Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Jump to recipeOk so I know that the name alone makes this salad sound like an explosion of so many different flavors and it is!  But….. that’s what makes this salad work so well! Between my obsession for salads and my inclination towards making my own dressings, my salad game is going strong right now. … Continue reading →

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Palak pulao recipe | Palak rice recipe | Spinach rice | How to make palak rice - Rumki's Golden Spoon

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Palak pulao recipe or palak rice recipe is a healthy lip-smacking rice recipe. It is hugely popular all over the country for its irresistible taste as well as its nutritional values. This flavoured rice recipe is the amalgamation of spinach puree and Basmati rice with onions, garlic, ginger and few spices. This spinach rice recipe is mostly served as lunch with some dal tadka or with raita and salad. This effortless rice recipe vegetarian can be a great addition to the lunchbox for kids during busy working days.

Easy Torch Ginger Fried Rice Recipe - Dreamy Table

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Torch Ginger, Kecombrang, Honje, Wild Ginger, Bunga Kantan, Wild Ginger…whatever the name, this exotic flower is another valuable ingredient in Indonesian kitchen. The long stemmed bud of torch ginger flower looks like a spear with sweet floral fragrance & a hint of ginger aroma. You can use the buds for zest up curries (Gule Kuta-Kuta or Karonese Chicken Curry) or stews ( Arsik Ikan or Stewed Spiced Fish from North Sumatra). Sliced or shredded the buds and add it to salad ( Seasonal Market Vegetables with Peanut Sauce), or make Balinese Sambal Matah. Torch Ginger Fried Rice   Ingredients 400 gr leftover rice 2 medium shallots, thinly sliced 1/2 Tsp shrimp paste, lightly crushed 1 green onion, thinly sliced 2 torch ginger, finely sliced 2 kaffir lime leaves, centre spine removed, finely sliced 1 tbsp vegetable oil Salt 2 eggs Direction Heat a wok over medium-high heat, swirling about 2 tablespoons oil to a pan.  Sauteed shallots and shrimp paste for about 2 minutes, until fragrant. Turn heat to medium-low, add chopped chillies, kaffir lime leaves and torch ginger. Add rice, salt and pepper, stir until combined. Add chopped scallion, give it a quick mix and remove from heat. Serve fried …

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Arugula Pakora with Lemon Yogurt Sauce - Dreamy Table

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I bought a big batch arugula last week. I’ve made a salad, add it to sandwich and made stir fry arugula, but I still have some arugula sitting in my fridge. So I decided to make arugula pakora for an afternoon snack. I know deep fried vegetable is not the healthiest meal but I think it the easiest way to cook a big batch leftover vegetables. Besides that who can resist a plate of warm vegetable fritters? Arugula Pakora with Lemon Yogurt Sauce Ingredients Arugula Pakora 200 gr arugula 1 medium onion, finely sliced 1 medium carrot, peeled and cut into julienne strips 2 chillies, finely chopped 150 gr gram flour 1 teaspoon grated ginger 2 teaspoons ground coriander 1/2 teaspoon paprika powder 1 teaspoon garam masala 1 teaspoon salt 50-100 ml water oil for frying Yogurt Sauce 1/4 cup plain yoghurt 1/2 teaspoon fresh lemon juice salt and freshly ground black pepper to taste Cooking Directions Yogurt sauce: Combine the yoghurt, lemon juice, salt and freshly ground black pepper in a small bowl and set aside in the refrigerator.  Arugula pakoras: Add all prepared vegetables to the bowl, add grated ginger and chopped chillies. Sprinkle all the dry spices, salt …

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Jump to recipeWe’ve been doing some heavy eating lately so I decided to play around with some easy, simple salads.  I didn’t get past this one to try any others this week.  This Spinach Watermelon Salad is so good, I just want to eat it all the time!  The Basil Vinaigrette adds the perfect zing… Continue reading →

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