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Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe
Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe

Before you jump to Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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A lot of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

The kitchen alone provides you with many small methods by which energy and money can be saved. Natural living is something we can all perform, without difficulty. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to mushroom methi with cherry tomatoes – perfect winter lunch recipe recipe. To make mushroom methi with cherry tomatoes – perfect winter lunch recipe you only need 13 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe:
  1. Get 250 gm Mushrooms (Rinse and chopped)
  2. Get 2 cup Methi leaves
  3. Take 1/2 cup Cherry Tomatoes (halved)
  4. You need 1 Finely chopped onion
  5. Use 1 Finely Chopped Green Chilli
  6. Use 1/2 tsp Cumin
  7. Take 1 tsp Kitchen King Masala
  8. Use 1/2 tsp Turmeric
  9. Take 1 tsp Coriander powder
  10. Provide 1 tbsp Finely Chopped Garlic
  11. Take 1 tbsp+1 tsp Ghee
  12. Get 1/2 Juice of lemon
  13. Use to taste Salt
Steps to make Mushroom Methi With Cherry Tomatoes – Perfect Winter Lunch Recipe:
  1. Boil one cup of water and add chopped methi leaves with little salt. Boil water for 10 minutes on a medium-high flame. - After 10 minutes switch off the gas and drain the water. Keep boiled methi leaves in a colander and keep it aside. - Boil mushrooms with 1 cup of water for 5 – 10 minutes. Drain water and keep them aside. - Heat a non-stick pan add 1 tsp of ghee and add halved cherry tomatoes with a pinch of salt. Saute them for 5 minutes and take it out in a separate bowl.
  2. Heat 1 tbsp of ghee in the same pan and add cumin. Allow it to crackle then add chopped onions. - Saute until translucent then add chopped garlic and green chilli. Cook for 5 minutes on a medium-low flame. - Now add kitchen king masala, turmeric, coriander powder, salt and mix them well.
  3. Add boiled methi leaves and mushrooms. Saute them on high flame for 5 minutes stirring continuously. - Switch off the flame and add saute cherry tomatoes, lemon juice. Mix them well and served delicious sabzi with hot paratha or chapati.

This rich, mushroom ragù is a perfect vegetarian option to a meat sauce. It contains mushrooms, frozen peas, spinach and tomatoes, to up your vegetable intake. Ditch the cocoa powder and make this indulgent winter-warmer - dark chocolate melted into milk and. Just add wine and winter sun. Buttery dumplings and crunchy roasted cauliflower add loads of texture to this thick soup that's perfect for the winter months.

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