All recipes » Vegetarian » Passover » 400 or fewer calories
How to mae black garlic by chefgoninOn several occasions have you heard of black garlic and its almost miraculous properties for our body, but ...... You know it is and as it occurs ?. The black garlic is produced for the first time in Japan. Apparently a scientist began researching how to reduce the strong smell of common garlic ( Allium sativum ), so one of the… |
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Aloo Matar (Potato And Pea Curry) by Navaneetham KrishnanCreamy, spicy and aromatic and with soft tender potatoes and green peas. |
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Skinny Pumpkin Pie by Navaneetham Krishnancrumbly bottom layer made with flour and salted butter and top layer made with fresh pumpkin puree and milk |
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Dhal (Lentil) Rice by Navaneetham KrishnanRice and dhal scented with ghee and spices. |
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Vegetable Achar/Pickle by Navaneetham Krishnanwhether you have it as a side or condiment, it's sure appetizing. |
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Urulaikilangu Poriyal (Potato Stir Fry) by Navaneetham KrishnanA dose of spices, chillies and aromatic curry and coriander leaves; yummylicious. |
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Indian Yogurt Soup by Navaneetham KrishnanThis soup is a delectable combination of Indian spices and the must have Indian herb; curry leaves. It’s nicely done; not too spicy, neither too sour nor astringent in taste. |
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Mandarin Orange Cake by Navaneetham KrishnanCitrusy and spongy with a thin crusty layer on top. |
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Oats And Raisin Cookies by Navaneetham KrishnanCrunchy with natural sweetness of honey and raisins. |
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Vanilla Cookies by Navaneetham KrishnanCrumbly, crispy and perfumed with vanilla essence. |
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Suji Cookies by Navaneetham Krishnannice crunch on top with a buttery sweet aroma. |
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Chocolate Chili Cookies (Eggless) by Navaneetham KrishnanPunchy on the tongue with that chocolaty knockout and a perfect amount of subtle sweetness. |
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Tapioca Poriyal (Stir fry) by Navaneetham Krishnanstir fried with chili powder, spices and curry leaves for the spicy and appealing taste. |
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Milo Cake With Milo Glaze by Navaneetham KrishnanIt’s soft and alluring with the melt-in-the-mouth texture. |
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Pachai Payaru Kulambu (Green Moong Dal Curry) by Navaneetham KrishnanThick creamy aromatic curry; scented with curry leaves and ghee. |
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