“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Paneer with lentils and other ingredients
Published On: 23 May 2012
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
for more details, click the name of the ingredient
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
English: Coriander Seeds
tamil: Kothamalli / Varakothamalli
malayalam: Kothamalli / Malli
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Bengali: Laban / Noone
For preparing lentils with paneer, heat oil in a pan. Saute in cloves, chopped garlic, pepper corns, dry red chillies, cinnamon, coriander seeds and coconut till a nice smell comes. Remove it from the flame and allow it to cool.
Grind the above mixture to a fine paste with a little water.
Cook the lentils with salt water.
In a vessel, heat and fry the paneer till light brown. Remove it from the flame and keep it aside.
In the same oil, sautT the onion till light brown.
Add in the lentils and paneer and sautT for 1 minute on low flame.
Pour required water and allow it to boil till everything is done.
Then add in the ground paste, tamarind pulp and salt. Add in water if required.
Stir in the coconut milk and allow it to simmer for five minutes. Remove it from the flame.
Lentils with paneer is ready. Serve hot.
Malabar Style egg bonda
Fish in coconut milk
Taro Stem Stir Fry is an excellent source of fibre,vitamins ...
A little sweet, a little spicy. This potato curry recipe tan...
Mixed Veg Puzhukk is a traditional recipe prepared with bana...
Green gram vada is a easy and simple dish that is best eveni...
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.
Sign up to receive email updates for New Recipes/Special Announcements