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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Chocolate Meringue Cookies Recipe | Recipe Hub 97

 Chocolate Meringue Cookies Recipe

Here's a simple recipe for chocolate meringue cookies:


Ingredients:

  • 3 large egg whites, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder

Instructions:

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

  2. In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy.

  3. Add the cream of tartar to the egg whites and continue beating until soft peaks form.

  4. Gradually add the sugar, about 1 tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form. This should take about 5-7 minutes.

  5. Gently fold in the vanilla extract and cocoa powder until evenly incorporated. Be careful not to deflate the egg whites.

  6. Drop rounded tablespoonfuls of the meringue mixture onto the prepared baking sheet, spacing them about 1 inch apart.

  7. Bake the cookies in the preheated oven for 25-30 minutes, or until they are dry and firm to the touch. The bottoms should be lightly browned.

  8. Once baked, turn off the oven and leave the cookies inside with the door slightly ajar for about 1 hour to allow them to cool completely and crisp up.

  9. Once cooled, carefully remove the cookies from the parchment paper and store them in an airtight container at room temperature for up to 1 week.

Enjoy your delicious chocolate meringue cookies!

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Location: United States

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