2. Peel and discard the papery outer layers and the skin of individual cloves of garlic.
3. Place the garlic cloves on a baking sheet with aluminum foil.
4. Drizzle one tea spoon of olive oil and using your fingers to rub the olive oil over all garlic cloves. Cover with aluminum foil. Bake at 400°F for 25-30minutes, or until the cloves feel soft when pressed.
5. Allow the garlic to cool. Transfer to an air tight container.
Neha's Vegan Kitchen on Brownie -Gluten Free and Vegan: “Thank you preshita glad your family loved it as much as us.” Apr 17, 03:18
Neha's Vegan Kitchen on Lentil Vegetable Pie: “Usha you don’t need anything for binding.The lentils cook and make a bond within themselves and the result is a…” Mar 5, 18:24
Usha on Lentil Vegetable Pie: “Thank You. Did u use anything for binding?” Mar 5, 01:37
Piping-hot crisp flatbreads stuffed with spiced, faintly sour mashed potatoes stuffing and relished with some tangy sour mango pickle. What is not to love about aloo paratha?
Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
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