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A rare combination of chicken and spinach/paalak
Published On: 26 Aug 2002
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
for more details, click the name of the ingredient
tamil: Keerai / Pasala Keerai
malayalam: Palak Cheera
kannada: Paalak / Kempu Baayi Basalae
hindi: Paalak / Poi
Bengali: Palang / Puin / Pui Shaakh
Marathi: Sag / Velbondi
Oriya: Poi / Palak
Punjabi: Poi / Palak
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
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
English: Garam Masala
Bengali: Laban / Noone
Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.
Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.
When cool, grind in blender and set aside.
Heat the remaining oil and add ginger, garlic and onions until lightly brown.
Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.
Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.
Add chicken and milk.
Simmer until the chicken is tender.
Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.
Add butter and cover until ready to serve.
Really good recipe. Loved it. Came out really well..
OOOM! really really tasty. Thanks for the Receipe.
Simply Awesome. We would even bite our hands.
very good dish..my kids started to like spinach cause of this particular dish..very easy..though I used bottled ginger/garlic..nd tomato paste for the tomatoes..very easy..nd quick!!
Great recipe. I used Collard instead of spinach. Turned out great too! Thanks!
Yum! Try serving with basmati rice cooked with lemon juice and grainy mustard.
Superb recipe!!! It turned out excellent and is really easy to make.The cardamom lends a great aroma and goes well with the spinach
I have made this recipe about ten times now. It has become the family favorite. Flavorful and aromatic to say the least. I am back to print another copy since the last one has been taited with spinach sap.
This was truly delicious. Good enough to make the effort to find the recipe again to rate it, which is a rarity.
very simple to make, delicious and foolproof. i used low-fat cream instead of milk and only 1 tbsp of oil all in all and no butter -- the dish still turned out to be amazingly tasty
Very good! I substituted cream for milk and had to add more salt to taste, and it turned out very well.
wonderful recipie.....all my friends loved it .
Very easy and great tasting... lots of compliments given :)
suggestion.. try 3 tablespoons of curd in place of milk..
very nice and easy to make wht can i say just that it is wonderful thankx
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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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