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White sauce is used as the base in various sauces and dishes
Published On: 20 Feb 2010
tamil: Chola Maavu / Makka Cholam
telugu: Mokkajonnalu Pindi
kannada: Musukinajolada Hittu
hindi: Makai Ka Atta
Bengali: Bhoottar Maida
Gujarati: Makai No Lot
Marathi: Makai Chi Peet
Oriya: Makka Atta / Makaa Chunaa / Makaa Gunda
Punjabi: Makai Ka Atta
for more details, click the name of the ingredient
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
Melt butter in a saucepan. In the melting butter add cornflour little by little. Be careful that lumps do not form. Switch off the burner.
Pour milk slowly into this mixture and mix gently.
Place the mixture on low heat, stirring continuously until a thick consistency is obtained.
Add a pinch of pepper powder, mustard powder, sugar and required salt.
Stir and mix the sauce. Your yummy white sauce is ready.
Note:- For cheese sauce, add 4 tbsp grated cheese to the white sauce and stir on low heat until a thick consistency is obtained.
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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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