I had followed Palak Potatoes and replaced potatoes with Mushrooms. Cook the palakwith little water. This dish can be served with steamed rice / jeera rice / roti / naan
Palak tastes best when it is not overcookedand blended with mild spices. It is filled with the goodness of vitaminsand tastes great with mild spices and less oil
* Cover with an aluminiumfoil. * In a pan bring water to a rollingBoil. Oil to deep fry. PalakPaneer Biryani / Soft Pillowy Pristine Cubes of Cottage Cheese cookedin a creamy silky Spinach Gravy, then layered between whole spices perfumed basmati rice and another layer of saffron infused rice, cooked sealed in an earthen pot on Dum (in it's own steam)
Combining this with Whole wheat flour andoil provides you with enough Carbs and Fat. When it comes to the traditional Indian breakfast, the general consensus is that it's time-consuming, oilyand fatty, but tasty
One time, in a hotel in Chennai, saw somebody ordering the Palak soup and I wanted to have as well. Heat the remaining ghee add cornflourand stir in half milk
Heat a pan withoil, add cumin seeds and let them splutter. This is a very simple andhealthy dish and can be made withinminutes if you have the mainingredients – SpinachandPaneer at home
A favourite with vegetarians, this recipe requires very little effort to cook. Remember to fry this masala very well, the oil should float on top and the colour of the makhani gravy should be nice red-orange
Indiaand no big event or occasion is complete without puris- be it on. andginger puree is mixed with the flour to give the sharp colour and peppery taste
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