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Heat a saute pan over medium heat, add butter or ghee and the sliced garlic and cook until light brown, be careful not to burn it. Add the turnips and the green chillies cook for 2 minutes. Add nigella seeds, pomegranate seeds, turmeric, salt, and lemon juice, and mix well. Add the cilantro and water and cook, stirring occasionally, for 5 to 6 minutes, until tender but with some crisp bite to them. Because small turnips don't take long to cook, it's not necessary to cover the pan.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Fruity, spicy Calabrian chili — pasta, pizza, sandwiches
Coarse Korean chili flakes — essential for kimchi and stews
Spicier cousin of guajillo — bold salsas, adobo, red enchilada