Béchamel Sauce is the basic White Sauce
Ingredients
- 2 tablespoons butter. (Same qty butter and flour)
- 2 tablespoons flour.
- 1 1/4 cups milk, heated.
- Salt.
- Freshly ground pepper and nutmeg powder (optional)
- Bay Leaves
- Onion
- Cloves
Wednesday, January 23, 2019
Bechamel Sauce
Tuesday, January 22, 2019
Wednesday, January 16, 2019
Monday, January 7, 2019
Paneer Palak
1. Clean spinach in water to remove any soil or impurities.
2. To blanch the spinach, boil it in turmeric salted water for 2 minutes.
3. Drain it, cool and grind blanched spinach along with green chillies.
4. Heat 1 tablespoon oil and shallow fry the paneer cubes until the sides turn light brown.
5. Heat 1-tablespoon oil and 1-tablespoon butter Add cumin seeds and saute.
6. Add finely chopped onion and stir fry.
7. Add ginger-garlic paste and stir fry.
8. Add spinach puree, salt and cook for 2-3 minutes.
9. Add adequate water, and bring it to a boil.
10. To the gravy, add shallow fried paneer cubes and cook for 3-4 minutes.
11. Add lemon juice, kasuri methi and mix well.
12. Add the cashew cream, after 2 minutes switch off the flame.
* If you want to have very soft paneer that mixes well with gravy of palak, soak them in hot water for 10 minutes after shallow frying.
* Instead of paneer, boiled and diced potato or cooked chicken also can be used.
2. To blanch the spinach, boil it in turmeric salted water for 2 minutes.
3. Drain it, cool and grind blanched spinach along with green chillies.
4. Heat 1 tablespoon oil and shallow fry the paneer cubes until the sides turn light brown.
5. Heat 1-tablespoon oil and 1-tablespoon butter Add cumin seeds and saute.
6. Add finely chopped onion and stir fry.
7. Add ginger-garlic paste and stir fry.
8. Add spinach puree, salt and cook for 2-3 minutes.
9. Add adequate water, and bring it to a boil.
10. To the gravy, add shallow fried paneer cubes and cook for 3-4 minutes.
11. Add lemon juice, kasuri methi and mix well.
12. Add the cashew cream, after 2 minutes switch off the flame.
* If you want to have very soft paneer that mixes well with gravy of palak, soak them in hot water for 10 minutes after shallow frying.
* Instead of paneer, boiled and diced potato or cooked chicken also can be used.
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