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Monday, March 9, 2009. Palak Paneer (spinach paneer). 1 tsp Cumin seeds. 1/2 tsp Black pepper powder. 1 tsp Ginger-garlic paste. 1/2 tsp Green chilli paste. 100 gms Paneer cubes. 1 tsp Garam Masala Powder. Wash and boil spinach in pressure cooker for 10 min without whistle.let it cool for a while and grind it along with ginger garlic and green chillie paste. Keep it aside. Heat oil in a pan and fry panneer cubes till it becomes light brown. Keep it aside. Serve hot with chapathi or rice. This is a very s...

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bhojanamu | bhojanamu.blogspot.com Reviews

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Monday, March 9, 2009. Palak Paneer (spinach paneer). 1 tsp Cumin seeds. 1/2 tsp Black pepper powder. 1 tsp Ginger-garlic paste. 1/2 tsp Green chilli paste. 100 gms Paneer cubes. 1 tsp Garam Masala Powder. Wash and boil spinach in pressure cooker for 10 min without whistle.let it cool for a while and grind it along with ginger garlic and green chillie paste. Keep it aside. Heat oil in a pan and fry panneer cubes till it becomes light brown. Keep it aside. Serve hot with chapathi or rice. This is a very s...

<META> KEYWORDS

1 bhojanamu

2 1/2 kg spinach

3 2 bay leaves

4 2 onions

5 4 tbsp butter

6 salt to taste

7 oil as required

8 posted by varsha

9 14 comments

10 broccoli curry

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bhojanamu,1/2 kg spinach,2 bay leaves,2 onions,4 tbsp butter,salt to taste,oil as required,posted by varsha,14 comments,broccoli curry,1/2 kg broccoli,5 curry leaves,2 green chillies,coriander leaves,dry roast,1 red chillie/endumirapakaya,1 comment,posts

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bhojanamu | bhojanamu.blogspot.com Reviews

https://bhojanamu.blogspot.com

Monday, March 9, 2009. Palak Paneer (spinach paneer). 1 tsp Cumin seeds. 1/2 tsp Black pepper powder. 1 tsp Ginger-garlic paste. 1/2 tsp Green chilli paste. 100 gms Paneer cubes. 1 tsp Garam Masala Powder. Wash and boil spinach in pressure cooker for 10 min without whistle.let it cool for a while and grind it along with ginger garlic and green chillie paste. Keep it aside. Heat oil in a pan and fry panneer cubes till it becomes light brown. Keep it aside. Serve hot with chapathi or rice. This is a very s...

INTERNAL PAGES

bhojanamu.blogspot.com

1

bhojanamu: Chettinad Chicken

http://bhojanamu.blogspot.com/2009/02/chettinad-chicken.html

Friday, February 6, 2009. This is the delicacy of tamilnadu. This is my sure winner whenever i invite guests. 2 onions finely chopped. 2 green chillies finely chopped. 3 tsp red chillie pwd. 1 cup coconut milk. 3 tsp ginger garlic paste. 2 tsp poppy seeds (soak in warm water for 15 min). Coriander leaves to garnish. 1 tsp cumin seeds. 2 tsp fennel seeds. 2 tsp coriander seeds. 1/2 tsp pepper corn. Wash the chicken with warm water and 1tsp turmeric.keep it aside. Garnish it with coriander leaves. Spicy ch...

2

bhojanamu: Fish Gravy

http://bhojanamu.blogspot.com/2009/02/fish-gravy.html

Wednesday, February 4, 2009. 2 tbsp red chillie pwd. 3 tbsp ginger garlic paste. 2 tbsp cumin,fenugreek pwd(dry roast)(1:1). Coriander leaves (to garnish). Gooseberry sized tamarind(squeeze 3 glasses of water from it). Take fish and cut in to big pieces and wash it with warm water. Now apply curd and little bit of haldi and leave it for 5 min .Clean it again with warm water so that the smell goes off. Heat oil in a vessel and fry onions till it becomes golden brown . Now add curry leaves.

3

bhojanamu: Broccoli Curry

http://bhojanamu.blogspot.com/2009/02/broccoli-curry.html

Wednesday, February 18, 2009. 1 tsp mustard seeds/aavalu. 1 tsp minapappu/black gram. 1 tsp cumin seeds/jeera. 1 onion finely chopped. 2 tsp sangapappu/bengal gram. 1 tsp dhaniyalu/coriander seeds. Pressure cook broccoli without whistle for 10 min.Keep it aside. Heat oil in a pan . Add mustard seeds,once they splutter add black gram,cumin seeds. Now add curry leaves ,green chillies,and onions.Fry the it till the onions become golden brown. Turn off the gas and garnish it with coriander leaves.

4

bhojanamu: March 2009

http://bhojanamu.blogspot.com/2009_03_01_archive.html

Monday, March 9, 2009. Palak Paneer (spinach paneer). 1 tsp Cumin seeds. 1/2 tsp Black pepper powder. 1 tsp Ginger-garlic paste. 1/2 tsp Green chilli paste. 100 gms Paneer cubes. 1 tsp Garam Masala Powder. Wash and boil spinach in pressure cooker for 10 min without whistle.let it cool for a while and grind it along with ginger garlic and green chillie paste. Keep it aside. Heat oil in a pan and fry panneer cubes till it becomes light brown. Keep it aside. Serve hot with chapathi or rice.

5

bhojanamu: Peanut sweet (Chikki)

http://bhojanamu.blogspot.com/2009/02/peanut-sweet-chikki.html

Thursday, February 5, 2009. Peanut sweet famously known as chikki or pallipatti in india.One of the easily prepared sweets by grandmoms.One bite is enough to bring back those old memories. 1 cup grated jaggery. Dry roast the peanuts in a heavy bottom vessel till it becomes golden brown. Let it cool for a while and peel the brown layered skin . To peel , take handful of peanuts and gently rub in your hands . Now gently blow the loose skin. Let it cool for a while and make small round balls out of it.

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Welcome to Vividha Ruchulu...: February 2009

http://vividharuchulu.blogspot.com/2009_02_01_archive.html

Hi Everybody, My name is Lavanya.I am basically from southern part of India(A.p).I just started a blog where i can post my recipes so that let others know my cooking and inspire them and make them to do my tasteful dishes to their dear ones! View my complete profile. Translate to your language. Saturday, February 28, 2009. I hope everyone likes this. Health benifits of pumpkin:. Pumpkin is really low in calorie . The perfect vegetable for persons who watch their weight. Pumpkinseed oil contains good fats...

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Monday, March 9, 2009. Palak Paneer (spinach paneer). 1 tsp Cumin seeds. 1/2 tsp Black pepper powder. 1 tsp Ginger-garlic paste. 1/2 tsp Green chilli paste. 100 gms Paneer cubes. 1 tsp Garam Masala Powder. Wash and boil spinach in pressure cooker for 10 min without whistle.let it cool for a while and grind it along with ginger garlic and green chillie paste. Keep it aside. Heat oil in a pan and fry panneer cubes till it becomes light brown. Keep it aside. Serve hot with chapathi or rice. This is a very s...

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