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It is a good combination item, for parotas, roties and also for polkas.
Published On: 08 Mar 2009
for more details, click the name of the ingredient
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Bengali: Laban / Noone
hindi: Cheeni / Shakkar
English: Garam Masala
tamil: Paal Aadai
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Preparation of Gravy:
Take one cup of onion pieces, ten cashew nuts and four green chilies.
Keep all the above three items in a cup and fill that cup with 3/4 of water (not fully) and mix them in that water of the cup.
Keep the cup on a burning stove (flame should be in low and small in size), that is with little amount of heat and keep the cup on the stove for 10 minutes and heat it.
Take it out from the stove and grind the contents and keep the grinded items aside.
Preparation of Palak paneer:
Take a vessel (moderate size), pour into it, the oil and the butter and heat them on a stove.
Add ginger- garlic paste and tomato pieces to the contents in the vessel and stir them.
Keep the vessel on a moderate flame and heat it for 5-6 minutes and at the same time go on stirring the contents.
Then add gravy to the contents in the vessel and heat it for another 5 minutes and keep them aside.
Take the palalk in a dish and pour water and boil.
Take out the boiled palak from the dish and grind it.
Mix grinded paneer pieces, mentis leaves, sugar, garam masala, sufficient salt, cream and stir all the contents thoroughly in a Pan.
Keep them on a moderate flame for a while and take them out from the stove.
:- Palak paneer is ready for serving!!!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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