Crisp at the edges and tender through the middle, Mushroom Pepper Fry Recipe - Healthy Snack is a vegetarian south indian stir fry made with pepper, fennel / saunf, and cumin / jeera in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Purple Cabbage Poriyal is a vegetarian Indian, South Indian side dish made with purple cabbage, coconut oil, and mustard seeds in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Patta Gobi Sabzi (Cabbage Stir fry) is a vegan, vegetarian Glutenfree, Indian, Vegan main course made with cabbage finely chopped, organic canola oil or mustard or sesame oil, and brown mustard seeds in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, cabbage poriyal | cabbage thoran | cabbage palya | cabbage stir fry recipe is a vegetarian south indian stir fry made with oil, mustard seeds, and urad dal in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Yasai Yakisoba is a non-vegetarian Japanese, Vegan main course made with carrot grated or sliced thin and long, green bell pepper finely sliced or cut into strips, and onion finely sliced in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
