Half cup beans,1 small carrot, 2 cloves garlic, 2 tbsp refined oil, 2 tbsp coriander, mint, and green chilli paste 1 tsp broth powder, 2 eggs, Half tsp sugar, 1 bowl of cooked rice, Salt and black ...

Both are used in cooking, but the leaves are most often served fresh as a garnish or mixed into salsas and guacamole.

Its fronds serve as a common garnish on many types of food ... nutmeg, and bay leaves, along with the necessary dose of coriander. Like garam masala, curry powder is a blend of different ...

Coriander cress is in season all year, and is sometimes found in bagged mixed leaf salads ... It also makes an attractive garnish for curries and even some desserts.

Bring back to the boil and correct seasoning. Garnish with a tiny blob of crème fraîche and some coriander leaves. Tinned tomatoes need a surprising amount of sugar to counteract the acidity.

Remove some of the leaves from the celery stalks and coriander stems (reserve these for the garnish). Tear the celery stalks and leaves into 3cm (1¼in) pieces (tearing gives more flavour than if ...