Sentences with word «sabzi»

Cut the kuku sabzi into wedges and serve with lavash bread, yogurt, fresh herbs and radishes.

Over the years, I've tried to develop a version of my own sabzi polo, based on my mother's method, but it's never as good as hers.

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

This is the best sabzi that can be made out of lauki and it is in the form of gravy curry which can...

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.

Matar Paneer is a popular North Indian sabzi prepared in a gravy consistency with cubes of cottage cheese and green peas in it.

One of the most well - known sabzi combinations is Aloo Gobhi — a dead - simple dish of potatoes, cauliflower, and onions sautéed in ginger, turmeric, and cumin.

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.

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.

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!

It helps you balance your diet along with rice as well as sabzi (vegetable stir fry) or curry.

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.

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

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.

However, the most popular variety is the kuku sabzi, which is typically served during the Persian New Year (Nowruz) and can be eaten warm, cold or at room temperature.

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.

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

Between dal and idli and dosa and sabzi, Indian food offered limitless options for me.

That is how I eat my sabzi polo mahi.

At many of these places, sabzi has become a canvas for chefs to riff on the dishes they ate growing up.

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.

Kuku sabzi (Persian frittata) tend to have less eggs than the typical fritter or omelet.

Keep having your favorite gruels whenever you do not feel like having roti, dal, sabzi or rice.

Only half a dozen eggs or less are used when making kuku sabzi, just enough egg to bind it so it looks like a green frittata when it's done.

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.