20.05.2020
43
Recipe information
Cooking:
25 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
1517.95
Carbohydrates:
333.63
Fats:
8.54
Squirrels:
32.69
Water:
65.04
Grilled pumpkin
views
: 80
date: 21.05.2020
Eggplant Schnitzel
views
: 84
date: 21.05.2020
Sweet potato in the oven
views
: 53
date: 21.05.2020
Braised Peking Cabbage
views
: 65
date: 20.05.2020
String Beans in Tomato
views
: 68
date: 20.05.2020
Broccoli fritters with milk
views
: 81
date: 20.05.2020
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Rice | 450 Column |
| 2. | Vegetable oil | 5 art. l |
| 3. | Mustard seeds | 2 art. l |
| 4. | Peas | 2 Tsp |
| 5. | Curry leaves | 1 handfuls |
| 6. | Lemon | 2 PC. |
| 7. | Cilantro | 1 beam |
| 8. | Salt | taste |
| 9. | Black pepper | taste |
Cooking
1. Stage
Cook rice for 10 minutes, then drain the water.
2. Stage
Heat oil in a pan. Add mustard seeds, small peas, curry leaves and strips of lemon peel. Cook over low heat for 2 minutes.
3. Stage
Add ready-made rice, lemon juice, cilantro and curry to the pan, season to taste and mix well.
4. Stage
Bon Appetit!!!
Grilled pumpkin
views
: 80
date: 21.05.2020
Eggplant Schnitzel
views
: 84
date: 21.05.2020
Sweet potato in the oven
views
: 53
date: 21.05.2020
Braised Peking Cabbage
views
: 65
date: 20.05.2020
String Beans in Tomato
views
: 68
date: 20.05.2020
Broccoli fritters with milk
views
: 81
date: 20.05.2020