Peanut Curry With Quinoa
It’s all in the curry. It is a broth made with peanuts, yellow Thai curry paste, fiery bird’s eye chillies, colourful veggies and slight sweetness of the palm sugar served with quinoa. A meal to remember.
It’s all in the curry. It is a broth made with peanuts, yellow Thai curry paste, fiery bird’s eye chillies, colourful veggies and slight sweetness of the palm sugar served with quinoa. A meal to remember.
A traditional South Indian savoury snack, Nippattu is made with seasoned rice flour kneaded with gram flour, some nuts, curry leaves and coriander leaves and shaped into small discs and deep fried till golden and crisp.
A popular Burmese (now Myanmar) dish, which has a coconut milk-based curry broth served with noodles and a variety of toppings. The curry can be vegetarian or non-vegetarian.
Your Sukha Bhel also needs a dash of chutney and this is the perfect recipe for an all-time favourite popular street-side snack. This is Sanjeev Kapoor exclusive recipe.
Fresh fenugreek leaves cooked with plenty of garlic, roasted peanuts and white sesame seeds is a dish that you will remember long after consuming it. Best served with paranthas.
This salad is ideal for the weight watchers. Flavours, colours and textures are so interesting in this fusion salad that has a unique, spicy non-oil dressing. There you go, the salad is ready in the blink of an eye.
Stir-fry cooking is considered healthy. The people of the East use this technique to cook most of their vegetables. This French beans preparation is simple and flavourful and a must try.