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Healthy vegetable recipe made using yogurt and spices.
In a large bowl, add yogurt, lemon juice, water, ginger-garlic paste, 2 tablespoons of oil and flour and mix everything together until a smooth paste is formed. Now add the powdered spices to this paste along with the orange food color and mix thoroughly till everything is well combined. Add the chopped vegetables to this mix and wrap the bowl with cling wrap.
Refrigerate the marinated vegetables for 40-60 minutes. (This step is very important as it lets vegetables soak in the spices and also if the mix is kept outside it will leave water.)
Heat a nonstick pan on high heat with 2 tablespoons of oil. Once the oil is heated reduce the flames to medium and add ¼ of the marinated vegetables into it. Saute for 3-5 minutes, turning vegetables on both sides to make sure they are evenly cooked and not burnt. (Add more oil and/or sprinkle a little water into the pan if the surface of the pan starts to burn.) When vegetables are done, remove them from the pan and repeat the process until all vegetables are cooked.
Serve hot along with rice/roti/bread.
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Yes! You can cook radishes and they are delicious! The radishes mellow some but still hold firmness. And ramps! They are available in spring for only about 8 weeks so eat them while you can. They have a pungent garlic flavor and make everything taste like spring!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!