Cooking Spinach Khichdi (wl)

— the amount a tablespoon can hold

— the amount a teaspoon can hold

— to divide, or to make something divide, into two or more parts

— to prepare food, especially vegetables, by putting it into boiling water for a short time

— a vegetable with large, dark-green leaves that are cooked or eaten in salads

— the dried leaf of the bay tree that is used in cooking as a herb

— the dried seeds of the cumin plant, used in cooking as a spice (= to give a strong taste and smell to the dish)

— a long thin case filled with seeds that develops from the flowers of some plants, especially peas and beans

— the inner bark of a south-east Asian tree, used in cooking as a spice, especially in sweet foods

— the root of the ginger plant used in cooking as a spice

— a yellow powder made from the root of an Asian plant, used in cooking as a spice, especially in curry

— food in the form of a thick liquid made by pressing and mixing fruit or cooked vegetables in a small amount of water

— not cooked

— a small green, orange or brown seed that is usually dried and used in cooking, for example in soup or stew

— a spoon that is used in cooking to mix ingredients