How To Make Palak Dal | Spinach Moong Dal | Palak Khichdi Recipe | Palak Paneer Masala | Lasooni Palak Corn Recipe | Punjabi Palak Paratha Recipe | Green Paratha Recipe | Keerai Recipes | Malai Kofta Curry Recipe | Palak Sabji Variety | Palak Gravy Recipes | Palak Recipes For Dinner | Palak Recipes For Roti | Spinach Rice Recipe | Spinach Pulao | Spinach Roti | Spinach Veg Curry | Palak Ka Saag | Winter Veg Dinner Ideas | Rajshri FoodLearn how to make Top Spinach Dishes at home with our Chef Varun & RuchiIntroduction - 0:00Palak Dal - 0:21Palak Paneer - 5:10Lasooni Corn Palak - 10:02Malai Kofta - 15:55Palak Khichdi - 21:48Palak Paratha - 27:48#PalakRecipes #SpinachRecipes #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Varun Inamdar, Ruchi BharaniCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout DalMost dal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, kokum, unripe mango, jaggery, or other ingredients are added while cooking the dal, often to impart a sweet-sour flavour. The fried garnish for dal goes by many names, including chaunk, tadka/tarka, bagar, fodni, and phoran. The ingredients in the chaunk for each variety of dal vary by region and individual tastes. The raw spices (more commonly cumin seeds, mustard seeds, asafoetida, and sometimes fenugreek seeds and dried red chili pepper) are first fried for a few seconds in the hot oil on medium/low heat. This is generally followed by ginger, garlic, and onion, which are generally fried for 10 minutes. After the onion turns golden brown, ground spices (turmeric, coriander, red chili powder, garam masala, etc.) are added. The chaunk is then poured over the cooked dal.About Palak GravyPalak paneer is a vegetarian dish, consisting of paneer (a type of cottage cheese) in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. The terms palak paneer and saag paneer are sometimes used interchangeably in restaurants in the United States and Canada. However, saag paneer is different from traditional palak paneer in that it contains other green leafy vegetables, such as mustard greens, whereas palak paneer only contains spinach. Dhaba restaurants often specialize in palak paneer. Palak paneer is prepared by first boiling and pureeing spinach. The puree is then mixed with sautéed tomatoes and onions. Grilled cubes of paneer are then added to the puree. Palak paneer is typically spiced with ginger, garlic, tomatoes, garam masala, turmeric, chili powder and cumin. Palak paneer is served hot with a side such as roti, naan, paranthas, makki di roti, or boiled rice. It can also be served with onions on the side for a more traditional approach.About Malai KoftaMalai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha, ras malai and malai kulfi.[4] In recipes for malai kofta, the fried dumpling balls, koftas, are made with potatoes and paneer.[5] Keep collecting the malai in the same container and refrigerate it. The flavour becomes even richer when vegetables are added to it. An example of this would be methi matar malai where the main constituent is green peas.About KhichdiKhichdi or Khichri is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. Hindus, mainly from north/northwest, who avoid eating grains during fasting, eat Sabudana khichri made from sago. In the southern part of India, however, the word khichri is not that popular. While people of Tamil Nadu and Andhra regions cook Pongal, and Kannadigas prepare Bisi bele bhath, Keralites have no similar dish. Khichri is a salty porridge. Dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk.About ParathaThe paratha is an important part of a traditional breakfast from the Indian subcontinent. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually, the paratha is eaten with dollops of white butter on top of it.. It may be stuffed with potatoes, paneer, onions, other leafy veggies like palak.
