Food Directory
Food Home:- Home: Cooking: Fruits and Vegetables: Greens:
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- Arugula
Arugula, the aromatic salad green. Also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. How to grow, use, and store. - Broccoli Rabe
Tips on how to grow, use, and store. Includes recipes and nutritional information. - Collard Greens
Provides information and a family recipe. - Greens and Citrus Recipe
Uses beet greens. - Greens Recipes
Search for recipes including collard, mustard, kale, turnip, chard, and spinach. - Greens Recipes
Large collection of recipes for various kinds of greens, particularly those used in Southern cuisine. - Joe Weaver's Seasoned Greens
Mustard greens with hamhocks. - Jumbled Greens
Chef Paul Prudhomme's recipe using collard, mustard, and spinach greens. - Mess O Greens
Uses a variety of greens, cooked in white wine. - Powerhouse Greens Take On A Touch Of Class
Health and nutrition information, cooking techniques, selecting and storing, and a few recipes. - Radicchio
Tips on how to grow, use, and store. Includes recipes and nutritional information. - Recipes for Greens
Wilted greens, spinach, salad greens, stuffed grape leaves. - Salad on a Roll
Wrap up fresh greens with seafood or chicken for an appetizer or light lunch; from Sunset Magazine. - Selecting, Storing and Serving Ohio Greens
Information provided by Ohio State University Extension. - Three Ways to Cook Greens in Under 10 Minutes
Recipes for turnip, beet, collard and dandelion greens. - Warm Mixed Greens
Basque recipe. - Watch Your Garden Grow - Chard
Recipe and tips on freezing and growing. Includes nutritional information. - Watch Your Garden Grow - Collards
Recipe, information, preservation and tips on how to plant and care for collards in your garden. - Watch Your Garden Grow - Mustard
Recipes, and tips for growing it successfully. - Winter Green Salad with Olives
Uses six cups of winter greens. - Winter Greens
Thirteen edible greens from argula to turnip greens are described briefly, with recipes included.
Random Indian Recipes:-
- Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min. - Undhiyo
Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready. - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ...