Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , |

The steamed spinach dumplings are usually served in a rich cheese sauce, almond sauce or butter sauce. For a healthy combination, this has been substituted with a low cal, yet creamy pumpkin sauce.
Make sure to add dal the dumplings and the sauce just before serving.

Preparation Time : 20 mins.
Cooking Time : 20 mins.

Serves 2.

For the tagliatelle
½ cup whole wheat flour (gehun ka atta)
1 teaspoon oil
salt to taste
For the pumpkin sauce
½ cup red pumpkin (kaddu), grated
¼ cup onions, chopped
¼ teaspoon garlic, chopped
¼ teaspoon dried thyme
½ teaspoon low fat butter
½ cup low fat milk
½ teaspoon dry red chilli flakes
For the spinach dumplings
1 cup spinach (palak), blanched and chopped
½ cup low fat paneer (cottage cheese), grated
a pinch nutmeg (jaiphal) powder
salt to taste
Other ingredients
1 teaspoon of oil for cooking
For the tagliatelle
1. Mix all the ingredients together and using enough water make a form dough.
2. Cover the dough with a wet muslin cloth and keep aside for 10 to 15 minutes.
3. Divide the dough into 2 equal portions and roll out each portion, using a little flour for dusting, to a (175 mm) 7″ diameter circle.
4. Using a knife or a pizza cutter, cut into long strips which are 6 mm. (¼”) broad.
5. Dust a plate with some flour and place the strips on the dusted plate.
6. Boil plenty of water in a large pot and add one teaspoon oil and 2 teaspoons salt.
7. Add ½ the tagliatelle to the boiling water and cook till it floats (approx. 1 minute).
8. Remove the cooked tagliatelle with a sieve and place them in cold water.
9. Drain and discard the water and keep the tagliatelle aside.
10. Repeat with remaining half tagliatelle.
11. Add 1 teaspoon oil to the cooked pasta, toss gently and keep covered.
For the pumpkin sauce
1. Heat the butter in a non-stick pan, add the onions, garlic and thyme and cook till the onions turn translucent.
2. Add the pumpkin and cook for 3 to 4 minutes till the pumpkin is tender.
3. Cool the mixture and blend in a mixer to a smooth purée.
4. Heat the purée in a pan, add milk, red chilli flakes and salt and allow the mixture to come to a boil. Keep aside.
For the spinach dumplings
1. Mix all the ingredients shape into small balls and keep aside.
How to proceed
1. Heat the pumpkin sauce in a pan, add the tagliatelle and mix well.
2. Spoon out the tagliatelle into a serving dish, place the spinach dumplings on top and serve immediately.
The pumpkin sauce can be substituted with low calorie white sauce if you so desire.

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