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Answer by Rockchick
boil them in a pan,

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Answer by Pandak
Try the source. Hundreds of recipes.

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A typical recipe of Rajma Masala LINK TO OUR TOP 10 RECIPE VIDEOS Chilli Chicken www.youtube.com Hyderabadi Chicken Biryani www.youtube.com Indian Butter Chicken (Murgh Makhani) www.youtube.com Mothers Chicken Curry www.youtube.com Instant Bread Snack www.youtube.com Vegetable Hakka Noodles www.youtube.com Pav Bhaji www.youtube.com Chilli Chicken Dry www.youtube.com Paneer Makhani www.youtube.com Shezwan Chilli Potatoes www.youtube.com
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Answer by Cat
I sneak veggies into foods they like. Here are some examples:

- I make corn muffins with veggies in them (add finely diced broccoli and tomato to the mix).
- I add shredded carrots to chili.
- I add spinach to spaghetti sauce.
- I add peas to tuna casserole.

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** Recipe included in my new low carb, gluten free cookbook, Low Carbing Among Friends. Please check it out at our website @ www.amongfriends.us ** One of the questions I get quite often is how do you give up bread on the Atkins Diet, and my point is you don’t have have to. I learned this bread from Book, my Atkins Diet Drill Sergeant about 4 years ago. It is perhaps more English Muffin than bread or bun tasting, but it is good tasting. It’s tastes like a course ground wheat muffin, perfect for a sausage or egg. *Join the Facebook page – http My Low Carb Blog – www.atkinsdietgeek.com Book’s Flax Bread 1 TBS Butter 1 Large Egg 2 TBS Flax Meal (Golden Flax if possible) 1/2 tsp Baking Powder Calories: 105 Calories, 9.75g Fat, 2.4g Carbs (2g Fiber), 4g Protein Note: I have started posting collab videos for the FitnessManswers Channel. Please watch my latest video and subscribe: www.youtube.com www.youtube.com (IF = Induction Friendly)
Video Rating: 4 / 5

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Answer by Jen
ew a vegetable smoothie? lol well I dunno about that but I think the v8 fusion drinks are good. Theyre good if you dont like to eat vegetables and one glass contains a whole serving of fruit and a whole serving of vegetables. And it tastes fruity.

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This healthy, low-fat soup is full of vitamins, minerals, and fiber. Perfect for cold days and New Year’s resolutions to eat healthy! A vegetarian borscht (beet soup) recipe and trip to an organic farm! HILAH COOKING: New Episodes Every Tuesday and Thursday! Subscribe on YouTube (never miss a video!) www.youtube.com Facebook: facebook.com Twitter: twitter.com Check out over 100 video recipes at hilahcooking.com Hilah Cooking is a short-form, educational web series focused on making cooking FUN! We release two episodes every week. Our focus is on simple, low-cost recipes with a Texas flair. Everything is made from scratch, people! You will not see any packets of taco seasoning mix or gravy powder up in here. If you are going to learn how to cook, you are going to learn it for real! But I promise it will be fun and easy. Please subscribe! http More info at hilahcooking.com Borscht soup INGREDIENTS: 1 pound beets (about 3) 1 large onion 2 large carrots 1 cup shredded cabbage 2 tablespoons olive oil 4 cups vegetable broth 1 teaspoon salt (approximate measure, depending on the saltiness of your broth) 1 lemon Black pepper Optional: sour cream, fresh dill DIRECTIONS: Peel the beets and carrots and cut into matchsticks about 2″ by 1/8″. Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices. Heat the oil in a large saucepot over medium heat until warm. Saute the beets and carrots and onions for about 10 minutes. Add the cabbage, broth and …

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Answer by Sylvia
Mandarin Spinach Salad w/Dried Cranberries

1/2 300g bag baby spinach pre-washed in bucket
1/2 head romaine pre-washed (or 1 head if “hearts”) just all spinach works too
1 can mandarin oranges, drained
1/4 cup red onion thinly sliced
1/4 cup craisins (dried cranberries work too, but not as sweet)
Renee’s poppyseed dressing ( or Kraft creamy poppyseed) to taste, which is approx 1/2 cup – Renees has no milk ingredients, but it is creamy in texture!
TIP: to gauge quantity of dressing, when the salad is in the mixing bowl, pour the dressing around the in-side of the bowl.
That will be enough dressing for that salad.

Method:
combine spinach, romaine, onions and dressing
add red onions, mandarins and craisins

sprinkle of toasted almond slivers is nice on top

serve

From beginning to end this recipe clocked in at 5 min.
If using salad as a meal…

add pre-cooked Lillydale Brand chicken slices – it makes an amazing ultra-fast light dinner or lunch
original recipe here:

http://www.sylviafox.ca/2009/04/15/mandarin-spinach-salad-with-dried-cranberries-and-poppyseed-dressing/

Fresh Broccoli Salad with Toasted Almond Slivers Recipe:

http://www.sylviafox.ca/2010/08/05/salad-broccoli-bacon-with-almond-slivers-recipe/

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Ever wanted to make your own chocolate .. well let me show you how. SUBSCRIBE TO MY COOKING CHANNEL, NEW VIDEOS EVERY MONDAY AND FRIDAY: www.youtube.com FOLLOW ME ON FACEBOOK: www.facebook.com FOLLOW ME ON TWITTER: twitter.com Ingredients: 3/4 block of copha (1 block is 250g) This is also known as vegetable shortening * Cocoa butter is much better than copha but it can be hard to find and a little expensive .. but well worth it!! You can also just use coconut oil. 1 cup of icing sugar 3/4 cup of cocoa powder 1/3 cup of powdered milk 1 capful of vanilla extract Optional: 1 capful of coffee essence 1 tablespoon of coconut oil Using your favourite liqueur would also be great!! I used white chocolate, cashews and icing in a tube to decorate these. You can have them plain or decorate any way you like! Tips: * If you find the chocolate a little “grainy” once it sets, melt it again and reset! * Don’t worry if it appears to “runny” when you first make it it will set! The large tray I got from Spotlight and the smaller plastic sheets I got from Dollars and Sense!
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Answer by a cabingirl
This is an easy and impressive menu- you can cook the noodles and green beans ahead of time, so no stress at dinner. The salmon is wonderful and easy too- just make sure you do use a cast iron pan. Enjoy!

BLACKENED SALMON
¾ lb. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets ½ to ¾ inch thick

Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)
3 tbsp. sweet paprika
3 tsp. Salt
3 tsp. Onion powder
3 tsp. Garlic powder
1 tsp. Ground red pepper (preferably cayenne)
1 tsp. White pepper
1 tsp. Black pepper
1 ½ tsp. Dried thyme leaves
1 ½ tsp. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet’s thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heating serving plate.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn’t burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.
Green Beans Almondine
1 lb. fresh green beans
1/2 c. cooking oil
1/2 tsp. salt
1 toe garlic, whole
1 c. sliced almonds
Wash and slice green beans 1 1/2 inches long. Toast almonds in oven until light brown. Bring 3 quarts of salted water to a boil. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green. Refrigerate.
When ready to serve, cover the bottom of a skillet with cooking oil. Add garlic, then green beans and stir fry until heated through. Fold in almonds and serve.

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Master Chef is the registered trademark of Wings Entertainment Limited Mumbai India C & P 2003 All rights reserved copying and illegal use of it is strictly prohibited.Subscribe to get more FREE updates on Tasty and Mouthwatering Recipes www.youtube.com
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Thank youu!

Best answer:

Answer by Elizabeth
Yes, it means vegetable oil. Canola oil is the most popular in the US. You can also use melted butter or coconut oil.

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Making curry gravy made easy. Now dare to make any dish you wish with this easy to make gravy recipe… More detail at www.indianrecipevideo.com
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Answer by .
For a gallon of juice, I put in these ingredients in my vitamix blender (not all at once, it isn’t large enough), with water, blend until liquefied, then strain through a nut milk bag:

25 lemons
2-3 lbs of red grapes (seeded)
1/2 a bunch of kale

Then I put into the blender (separate from all other foods):

12 oz. water
1 habanero pepper
2 tablespoons of pure msm
1 teaspoon of sodium ascorbate powder
a smidgen of coQ10 powder
vitamin e caps
vitamin d caps
a potassium pill
a one-a-day (for additional minerals)
acetyl-L-carnitine caps

This I blend until mostly liquefied, strain carefully through a wire mesh strainer(we don’t want to drink the chunky bits left over from the caps), and mix with my juice.

The gallon juice container will not be full at this point, so I fill it the rest of the way with water. It is always a good idea to mix your juice with an equal portion of water anyways, as straight juice can be a little aggravating to sensitive stomachs.

The single habanero will put a little heat in the juice mixture. 1 is easy to get used to, but 2 would be difficult unless you are the sort who really likes that kind of heat.

The taste of the juice is different, but easy to get used to and even like. The juice mix without the supplements tastes MUCH better, because good MSM tastes nasty. But the lemons cover up the taste good enough to make it quite tolerable.

I am a diabetic, and whenever I drink half a gallon of this mix daily for a few days, I feel so much better, my sugar goes way down, and woulds heal at the speed of light. When I do not drink it, if I get a wound, it will fester and take a long time to heal.

The effect this juice has on me is wonderful, with or without the supplements blended in, but the supplements make the effect a little stronger. Also, I have tried taking the supplements without the juice, and without blending them, and they seem to have little or no effect that way.

The Lord’s peace to you. Be well.

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How to cook Jamaican steamed fish with okra and cabbage, one of the many popular fish dishes in Jamaica. Using this unique Jamaican recipe for cooking fish, not only is it very healthy, but rich is true Caribbean flavors. Usually paired with crakers and bammy, steam fish is a rich part of our Caribbean culinary landscape.

I hope this question isn’t to jumbled! Haa

Best answer:

Answer by Riesta
Maybe try buying the store brand vegetable mixes. Those are tasty to try too.

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Recipe to prepare delicious “Kolhapuri Ragda Masala”: Ingredients: 1. peas (dry yellow peas) – 200 gms 2. vegetable or olive oil – 1 table spoon 3. cumin seeds – 1 tea spoon 4. green chilly (chopped) – 2 small chillies or 1/2 table spoon 5. garlic (chopped) – 3 cloves or 1 tea spoon 6. curry leaves – 5 leaves 7. onion (chopped) – 1 small bulblet or 1 table spoon 8. turmeric – 1/4 tea spoon 9. red chilli powder – 1/2 tea spoon 10. seasoning (garam masala) – 1/4 tea spoon 11. salt – to taste 12. coriander leaves (for garnish) – 2 stalks Steps: 1. soak 200 gms peas in water for overnight 2. boil the soaked peas 3. pour 1 table spoon vegetable or olive oil in a deep frying or a shallow pan 4. heat it on medium flame for 1-2 minutes 5. put the following ingredients: a. 1 tea spoon cumin seeds b. 1/2 table spoon chopped green chillies c. 1 tea spoon chopped garlic d. 5 curry leaves e. 1 table spoon chopped onion 6. toss all the added ingredients properly 7. keep the flame low and add boiled peas 8. add 1/4 tea spoon turmeric 9. add 1/2 tea spoon red chilly powder 10. sprinkle 1/4 tea spoon seasoning (garam masala) 11. pour approx. 1 small cup water 12. add salt to your taste & mix it well 13. sprinkle coriander leaves for garnish 13. allow the dish to cook for 3-4 minutes on medium flame 14. serve it in a bowl 15. garnish it with chopped onion and coriander leaves Congrats Guys!!! You have done it the Kolhapuri way; spicy and tasty Kolhapuri Ragda Masala.

Best answer:

Answer by Secret Agent of God
Perhaps you mean the cabbage soup diet?

http://www.aboutcabbagesoupdiet.com/

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