#green coriander recipe

[rudrjobdesk]

अचार नहीं, धनिया वाले टेस्टी नमक से बढ़ाएं खाने का ज़ायका, चावल दाल से लेकर चाइनीज़ तक का बढ़ाता है स्‍वाद

अचार नहीं, धनिया वाले टेस्टी नमक से बढ़ाएं खाने का ज़ायका, चावल दाल से लेकर चाइनीज़ तक का बढ़ाता है स्‍वाद

Dhaniya Wala Hara Namak Recipe : अगर आप खाने के एक ज़ायके से उकता चुके हैं और कुछ इस्‍टेंट इनग्रीडिएंट घर पर बनाकर रखना चाहते हैं, तो सबसे पहले आपके ध्‍यान में कोई अचार या चटनी आती है. अचार को झटपट बनाना संभव नहीं होता और इन्‍हें खास रखरखाव की भी जरूरत होती है. चटनी को आप अधिक दिनों तक स्‍टोर नही कर सकते. ऐसे में आप ग्रीन सॉल्‍ट यानी धनिया वाला हरा नमक घर पर तैयार कर सकते हैं. यह आपके हर तरह के…

[piscisita]

bought a crock pot cookbook and girl 🤩 this soup will be ready when I wake up and she smells like a banger

[suchananewsblog]

Spice Up Your Snack Time With This Delicious Tomato-Mint Chutney Recipe

One of the biggest festivals of the year, Holi is finally here and we are all set to celebrate it with much fun and fervour. From Gulaal to water guns, colours and more, we are sure you have arranged it all for the Holi party. But no celebration is complete without some decadent foods. Holi celebration and food go hand-in-hand, with pakodas, samosas, and more to amp up the Holi celebration. But…

[pomegranateandhoney]

Jewish recipes: Bakhsh

I often make this as a meal prep situation so I make a large dish and then we have it for lunches/dinner during the week. Or for Shabbat. This is a Bukharian Jewish dish called Bakhsh, which is a simple dish of rice that's cooked with tons of herbs, usually cilantro and dill, and with meat (most traditional is lamb iirc). I can't get kosher lamb easily where I live at all, so mine is always chicken and it's made in a glass baking dish in the oven. Bakhsh (green rice)

Ingredients:

2 cups rice (I always use short grain bc that is what we have on hand), washed/rinsed, uncooked

4 whole bunches fresh cilantro (or 3 + 1 fresh parsley -- can also add a bunch of fresh dill if desire), chopped

1 cup cubed meat of choice (I always use chicken breast), uncooked

1 diced yellow onion

1/2 c oil (I use avocado)

1/2 c water

1 tbsp salt

1 tbsp chicken consomme powder (I use the Osem brand)

Ground black pepper, cumin, turmeric, and coriander to taste

Instructions:

Line glass baking dish w/parchment paper.

Combine all ingredients in the dish, stir well. Cover with foil.

Bake covered at 400F for 45 minutes, then remove and stir well. Re-cover and bake for 45 more minutes.

Enjoy! The favorite part of this dish in my house is the brown crust that forms on bottom, similar to what we call 누룽지 (nurungji) in Korean (it's the scorched rice I guess that forms on the bottom of the stone pot) -- it's so tasty and crunchy!

[najia-cooks]

[ID: First image is a thin crèpe topped with ground 'meat,' herbs, and tomato, and garnished with lemon. Second image is a close-up of the same crèpe with a thick red sauce drizzledover it. End ID

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि / Chatamari (Newari rice crèpe)

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि (chatā̃mari), sometimes called "Newari pizza," are rice crèpes made plain or with a savory topping. Chatamari are a popular festival food among the indigenous 𑐣𑐾𑐰𑐵𑑅 / नेवा: (Naivāḥ / Newa) people, most of whom live in the 𑐣𑐾𑐥𑐵𑑅 𑐐𑐵𑑅 / नेपाः गाः (Naipāḥ gāḥ / Nepa Valley) in central Nepal. [1] They are regarded as a near-compulsory addition to the table for holidays including 𑐴𑑂𑐩𑐥𑐸𑐖𑐵 / म्ह पूजा (mha pūjā) and 𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵 / दिगु पूजा (digu pūjā), when they are served as snacks and appetizers.

A chatamari consists of a thin, fried crèpe, fluffy on the inside and crispy around the edges, and an optional juicy, well-spiced topping. Common toppings are vegetable (with black-eyed peas, potato, and/or soy chunks); meat (with minced chicken or buffalo and tomato); a cracked egg; or some combination thereof. Ginger, garlic, red onion, cumin, turmeric, and sometimes red chili powder and coriander add bite and aroma. To cook chatamari, a thin layer of batter is spread on a tawa, and the batter is topped; the whole is then covered with a clay conical lid and left to steam.

This recipe is for a 𑐎𑐷𑐩𑐵 / कीमा (kīmā; minced meat)​ chatamari with potato, but you can try replacing the meat substitute with cooked black-eyed peas, replacing the potato with more meat, or replacing the meat and potato with vegetables of your choice (try green peas, julienned carrots, and green onion)—the basic format of this dish is highly customizable.

The Nepali language is increasingly the language of broadcast, education, and even the home, to the detriment of other languages including the Newa language Nepal Bhasa (𑐣𑐾𑐰𑐵𑑅 𑐨𑐵𑐫𑑂‎ / नेवा: भाय्, nevāḥ bhāy). Scripts historically used to write Nepal Bhasa and Sanskrit have been almost entirely replaced with Devanagari. 𑐥𑑂𑐬𑐔𑐮𑐶𑐟 / प्रचलित (prachalit; lit. "common") was the script used by literate Newa until it began to decline at the turn of the 20th century; the 1960s governmental policy of सांस्कृतिक एकता (Nepali: sā̃skr̥tik ektā; cultural unity) further marginalized it.

Revival efforts have begun, which claim Prachalit (and the ornamental script Ranjana, also used to write Nepal Bhasa and Sanskrit) as parts of Newa identity, and seek to teach them at fairs and in workshops. A process of "ethnicity-building" and identity formation within Nepal, including pushes to use students' mother tongues as the language of instruction (with Devanagari as a "common" script) and to use minoritized languages in television and radio broadcast, have been ongoing since the 1990s.

[1] Terminology is given in Nepal Bhasa unless otherwise specified, in Prachalit followed by Devanagari script. "𑐔𑐟𑐵𑑄𑐩𑐬𑐶," "𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵," and "𑐎𑐷𑐩𑐵" are my transliterations from Devanagari into Prachalit. Latin transliteration is ISO 15919 standard except: "च" ([t͡ʃə]) is rendered "cha" and not "ca." Where two Latin phrases are given, the first is ISO from Devanagari, and the second is the typical English-language spelling or phrase.

Recipe under the cut!

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Ingredients

Makes 4 large.

For the topping:

3/4 cup (74g) textured vegetable protein + 1/2 cup (118mL) broth

Or 1 1/2 cup ground beef substitute of choice

1 russet potato (200g) (optional)

2 roma tomatoes, minced or thinly sliced

1 small red onion, minced or thinly sliced

1 green chili, diced or thinly sliced

1/2-inch chunk (5g) ginger, peeled and grated or pounded

2 cloves garlic, grated or pounded

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp red chili powder (substitute sweet paprika to reduce spice level)

1 tsp meat masala (optional)

2 Tbsp neutral oil (if not including 'egg')

Cilantro, to top

For the egg (optional):

2 Tbsp yellow mung flour or chickpea flour (besan)

1/4 cup coconut milk

1 tsp kala namak (black salt)

You may also use any other egg substitute. This one is inspired by Vietnamese bánh xèo. The coconut milk provides binding and fat; the final topping will not taste of coconut. You may replace it with any neutral oil.

For the batter:

1 1/2 cup (240g) white rice flour

About 1 1/2 cup (350 mL) cool water

Mustard oil, to fry

The chatamari in the photo is served with achar.

Instructions

For the batter:

1. Measure flour into a bowl. Pour in water slowly while whisking until a smooth, pourable batter (the consistency of crèpe batter) forms. Set aside to rest while making the filling.

For the filling:

1. Peel and cube potato, then boil until soft. Mash thoroughly with a bean masher or fork.

2. Hydrate TVP in broth or stock (I used water with 1/2 tsp vegetarian beef stock concentrate) for 10 minutes.

3. Mix potato, minced tomatoes and onion, ground 'meat', spices, and 'egg' together in a large mixing bowl until well-combined.

To assemble:

1. Heat a large tawa, comal, or nonstick skillet on medium. Fill a ladle with 100 mL (a bit less than 1/2 cup) of batter, and pour it into the center of the skillet; it should become round on its own. Thin it out a bit with the bottom of the ladle.

2. Cover the top of the batter with the topping, leaving a bit of space on the edge. Optionally, add about 2 tsp of oil around the edges of the chatamari to crisp.

3. Lower the heat to low and cover. Cook for 7 minutes. Remove chatamari onto a plate.

If the rice pancake cracks, your batter is too thin; try resting it, uncovered, for 5-10 minutes, then stirring it and trying again.

4. Raise heat to medium for a minute. Add another ladle of batter, top the chatamari, add oil, lower the heat and cover to cook as before. Repeat until batter or filling runs out.

[foodshowxyz]

Burmese Coconut Chicken Noodle Soup (Ohn No Khao Swè) 🍜🍗🥥 ( full recipe ⬇️ )

Ingredients:

For the Soup:

• 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces 🐔

• 2 cups coconut milk 🥥

• 4 cups chicken broth 🍲

• 1 cup chickpea flour (or gram flour) 🌾

• 1 medium onion, finely chopped 🧅

• 3 garlic cloves, minced 🧄

• 1-inch piece of ginger, minced 🧑🏻‍🍳

• 2 tbsp fish sauce 🐟

• 2 tbsp soy sauce 🌿

• 1 tsp turmeric powder 🌿

• 1 tsp paprika 🌶️

• 1 tsp ground coriander 🌿

• Salt and pepper to taste 🧂

• 1 tbsp vegetable oil 🫒

• 1 lb egg noodles 🍜

For Garnish:

• 1/2 cup chopped cilantro 🌿

• 1/2 cup sliced green onions 🧅

• 1/2 cup fried shallots 🧅

• 2 hard-boiled eggs, halved 🥚

• Lime wedges 🍋

Instructions:

1. Cook the Chicken:

• Heat vegetable oil in a large pot over medium heat.

• Add the chopped onions, garlic, and ginger. Sauté until fragrant and onions are translucent.

• Add the chicken pieces and cook until they are no longer pink.

2. Make the Soup Base:

• Stir in turmeric, paprika, and ground coriander. Cook for another 2 minutes.

• Add chickpea flour and stir well to coat the chicken.

• Gradually pour in the chicken broth, stirring constantly to avoid lumps.

• Add coconut milk, fish sauce, and soy sauce. Bring to a simmer and cook for 20-30 minutes, until the chicken is tender.

3. Prepare the Noodles:

• Cook the egg noodles according to the package instructions. Drain and set aside.

4. Assemble the Soup:

• Divide the cooked noodles into bowls. Ladle the coconut chicken soup over the noodles.

5. Garnish and Serve:

• Garnish with chopped cilantro, sliced green onions, fried shallots, and halved hard-boiled eggs.

• Serve with lime wedges on the side.

[softwaring]

Would you post your chicken tikka recipe?

chicken tikka marsala

first marinade:

- chicken thigh

- lime juice

- cayenne

- chili powder

- salt

second marinade:

- greek yogurt

- ginger paste

- garlic

- turmeric, cumin, garam masala, madras curry powder, cayenne, ground coriander

for the curry:

- coconut oil

- 1” cinnamon stick

- 2 green cardamom pods

- 2 whole cloves

- serranos, sliced

- onion, chopped

- cumin, garam masala, madras curry powder, garlic p, cayenne, coriander, smoked paprika, turmeric and white pepper

- tomato paste

- fire roasted crushed tomatoes

- soy sauce and fish sauce

- rock sugar

- coconut creme

- cilantro

top w more cilantro when done serve w white rice and naan (trader joe’s makes amazing frozen garlic naan i always keep em on hand lol)

marinade the chicken the first time for 30 marinade. mix the ingredients for the second marinade then pour in the chicken WITH the first marinade. mix well and marinade at least an hour but it’s best after 24-48 hours.

start ur rice ina rice cooker

preheat ur grill to high heat, then grill the chicken until well charred. then remove and let rest.

melt coconut oil in a pan then add onion and chilis, cook until they soften. stir in garlic and ginger and cook til fragrant. stir in spices and cook, stirring for 2-3 minutes. clear a spot in the middle of the pan then add tomato paste and caramelize. stir in tomato purée, soy sauce and fish sauce then simmer 10-15 minutes until thickened and color deepens.

once deep red, stir in coconut creme and rock sugar, cook 10 more minutes then stir in chicken and chopped cilantro. cook 5 more minutes or until well combined and chicken is cooked through. serve over basmati rice w cilantro!

[gothhabiba]

hello I am one of those people for whom coriander tastes like soap. depending on the thing I'm making/my feeling on the day I usually swap coriander for mint or parsley (not bc they taste similar really but just because they produce something different that is nice) but I was wondering if you had any other suggestions I might not have thought of. my aim isn't really to replace coriander taste but just to make my tongue happy so I'm pretty open

for sure you can't go wrong with mint or parsley. I would probably favor mint in Indian dishes and parsley in most Mediterranean dishes (Moroccans, for example, consider both cilantro and parsley in the same category of "greens" "rbi3," and when they say "rbi3" it could mean either one or a combination of both).

for a similar flavor to cilantro, if you're willing to go to a speciality store:

Vietnamese coriander (rau răm, Vietnamese mint) gives the citrusy, peppery taste of cilantro, but isn't botanically related. people with soap gene report no soap effect from this herb.

culantro may or may not produce the same soapy effect--it depends on the person. you might chuse to find some and try it. it would work as a substitute for cilantro, but here are some recipes that explicitly call for culantro.

other leafy herbs to consider for general use:

dill (mix with spinach, green onion, mint, parsley, and cumin as a stuffing for an herb flatbread; blend or pulverise and mix with mayonnaise and spices to make a salad dressing; mix with mint and parsley and add to falafel batter)

Vietnamese fish mint and other southeast Asian herbs. if you have an Asian grocery store near you, go and see what they have, especially in the spring and summer. (they may also have culantro, "ngo gai.")

a south Asian grocery store may have fresh or frozen fenugreek leaves (this is the same plant whose seeds constitute the spice fenugreek). they're mild, slightly bitter, and slightly sweet.

dried ukazi (or "okazi" or "afang") leaves will give a peppery, bitter, earthy taste to soups and stews. you may be able to find some at an African speciality store.

[kitchenwitchtingss]

Hi! I'm in love with your recipes and spells, and I was wondering if you had anything for success, specifically when it comes to jobs and job hunting? I've been doing small spells, but they've mostly been luck spells, just using moon salt to season my dishes and a couple other spices and herbs. My supplies and wallet are running low, and I've got what's potentially the most important interview in my career coming up.

The weather did not feel like being favorable when I asked for fair weather so there's that unfortunate already rip the universe decided to punish me for all my storm spells earlier in the month

Hi! Thank you so much! I wish you the best luck for your job interview ^_^

And I totally understand the weather thing, I live in a place that's always raining and storming haha.

The great thing about luck spells is they are very versatile, and heavily intention based. So whether you use a bunch of herbs and crystals or only a little. It usually has similar effects.

Here's a recipe!

LUCKY LENTIL SOUP

This recipe helps in a change of luck, or gives you that boost you need! Whether it be a job interview, a new work environment, an exam, or if you feel like you've been having terrible luck recently. Give this a try!

Ingredients

Olive Oil

1 yellow onion

1 cup chopped carrots

4 cloves garlic ~ Remove Negative Energy

1 lemon

Salt and pepper

Fresh chopped Dill ~ luck, abundance, success

1 potato, cubed

1 1/2 cup lentils, soaked

2 boxes of chicken stock/vegetable stock

Shredded Kale

Grated Ginger ~ luck, healing, protection, prosperity

Basil flakes or fresh basil ~ prosperity, money, protection, success

1 red bell pepper

One bay leaf ~ luck, protection, wisdom, strength

1 tsp turmeric ~ vitality

1/2 teaspoon ground coriander ~ longevity, prosperity

1 tsp cumin ~ protection

Directions:

On medium heat, cook onion, garlic, red bell pepper, and carrots until fragrant and soft. Add broth, juice of half a lemon, potato, grated ginger (as much as you'd like), basil flakes, bay leaf, turmeric, coriander, salt, pepper, and cumin, along with your lentils. Let it come up to a slow boil, and then simmer for a little over half an hour on a lower heat with a lid on, or until lentils are cooked tender. You can add lemon slices to the top if desired.

Add in shredded kale, and cook until soft. About 3-5 minutes. Add more seasoning and lemon juice if desired.

Top with fresh dill. Enjoy!

Here are a bunch of little tips + a recipe that are pretty cheap to do:

Drinking Chai tea.

Draw some sigils of luck and success onto the fruit or food you are about to eat.

you can sew little sigils on the inside lining of your clothes (that way they stay hidden)

If you drink coffee, you could add a little cinnamon for good luck!

You can make makeshift spell jars with old empty jars, spice bottles, pencil lead containers, or empty mint boxes with anything that is green, a little bit of cinnamon, bay leaf, intention written down on paper, and your favorite crystal. Keep it in a pocket.

Ring magic is pretty nifty if it's subtle for a job interview. Simple things like wearing a ring on your middle(association with intelligence, rationality, and quick thinking), or thumb(Creativity, and inspiration). Bonus points if you give it an intention!

You could burn a green candle while thinking of your intentions.

Saturdays are the best day to cast luck spells

The afternoon is also a really good time for luck and career spells

[parveens-kitchen]

Wheat Rava Dosai Recipe with Coconut Chutney

Wheat Rava Dosai is a delightful South Indian dish that is not only delicious but also quick and easy to prepare. This instant recipe combines the goodness of wheat flour and rava (semolina) with a touch of rice flour, creating a crispy and flavorful dosai that pairs perfectly with aromatic coconut chutney. Let’s dive into the recipe! Ingredients:For Wheat Rava Dosai:– 1 cup wheat rava…

[donnerpartyofone]

I spent all day making this sauce and it's hard to explain what an intense experience it became. It wasn't like a whole developed thing, I just promised to make this fairly simple cumin yogurt marinate for these lambchops my husband was going to make. I generally don't cook, but I could deal with this and it would put us way ahead on dinner. I thought it would just take an hour or maybe two, but like: I cleaned the kitchen and all the dishes in it and put everything away, and then I put these quick pickle red onions together, and then I made the sauce with yogurt ginger garlic lime zest cumin coriander mint cilantro black pepper and jalapeño. The recipe was written in this bizarre way that's hard to explain, it felt kind of non-linear to me, plus I had to do this math in my head because there was way too much of it on the page. Then when I was done and the chops were soaking, my husband asked me to make another batch in case we wanted extra on the plate, so I cleaned more greens and zested more lime and crushed more garlic and sliced more ginger and cored and sliced more jalapeño and measured out more spices and scooped out more yogurt and made another batch. And then we kind of agreed that maybe it's best to at least use up the ingredients that were running low in the end, so I cleaned more greens and zested more lime and crushed more garlic and sliced more ginger and cored and sliced more jalapeño and measured out more spices and scooped out the rest of the yogurt, and made the last batch. And then I washed all the dishes and put them away and cleaned up the kitchen again. And part of me is like, when you've been in the water all day and your body still kind of feels like it's wiggling around underneath you. I feel like I'm still making that sauce.

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

[najia-cooks]

[ID: First image is bowl of collard greens with tomato and sliced jalepeño; second image shows several Ethiopian vegetable dishes on a piece of injera. End ID]

ጎመን / Gomen (Ethiopian collard greens)

This wot, or stew, consists of leafy greens that are cooked until tender with onion, garlic, ginger, tomato, and spices including korerima (Ethiopian false cardamom) and tikur azmud (nigella seeds). The result is a robust, flavorful side dish with an intensely aromatic finish.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

12oz (340g) collard greens, kale, or other bitter greens, washed

1/4 cup avocado or sunflower oil, or other neutral oil

1 red onion, chopped or grated

2 cloves garlic, chopped

1 1/2 tsp minced ginger

1 tomato, minced

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1/2 tsp Ethiopian false cardamom (korerima / ኮረሪማ; Aframomum melegueta), toasted and ground

1 tsp nigella seeds (tikur azmud / ጥቁር አዝሙድ; Nigella sativa), toasted and ground

1 jalapeño, sliced

Salt to taste (about 3/4 tsp table salt)

Mitmita (ሚጥሚጣ), to taste (see notes at end)

For more information on Ethiopian herbs and spices, including suggested substitutions, see the notes at the end of my berbere recipe.

Some recipes include niter kibbeh (ንጥር ቅቤ) in Ethiopian vegetable dishes such as gomen; this isn't typical, but you may add a teaspoon or so at the end of the cooking time if you have some lying around!

Instructions:

1. If using collard greens, discard any yellow leaves. Bend the end of each stem backwards and peel away the string that emerges. If the stems are stiff, remove them; if they are tender, they may be minced and included in the dish. Dice greens (finer than I did in the picture!).

2. Heat onion, tomato, about a third of the garlic, and a pinch of salt in a dry pot on medium heat. Continue to cook, stirring and scraping the bottom of the pot often, until tomato is softened and onion is translucent.

Beginning the cooking process without oil is traditional in Ethiopia, but if you’re worried that they may stick, you may heat a little oil in the pot before adding the onion, tomato, and garlic.

3. Add oil and sauté, stirring occasionally, for about 10 minutes, until mixture is very soft and homogenous. Lower heat it ncessary.

4. Add ginger and another third of the garlic and sauté for about 30 seconds, until no longer raw-smelling.

5. Add ground spices and a couple tablespoons of water. Heat until simmering and add chopped greens.

6. Cover and cook, stirring occasionally, until tender (about 20-30 minutes).

7. Add salt to taste, jalepeño, and the remainder of the garlic and cook for another couple minutes.

Serve warm as a side with injera, misir wat, doro wat, etc.

For the mitmita:

Mitmita is a spicy seasoning mix that may be included in Ethiopian dishes, or served at the table as a condiment. Preparations differ, but recipes usually include chili, korerima, and cloves, and may also include cumin, green cardamom, allspice, black pepper, cinnamon, or garlic powder.

Ingredients:

20 dried bird's-eye chili peppers (piri piri)

2 Tbsp cumin seeds (optional)

1 Tbsp korerima seeds

1 Tbsp green cardamom pods (optional)

2 tsp whole cloves

1-inch piece Ceylon cinnamon (optional)

Bags of bird's-eye chili peppers can be purchased at a halal grocery store, where they will likely be a product of India or Thailand; they may not be labelled "bird's-eye," but look for the small size and curved shape.

Instructions:

Toast spices one at a time in a small dry skillet on medium heat until fragrant. Allow to cool completely and then grind in a spice mill or using a mortar and pestle. Store in an airtight jar in a cool, dry place.

[peanautbotors]

mexican style spiced rice (190c) 🍚 🌶️

serves 2 = 380c

one serving = 190c

spice scale ✿ ❀ ❀ ❀ ❀ (not spicy)

~ vegan friendly | oil free

ingredients

100g basmati rice ~ 315c

1/4 tsp turmeric powder ~ 4c

1 clove of garlic ~ 7c

1 large green chilli ~ 7c

1/4 tsp sea salt ~ 0

1 tsp tomato purée ~ 4c

1/4 tsp cumin powder ~ 5c

1/4 tsp dried fenugreek ~ 0

5g fresh coriander ~ 1c

method

boil a kettle of water and rinse the rice in a pot until the water is mostly clear then drain

add the rice, water and turmeric into the pot, stir and cook until for about 8 minutes until the rice is mostly cooked through

whilst the rice is cooking chop up the rest of the ingredients ~ drain the rice and set aside, in the same pot add in the chilli, garlic, a little bit of water and the salt

sweat the chilli & garlic then mix in the tomato paste and a little bit more water, stir and cook for a few minutes

add in the rest of the spices and the rice ~ mix together, turn the heat to low and cover the pot

steam for another few minutes until the rice is fully cooked, make sure to stir in between so it doesn’t stick

stir through the coriander before serving :)

HIIIIII i know i haven’t posted in ages oops honestly i haven’t been cooking as much as i used to due to it being very stressful and more time consuming having to measure everything out, count and track but this was super easy to make so i thought i’d post anyways ~

this is definitely not an authentic mexican rice recipe however it is inspired by the tangy flavours of arroz rojos (mexican red rice) ~ it’s quick, simple but has good flavour and tastes great beside taco style meat (vegetarian for me ofc) also similar to my yellow rice recipe ! <3

home recipe

photo cr: my photo

my other recipes ➳ <3

[foodshowxyz]

Burmese Tamarind Fish Curry (Nga Thaloun Chhet) with Fresh Cilantro and Lime Wedges 🍲🐟🍋 -

Full Recipe ⬇️⬇️

Ingredients:

• 1 lb (450 g) firm white fish fillets (such as catfish or tilapia), cut into chunks 🐟

• 2 tbsp vegetable oil 🫒

• 1 medium onion, finely chopped 🧅

• 3 garlic cloves, minced 🧄

• 1-inch piece of ginger, minced 🧑🏻‍🍳

• 1-2 green chilies, sliced (optional) 🌶️

• 2 tomatoes, chopped 🍅

• 2 tbsp tamarind paste 🍋

• 1 tsp turmeric powder 🌿

• 1 tsp paprika 🌶️

• 1 tsp ground coriander 🌿

• 2 cups fish stock or water 🍲

• Salt and pepper to taste 🧂

• Fresh cilantro, chopped 🌿

• Lime wedges for serving 🍋

Instructions:

1. Prepare the Fish:

• Cut the fish fillets into bite-sized chunks. Set aside.

2. Make the Curry Base:

• Heat vegetable oil in a large pot over medium heat.

• Add the chopped onion and sauté until it becomes translucent.

• Add minced garlic, ginger, and green chilies (if using), and cook for another 2-3 minutes until fragrant.

3. Add the Spices and Tomatoes:

• Stir in turmeric powder, paprika, and ground coriander. Cook for 1-2 minutes.

• Add the chopped tomatoes and cook until they start to break down and become soft.

4. Add the Tamarind Paste and Stock:

• Mix in the tamarind paste, ensuring it is well combined with the other ingredients.

• Pour in the fish stock or water, and bring the mixture to a simmer.

5. Cook the Fish:

• Add the fish chunks to the pot, making sure they are submerged in the liquid.

• Simmer gently for 10-15 minutes, or until the fish is cooked through and the flavors have melded together.

• Season with salt and pepper to taste.

6. Garnish and Serve:

• Garnish the curry with freshly chopped cilantro.

• Serve hot with lime wedges on the side for an added burst of flavor.

[ricoydelicioso]

Chicken fajitas

Tell me you don’t want this recipe.. Impress your family or treat yourself with this super easy chicken fajita wrap. Don’t bother cooking complicated recipes, it’s time to get cooking faster & quicker.

Don’t forget to LIKE, SAVE, SHARE

You’ll need:

750g Chicken breast 1/3 cup Oil Fajita spices (1 tsp of paprika, garlic powder, onion powder, oregano, cumin powder, black pepper) 1 tbsp Salt Juice of 1 Lemon

Sliced Peppers (preferably 2 to 3 colours) Two white onions sliced 1/2 cup water

For the sauce 1 Avocado 3 cloves of Garlic 1 red or green Chilli Handful of Coriander 1 cup Greek yogurt juice of half lime 1/4 tsp Salt

Tortilla wraps

Garnish with coriander & red chillies.

P.s do not cook for more than a min after adding the peppers & onions as it might over cook. It tastes & looks better when the veggies are still crunchy.