Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Mix Veg Recipe - Home Style Recipe | Chef Sanjyot Keer. That video is uploaded by Your Food Lab at 2020-12-04T05:00:31-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [pevl2QF-hkM]
| Name | Mix Veg Recipe - Home Style Recipe | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 04-12-2020 13:00:31 |
| Video Discription | Full written recipe for Mix veg Ingredients: • For blanching the cauliflower: 1. Boiling water 2. Salt a pinch 3. Turmeric a pinch 4. Cauliflower (gobhi) 500 gm • For freshly crushed ginger garlic chilli paste 1. Garlic 8-10 cloves. 2. Ginger 1 inch 3. Green chillies 2-3 nos. 4. Salt a pinch • Oil 1 tbsp + ghee 2 tbsp • Jeera 1 tsp • Onions 2 medium size (roughly chopped) • Turmeric powder 1 tsp • Tomatoes 2 medium size (chopped) • Salt a large pinch • Coriander powder 2 tbsp • Red chilli powder 1 tbsp • Water 50 ml • Raw Potatoes 3-4 medium size (diced) • Red carrots 2 large • Fresh green peas 1 cup • French beans ½ cup • Kasuri methi 1 tsp • Garam masala ½ tsp • Lemon juice 1 tsp • Fresh coriander a handful (chopped) Methods: • For blanching the cauliflower, set water for boiling in a stock pot, add, salt a pinch, turmeric powder and cauliflower, keep it submerged in boiling water for half a minute to get rid of impurities. Remove the cauliflower from the stock pot and keep aside. • For freshly crushed ginger garlic chilli paste, add green chillies, ginger, garlic and salt, a mortar pestle, crush well keeping it a bit coarse, keep aside to be used later. • Set a wok on medium heat, add oil + ghee, jeera, allow the jeera to splutter, further add freshly crushed ginger garlic paste to the wok and sauté for 3-4 minutes on medium flame. • Further add onions and cook until light golden brown. • Add turmeric powder to the wok and cook briefly for 30 seconds. • Further, add tomatoes and large pinch of salt and cook until the tomatoes are mushy, now add coriander powder and red chilli powder, mix well and cook for 2-3 minutes on low flame. • Add water to avoid the masalas from burning, and cook until the ghee separates. • Now, add the blanched cauliflower, and other raw vegetables, mix well and cook them on medium high flame for 5 minutes, add salt & adjust as per taste. • Further, mix well and cover & cook for 15-20 minutes on medium low flame. Stir in intervals to ensure it doesn't stick to the pan. • The cooking time may differ depending on your gas, check whether the veggies are cooked. You can either choose to serve it at this point by adding kasuri methi, garam masala, lemon juice and some freshly chopped coriander leaves, I prefer to have little mushy so am going to cook it for little more time. • As the veggies are cooked as per your preference, add kasuri methi, garam masala, lemon juice and some freshly chopped coriander leaves, mix gently and serve hot with roti, paratha or any Indian bread of your choice. • As I want them to be mushy am going to and cover & cook for 5 more minutes on medium low flame. You can tweak the addition of veggies as per your preference. Just ensure to add veggies that cooks faster to be added in later stage. The Music I use in All my videos - https://bit.ly/3g4OjmW (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNL pevl2QF-hkM |
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