It should be dry, if there is water, cook it uncovered till it dries out. I had to use the spinach the same day and I had some paneer in the freezer, so put the the two together and made these Keerai/Spinach Paneer Parathas
This is one type of keerairecipe from my Amma's kitchen which I enjoyed from my childhood. Add cumin and crushed garlic and red chillies and saute it for a second
Recipe Courtesy. Ingredients. Add the chopped spinach to the dhal mixture and mix it well. Spinach - 1 cup, choppedGreen Chili - 2 Channa dhal - 1/2 cupTuvar dhal - 2 tbspnsUrad dhal - 2 tbspnsGinger - 1 tsp, choppedHing - a pinchSalt - according to tasteOil for frying Method. 1/2 cup
If Misal in Maharastra, Aloo Paratha in Punjab, Bedai and Jalebi in UP, Bora saul in Assam, Poha in MP are considered ideal breakfast in their respective states then Idli, Pongal and Vadai rules Tamil Nadu
I have earlier sharedKeerai Masiyal recipe, Palakura Pappu Recipe, Murungai KeeraiPoriyalrecipe. Heat oil in a ladle/small pan and temper with ingredients given under the same
Here I used chinese spinach/Amaranth Greens (Mulai keerai) to make this kootu. Ingredients. Use any type of keerai like araikeerai, thandukeerai or ponnagani keerai
Keerai /Spinach/ Palak. Ingredients. Keerai Cutlet. Wash the keerai and chop them into small bits. Add besan, chili powder, keerai, salt and water to make a dough
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