Dill Sauce

Ingredients Edit and Save

Original recipe makes 12 tablespoonsChange Servings
 1/2 cup sour cream
 1 1/2 tablespoons Dijon-style prepared mustard
 1 tablespoon lemon juice
 2 teaspoons chopped fresh dill

Directions

Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Read More

Secret Burger Sauce

From : http://allrecipes.com/Recipe/Secret-Burger-Sauce/Detail.aspx?evt19=1

Ingredients Edit and Save

Original recipe makes 1 1/4 cupsChange Servings
 1/2 cup mayonnaise
 1/4 cup ketchup
 1/2 cup chopped dill pickles
 1 teaspoon garlic powder
 1/2 teaspoon black pepper

Directions

Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your burger!

Read More

Homemade Vegan Worcestershire Sauce

From : http://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce
INGREDIENTS

2 cups apple-cider vinegar
1/2 cup soy sauce
1/4 cup light-brown sugar
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
DIRECTIONS

STEP 1
Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

Read More

Yummy Honey Mustard Dipping Sauce

  

From : http://allrecipes.com/Recipe/Yummy-Honey-Mustard-Dipping-Sauce/Detail.aspx?prop24=hn_slide1_Yummy-Honey-Mustard-Dipping-Sauce&evt19=1

Ingredients

Original recipe makes 3 /4 cupChange Servings
 1/2 cup mayonnaise
 2 tablespoons prepared yellow mustard
 1 tablespoon Dijon mustard
 2 tablespoons honey
 1/2 tablespoon lemon juice


Directions

Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Read More

Broccoli Dip

From : http://www.realsimple.com/food-recipes/browse-all-recipes/broccoli-dip-00000000001857/index.html

Makes 2 1/3 cups| Hands-On Time: 05m| Total Time: 05m

Ingredients
1 14-ounce bag frozen broccoli, thawed
1 cup low-fat cottage cheese
kosher salt
1 5-ounce package pita chips

Directions
Puree the broccoli, cottage cheese, and 1/8 teaspoon salt in a food processor until smooth. Serve with the pita chips.

Read More

BROCCOLI TREES WITH CREAMY WHITE-BEAN DIP

From : http://www.gourmet.com/recipes/2000s/2007/12/broccoli-trees

Ingredients
2 lb broccoli, cut into 1 1/2-inch-wide spears
1 garlic clove
1 (19-ounce) can white beans such as cannellini, drained and rinsed
3/4 cup silken tofu (6 1/2 ounces), drained and gently rinsed
2 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
Pinch of cayenne

Method
Blanch broccoli in a pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, 2 minutes, then drain in a colander. Immediately plunge colander with broccoli into an ice bath to stop cooking, then drain again. Spread broccoli out on a kitchen towel to dry. (Broccoli will still be crisp.)
With motor of a food processor running, drop garlic through feed tube and process until finely chopped. Add remaining ingredients (except broccoli) and 1/2 teaspoon salt and purée until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.

COOKS’ NOTE:
Broccoli can be cooked 1 day ahead and chilled in a sealed bag.
Dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

Read More

Creamy Artichoke Dip

From : http://www.marthastewart.com/344979/creamy-artichoke-dip?czone=entertaining/holiday-entertaining/holidaycenter-foods&center=276958&gallery=274712&slide=344861

INGREDIENTS

4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups)
2 anchovy fillets, drained
1 box (9 ounces) frozen artichoke hearts, thawed and drained
1/2 teaspoon sugar
2/3 cup extra-virgin olive oil, plus more for serving
3 tablespoons fresh lemon juice
Coarse salt and ground pepper
Chopped fresh chives, for serving
DIRECTIONS

STEP 1
In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.

Read More

Creamy Avocado Yogurt Dip

From : http://www.twopeasandtheirpod.com/creamy-avocado-yogurt-dip/

ingredients:
1/2 cup plain fat-free Greek yogurt (I use Chobani)
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Pita chips, tortilla chips, cut up veggies-for serving

directions:
1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

Read More

Edamame Hummus

From : http://www.babble.com/best-recipes/edamame-hummus/

Edamame Hummus
1 1/2 cup edamame, shelled, cooked and cooled
2 tablespoons water
Juice of 1 lemon 
1 clove garlic
2 tablespoons tahnini or sesame oil
1 teaspoon soy sauce
2 – 3 tablespoons olive oil
kosher salt to taste

In a food processor, pulse the first six ingredients together until very well blended.  Keep pulsing the food processor and drizzle in the olive oil, until the consistency of the dip is soft but not drippy.  Salt to taste. Serve & enjoy!

Read More

Ravioli with Pesto Cream

From : http://vegandad.blogspot.in/2009/08/ravioli-with-pesto-cream.html

INGREDIENTS
Cashew Cream
- 1 cup raw cashews
- 1 1/2 cups water

Tofu Ricotta Filling (slightly adapted from Isa's recipe)
- 1 pound firm tofu, pressed
- 2 tsp lemon juice
- 1 clove garlic, minced
- handful fresh basil leaves, chopped fine (ten leaves or so)
- 1/4 tsp salt
- dash fresh black pepper
- 1/4 cup of the cashew cream (more if needed)
- 1/4 cup nutritional yeast flakes

Pesto Cream (adapted from Isa's recipe)
- 1/2 cup pine nuts
- 3 cups basil leaves
- 2 cloves garlic, chopped
- 2 teaspoons lemon juice
- 1/4 cup nutritional yeast flakes
- remainder of the cashew cream
- salt to taste

- 1 recipe Fresh Pasta Dough

METHOD
Cashew Cream: place cashews in a blender and pour in enough of the water to cover. Blend into a paste. Add the rest of the water and blend until very smooth.

Tofu Ricotta (for ravioli):
1. In a large bowl, mush the tofu up with your hands.
2. Add lemon juice, garlic, salt and pepper and basil. Mush with hands again until smooth and reaches the consistency of ricotta cheese.
3. Add cashew cream, stir with fork. You want the tofu to be creamy, but not wet or soggy. You should be able to form it into balls with your hands. Add nutritional yeast and combine all ingredients well.

Pesto Cream:
1. Dry roast pine nuts in a pan over medium heat until golden (around 5 mins). Place in a food processor with basil, garlic, and lemon juice. Process until blended together.
2. With motor running, drizzle in cashew cream and blend until smooth (does not have to be super smooth--a little texture is nice).
3. Heat pesto cream gently in a saucepan and spoon over cooked ravioli.

A NOTE ON RAVIOLI
When I made ravioli before, I used this method. I made the dough too thin, though. This time I rolled the dough to number 5, and used a pastry wheel to get the funky edge. I also made smaller ravioli (about 2 x 2 inches. This recipe will yield about 45 ravioli with a generous tsp of filling in each. I let them dry on a linen towel for about 30 mins. The end result was a durable yet tender ravioli that did not break apart in the water.

Read More

Easy Fresh Vegan Pasta

From : http://vegandad.blogspot.in/2009/08/easy-fresh-vegan-pasta.html

INGREDIENTS
Makes 1 lb
- 1 cup all purpose flour
- 1 cup semolina flour
- dash of salt
- 1 tbsp olive oil (optional)
- about 1/2 cup water

METHOD
1. Put flours and salt in a food processor fitted with the blade attachment and process briefly to mix.
2. With motor running (around speed 6-8), drizzle in oil and then the water. You will notice that the flour will resemble fine bread crumbs as the liquid is added, then coarse bread crumbs, then it will begin to bunch together. When it does this, it is ready.
3. Remove dough from processor and knead briefly until smooth. Pass through your pasta machine as per its instructions, dusting with semolina flour as needed.

TIPS
1. If you dough is too wet, you can work in more semolina as you pass it though the roller.
2. Drying the pasta for 20-30 mins after it is cut makes it more durable and less mushy, and is essential if you want to store the pasta in the fridge to be used later. Hang the pasta on a cupboard door while you get the water boiling.
3. Fresh pasta does not take long to cook--just a minute or so once the water comes back to a boil.

Read More

50 things to make with pesto

Here are some things to make with pesto. you can see all tips in 

From : http://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto.page-1.html

How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan.

1. Pesto Pizza Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.

2. Italian BLT Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula.

3. Pesto Fritters Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder; chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce.

4. Pesto Butter Mash 3/4 cup pesto into 4 tablespoons softened butter.

5. Pesto Corn Grill or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan.

6. Pesto Sweet Potatoes Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7).

7. Pesto Cream Tortellini Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli.

8. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli.

9. Baked Pesto Gnocchi Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.

10. Pesto Primavera Salad Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds.

11. Potato-Pesto Pasta Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid.

Read More

BASIL PESTO

From: http://www.zeekhanakhazana.com/recipes/basil-pesto.html
Ingredients

½ cup  Pine Nuts
250 ml  Olive Oil
8-9 nos. Garlic Cloves
2 cups  Basil Leaves
1 cup Basil Leaves
To Taste  Salt
½ cup Grated Cheese
To Taste  Crushed Black Pepper
A Pinch Rock Salt
2 tbsp Basil Pesto
1 cup  Halved Cherry Potatoes
4-5 nos. Basil Leaves
As Required  Parmesan Cheese Shavings
2 nos. Toasted Bread
2 tbsp Pesto
1 tsp Olive Oil

For Garnish

Parmesan Cheese Shavings
Basil Leaf

Method

Add ½ cup Pine Nuts to a bowl.
Add Olive Oil, garlic cloves, fresh basil leaves now transfer the contents to a grinder and grind to a fine paste.
Add basil leaves, salt and grated cheese.
Add crushed black pepper and rock salt.
Blend it to a fine paste.
Basil Pesto is ready to be served

Read More

TAHINA

From : http://www.zeekhanakhazana.com/recipes/tahina.html
Ingredients

½ cup Sesame seeds
7 -8 tbsp Sesame Oil
1 tbsp Oil
1 tbsp Chopped Garlic
1 cup  Mushroom
to taste Salt
to taste  Crushed Black Pepper
2 tsp Beetroot Paste

For Garnish

Lemon Juice
Coriander Leaves

Method

Heat  a pan, add sesame seeds ½ cup and roast it
Now add it in a blender, add sesame oil 7 – 8 tbsp and make a paste of it
After that put it in a mud pot and cover it with a muslin cloth and tie it
Leaves it for 15 – 20 days
Your Tahina  is ready

Read More

SUN – DRIED TOMATO PESTO

From: http://www.zeekhanakhazana.com/recipes/sun-dried-tomato-pesto.html
Ingredients

½ cup Sun- Dried Tomatoes
3 tbsp Chilgoza
1 tbsp Garlic Cloves
20 – 30 cubes Processed Cheese
2 – 3 tbsp Olive Oil
2 – 3 tbsp Lemon Juice
1 no Bread Loaf
3 – 4 tbsp Grated Cheese
1 tsp Olive Oil

For Garnish
Arugula   
  
Method

In a blender, add sun – dried tomatoes ½ cup, chilgoza 3 tbsp, garlic cloves 1 tbsp, processed cheese 20 – 30 cubes, olive oil 2 – 3 tbsp. Blend it well
Now add lemon juice 2 – 3 tbsp and blend it again
Your sun – dried tomato pesto is ready 

Read More

MATHRI SAMOSA

From : http://www.zeekhanakhazana.com/recipes/mathri-samosa.html

INGREDIENTS
Oil to roll pooris
Oil for frying 
Oil to fry samosas

For dough 
1 cup wheat flour 
1 cup refined flour  
2 tbsp ghee 
1 tsp carom seeds  
Crushed black pepper to taste 
Salt to taste 

For filling 
½ tsp cumin seeds  
2 - 3 pinches dry fenugreek leaves  
1 cup bhujiya  
1 tsp raw mango powder   
1 tsp red chili powder  
Pickle to serve 

METHOD
To prepare dough in a bowl add wheat flour, refined flour, ghee, carom seeds, crushed black pepper, salt, water and knead into dough. Rest the dough for 10 minutes. 
To prepare filling in a pan dry roast cumin seeds, dry fenugreek leaves (kasuri methi), bujhiya, raw mango powder, red chilli powder. Blend this mixture and remove in a bowl. 
Make dumplings of the prepared dough. Apply oil and roll out pooris. 
Cut the prepared pooris into halves. Make cones and stuff the prepared filling in it and prepare samosas. 
Deep fry the samosas in hot oil. 
For garnish roll out a roti and cut it into flutes. Deep fry these flutes in hot oil. 
For plating arrange the prepared flutes in the pickle and serve with Mathri Samosas. 

Read More

Grilled Asparagus with Parmesan

From : http://www.yummly.com/recipe/external/Grilled-asparagus-with-parmesan-309884

Grilled Asparagus with Parmesan
(3-4 servings, recipe created by Kalyn)


Ingredients:
1 pound asparagus
1 T extra-virgin olive oil
salt/pepper to taste
about 1/2 cup freshly grated parmesan cheese

Instructions:
Preheat charcoal or gas grill to medium high (you can only hold your hand over it for a few seconds at that heat.)

Place grill pan on top of grill and heat while you prepare asparagus. Break one piece of asparagus to see where the tough part of the stem starts, then trim ends of asparagus all to that length. Cut asparagus on the diagonal into pieces about 3-4 inches long and place in ziploc bag. Put olive oil into bag and sprinkle in a little salt and pepper, then mix asparagus around in the bag until it's well coated with olive oil.

Pour asparagus into grill pan and grill, turning every 2 minutes, until asparagus is getting browned edges and is barely tender-crisp. Cooking time will vary depending on your grill, but I cooked mine about 10 minutes. Serve asparagus hot with freshly grated parmesan sprinkled over.

Read More

Roasted Spicy Cauliflower

From : http://www.yummly.com/recipe/external/Roasted-spicy-cauliflower-309859

Ingredients:
1 large head cauliflower, cored and cut into florets
2 T extra-virgin olive oil
1 tsp. red pepper flakes (I used Aleppo pepper)
pinch salt
fresh ground black pepper to taste

Instructions:
Preheat oven to 400 F. Placed cut up cauliflower, olive oil, red pepper flakes, salt, and pepper into mixing bowl and stir well to combine and coat cauliflower with oil and red pepper. Arrange in single layer on heavy baking sheet or baking dish. Roast until softened and golden brown, 25-30 minutes. Serve hot.

Read More

Baby Artichokes with Garlic and Tomatoes

From : http://www.yummly.com/recipe/external/Baby-artichokes-with-garlic-and-tomatoes-315069

ingredients:
1 pound baby artichokes
1 lemon, halved
2 tablespoons olive oil
2-3 garlic cloves, thinly sliced
1-2 tomatoes, roughly chopped
salt and pepper
1/4 cup white wine
1/4 cup vegetable broth
2 tablespoons minced fresh parsley (or other fresh herb like basil)

directions:
1. Fill a large bowl with cool water, Take just one of the lemon halves (you'll cook with the other half) and squeeze the juice into the water. Go ahead and throw in the spent lemon into the water too.

2. Prepare the artichokes by cutting off and discarding the top 1/2" of the artichoke. Peel away the first couple of dark green layers of the artichoke leaves until you reach pale, smooth, light green leaves. Slice the artichoke into 1/4" slices. Place slices into the lemon-water. Repeat with remaining artichokes. You can do this step ahead of time and refrigerate until ready.

3. Just before you're ready to cook, place the artichokes into a salad spinner and remove all of the water (or you could pat very dry with towels.)

4. Heat a large saute pan (I prefer a wok) over medium-high heat. Swirl in the olive oil. When hot, add the artichoke slices. Try not to overlap the slices - spread them out all over the pan. You may want to cook this in two batches if your pan isn't large enough. Cook for 2 minutes and them toss to flip. The artichokes should be nicely browned.

If you're cooking in two batches, go ahead and dish out the cooked artichoke and brown the second batch. When second batch is done, add the first batch back in the pan.

5. Add in the garlic slices and saute until fragrant, tossing frequently. Add in the tomatoes, season with salt and pepper. Give it another good toss. Pour in the wine, broth and squeeze in the juice of the remaining lemon half.

6. Bring to simmer, cover, reduce heat to medium-low and cook for 5 minutes. Give it a taste - adjust with salt and pepper if needed. Is the artichoke tender? If not, cover and cook for another minute. Finish with fresh parsley.

Read More

CORN AND SPINACH PATTI SAMOSA

From : http://www.zeekhanakhazana.com/recipe/corn-and-spinach-patti-samosa
INGREDIENTS
For dough
1 cup wheat flour 
1 cup refined flour
3 - 4 tbsp hot oil 

For filling 
2 tbsp oil 
1 tsp butter 
1 tsp cumin seeds 
1 tsp chopped garlic 
¼ cup chopped onion
½ cup corn 
½ cup boiled spinach 
Salt to taste
1 tsp coriander powder 
½ tsp red chilli powder 
1 tsp fenugreek 
Cornstarch and water mixture as required
Oil for frying

To serve 
Green chutney as required
Salad as required
For garnish
Mint sprig as required 

METHOD
To prepare samosa dough in a bowl add wheat flour, refined flour, hot oil, Water and knead it into a dough; let it rest for a while.
Dust maida over it, flatten the dough and cut it into stripes. 
To prepare the filling, on a pan add oil, butter, cumin seeds, chopped garlic and sauté it. 
Now add chopped onions, corn, boiled spinach and mix it well. 
Add salt, coriander powder, red chilli powder and fenugreek. 
Fold the stripes and stuff the filling in it. 
Seal the samosa’s with the help of a corn starch and water mixture. 
Deep fry the samosas until golden brown and remove it on a tissue paper. 
Serve them with green chutney and salad. 
Garnish with mint sprig. 
Corn and Spinach patti Samosa is ready.

Read More

KASHMIR CHUTNEY

From : http://www.zeekhanakhazana.com/recipe/kashmir-chutney

INGREDIENTS
6 - 7 apple
¾ cup malt vinegar
½ ginger
10 - 12 garlic cloves
4 - 5 dry red chillies
¼ cup raisins
sea salt to taste 
1 ¼ tsp white pepper powder
1 cup finely chopped dates
12 - 13 tbsp brown sugar

METHOD
Heat malt vinegar in a pan.
Now add garlic and dry red chillies in it to cook.
After cooked, take out  the garlic and chillies from the pan.
Now add raisins, rock salt, white pepper powder in it to boil.
After boiled, add grated apple and ginger along with dates in the pan.
Cook them for 3 mins - 4 mins.
Next, add brown sugar in it to cook for 40 mins - 45 mins.
After cooked, preserve it in a jar.
Your Kashmir Chutney is ready.

Read More

STUFFED MUSHROOMS

From : http://www.zeekhanakhazana.com/recipe/stuffed-mushrooms
INGREDIENTS 
1 cup grated processed cheese 
1 tsp finely chopped green chilli  
1 tsp butter 
1 tbsp finely chopped red, green and yellow bell pepper 
Chopped spring onion stalk
Salt to taste
Black pepper powder to taste
1 ½ tsp wooster sauce 
7 - 8 stem-less mushrooms
Refined flour batter as required
Breadcrumbs as required
Oil to fry

For garnish
Spring onion stalk as required
To serve
Ranch dressing as required

METHOD
To make the stuffing; in a bowl add grated processed cheese, finely chopped green chilli, butter, finely chopped red, green and yellow bell pepper, chopped spring onion stalk, salt, black pepper powder and wooster sauce and mix.
Stuff the stem-less mushrooms with this stuffing and coat it with the refined flour batter and breadcrumbs. Make some more like this.
Fry it in hot oil and remove on a tissue paper.
Place the fried mushrooms on a plate and garnish with the spring onion stalk.
Serve with ranch dressing.
Stuffed Mushrooms are ready to eat.

Read More

CHEESE CHILI TOAST

From : http://www.zeekhanakhazana.com/recipe/cheese-chili-toast

INGREDIENTS
6 - 8 bread slices
50 grams processed cheese, grated
50 gms pizza cheese, grated
1 bulb chopped spring onions
Chopped coriander as needed
2 tsp chili powder
5 tsp cream

METHOD
In a bowl add cheese, pizza cheese, spring onions, cream, chili powder and mix well.
Toast the Bread slices on a pan. 
Apply the Cheese topping to the toasted bread. 
Heat the slices in the oven for 4 to 5 minutes and serve.

Read More

SPINACH FRIED RICE

From : http://www.zeekhanakhazana.com/recipe/spinach-fried-rice

INGREDIENTS
 2 - 2 ½ tbsp peanut oil
2 tbsp finely chopped garlic
2 tbsp chopped ginger
2 tbsp chopped red capsicum
2 tbsp chopped yellow capsicum
2 tsp cumin seeds
3-2 tbsp chopped spring oil leaves
1 tbsp roasted cumin seeds powder
½ cup chopped spinach
Salt to taste 
2 cup parboiled rice
3 tsp chopped coriander

For garnish
Chopped coriander
Roasted cumin 

METHOD
Heat oil in a pan, fry chopped garlic and ginger in it.
Add chopped red and yellow capsicum, and cumin seeds in the pan, fry them.
After fried, add chopped spring onion leaves, roasted cumin powder, and chopped spinach, fry them.
When spinach is fried, add salt in it.
Now put rice and chopped coriander in the pan, toss them.
To garnish, sprinkle chopped coriander, and roasted cumin on prepared spinach rice.
Your Spinach Fried Rice is ready.

Read More

KUNG PAO POTATOES

  

From : http://www.zeekhanakhazana.com/recipe/kung-pao-potatoes

INGREDIENTS
250 grams chopped potatoes
1 bulb chopped spring onions
Oil for frying
Chopped ginger
Chopped garlic
3 tspn sesame oil
5 tspn ketchup
2 tspn chili paste
1 tspn soy sauce
2 tspn 8 to 9 sauce
1 chopped red bell pepper
1 chopped yellow bell pepper
Salt to taste

For garnish 
Green bell pepper

METHOD
Add sesame oil on a pan and heat it.
Cut the potatoes into strips.
Saute the potatoes on the pan.
Now add spring onions, garlic, garlic, red and yellow bell pepper and mix well.
Now add ketchup, soy sauce, salt, 8 to 9 sauce and stir.
Cut the green bell pepper.
Remove the potatoes on a plate and garnish with green and red bell pepper and spring onions.

Read More