This is a simple dish open to variations in spices and greens. I like greens a lot, be it collard or mustard, turnip or radish greens, spinach or kale, they all bring their own benefits
Then add the sour curd/yogurt and mix well. The sweetness of the peas along with the addition of spicy ingredients truly makes this dish stand alone on its own
Today's recipe is Green peas Kachori with Spicy Dum Aloo. Green Peas Kachori/ Koraishutir Kochiri. This month Sanoli Ghosh of North team challenged us with Green Peas Kachori with Spicy dum aloo, a bengali delicacy while Tamilarasi Sasikumar of our team challenged North team with Paal kozhu kattai
mushroom green peas curry. green bell pepper/green capsicum-1 big. This is a super simple curry with potato capsicum combination which goes very well with rice or rotis
Fish Sauce- the most popular condiment, and source of salt in Thai dishes (think Thai soy sauce). This is my favorite Thai food, and every time I come across a greenpapaya I have to make it, or sneak it into my carry-on
3 lbs fresh green beans, trimmed. Place trimmed beans in a large pot and cover with water. Bring to a boil, then reduce heat and cover and simmer for about 10 minutes or until crisp-tender
Add the chili oil and the green beans. Add the green beans and cook until crisp-tender, about 2 minutes. saute the green beans for 3 minutes. 1 lb green beans, ends trimmed
Today’s post is for a quick recipe of sautéed green beans with bacon and egg whites. Green beans are inexpensive and versatile ingredient that I often use in cooking
Fish Sauce- the most popular condiment, and source of salt in Thai dishes (think Thai soy sauce). This is my favorite Thai food, and every time I come across a greenpapaya I have to make it, or sneak it into my carry-on
Take a taco shell and place a small amount of cheese down the center top with meat mixture and then a bit of shred lettuce and a bit of the sour cream finish with a few of the tomatoes and serve with lime wedges (optional)
When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute
Chop green pepper into small chunks. Sprinkle the green pepper over the top. Boil the penne pasta. Add 1/2 cup of Evaporated milk with 1 cup of mozzarella and melt in a sauce pan
I grew up eating green beans (we call it baguio beans in Philippines) on a regular basis because it was one of the cheapest and available vegetables all year round in my native country
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