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"Labaneh" with green coriander and hot peppers



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Yogurt preparation ("laban")

Heat the milk over low heat until boiling; let it cool, but not at all, just be warm.

Mix 4 tablespoons of warm milk with yogurt and add to the rest of the milk; mix well to homogenize.

Transfer to a glass or clay pot and place in a warm blanket; leave for 6-8 hours until hardened.

Preparation of “labaneh”

The yogurt thus obtained is mixed well with salt and put in a piece of muslin; it binds and hangs on the sink faucet, letting it drain well of whey for about 10-12 hours; creamy labaneh is thus obtained.

Mix in a labaneh bowl with hot pepper and coriander.

Place on a serving platter and sprinkle with olive oil and sesame seeds.

Good appetite!



Mushrooms with garlic and hot peppers

Mushrooms with garlic and hot peppers from: mushrooms, oil, garlic, thyme, peppers, salt, pepper.

Ingredient:

  • hrib
  • olive oil
  • salt
  • pepper
  • crushed garlic
  • thyme
  • green parsley
  • 1 hot pepper

Method of preparation:

The spices are mixed in a bowl, the mushrooms are cleaned and cut in half or slices, greased with the spice mixture or immersed in the bowl.

The mushrooms are placed on the hot grill, 3-5 minutes on each side.

Dried mushrooms with garlic

Dried mushrooms with garlic from: mushrooms, garlic, salt, flour, salt, pepper, oil, soda. Ingredients: 1 plate full of dried mushrooms 4-6 cloves garlic salt 3 tablespoons flour salt pepper 1 cup oil 1 cup soda Preparation: Wash the mushrooms with lukewarm water, let soak in a bowl with [… ]

Fish with fried mushrooms

Fish with fried mushrooms: fish, mushrooms, oil, salt, pepper, vinegar, sugar. Ingredients: 6 pieces of fish, large 500 g mushrooms or cultivated mushrooms 2 tablespoons olive oil salt ground pepper vinegar sugar Preparation: Peel the leaves and sand, separate the stalks, wash in plenty of water and turn over. o […]

Mushroom and potato tart

Mushroom and potato tart of: potatoes, salt, cottage cheese, milk, oil, eggs, flour, baking powder, mushrooms, onion, butter, pepper, nutmeg, coriander. Ingredients: 300 g salt potatoes 125 g low-fat cottage cheese 3 tablespoons milk 4 tablespoons oil 5 eggs 200 g flour 1/2 teaspoon baking powder […]


GUACAMOLE & # 8211 MEXICAN AVOSURE SOS RECIPE

Guacamole is a Mexican sauce and is the most popular Mexican recipe. It is a kind of avocado puree whose taste is contributed by hot peppers and lime juice. With very few ingredients you get something very good and healthy at the same time, because avocado has only good fats for the body.

It is a creamy sauce, fresh and irresistible. Guacamole is a simple, healthy, quick and very easy to prepare recipe. In maximum 5 minutes it is ready. It can be eaten as such, with nachos or tortillas, but most often it accompanies quesadilla recipes, meat recipes, tacos, etc.

You only need 6 ingredients to make tasty guacamole, without chemicals, without sour cream, mayonnaise or chemicals. Only fresh ingredients are used: avocado, onion, jalapeno (hot pepper), lime (salt), salt and coriander (or parsley for those who can't stand the taste of coriander).

Avocado was first grown in southern Mexico 10,000 years ago according to Wikipedia. The Aztecs prepared it in those days only from avocado.

There are over 400 varieties of avocados worldwide, but Hass is the best known.

Avocado is identified with Mexico, its place of origin and is part of the culture of this country. It is considered the green gold of Mexico, given the fact that demand on the world market has increased with the awareness that it is a very healthy food. A serving of guacamole is an excellent source of fiber and vitamins.

Mexican cuisine is based on simple ingredients such as beans, corn and avocado and are not missing from the daily menu.

If you want to be inspired and prepare Mexican recipes, do a blog search and you will discover recipes for quesadilla, chicken fajitas, pork carnitas, Salsa de Gallo, Mexican style quinoa. Chili with meat Although many consider it Mexican food, I read that it is part of Tex-Mex cuisine and I found many articles that support this.

I don't know why I haven't published this recipe so far, although I prepare it at least three times a month. Avocado is part of my weekly menu, and you can already find the recipes in which I use it as a sauce published on the blog (quesadilla, pui fajitas,to) . We have prepared a collection of avocado recipes, which you can see if click here. You will find pasta recipes, sandwiches, salads, chicken fajitas, quesadilla, avocado mayonnaise, smoothies and even desserts.

I have recipes in which guacamaole was used in ROLLS, stuffed eggs, but also a guacamol salade. Click on the recipe titles and you will be directed to them.

Below I leave you the picture with the guacamole sauce prepared this summer, in the mini-holiday in Predeal.

Here are some helpful tips for making the best guacamole sauce & # 8211 Mexican avocado sauce:

  • 1. Choose baked but strong avocados (the best are the ready-to-eat type). NOT buy avocado too soft or too hard! The soft ones are already broken, and the too strong ones need a long time to be used.
  • 2. For a fine texture, cut the onion, hot pepper (jalapeno) and coriander or parsley as small as possible. NOT use bell peppers! Just hot peppers!
  • 3. From the tomato, use only the pulp. Remove anything that can dampen the sauce.
  • 4. NOTuse garlic! It changes its taste! Authentic recipes from Mexican sites do not provide garlic. You can read here and here. Mexicans say that this recipe has the colors of the flag: avocado green, white & # 8211 onion and red from red. The basic recipe includes only avocado, onion, lemon, salt and hot pepper.
  • 5. Use lime juice (lime or limetta), but if you do not have it you can also use the classic one. This will prevent the avocado from oxidizing. I put 2 teaspoons of lime juice (limette) in a small avocado and 3 or 4 teaspoons of lemon juice in a large avocado. Gradually add, depending on your taste. The idea is to add juice for acidity, but the taste of lemon should not predominate.
  • 6. You may need more salt, so feel free to taste and add as much as you think is necessary.
  • 7. Prepare guacamole before eating it. It is not a complicated operation, it does not require time, you do not have to keep it in the fridge for hours.

Now I leave the list of ingredients and how to prepare for guacamole- Mexican recipe for avocado sauces.

INGREDIENT:

3 avocado & # 8211 ready to eat & # 8211 look for the Hass variety in stores

6 teaspoons lime juice (lime)

1 small tomato well cooked & # 8211 use only the pulp

1/2 Jalapeno pepper or other hot pepper

green coriander (or parsley)

For starters, I cut the avocado in half lengthwise around the core. I had avocados that were firm but soft enough to be passed. I twisted the two halves until they separated from each other. I removed With the help of a spoon I took out the core, I passed it with a fork, then I added the lemon juice and salt.

I put the hot pepper, finely chopped onion and finely chopped tomato pulp. I made sure that the tomato pulp did not contain liquid so as not to influence the creaminess and texture of the guacamole sauce.

At the end I added chopped green parsley. It is the only ingredient that does not follow the authentic recipe, but I do not get along very well with coriander. I honestly think it tastes like soap. I can only eat it in recipes with curry sauce.

I mixed and the guacamole sauce was ready!

I hope you will prepare guacamole sauce & # 8211 Mexican avocado sauce recipe.

It could be an idea even for breakfast.

Grease slices of bread with guacamole and arrange a few slices of boiled egg over it or slices of tomatoes. I like the most laid eggs.

Even if you don't like avocados at first, I'm sure that at some point you will fall in love with it. That was the case with me.

Anda Mihaela sent me a picture of guacamole prepared according to the recipe above. Thank you!

I invite you to follow me on the YouTube channel. Don't forget to press the bell to be notified when I post a new recipe.


Cornbread with hot peppers

1. Heat a frying pan over medium heat. Put the cornstarch in the pan, stirring occasionally, until it is fragrant. Transfer half of the corn to a bowl, then add whey and honey. Mix well, then let soak for 2-3 hours.

2. Preheat the oven to 220C. Add the rest of the corn, flour, green onions, sweet corn, peppers, grated cheese, salt, baking powder, baking soda and eggs to the soaked corn and mix well.

3. Melt the butter in a pan, turning it to cover the bowl. Put the excess in the corn mixture and mix.

4. Put the mixture in the greased pan, then transfer to the oven for 10 minutes. Reduce the temperature to 180C and bake for another 20 minutes or until golden. Allow to cool.

5. Meanwhile, make the sour cream sauce. Put a pan on the fire. Add green onions with a little oil and season with salt and pepper. Cook for 10-15 minutes. Put the cream in a bowl, add the onion, then the coriander, lime peel and juice. Mix well. Serve the cornbread with sour cream.

You have to see it too.


One recipe per day: Red lentil soup with chickpeas and hot peppers

Our daily food is tasty and, most of the time, healthy. But we can also try ingredients less common in Romanian cuisine, but which can be found in any large store and have more than affordable prices.

This is the red lentil soup, with chickpeas and hot peppers. A tasty soup, hot both literally and figuratively.

To make four servings of red lentil soup with chickpeas and hot peppers you need two teaspoons of cumin seeds, a fresh and red hot pepper, a tablespoon of oil, a finely chopped red onion, 150 grams of red lentils 850 milliliters of vegetable soup or water and possibly a cube of vegetable concentrate, a box of 400 grams of tomatoes in their own juice whole or chopped, 200 grams of chickpeas, a bunch of coriander, 4 tablespoons of yogurt to serve.

Boil the lentils in enough water to cover them. It should be left to soak for about an hour. Boil the chickpeas in salted water. You can use ready-cooked chickpeas, canned (in big stores, boxes of 200 grams of plain, boiled chickpeas are made).

Put cumin seeds and finely chopped hot peppers in a pot for one minute, over high heat. Put the oil and then the onion, and keep everything on the fire, stirring, for five minutes.

Add the boiled and drained lentils (red lentils boil very quickly), then the canned tomatoes cut into pieces, if they are whole, with the sauce. Stir and keep on the heat until boiling, then add the soup or water (and the vegetable concentrate, if necessary) and let them boil, all together, for 15 minutes.

Turn everything into a cream with a blender or a food processor, until a cream results. Match the salt. Put fresh pepper. You can dilute the soup with water until the consciousness you like. Add the chickpeas and let it all boil. Put finely chopped coriander and set aside.

Serve hot soup with yogurt. Delicious and very healthy.

A gate has 222 calories, 13 grams of protein, 33 grams of carbohydrates, 5 grams of saturated fat, 6 grams of fiber.


  • 1 preserve red beans
  • 1 medium red onion
  • 1 canned corn
  • 1 green bell pepper
  • 2 tomatoes
  • 3-4 green lettuce leaves
  • 1 hot pepper
  • 2 cloves of garlic
  • oregano
  • coriander
  • salt
  • pepper
  • olive oil
  • balsamic vinegar.

Wash the red beans and corn under a stream of cold water separately. Drain them. Wash onions, green peppers, tomatoes, hot peppers and lettuce leaves. Cut the vegetables into small pieces. Peel two cloves of garlic and crush them.

Add all the chopped vegetables, as well as the red beans and corn, to a salad bowl. Sprinkle a teaspoonful of oregano, coriander, salt and pepper. Add a few tablespoons of olive oil and balsamic vinegar.


alt = "Shrimp_ Rolls_06" /> Shrimp rolls from: peeled shrimp, rice noodles, cabbage, carrots, leeks, cucumbers, basil, rice dough sheets, peanuts, hot pepper paste. Ingredients: 1/2 kg peeled shrimp, cut into suitable pieces 1 packet of rice noodles 1 cabbage, chopped thin slices 5 carrots, cut into strips 1 cucumber, cut into strips 6 leeks 1… /> Pesto sauce with walnuts from: sage, parsley, garlic, pepper, nuts, olive oil, lemon, water. Ingredients: 1 cup sage 1 cup parsley 4 cloves garlic, crushed ½ teaspoon black pepper 1 cup walnuts ½ cup olive oil 1 lemon ¼ cup water Preparation: Add sage and parsley in a…

Guacamole with hot peppers

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Recipe of the day: Spicy guacamole

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Recipe of the day: Spicy tomato salad with coriander

Spicy tomato salad with coriander from: tomatoes, onions, garlic, hot peppers, coriander, salt.

Spicy tomato salad with coriander

Ingredient:

  • 8 red tomatoes, cubes
  • ¼ chopped onion
  • 2 cloves of garlic
  • 1 hot jalapeno pepper, cubes
  • ½ connection coriander, chopped
  • ¼ teaspoon salt

Method of preparation:

Chop the tomatoes, onions, peppers and coriander. Crush the garlic.

Mix onion, garlic, jalapeño and cilantro.

Incorporate the tomatoes and salt. Mix well and leave to cool until serving.


Top 15 Indian Vegetarian Dinner Recipes You Can Try

If you are one of those many agitated and pretentious eaters, vegetables are definitely not a cup of tea. However, eating vegetables gives you a lot of health benefits, and the findings of the latest studies also confirm the theory. Even not so attractive vegetables can be turned into sumptuous delicacies, which will leave you licking clean plate!

Here are the top 15 Indian Vegetarian Dinner Recipes to try:

1. Dal Methi:

This Indian delicacy is by far the most popular dish that is enjoyed by young and old. Easy to make even more appealing to the taste buds, this is a delicious lentil recipe you can have with either ROTI or rice.

Necessary ingredients:

  • 1 teaspoon mustard seeds
  • 1 - 2 chickpeas cup divided
  • Mustard seeds
  • Chopped garlic cloves
  • Fenugreek seeds
  • Red chili powder
  • Turmeric powder
  • Jaggery crushed
  • Tamarind juice
  • Salt
  • Oil
  • Coriander

How to do:

  1. Soak the divided fenugreek and pea seeds for a few hours.
  2. Cook it in the pressure cooker.
  3. Heat the oil in a pan and add mustard seeds and garlic.
  4. After frying mix, add turmeric and red chili powder.
  5. Then add the cooked lentils and pour a little water.
  6. Add tamarind juice and cook for a while.
  7. Finally, add chopped coriander leaves.

2. Palak Chana Dal:

Green leafy vegetables eaten when in the right amounts enrich your body and stimulate the immune system. And if you think the Greens are too gentle on your taste, it's time to try this hot pipe food! This is a Maharastrian culinary delight that can be best enjoyed with rotis at dinner.

Necessary ingredients:

  • Chopped spinach
  • Turmeric powder
  • Chana dal
  • Mustard seeds
  • Asafoetida (hing)
  • Curry leaves
  • Chopped onion
  • Green chili
  • Chili powder
  • Jiggery crushed

How to do:

  1. Pressure cook dal Chana, turmeric powder and salt with water.
  2. Asafoetida dried steak, curry leaves and mustard seeds in a pan.
  3. Also add onions and green peppers.
  4. Add spinach and a little water if the vegetables get burnt.
  5. Now pour in boiled Dal and chili powder, salt and a jaggery.
  6. Add a little water and boil for 7 minutes or so.

3. Aloo Gobhi:

Potatoes make a great snack, and delicious curry. Not only are they simply heavenly to taste, they are also filling and making a great meal. This is an easy to make vegetarian recipe, especially popular in the states of North India. It is usually served with rotis or parathas and can also be eaten with a bowl of hot steamed rice.

Necessary ingredients:

  • Potatoes
  • Cauliflower
  • Red
  • Red hot peppers
  • Turmeric powder
  • Salt
  • Oil
  • Coriander

How to do:

  1. First, wash the potatoes and cauliflower and cut into small pieces.
  2. Heat the oil in the pan and add the cauliflower and potatoes.
  3. After 5 minutes, add other ingredients.
  4. Cook and stir fry for 7 to 8 minutes.
  5. Serve hot.

4. Bhindi Masala:

A flavor packaged bame dish, this recipe takes away the sliminess of the vegetable and can be easily made at home. Boiled in spices, only the aroma of this dish will make you delight in waiting to enjoy this popular North Indian delicacy.

Necessary ingredients:

  • Bhindi
  • Turmeric powder
  • Onions
  • Garam masala
  • Red chili
  • Mango powder
  • Oil
  • Salt

How to do:

  1. First, cut bhindi pieces lengthwise.
  2. Mix the bhindi pieces with spices well.
  3. Then cut the onion and stir fry until browned.
  4. Now add spices soaked bhindi pieces and stir fry.
  5. Serve with hot roast.

5. Jeera Rice:

For all those who can not go to bed without a filling table, this is a must try recipe. This delicious rice dish is a staple dinner in many households and goes well with most gravies and curry.

Necessary ingredients:

  • Sliced ​​onions
  • Cumin seeds (shahjeera)
  • Ghee
  • Long grain rice
  • Salt
  • Oil

How to do:

  1. First, heat oil and slice onion and fry deep until brown.
  2. Soften the rice and clean it well.
  3. Then heat ghee in a pan and add cumin seeds.
  4. Add the rice and sauté for a few minutes.
  5. Add water and simmer for a few minutes.
  6. Add a little salt and cover for cooking.
  7. Serve hot with garnishes.

6. Aloo Matar:

Aloo Matar can be made either dry or in a sauce formulation. This can be best served with both rice and roast. This is a perfect fusion of Aloo and Matar. This is a classic recipe that you should master. This spicy North Indian dish is easy to make and tastes better with parathas and rotis.

Necessary ingredients:

  • Diced onions
  • Garlic and ginger
  • Vegetable oil
  • Bay leaf
  • Chopped potatoes
  • green peas
  • Garam masala
  • The water
  • Freshly chopped coriander
  • Salt and pepper

How to do:

  1. Cook the onion over medium heat and add the garlic and ginger.
  2. Add potatoes, peas and bay leaves. Keep stirring.
  3. Pour some boiling water and boil for 10 minutes.
  4. Add the garam masala and cook for a little longer.
  5. Finally, add salt, pepper and coriander.

7. Kill paneer:

This is a classic and traditional North Indian delicacy that is now enjoyed by Indians across the country. A jewel among Indian recipes, this dish with an exotic flavor can satisfy hunger.

Necessary ingredients:

  • Frying paneer cubes
  • Fresh green peas
  • Chopped onion
  • Chopped tomatoes
  • Hot pepper paste, ginger and garlic
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Dry fenugreek leaves
  • corn
  • Salt and oil

How to do:

  1. Heat the oil in a kadai and sauté the onion.
  2. Then add the ginger and green hot pepper paste.
  3. Add the seasoning powders and add a little water.
  4. Add the tomatoes and simmer for a few minutes to form a paste.
  5. Add green peas and simmer for a few minutes.
  6. Pour into the garam masala powder, Malay, paneer and fenugreek with water.
  7. Boil for one minute while stirring the ingredients slowly.

8. Aloo Patta Gobi:

Aloo Patta Gobi is one of the simplest Indian vegetarian recipes for dinner, which is completely effortless and can be put together on a day when the fridge is empty of vegetables. If you want "MAA ka haath ka khaana", try this power packed recipe that can be how to dhaaba at home.

Necessary ingredients:

  • Sliced ​​cabbage
  • Cut the potatoes into cubes
  • Chopped onion
  • Ginger garlic paste
  • Chopped tomatoes
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Cumin seeds
  • Oil and salt

How to do:

  1. Add some oil to the pan and fry the cumin seeds.
  2. Add the ginger garlic paste and onion.
  3. Then add the spices and chopped tomatoes to it.
  4. Stir in the frying pan to make sure it is well cooked.
  5. Add the chopped potatoes and chopped cabbage.
  6. Pour salt and simmer until vegetables are tender.

9. Baigan Ka Bharta:

Bring in a great new flavor in the not so appetizing eggplant, with the mixture of spices and touch. To make this delicious dish you will need a medium-sized eggplant or baingan.

Necessary ingredients:

  • Eggplant or baingan (medium size)
  • Boiled green peas
  • Sliced ​​tomatoes
  • Chopped onion
  • Powder garam masala
  • Red hot pepper powder
  • Chopped green hot peppers
  • Turmeric powder
  • Salt and oil

How to do:

  1. Lightly brush eggplant with oil and cook over high heat.
  2. Make sure all parts are fried and then peel off the skin.
  3. Mash eggplant well.
  4. Then fry green onions and hot peppers in a pan.
  5. Then add spices and salt.
  6. Add the tomatoes and cook for a few minutes.
  7. Add baingan and mashed peas. Cook for 5 minutes.

10. Tomato Rice:

If you want to put a consistent smile on your family's faces, this is a must try recipe. You can serve this dish with several vegetarian or non-vegetarian side dishes.

Necessary ingredients:

  • Juicy tomatoes
  • Green pepper
  • Cardamom and cloves
  • Ginger and garlic
  • Grated coconut
  • Cumin powder and seeds
  • Ghee / oil
  • Sliced ​​onions
  • Bay leaves
  • Peeled rice

How to do:

  1. Mix the tomatoes and peppers with cloves, cinnamon, ginger, coconut and garlic.
  2. Add cumin powder and grind into a homogeneous paste.
  3. Fry cumin seeds in ghee.
  4. Now add onion slices and bay leaves.
  5. Fry until the onions turn brown.
  6. Add the pasta to the pan and cook.
  7. Now add the cleaned rice and stir fry. Add salt and water.
  8. Cook this for a few minutes.

11. Moong Dal Khichdi:

Lentils have never been this tasty! A dish that even your children will be licked away. This healthy and yummy recipe is ideal for monsoon nights in combination with potatoes and fried papads !.

Necessary ingredients:

  • Moong dal
  • Rice
  • The crushed glass gourd
  • Ghee
  • Cumin seeds
  • Salt
  • Asafoetida (hing)
  • Finely grated ginger
  • The water

How to do:

  1. Soak the rice and dal moong in water and drain.
  2. Heat ghee in a pressure cooker and add asafoetida, cumin seeds. Stir fry for a while.
  3. Add the dal and rice with all the ingredients in the pot.
  4. Cook for 8 minutes or so.
  5. Serve Khichdi with ghee or butter, sprinkled on top.

12. Lemon Rice:

Here comes one of the most common South Indian vegetarian dinner recipes. The rice left in your house doesn't have to go in the trash anymore. The lime of Indian lime when subjected to curry leaves and spices makes a delicious flavored rice dish that goes well with many other side dishes.

Necessary ingredients:

  • Boiled rice
  • Lemon juice
  • Black mustard seeds
  • Oil
  • Curry leaves
  • Salt
  • Green pepper
  • Peanuts
  • Turmeric powder

How to do:

  1. First, heat oil in a pan and fry mustard seeds.
  2. Add peanuts and turmeric powder.
  3. Then add salt, curry leaves, green chili and stir fry for a while.
  4. Before taking off the flame, pour lemon juice into it.
  5. Finally, add the boiled rice and mix well.

13. Coconut Dal:

A still light variation of flavored tadka dal regularly, this delicious dal dish is ideal for serving dinner guests.

Necessary ingredients:

  • Chana dal
  • Small bits of coconut
  • Turmeric powder
  • Ghee
  • Sugar

Seasoning ingredients are:

  • Ghee
  • Dry red chillies
  • Bay leaf
  • Cinnamon stick
  • Green hot peppers
  • Cumin seeds
  • Ginger

How to do:

  1. Soak the slab in water for an hour and boil it in water.
  2. Heat ice in a pan and fry coconut bits.
  3. Pour boiled dal into a pan and add sugar, salt and turmeric powder.
  4. Cook for a few minutes.
  5. In another pan, prepare spices in heated ghee.
  6. Then pour the spices into Dal and boil for a few minutes.

14. Expires:

If you are hosting a party at home, try this rare but delicious poppy seed dish that is sure to earn you compliments. Although this may take a few tries before you master it, you can be sure that guests will be spooning away with joy.

Necessary ingredients:

  • Chopped orange pumpkin
  • Glue poppy seeds
  • Sliced ​​tomatoes
  • Crushed garlic
  • Powder garam masala
  • Turmeric powder
  • Coriander powder
  • Chopped coriander leaves
  • Red hot pepper powder
  • Oil and salt

How to do:

  1. Heat the oil in the pan and add the poppy seed paste.
  2. Now add the grated garlic and keep it in the sim for some time.
  3. Then add the spices slowly. Also add tomato slices and kaddu.
  4. Now add the red hot pepper powder and salt, while stirring fried.
  5. Sprinkle a little water if necessary and wait until kaddu becomes tender.
  6. Serve with chopped coriander leaves on top.

15. Methi Pulao:

The latest, but certainly one of the most tried and tested Indian vegetarian recipes for dinner, Methi Pulao is a winner at dinner tables. It is served with any vegetarian or non-vegetarian food.

Necessary ingredients:

  • Basmati rice
  • Fresh chopped fenugreek leaves
  • Cinnamon and cloves
  • Finely chopped onion
  • Finely chopped hot peppers
  • Ginger-garlic paste
  • Salt to taste
  • The water
  • Ghee

How to do:

  1. Soak the rice in water.
  2. Heat ice and oil together in the pan and add cinnamon and cloves.
  3. Then add the onion and sauté it before adding the garlic-ginger paste and green hot pepper.
  4. Then add chopped fenugreek leaves and stir fry.
  5. Pour in the drained rice and sauté for a few minutes.
  6. Add water and salt to the pan and mix well.
  7. It should be cooked for 10 minutes on low heat.
  8. The rice should be fluffy and should be served hot with garnishes.

These simple Indian vegetarian dinner recipes can be prepared with ingredients readily available in the kitchen rack. With a little creativity, you can lend them a personal note. Try them and share with us the experiences in preparing these delicious Indian vegetarian dinner recipes.