Coriander Upma Recipe: Coriander Upma or Kothmir Upma is a refreshing ... Blend well to form a thick green chutney. Set aside. 2. In a kadhai or saucepan on medium flame, roast the rava and curry ...

Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely ...

A traditional Uttarakhandi side dish, Bhang Ki Chutney or hemp seeds chutney is safe to eat. Hemp seeds are rich in proteins, ...

Discover creative and delicious ways to use Patanjali Sabudana in your meals, from classic khichdi and crispy vadas to ...

Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside. To make the chutney, put all the ingredients in a blender or food ...

Coriander , with its fresh aroma and distinctive flavor, is a staple in many cuisines worldwide. While it's commonly associated with chutney s and garnishes, there's so much more to this versatile ...

For this recipe, you will need chicken breast that ... In a blender, add the onion, honey, garlic ginger paste, lime juice, 1 tablespoon coriander and all the spices. Blend to a smooth paste.

Add oil to a small saucepan over low heat. Add coriander and toast just until fragrant, about 1 minute. Add honey and mint, swirl to combine, then remove from heat. Scatter pistachios and lime ...

Prepare the halibut: Toast the coriander and fennel seeds in a medium ... yogurt sauce or serve the sauce in a small bowl alongside. Recipe courtesy of The Newlywed Cookbook: Fresh Ideas and ...

Chopped Coriander Leaves 3gms INGREDIENTS FOR THE CRANBERRY CHUTNEY: Dried Cranberries 100gms, Sugar 30gms, Water 300ml, Cumin Seeds 10gms, Black Salt 3gms, Kashmiri Chilli Powder 5gms ...

This delicious starter is taken from Food of the Grand Trunk Road, a book written by head chef at Moti Mahal, Anirudh Arora and Hardeep Singh Kohli, which features recipes picked up whilst ...