. Potatoes boiled . Desi ghee . Cumin seeds . Turmeric . Fresh anardana . Sendha salt . Green chillies . Ginger . Fresh corrionder and Lemon juice
Method:
. Heat ghee in a pan . Crackle cumin seeds, add potatoes and stir fry for two three minutes. . Add remaining ingredients except anar and lemon . Stir fry for another 2 minutes . Finish with fresh anardana and lemon juice
Flavored with scallions, cumin and paprika, these vegetarian burgers are terrific sandwiched between buns with your favorite fixings. But they’re also satisfying on their own with a tossed green salad.
A cup of cream and some of the starchy cooking water binds the asparagus into a silky sauce just thick enough to coat the chewy, al dente pasta. Lemon zest and a squeeze of lemon juice at the table brighten up the flavors. And a quarter-cup of grated Parmesan lends a savory nuttiness that ties the flavors together.
Often, kebab recipes include a marinade to deepen the flavor and keep the foods tender as they cook. Kebabs can be made from many kinds of meat, seafood, fish, poultry or vegetables, or a combination thereof. Try this Greek twist on Kebabs today.
Seasoned chicken mince patties skewered with lolly sticks grilled and tossed in a sweet chilli sauce. You might have enjoyed chicken before but not this way. A recipe that you will keep coming back to.
This is a very unique biryani for the style in which its cooked, the earthy flavours from the marinated meat and delicate textures of the long grain basmati rice marinated with roasted spices and yogurt marry each other really well promising to give a punch to your taste buds connecting you with the scent of nature.
Rice & Herb Vegetables stuffed tomatoes dish by Chef Lucky Dhillon is vegan and gluten free. It is real delight with warm rice, juicy tomotoes and the combination of herbs briging out the aroma and flavour of this dish.
