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Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2] It is popular in Indian cuisine. [3] It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves.
Cauliflower with potatoes sautéed with garam masala, turmeric, sometimes kalonji and curry leaves. Vegetarian Aloo tikki: Patties of potato mixed with some vegetables fried: Vegetarian Aloo tuk: double fried potatoes tossed in spices: Vegetarian Aloo matar: Potatoes and peas in curry: Vegetarian Aloo kulcha: Mildly leavened flatbread stuffed ...
Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]
Jenny Huang/Korean American. Time Commitment: 1 hour, 5 minutes Why We Love It: <10 ingredients, vegetarian, beginner-friendly Sugar on a potato? Don’t knock it ’til you’ve tried it. Here ...
1. Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain. 2. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat ...
Luke added a couple more spoonfuls of mayo, mustard and crème fraîche to the tartar sauce, then gave that a mix and threw in a few douses of hot sauce for a kick.
Typical items include coffee, tea, fruit juice, fruit, baked goods such as bread, muffins, and pastries, along with packets of butter and jam, and cold milk and cereal. [ 59 ] Other possible items include hot water and instant oatmeal packets, a toaster for making toast, and a waffle iron or other means to make pancakes and waffles from batter.
Healthful Indian Flavors with Alamelu is an Indian cooking television program produced by Milwaukee Public Television in the United States. It is hosted by Alamelu Vairavan, with occasional dietetic and nutritional commentary by Margaret Pfeiffer, a registered dietitian and expert in preventive cardiology. [ 1 ]