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Panko-Crusted Cauliflower Steaks. Greg DuPree. In this fork-tender cauliflower recipe, heads of cauliflower are cut into slabs then roasted and topped with a cheesy, crunchy panko topping. Pair ...
Chickpeas, onion, tomatoes, coriander, garlic, chiles, ginger, oil, spices. Cookbook: Chana masala. Media: Chana masala. Chana masala (also chole masala, or chole) is a chickpea curry originating in the Indian subcontinent. [1][2][3][4] It is a staple dish in North Indian cuisine. [1] It is often eaten with a deep fried bread called bhatura.
In a large skillet sauté onion in olive oil until translucent over medium heat, about 5 minutes. Add garlic, lemon zest salt and spices and cook until fragrant, about 1 minute. Add chickpeas and ...
Kadhi or karhi is a yogurt-based dish originating from Rajasthan, india. [2] It's made by simmering yogurt with besan (gram flour) and indian spices until it forms a thick, tangy gravy. Sometimes, it's also mixed with pakoras (deep-fried fritters). It is often eaten with cooked rice or roti.
North Indian vegetarian cuisine often includes dishes made from dairy products like paneer (Indian cottage cheese), and a variety of lentils and beans. Staple dishes include dal makhani, aloo gobi (potato and cauliflower curry), and palak paneer (spinach and paneer curry). Bread, such as naan, roti, and parath, is a central component of the ...
1 head cauliflower, trimmed and separated into flowerets; 2 tbsp olive oil; 1 bunch leek, washed well, white and green part only, thinly sliced (about 1 cup); 2 clove garlic, minced; 8 cup Swanson ...
Goan Hindu cuisine is mild, with use of tamarind and kokum for souring, and jaggery for sweetening. It uses spices such as asafoetida, fenugreek, curry leaves, mustard, and urad dal. Onion and garlic are also used. It also includes vegetables, such as lentils, pumpkins, gourds, bamboo shoots, and roots. The medium of cooking is coconut oil.
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