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  • Palakwale Chaawal

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    This recipe summarizes how to make Palakwale chaawal, a rice dish with spinach. It involves pureeing spinach, green chilies, and mint then cooking it with ginger-garlic paste and whole spices like bay leaves, cloves, and cinnamon. Soaked rice is then added to the puree along with salt and cooked until the moisture is absorbed and the rice is done. The finished dish is served with yogurt and pickle.

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    Palakwale chaawal

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    This recipe summarizes how to make Palakwale chaawal, a rice dish with spinach. It involves pureeing spinach, green chilies, and mint then cooking it with ginger-garlic paste and whole spices like bay leaves, cloves, and cinnamon. Soaked rice is then added to the puree along with salt and cooked until the moisture is absorbed and the rice is done. The finished dish is served with yogurt and pickle.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Palakwale Chaawal

    Uploaded by

    khushi_scribd
    This recipe summarizes how to make Palakwale chaawal, a rice dish with spinach. It involves pureeing spinach, green chilies, and mint then cooking it with ginger-garlic paste and whole spices like bay leaves, cloves, and cinnamon. Soaked rice is then added to the puree along with salt and cooked until the moisture is absorbed and the rice is done. The finished dish is served with yogurt and pickle.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Palakwale chaawal

    Ingredients Palak (washed and chopped) 1 kg Green chillies (deseeded) two Ginger-garlic paste 1 tsp Bay leaf one Laung 2 cloves Brown cardamom two Cinnamon piece 1 inch Ghee 2 tbs A cup of rice (washed and soaked for half an hour then drained) A small sprig of fresh mint leaves Salt to taste Method Puree the palak leaves, green chillies and mint leaves in a mixer. Keep aside. Heat ghee in a thick-bottomed pan. Put the bay leaf and other whole spices. Reduce heat. Wait till these change colour. Add the garlic ginger paste. Stir-fry for a minute. Then pour in the palak puree and salt. Continue to cook for another minute. Add the rice. Carefully stir to mix, ensuring that the rice grains dont break. Cover on cook on a low flame till the moisture is absorbed and rice is done. Sprinkle a little water, if necessary. Enjoy with curds and pickle.

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