VEG DIWANI HANDI RECIPE | SUBZ DIWANI HANDI | VEG HANDI RECIPE
Veg Diwani Handi Recipe | Subz Diwani Handi | Veg Handi Recipe | Diwani Handi Recipe | Veg Handi | Subz Diwani Handi Recipe | Veg Handi Restaurant Style | Mix Veg Handi Recipe | Spice Eats Recipes
Ingredients for Veg Diwani Handi:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
- Cauliflower florets- 100 gms (1 cup)
- Green Beans, sliced- 100 gms (1 cup)
- Carrots, thick slices- 100 gms (1 cup)
- Fresh or frozen green peas- 100 gms (1 cup)
- Capsicum (Green Pepper), cubed- 50 gms
Tempering:
- Green Cardamom- 3
- Cinnamon- 2
- Cloves- 3
- Bay Leaf-1
- Cumin Seeds (Jeera)- 1 tsp
Spice Powders:
- Turmeric Powder- 1/4 tsp + 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 1.5 tsp
Fried Onion- Cashew nuts paste:
- Fried Onions (Birista)- 3 onions (180 gms )
- Cashew nuts- 12
Other Ingredients:
- Garam Masala Powder- 1 tsp
- Ginger Garlic paste- 2 tsp
- Readymade tomato purée- 5 tbsp
- Green Chillies, chopped- 2 nos.
- Fresh Cream- 4 tbsp
- Roasted and crushed Kasuri Methi- 2 tsp
- Ghee- 1 tbsp
- Refined Oil- 3 tbsp
- Salt- 1/2 tsp+ 1/2 tsp+ 1/4 tsp for seasoning
- Coriander leaves, chopped, for garnish- 2 tbsp
Preparation:
- Slice 3 medium onions (180 gms) and fry in oil till golden.
- Once cooled, add into a grinder along with the cashew nuts and grind into a coarse paste.
- Now add 3-4 tbsp water and blend into a smooth paste.
- For the vegetables, slice the beans and carrots, take out florets from a cauliflower, cube the capsicum (green pepper) and shell the fresh peas. You can also use frozen peas.
- For the tomato purée, you can use readymade tomato purée. In case you’re using tomato paste, dilute it with water if it’s too thick/concentrated. In case readymade tomato purée is not available, you can blend 2 red tomatoes and use that instead. There will of course be a variation in taste and color.
- To sauté/fry the vegetables, heat 1 tbsp ghee in a pan and add the sliced beans. Sauté for 1-2 mins on medium heat and then add the sliced carrots and cauliflower florets.
- Add 1/2 tsp salt to taste, give a mix and continue to sauté for 2 mins on medium heat.
- Now add the green peas and 1/4 tsp turmeric & give a mix.
- Continue to sauté on medium heat for another 1 min and then remove all the sautéed vegetables onto a plate
- Dry roast the Kasuri Methi(Fenugreek leaves) and crush by hand once cooled.
Process:
- Heat 3 tbsp oil in a pan and then add the cumin seeds.
- Once it splutters, add the whole Garam masalas and lastly the bay leaf.
- Give a stir and then add the ginger garlic paste. Fry on low heat for 2 mins till the raw smell is gone.
- Now add the tomato purée and 3-4 tbsp water. Give a mix and cook on medium heat for 2-3 mins till cooked and oil separates.
- Add all the spice powders (Turmeric, Red Chilli Powder, Kashmiri Chilli Powder, Coriander Powder) and 1/2 tsp salt. Give a mix, add the chopped green chillies and cook on medium heat for 2-3 mins till oil separates.
- Now add the Onion-Cashew paste made in the grinder earlier, mix and fry for 3-4 mins on medium heat till it’s cooked and oil separates.
- Now add the sautéed vegetables and the cubed capsicum (green pepper) mix and fry on medium heat for 3-4 mins till the vegetables are coated well with the masala and oil separates.
- Now add 200 ml water, give a mix & cover and cook on low heat for 12 mins till the vegetables are cooked and oil separates.
- Add the cream, Garam masala powder and Kasuri Methi & salt for seasoning.
- Give a mix and simmer for 2 mins on low heat.
- Garnish with finely chopped coriander leaves.
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How to make ANY pan sauce you can think of
In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.
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All-Clad 12 Stainless Steel Pan:
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RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper
Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper
Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper
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Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
GET THE RECIPE HERE:
Gordon Ramsay: Shallots, Brandy, and a Flourish of Fire | MasterClass Moments | MasterClass
Combustion is a chef's friend. Chef Gordon Ramsay uses common ingredients and a very big flame to prepare his pan sauce — you won't want to miss the way he roasts his root vegetables before plating this dish!
Explore Gordon Ramsay's MasterClass on cooking:
Learn recipes and culinary technique from chef Gordon Ramsay in his most comprehensive cooking class to date. In his MasterClass, Gordon invites you into his kitchen for 20 exclusive lessons designed to enrich your cooking.
In addition to improving your cooking skills and sharing new recipes, Gordon outlines the kitchen necessities you’ll need to prepare great food. Equipped with a few good pots, pans, utensils, and a hot plate, you’ll have what you need to impress dinner guests and enhance daily meals.
Gordon’s one-of-a-kind cooking lessons also provide an intimate window into his career. Throughout his class, he shares insights into how he became one of the most respected chefs in the world and explores the origins of his passion for cooking. Gordon’s cooking course is designed to serve students at all skill levels -- current students include culinary school graduates and first-time chefs.
In his class, Gordon teaches how to:
• Find the best produce
• Sharpen knives
• Break down a whole chicken
• Debone a fish
• Make pasta dough
• Cook salmon
• Make perfect scrambled eggs
• Cook chicken supreme with root vegetables
• Make beef wellington
• Cook with spices and herbs
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How To Make Peppercorn Sauce | Cookery School | Waitrose
Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
Click here to view the full recipe |
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible