the oil. Set aside.


4) Take a Kadhai, heat 2 tbsp oil, add onion and saute for 2 minutes or till they become soft, add tomatoes, garlic and ginger and cook for 5-8 minutes. Turn off the flame and let it cool for some time. As shown in the picture.

5) Now your mixer has cooled down, Take a mixer/grinder and grind this mixture to make it a smooth paste.

6) Take a large pot vessel, heat oil, add bay leaves, cinnamon sticks, black peppercorns, green cardamoms, cloves, brown cardamoms and saute for 30 seconds. Then add that paste into the oil, add salt, black pepper powder, red chili powder, cumin powder, coriander powder, mace powder, turmeric powder, Shan Kofta masala, garam masala powder and cook for 5 minutes, then add beaten yogurt, almond paste, pistachio paste, cashew nut paste, walnut past and coconut paste and cook for another 10 minutes or until oil separates from the gravy.

7) Now add the fried meatballs and water into the gray and bring it to a boil. And cook on low flame about 3-5 minutes. Turn off the flame. As shown in the picture.

8) Yours Indian Meatball Curry or Beef Kofta Curry is ready. Served hot with Rooti, Naan or Rice.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....

And I'll be back soon with an another exciting recipe....

How to make Arabian Chicken Makbūs/Majboos (مكبوس/مچبوس)?

Chicken Makbūs/Majboos (مكبوس/مچبوس) is a dish made with Rice, Meat/Chicken and along with some Arabic Spices. It can often be found in countries like Kuwait, Yemen, Oman, United Arab Emirates, Qatar, Bahrain, and Saudi Arabia. It is a national dish of the Arab States of the Persian Gulf. Chicken Makbūs/Majboos (مكبوس/مچبوس) can be eaten as a lunch and as a dinner. I love Arabic food and Chicken Makbūs/Majboos (مكبوس/مچبوس) is also one of my favorite dishes. At least try this recipe once because it is so healthy and delicious.You and your family will love this. This is very similar to Kabsa. For the recipe of the Kabsa, click the given link.https://ayeshamd.blogspot.com/2019/01/arabian-dishkabsa-laham-by-ayesha-md.html  In this recipe, I'm going to show you how to make Chicken Makbūs/Majboos (مكبوس/مچبوس), by using an easy and a simple step....

Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Course: Lunch and Dinner
Cuisine: Arabian
Serves: 5
Author: Ayesha Md

Ingredients:

For Chicken:

1 1/2 kg Chicken (Chicken cut into 4-6 large pieces with bones)
75-100 ml oil
3 bay leaves
3 cinnamon sticks
5 green cardamoms

5 cloves
8 black peppercorns
2 brown cardamoms
2 star anise
2 dried black lime
salt as per taste
2 medium size onions, thinly sliced
200 gm tomato puree
water as required

2 tbsp lemon juice
4 tbsp ghee for frying chicken
4-6 green chilies (remove the stems)

For Rice:

1 kg brown rice
1 liter water
salt as per taste
25 gm cashew nuts
25 gm raisins
25 gm almonds
25 gm pine nuts
5 tbsp ghee

For Chutney:

3 Tomatoes
4-6 green chilies
1 cup coriander leaves
salt as per taste

Directions for cooking:

1. Wash and soak brown rice for 2 hrs.

2. Wash and clean chicken pieces and set aside. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, green and brown cardamoms, black peppercorns, star anise and cloves. Now add onion and saute till they turn golden brown, then add the chicken and saute well and cook till they turn brown, add tomato puree and cook for 5 minutes, then add salt, lemon juice and water. Cover the lid of pressure cooker and cook for 10-15 minutes on low flame or till chicken tendered.

3. Now take tomato, green chilies and salt and grind them to make a paste. Then add a cup of  chopped coriander leaves and mix them well.


4. Open the lid of the pressure cooker, remove the chicken pieces from the broth and measure the broth, it should be 1 liter, if it is less than that, add a little more water. Then add salt, rice, dried black lime and green chilies. Cover the lid of the pressure cooker, cook for 5-10 minutes on low flame.  

5. Heat a skillet, grease it with some ghee now adds those chicken pieces which had taken out of the broth previously. Place them one by one in the skillet and cook for 10-15 minutes on medium flame, turning occasionally, when they turn brown remove them from the skillet and set aside.

6. Open the lid of the pressure cooker. If there is excess moisture or water, simmer for 5-10 minutes on very low flame.

7. Take a pan, heat ghee and add cashew nuts, raisins, almonds and pine nuts and fried till it turns golden brown.

8. Assemble them into a serving tray. Yours Chicken Makbūs/Majboos (مكبوس/مچبوس) is ready to be served.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....

And I'll be back soon with an another exciting recipe....

Spinach Lasagna With Béchamel Sauce

Lasagne or the singular Lasagna originated from Italy. Béchamel Sauce also known as White Sauce. Béchamel Sauce, is a sauce originated between France and Italy. Béchamel Sauce is made from a White roux (butter and flour) and milk. Needless to say, Lasagna is one of the oldest types of Pasta, but it becomes so popular these days. The main ingredients of Lasagna are meat, chicken, vegetables, white/red sauce, pasta and mozzarella cheese. Lasagna contains a layer of pasta along with white sauce, meats, vegetables and cheese and it is often made in the oven. In this recipe, I'm going to show you how to make Spinach Lasagna with Béchamel Sauce. Lasagna is my all time favorite, so I would love to share this simple and delicious Spinach Lasagna with Béchamel Sauce with you.....So let's move to the recipe step by step....

Prep Time: 30 mins
Cook Time: 2 hrs
Cuisine: Italian and French
Course: Lunch and Dinner
Serves: 5
Author: Ayesha Md

Ingredients: 

For Spinach:

1 kg spinach (a bunch of fresh spinach)

8-10 garlic, finely chopped

2 tbsp oil
salt as per taste

1 tsp black pepper powder

For Béchamel Sauce/White Sauce:

750 ml milk

6 tbsp butter

6 tbsp flour

salt as per taste

400-500 gm Mozzarella shredded cheese

2 tbsp garlic powder

1 tsp black pepper powder

400-500 gm Lasagna Sheets (pasta)

2 tbsp oil (for boiling pasta)

water required for boiling pasta

Methods for cooking:

1. Wash and clean Spinach, take an empty vessel, add water, bring it to a boil, then adds Spinach and cook for a minute, turn off of the flame, drain the excess water and then finely chopped Spinach and set aside.

2. Take an empty vessel, heat oil, add chopped garlic, saute for 2 minutes or till they turn golden brown, then add chopped Spinach, salt and black pepper saute for 5 minutes and set aside.

3. Take an empty vessel, add water, salt and oil, bring it to a boil, then add Lasagna Sheets and cook for 1-2 minutes, drain the excess water and wash the Lasagna Sheets into running cold water and set aside.

4. Take an another pot vessel, heat butter, add flour and saute for a minute, then add black pepper powder, garlic powder, salt and milk very slowly and keep stirring to avoid burning, bring it to a boil and cook for a few minutes or until sauce thickened.

For Assembly:

1. Bake oven at 350 degree F.

2. Take a baking tray, then spread 1/3 of Lasagna sheets in the bottom of the tray, then spread 1/3 of Spinach mixture, 1/3 of  Béchamel Sauce/White Sauce, 1/3 of Mozzarella Shredded Cheese. Repeat this process /layering twice. 

3. Cover with aluminium foil and bake for at least 20-25 minutes. Remove foil and cook for another 15-20 minutes or until cheese melted completely or turn lightly brown.

4. Let it rest for at least 10-20 minutes before serving. Then cut into single-serving square portions.

5. Yours Spinach Lasagna With Béchamel Sauce is ready to be served.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe..