Sentences with phrase «gorme sabzi»

Psssst — my aloo ki sabzi got more hits than my any other fancy curry;)... Bookmarking and pinning this one!

Lauki ki sabji or lauki chana dal ki sabzi is a veg curry made using bottle gourd commonly called as lauki / doodhi and in some parts of India it is also called as kaddu.

Those parota is served with dum aloo or any other sabzi.

Slide the kuku sabzi onto a serving platter and garnish with the rose petals.

Kuku sabzi (Persian frittata) tend to have less eggs than the typical fritter or omelet, and all the mixed herbs make this the ideal clean - out - the - fridge recipe.

All Kinds of Eggs Another genius Persian invention for using extra cilantro is this stunning green kuku sabzi, a traditional New Year's dish that's akin to a frittata, with more herbs than eggs.

Kuku sabzi (a Persian herb frittata - like dish that's made with a mixture of parsley, dill, cilantro, turmeric, eggs, and fenugreek).

That is how I eat my sabzi polo mahi.

The main dish is sabzi polo mahi (herb rice with a whole fish).

It's one of the few sabzis, to this day, that our whole family can agree on.

Yogurt with dried shallots (mahst musir) or yogurt with cucumbers and mint (mahst khiar) are always on the table, along with a platter of a raw herbs (sabzi khordan).

Practically every Indian household has a signature sabzi.

Sure, there are regional variations: in the South, those sabzis might have more coconut; in Gujarat, they'll err on the sweeter side; in Punjab, they'll be more gravy - heavy.

We call it sabzi, a term that can refer to all vegetables but is most often used to describe a cooked Indian vegetable dish.

But, wherever you go, sabzi is an integral part of the Indian meal.

Preeti Mistry uses her mom's cabbage and potato sabzi, seasoned with fried curry leaves, mustard seeds, and chilies, as a slaw in her sliders at Juhu Beach Club in Oakland, C.A. And at Chai Pani in Asheville, N.C., chef Meherwan Ihrani will turn Bhindi Masala, or spicy okra, into a bruschetta topping, brushing griddled bread with ghee and sprinkling crushed pistachios and fresh cilantro over the top.

The beauty of sabzi, really, is in its versatility — something that Indians have always understood.

In Iran, «kuku sabzi» is made in a similar fashion, using garlic or shallots, fried in ghee, later adding about four cups of chopped greens such as spinach, parsley, leek, cilantro and dill.

I remember the first time I went to school with a brown - bagged lunch my mother packed for me with herbal vegetable kidney bean dried lemon stew (called gorme sabzi), basmati rice and a whole cucumber wrapped in aluminum foil.

As an Indian mom, our meal planning is more centered around snacks and breakfast rather than mealtimes like lunch and dinner — because dal, roti and sabzi doesn't need as much planning as making a nutritionally dense snack that is tasty as well!