Whoever heard of Vegetable Offal?

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Image credit: Sejal Sukhadwala

Sejal Sukhadwala introduces us to vegetable offal, Indian style

obat valsartan viagra in holland kaufen ohne rezept Then I started thinking about it. And the first thing that came to mind was ginger peel that my mother accumulates in a container every time she uses fresh ginger in her cooking. The peel goes to flavour her much-loved masala chai, fragrant with cardamom, black and white peppercorns, an extra oomph of fresh ginger and, in winter, Indian lemongrass and mint leaves. If she’s feeling extravagant,very occasionally she’ll add a pinch of saffron. The peel can also be stored in a caddy to perfume tea leaves, a bit like making vanilla or cinnamon sugar.

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Spiced north Indian cauliflower stems
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1 large, firm tomato, cut into 8 wedges
2 sprigs coriander leaves

http://applewallpapers.net/walls/index.php?mis=cheap-generic-viagra-and-cialis cheap generic viagra and cialis 2. Blitz the ginger and garlic in a small mixer and set aside.
3. Heat the oil in a pan. Add the cumin seeds and let them splutter for a few seconds (be careful not to burn them).
4. Add the onion and fry until it starts to brown. Add the ginger-garlic paste and red chilli, and cook for another minute or so.
5. Now add the cauliflower stems and stalk (but not the leaves), salt and turmeric powder. Sauté for a couple of minutes.
6. Pour in the water, cover and cook for 15-20 minutes until the vegetable is tender.
7. Add the remaining spices, tomato, and the leaves. Cover and cook for another 5 minutes.
8. Garnish with coriander sprigs, and serve hot with roti or naan.
Makes 2 portions

Bengali potato peel stir-fry
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http://medicago.wisc.edu/photos/?mis=diclofenac-to-buy-in-walgreen diclofenac to buy in walgreen 2 tablespoons mustard oil
1 teaspoon nigella seeds
½ teaspoon turmeric powder
½ teaspoon red chilli powder
2 teaspoons white poppy seeds

best cialis pro 2. Heat the oil in a small pan, and add the nigella seeds.
3. After a couple of minutes, add the potato peels, salt and turmeric.
4. Stir-fry for around 15-20 minutes until the peels are tender, stirring frequently. Add 2 – 4 tablespoons water as needed, a little at a time, if they start to stick to the bottom of the pan.
5. Add chilli powder and poppy seeds, stir well, and cook for a couple more minutes. Serve immediately with steamed rice and dahl.
Makes 1 portion

Sejal Sukhadwala is a London-based food journalist who has been writing about food for a number of newspapers, magazines and websites for over 14 years. She can be found on Twitter at @SejalSukhadwala and on Instagram at sejalsukhadwala