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.
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.
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
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??
Thanks for this receipe!! My son loved it!!❤️❤️
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. 👌👌💐💐
Wow nice recipe by beautiful masters chefs 👍👌
This is a very good recipe Anupa. Well explained and simple. Thanks for sharing step by step. Saw so many recipes. Liked this most
Great receipe. Looks very yummy and mouth watering. You have explained very beautifully srep by step .thankyou madam
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
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
Very well explained
Really amazing very tasty and healthy thnx mam. Love u.
Amazing recipe..my in-laws just loved it...thankyou so much...
Makai palak raciepy is super.
Really amazing and very easy way toexplain
Glad you liked it
Best explanation for each point thankyou
Superb
Very tempting
Very nicely explained..
Good tips given, nice
Amazingly superb... Thank you for sharing...👌👍
Must try recipe..simple yet delicious..always been a fan of chef anupa...shes one of the best..
Awesome & easy to make...
I will try today itself
Dear Chef Anupama
Palak aur corn are very delicious.
Without tamato palak corn
Ka Naya Avatar ... twist
Kase bnaye ji 9992140531
I’m watching from Singapore I made it now is the second time
Mam vry nice recipe.. it look vry yumm n healthier... Thank u mam fr sharing this recipe.
Very nice & nutrition recipe.
Madam your recipies always nice and innovative
Nice recepi. Look good.Thanks
Super
Wil try today
Very yummy and tasty ...I got the same flauvour for which i was searching...
شكرا شكرا شكرا حبيبتي الغالية ويعطيك الف عافيه
I tried it...it was yummy.
Tried it. Loved it!
Very nice n green in colour,very informative n good idea for palak cooking, testy, yummmmmmm
Mouth-watering👌👍🙂
Anupa ji jaisa khaya tha waisa hi nikal gaya
Really Delicious
I try today nice thanks
Last cream u added, please name that cream as I am a beginner.
I prepared the way you have said mam .My mom loved it.
Tasty and healthy
Nice👏👏👌👌
Very delicious dish
It was an amazing and super easy recipe.....thank you so much ❤
Thanks for keep green tips
Nyc
🤩🤩Wow Thanks chef for the yummiest recipe❤
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.
Thank u so much for this recipe!!! really tasty and optimum spices , felt like restaurant se b achhi sabzi
Thank you maam 💖
Thanks
This recipe has become one and only way to make corn palak and palak paneer. It tastes the best everytime
Wow awesome delicious makai palak recipe
Tomato needed or not
Very nice,and tempting to prepare,really good,thank you
Very nice and tempting recepe
didi palak ko grind krna zaroori hn?
Nice 👌👌
Very well done 👍
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
P)eas try stuffed baby potatoes with peas coconut paste
Love the recipe, easy and yum.
Tried making it as per your instructions,tasted very good,thanks chef.
Yummy
Very yammi. Thanks
Nice 👌 easy recipe
Nice recepie
Thanks sir chef kapoor and madam
Very nice recipe
Hlo mam. Nice recipy.
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.
Best mam
👌🏻👍💐
Sendbaby corn reiepi also
Very nice.
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 =)
What to do with the stems??stems have fibre and other nutrients*Anupa*
Delicious
Very nice
I’m watching from Singapore I made it now is the second time very nice and very healthy
Super recipe... bt It should tell that you r the best
Wow
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
Love you sir 💐💐💐💐💐🌸🌸💮💮🏵️🌻🌻🌸🌷
As expected of Master Chef Sanjeev Kapoor's channel.... I'm Deepti Chhiber, an army officers wife
Aap to ma'am color specialist hain...
Yummmyyy
Mam ye corn dry lene h ya moisture wale
Well explained mam
Wow love it.
Please try to give pdf recepie in description.
Leo Abhishek Rawat
@@aryansainiaryansaini7502 what?
Nice.
Dear chef of Khana kazana, do the malai palak receipe without onion & garlic
Nice
Very interesting
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
Mujhy nhi tha pta ye rule shukr h ap ny bta dia
Awesome looks so yummy 💖👍👍👍
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??
She z sooo sweet i dnt know her name
Chef Anupa
Nice top and overcoat ma'am
thank u for the Nice recipe