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Cooking Saag Chicken/Paneer/tofu and Peas Pulao

Tablespoon (TBSP)
— a large spoon that is often used to eat soup
Teaspoon (TSP)
— a small spoon that is often used to mix tea or coffee
Inch
— a unit for measuring length, approximately equal 2.54 centimetres
Spinach
— a vegetable with large, dark-green leaves that are cooked or eaten in salads
Canned
— preserved in a metal container (a can)
Bay leaf
— a leaf from a bay tree, often dried and used in cooking to add flavour
Cumin
— the seeds of a plant that have a sweet smell and are used especially in Mexican and Indian cooking, or the plant that they grow on
Finely chopped
— cut into small pieces
Minced
— cut into very small pieces with the help of a special machine (mincer)
Turmeric
— a yellow spice used to make curry
Purée
— a cooked food that has been pressed, mixed, blended to the form of thick liquid
Dash
— a small amount of something that is added to something else
Mace
— the dried outer layer that covers nutmegs (= the hard nuts of a tropical tree), used in cooking as a spice
Cayenne pepper
— a type of red pepper used to give a hot taste to food
Fenugreek
— aromatic seeds used as seasoning especially in curry
Garam masala
— a mixture of ground spices, such as cumin, coriander, and cardamom, used in Indian cooking
Heavy cream
— thick cream with a big amount of fat
Blanch
— to put food in a hot water for a short time
Stirring spoon
— a spoon that is used in cooking to mix ingredients
Grinder
— a machine used for cutting food into small pieces, especially coffee, meat or pepper
Canola oil
— vegetable oil made from rapeseed
Thigh
— the upper joint of the leg of a fowl
Clove
— spice from dried unopened flower bud of the clove tree; used whole or ground
Pod
— a long thin case with seeds inside that grows on different plants (peas, beans)
Strain
— to separate liquid food from solid food, especially by pouring it through a utensil with small holes in it
Soak
— to leave something in water to make it completely wet or to change it flavour

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