Half cup beans,1 small carrot, 2 cloves garlic, 2 tbsp refined oil, 2 tbsp coriander, mint, and green chilli paste 1 tsp broth powder, 2 eggs, Half tsp sugar, 1 bowl of cooked rice, Salt and black ...

Coriander cress is not widely available ... It also makes an attractive garnish for curries and even some desserts.

Sprinkle roasted cumin powder, chaat masala, amchur, and salt. Mix everything well. Squeeze in fresh lemon juice to bring out ...

Remove some of the leaves from the celery stalks and coriander stems (reserve these for the garnish). Tear the celery stalks and leaves into 3cm (1¼in) pieces (tearing gives more flavour than if ...

Give it a good mix and cover for about 10 minutes, remove lid sprinkle some coriander for garnish and your are ready to serve with your naan bread.

Whilst that’s happening, chop your coriander. Finely slice the stalks and roughly chop the leaves. Leave a sprig or two to the side to garnish. Remove the lid from the pot and allow to cook for ...

Season with salt and pepper. Make the garnish: Finely slice remaining jalapeño and toss with coriander seeds and pepitas. To serve: Transfer hot soup to individual bowls and top with coconut yogurt.