Those were some very valuable tips, I had queries on why to blanch, why not prepare beforehand etc - All of them were addressed. You truly put yourself in the shoes of the audience, preempt the questions and answer them beforehand - Kudos and Thanks.
Mam ap sare safe no non stic bartan use krte ho this is very dangerous doctor b khte h risrch b ki gye in pr palk pani m u lne k bad postik khtm ho jata h please btana kya ye shi h i am your fan
U can drink that water.Very nutritious or else use that water while boiling plain rice.The rice becomes extremely nutritious and tasty.I have done that many times but never wasted that water.
He'llo *Anupa*. I really like you a lot. Can you please guide me how to retain natural green colours of other green sabzis as well For example Barbatti When we cook *Barbatti aaloo dry sabzi,how to get crispy yellow aaloo and absolutely Original bright green colour of the Barbatti?? French beans (Specially when cooking chowmein) Then*Capcicum*. Also, while preparing mixed vegetables,how to also retain the original natural colour of all the greens added along with the carrots and cauliflower. Plus while preparing sarson da saag. How to maintain the colours of all the different sag and sarson?? Please kindly guide me Also when we grind pudina and coriander leaves or let's say together both of them are grinded or even separately,well I am really very fortunate to still have my grandmother"smotor and pestle what in Hindi is sol batta So,I still grind it on the sil So please kindly guide me*Anupaji*as to how to keep the coriander leaves colour and also pudina colour green In the mixer we can add some ice, However, what about the sil grinding??
Hi*Anupa* *YOU *really are*MY FAVOURITE CHEF*. *Anupa*,the process of blanching is very well known but if I am not mistaken,palak has a natural water of its own,so, without covering with the lid because if green vegetables are covered,then it becomes black,so without covering the palak just by adding a pinch of salt can we boil palak and then put the palak into the ice cold water??will we achieve the same results??or only blanching followed by ice bathing??
Thanks for this receipe!! My son loved it!!❤️❤️
This is a very good recipe Anupa. Well explained and simple. Thanks for sharing step by step. Saw so many recipes. Liked this most
Thank you ma'am for each and every small details you explained so nicely. Made it yesterday and everyone in the family just loved it.
Mene aapki recipe dekar makai palak banaya bahot aachya bana. 👌👌💐💐
Great receipe. Looks very yummy and mouth watering. You have explained very beautifully srep by step .thankyou madam
I love your recipes...If more water then more time for cooking......so the colour will change....All are very nice tips......Tysm.God bless you
Wow nice recipe by beautiful masters chefs 👍👌
Really amazing very tasty and healthy thnx mam. Love u.
Amazing recipe..my in-laws just loved it...thankyou so much...
Really amazing and very easy way toexplain
Glad you liked it
Best explanation for each point thankyou
Very well explained
Those were some very valuable tips, I had queries on why to blanch, why not prepare beforehand etc - All of them were addressed. You truly put yourself in the shoes of the audience, preempt the questions and answer them beforehand - Kudos and Thanks.
5zh5p77
Amazingly superb... Thank you for sharing...👌👍
Makai palak raciepy is super.
Madam your recipies always nice and innovative
Must try recipe..simple yet delicious..always been a fan of chef anupa...shes one of the best..
Mam vry nice recipe.. it look vry yumm n healthier... Thank u mam fr sharing this recipe.
Very nicely explained..
I’m watching from Singapore I made it now is the second time
Very tempting
Nice recepi. Look good.Thanks
Good tips given, nice
Very yummy and tasty ...I got the same flauvour for which i was searching...
Very nice n green in colour,very informative n good idea for palak cooking, testy, yummmmmmm
I will try today itself
Awesome & easy to make...
Very nice & nutrition recipe.
شكرا شكرا شكرا حبيبتي الغالية ويعطيك الف عافيه
didi palak ko grind krna zaroori hn?
Superb
Dear Chef Anupama
Palak aur corn are very delicious.
Without tamato palak corn
Ka Naya Avatar ... twist
Kase bnaye ji 9992140531
Anupa ji jaisa khaya tha waisa hi nikal gaya
Wil try today
Last cream u added, please name that cream as I am a beginner.
This recipe has become one and only way to make corn palak and palak paneer. It tastes the best everytime
I tried it...it was yummy.
Looks yumm but just wanted to know if we can add green chilli paste as some people don’t like the chilli pieces in their mouth
Yes, you can do that.
Wonderful recipe, and I can see you're a very accomplished cook👌👌💐 what's your name please? I've seen many amateurish cooking demos, yours is superb
Hi, her name is Anupa
It was an amazing and super easy recipe.....thank you so much ❤
Tried it. Loved it!
I try today nice thanks
Mouth-watering👌👍🙂
Thank u so much for this recipe!!! really tasty and optimum spices , felt like restaurant se b achhi sabzi
I prepared the way you have said mam .My mom loved it.
Really Delicious
Super
🤩🤩Wow Thanks chef for the yummiest recipe❤
Your recipey is as beautiful as you,
I tried this today and enjoy a lots, request you to use hindi word along with English.
Regard.
Piyush.
i guess Im kind of randomly asking but does anybody know of a good place to stream new series online ?
@Gabriel Jordan Try FlixZone. Just google for it =)
P)eas try stuffed baby potatoes with peas coconut paste
Very delicious dish
Tasty and healthy
Thanks for keep green tips
Tomato needed or not
Tried making it as per your instructions,tasted very good,thanks chef.
Very nice,and tempting to prepare,really good,thank you
Very nice and tempting recepe
Mam ye corn dry lene h ya moisture wale
Mam ap sare safe no non stic bartan use krte ho this is very dangerous doctor b khte h risrch b ki gye in pr palk pani m u lne k bad postik khtm ho jata h please btana kya ye shi h i am your fan
Wo non stick ni ..granite ya stone h
Nice👏👏👌👌
Dear chef of Khana kazana, do the malai palak receipe without onion & garlic
Maam hot water nutrition de bhara hoga as we ve boiled palak in it can we use or just ve to throw
It seems very yummy thanx
U can drink that water.Very nutritious or else use that water while boiling plain rice.The rice becomes extremely nutritious and tasty.I have done that many times but never wasted that water.
Sendbaby corn reiepi also
I’m watching from Singapore I made it now is the second time very nice and very healthy
Nyc
Thank you maam 💖
What to do with the stems??stems have fibre and other nutrients*Anupa*
Thanks sir chef kapoor and madam
Very yammi. Thanks
Very well done 👍
Wow love it.
Please try to give pdf recepie in description.
Leo Abhishek Rawat
@@aryansainiaryansaini7502 what?
Wow awesome delicious makai palak recipe
As expected of Master Chef Sanjeev Kapoor's channel.... I'm Deepti Chhiber, an army officers wife
Love the recipe, easy and yum.
Nice 👌👌
Aap to ma'am color specialist hain...
Mujhy nhi tha pta ye rule shukr h ap ny bta dia
Thanks
Hlo mam. Nice recipy.
so no tomato at all in the gravy? , no idea why so many chefs suggest that ...i still cant understand which is the right procedure
Super recipe... bt It should tell that you r the best
Nice 👌 easy recipe
Nice recepie
Yummy
Very nice recipe
He'llo *Anupa*.
I really like you a lot.
Can you please guide me how to retain natural green colours of other green sabzis as well
For example Barbatti
When we cook *Barbatti aaloo dry sabzi,how to get crispy yellow aaloo and absolutely Original bright green colour of the Barbatti??
French beans (Specially when cooking chowmein)
Then*Capcicum*.
Also, while preparing mixed vegetables,how to also retain the original natural colour of all the greens added along with the carrots and cauliflower.
Plus while preparing sarson da saag.
How to maintain the colours of all the different sag and sarson??
Please kindly guide me
Also when we grind pudina and coriander leaves or let's say together both of them are grinded or even separately,well I am really very fortunate to still have my grandmother"smotor and pestle what in Hindi is sol batta
So,I still grind it on the sil
So please kindly guide me*Anupaji*as to how to keep the coriander leaves colour and also pudina colour green
In the mixer we can add some ice,
However, what about the sil grinding??
Hi*Anupa*
*YOU *really are*MY FAVOURITE CHEF*.
*Anupa*,the process of blanching is very well known but if I am not mistaken,palak has a natural water of its own,so, without covering with the lid because if green vegetables are covered,then it becomes black,so without covering the palak just by adding a pinch of salt can we boil palak and then put the palak into the ice cold water??will we achieve the same results??or only blanching followed by ice bathing??
Very nice.
Awesome! thank you mam. Mam Please teach me recipe of Vermicelli.
👌🏻👍💐
Well explained mam
Yummmyyy
Love you sir 💐💐💐💐💐🌸🌸💮💮🏵️🌻🌻🌸🌷
She z sooo sweet i dnt know her name
Chef Anupa
Very nice
WOW Mam, delicious VEG recipe ,thanks from the bottom of the heart 👍👍
Palak without tomato gives little bitterness
Kase bnaye ji 9992140531
Delicious
Wow
Best mam
Nice.