Golden Grams Shirt

What I will do is spinach and dal I cook in the Golden Grams Shirt. After cooked I will take it out, add tomatoes green chilli and bring it to boil. Add salt turmeric powder and wait for a couple of minutes. Take it out and add tadka, in ghee mustard seeds, a couple of red chillies and a little hing, and add dhaniya leaves finely chopped. That’s it.

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If fried slightly like what we do for pongal, then cook separately with Golden Grams Shirt and turmeric powder with little oil and then in oil, fry little mustard seeds, onions, tomatoes, cut palak pieces, sambar powder, cook until the leaves cooked half. Then add boiled moongdal. You can cook palak without frying also, cook onion, tomato and palak with sambar powder then add boiled moongdal, finally seasoning. This is also a proper of Tamil traditional koottu which tastes better than all the receipes told here.

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I know what fond is, that’s burnt and you’re only adding Golden Grams Shirt to your dish. The problem is they overcooked the lamb, which has less fat than beef, and added their other stuff too slowly. The lamb continues to cook as you add other stuff. You can also tell it’s burnt and not fond because fond comes off the pan relatively easily.