#mixed sabzi

[paulpingminho]

[pendraegon]

cutest thing that my family does is that we call ghormeh sabzi (a dish from my father’s side of the family) “green jjigae” bc ghormeh sabzi is a dark green color on account of the herbs and jjigae because well. my mom’s side is korean.

[superduperkitchen]

Mix Veg Sabzi

Mix Veg Sabzi or Mixed Vegetable Sabzi is a vibrant and healthful dish hailing from the diverse culinary landscapes of India. It embodies the essence of Indian cooking, showcasing a symphony of flavours, colours, and textures that make it a beloved choice in households and restaurants alike. This versatile dish can incorporate a variety of seasonal vegetables, making it not only a feast for the…

[murasakilecters]

Meeting Foodies and Mixed Vegetables Sabzi

[deshifoodchanneldfc]

Panchmishali Sabzi Mixed Vegetable Curry পাঁচ মিশালি শীতের সবজি রান্না W...

[desiblr-tales]

hello there people of desiblr, as y'all know south east asia is famous for it's vast cuisine and flavours. the british invaded us for spices after all. our food is known for being tasty and versatile so we thought what better than to put food against food because it has been long since we all had a food discourse like good old times. we are conducting a food discourse but not the kind which divides food according to state borders.

for this discourse, we are giving you categories of different kinds. you can send asks to submit your food for your chosen category.

after placing them in different categories we would conduct a poll to see which food would win.

there would be winners for different categories. you can also send an ask for making another category and we would add that category if we find it necessary.

categories are under the read more mark.

categories

sweets

snacks

cursed food combos

street food

drinks

different names for the same food

mixed foods (dishes that came from different places but now are eaten in India heavily)

favorite sabzi (only vegetables)

everything non veg

types of maggi (send in ur recipes)

disclaimer : we don't want to spread hate or make fun of someone's food. please treat this as a harmless food discourse and nothing more. also don't bring religion or state into this and dont put down another's food preference or you'll be blocked. harmless fun and teasing is always appreciated

[mariacallous]

My Grandmother Rachel’s Friday lunch spread served as a magnet for the whole family. On the small formica table in her kitchen you could find all the classics of Iraqi Jewish cuisine: a plate of thin, dark, fried slices of eggplant; a large bowl of freshly chopped Israeli salad with a lot of lemon juice and black pepper; a jar of pickled turnips; hard-boiled eggs; and a glass plate filled with fried chicken, herb and onion patties. 

Those were the appetizers.

Kubbeh soups, stuffed onions and tomatoes, and rice with vermicelli noodles followed.

I did not know at the time, but those chicken and herb patties called aruk (or uruk) are Iraqi staples that can be found in many Jewish Iraqi homes in Israel and elsewhere. Some make a vegetarian version, adding more potato and omitting the chicken.

I’m fascinated by how many dishes my grandmother could make out of one chicken. She’d start the day at around 5 a.m. making chicken broth with a few cuts of the chicken. Then she would use that broth to cook the rice with toasted vermicelli noodles and for the kubbeh sauce. No wonder it was so good.

Sometimes my grandmother would use the chicken skin, with only the wings still attached, for t’beet, an Iraqi Shabbat stew. She stuffed the skin with rice mixed with chicken innards, placed it in a large pot, covered it with more rice, and placed a few whole eggs on top. The t’beet was then cooked overnight and served for lunch on Shabbat.

And then she’d grind the chicken breast to make the aruk.

Similar fritters are popular around the Middle East. Ejeh is a type of omelet from the Levant made with eggs and a lot of parsley and mint; kuku sabzi is an Iranian green frittata that’s filled with chopped herbs, like parsley, cilantro, dill and fenugreek; Moroccan maakouda are potato fritters made with turmeric that are sold as street food in the markets. 

Today, “aruk” is the most common name for chicken patties among Iraqi Israeli Jews. However, I found few mentions of aruk in earlier Iraqi cookbooks, and I suspect the word may have previously been a catch-all term for fritters, or even for kubbeh. 

There’s an interesting recipe for “uruk,” for instance, in an Iraqi cookbook named “The Baghdad Kitchen,” where the fritters are made of yeasted dough mixed with ground meat. The Israeli Iraqi cookbook “Ashtidaq” (meaning “bless your hands” in Jewish-Iraqi, a common blessing to the cook) has a recipe for arouk b’laham (meaning “aruk in meat” in Arabic), which are actually kubbeh dumplings made with a rice shell. Linda Dangoor’s Jewish Iraqi cookbook “Flavours of Babylon” includes a recipe very similar to my grandmother’s, for thin patties made with chicken, potato, herb and eggs, but she calls it beth b’laham. 

I miss these simple yet elaborate Friday lunches at my grandmother’s home. Her cooking was her way of bringing us together. And it worked.  

Notes:

You can substitute the flour for matzah meal to make these Passover-friendly.

The aruk will keep in a covered container in the fridge for up to four days.

[clatterbane]

It's Curry Night, because I got the urge.

Here we've got some dry mixed vegetables, with no potatoes but incorporating what was left of that fried cabbage from the other night.

I also decided to use some panch phoron in place of the plain cumin seeds because I like it, and a splash of the tomato puree that I already had open instead of chopped tomatoes. It also got a little lime juice at the end to brighten it up a little more. That got done first, but sitting a little while will only help it.

To go with that, still cooking:

I decided to stick with the coconut theme, and just used coconut oil for that.

Finally, one grain to rule them all.

Which just finished so that I could take the lid off and fluff it up. That batch of Basmati we bought is all broken up, but at least the flavor is fine.

I didn't use any particular recipe. But, this one from the chicken curry lady looks decent. As usual, mine got some butter added before the lid went on, because I like it. Really need to make some ghee.

[foodies-channel]

🍥 Mix Veg Sabzi 🥬

🍔YouTube || 🍟Reddit

[persianatpenn]

Cook baghali polo ba mahi with me!

Last week for dinner I cooked baghali polo with mahi for my friends. I have enjoyed sharing Persian meals with them throughout my time at Penn as many of them are unfamiliar with the food and culture and have shown an interest in learning more. With Nowruz around the corner, this felt like an appropriate dish to cook, with baghali polo being my lazy version of sabzi polo which requires too much herb-chopping for my liking. While I know people can be daunted by the green color of many Persian dishes, where many American dishes are more colorless, I was happily surprised to see that everyone was excited to try it and enjoyed eating it. Cooking with saffron is also always a nerve-wracking task as one wrong move and I could easily spill $100. The saffron I used is particularly special as it was a gift my relatives from Iran brought when visiting the United States. I have included the process for making the rice and fish below.

After rinsing the starch off the rice a few times, fill the pot of rice with water as well as a bag of frozen lima beans and a hefty amount of salt. Bring to a boil.

2. Meanwhile, for the salmon, rub olive oil, lemon juice, and saffron evenly along the surface. Then add salt, pepper, minced garlic, and dill weed. Bake until a slight crisp on the edges.

3. Once the rice and lima beans are cooked, drain the excess water.

4. Add oil to the bottom of the pot, allowing it to heat up, then layer the rice mixture with dill, turmeric, and cinnamon, gently mixing to incorporate the spices while being careful not to smush the rice. Cook until tahdig is ready!

هاله

[nudibranchbutch]

27, 30, 32 for Santur!!! I wanna hear more about her

27. How flexible is your oc? Can they touch their toes or do they have trouble just sitting down because of how stiff they are?

Namekians are extremely flexible, and Santur is no exception. Her tail mutation makes some things a little difficult, but she’s not one for bending. She usually stretches her arms out for things.

30. What topics does your oc know the most about? Are these obvious or would these be surprising to others?

For someone who doesn’t need anything but water and sunlight to live, she knows a lot about Earthling food and cuisine. Sabzi suspects it’s Napalm and Kahlua’s influence.

32. What five ingredients would you throw into a cauldron to make a potion based on your oc? How would you cook/mix them? What would the potion do?

Some floral element (flowers/grass/etc.), gold, abhorred amounts of alcohol, suspicious slime, bones, and sass. Microwave it and if you’re lucky it won’t kill you.

[paulpingminho]

[shortansweet]

Here's the thing

There's glucogenesis, gluconeogenesis, glycogenesis, glyconeogenesis, glucolysis, glycolysis, and glyconeogenesis AND I THINK I'VE MADE AN AMAZING MIX VEG SABZI FROM ALL THESE HEAD IN FUCKING HANDS

[heavenlyyshecomes]

Whats your favorite & least favorite indian meal? 😋 what Does authentic chai taste like?

omg very difficult to answer i would say i rly love hyderabadi biryani + my mom's version of prawns masala !! also for desserts ras malai is a favourite. don't have any least favourite meals because I'm not too picky and will eat mostly everything I'm just not fond of mixed veg sabzis / okra / eggplant / certain leafy veg. also don't like any desserts that are just pure ghee u can't handle something so rich u can only take two bites at the most </3 don't ask me what authentic chai tastes like the running joke in my house is that my mom's chai tastes different everyday 😭😭 depends entirely on what your water tastes like (this is real) + what you're adding personally i like normal chai or with ginger i also like mine to be a little on the sweeter side 😗

[jew123]

A Food Lover’s Guide to Delhi Street Food

Delhi is a paradise for food lovers, and its street food is nothing short of legendary. The city’s bustling streets are lined with vendors offering everything from spicy chaats to sweet delights. Whether you’re a, Delhi’s street food scene promises a vibrant, flavorful experience. If you're planning a visit, consider using a Lucknow to Delhi taxi service for a convenient and comfortable journey. Once you arrive, here’s a guide to help you navigate the best street food that Delhi has to offer.

1. Chole Bhature: The Quintessential Delhi Breakfast

Chole Bhature is one of Delhi’s most iconic dishes, and it’s a must-try for any visitor. This dish features spicy chickpea curry (chole) served with large, fluffy fried bread (bhature). It’s hearty, flavorful, and perfect for breakfast or a mid-day snack. Some of the best spots to try Chole Bhature are Sita Ram Diwan Chand in Paharganj and Baba Nagpal Corner in Lajpat Nagar.

Pro Tip: Be prepared for a bit of spice, and don't forget to enjoy it with a side of pickles and onions.

2. Golgappe: The Spicy, Tangy Delight

No street food guide is complete without mentioning Golgappe (also known as Pani Puri in other parts of India). These crispy, hollow puris are filled with spicy tamarind water, potatoes, and chickpeas. The burst of flavors—spicy, tangy, and slightly sweet—makes it a favorite among locals and tourists alike. Head to Chandni Chowk or Rajouri Garden to find some of the best Golgappe in the city.

Pro Tip: Always ask for the “sukha puri” at the end—it’s an extra treat with a dry filling!

3. Aloo Tikki: Crispy and Spicy

Aloo Tikki is a beloved snack made from mashed potatoes, mixed with spices, and deep-fried until crispy. It’s typically served with tangy tamarind chutney and a cool yogurt topping. The crispy exterior and the soft, flavorful interior make it a street food favorite. You can find amazing Aloo Tikki at Prabhu Chaat Bhandar in Khan Market or Bittoo Tikki Wala across various locations in Delhi.

Pro Tip: Ask for extra chutney to enhance the flavor of your Tikki.

4. Paranthe Wali Gali: A Heaven for Paratha Lovers

If you love stuffed parathas (flatbreads), then Paranthe Wali Gali in Chandni Chowk is your go-to destination. This narrow lane is famous for serving a variety of parathas stuffed with everything from potatoes and paneer to exotic fillings like rabri and dry fruits. These parathas are fried in ghee and served with a variety of sides, including chutneys, pickles, and yogurt.

Pro Tip: Try different fillings to get the full Paranthe Wali Gali experience.

5. Dahi Bhalla: A Refreshing Snack

For something cool and refreshing, Dahi Bhalla is an excellent choice. This dish consists of soft lentil fritters soaked in thick yogurt and topped with tangy tamarind chutney, mint chutney, and spices. It’s light, flavorful, and a great palate cleanser after indulging in spicy foods. Natraj Dahi Bhalla in Chandni Chowk is a famous spot to try this classic dish.

Pro Tip: This is a relatively mild dish, so it’s perfect for those who prefer less spicy food.

6. Kachori with Sabzi: A Spicy Morning Treat

Kachori is a deep-fried, flaky pastry filled with spiced lentils or peas, typically served with a spicy potato curry (sabzi). This dish is especially popular in the mornings and is often eaten as breakfast. You can find delicious Kachori with Sabzi at Jung Bahadur Kachori Wala in Chandni Chowk.

Pro Tip: Pair your Kachori with a hot cup of chai for the perfect breakfast experience.

7 How to Get to Delhi for a Street Food Adventure

If you’re traveling from Lucknow and eager to explore Delhi’s incredible street food, booking a a Lucknow to Delhi cab is a convenient and comfortable option. Whether you're coming for a short weekend trip or planning an extended stay, a private cab ensures that you can travel at your own pace, stop for breaks, and enjoy a smooth ride. Once you arrive in Delhi, you’ll be ready to dive into the city’s vibrant culinary scene!

Conclusion

Delhi’s street food is a reflection of its diverse culture, rich history, and love for bold flavors. Whether you’re sampling spicy Golgappe or indulging in sweet Jalebis, the city offers a culinary journey like no other.

[desiblr-tales]

sweets: gulab jamun, fruit custard

Mixed food: pav bhaji, dosa, garlic bread

Sabzi: aloo

Street food: bread pakodas, fafda

Cursed foods: mayonnaise in Vadapav (they sell that ew)

maggi: chilli+onion+capsicum basic vegetable Maggi

Added to the list ✔️