EASY & QUICK MEAT-STUFFED TOMATOES RECIPE #recipe #cooking #tomato #chinesefood #vegetables
Torshi Liteh (Tursu) Pickled Vegetable Recipe
How to make Torshi Liteh at home in easy steps. Torshi Liteh (Tursu) pickled vegetables
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For the sake of the video tutorial we used a small jar but the ingredients are for about 2 liters or 68 fluid oz.
Ingredients:
2 Large Eggplants
8 oz (227 g) Celery
2 Carrots
1/4 Cabbage
1/4 Red Bell Pepper
1/4 Green Bell Pepper
3 Chili Peppers
1/4 Cauliflower
1/8 Bunch Mint
1/4 Bunch Parsley
1/4 Bunch Cilantro
1/4 Bunch Savory
1/4 Bunch Tarragon
3 Garlic Cloves
Salt, Ground Chili Pepper, Turmeric, Black Caraway
White Vinegar
Preparations:
1- Grill the eggplants.
2- Peel the skin and mince the grilled eggplants.
3- Mince mint (leaves), parsley, cilantro, savory (leaves) and tarragon (leaves).
4- grate the carrots.
5- mince celery, cabbage, bell peppers, chili peppers and the cauliflower.
Directions: for step by step directions click
Torshi Liteh is a pickled vegetables. Torshi in general is very popular in most of Middle Eastern and Mediterranean countries. Torshi is almost always consumed and served as side dish. Torshi liteh's is one of the vast variety of torshi types.
It is full of vegetables and although it needs too be rested for few weeks before consumption, it is still contains high amounts of more sustainable vitamins and minerals such as calcium, iron, manganese, magnesium, potassium and more.
Torshi Shoor (Pickled Vegetable) Recipe
How to make Torshi Shoor in easy steps. Torshi Shoor Recipe
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Ingredients:
5 Small Eggplants
1 to 2 Cups White Vinegar
5 Celery Sticks
2 Carrots
1/4 Cauliflower
1/4 Cabbage
1/4 Bunch: Mint, Parsley, Dill, Tarragon and Celery leaves
2 Garlic Cloves (for each 1 liter jar) 8 to 10 total
12 Small Onions (Charlotte)
Chili Peppers (As preferred)
1 Tbsp Salt
Preparations:
1- Slice the eggplants, celery sticks, carrots.
2- Cut the cauliflower and cabbage in smaller pieces.
Directions: for details click
Torshi Shoor (Torshi:pickle, Shoor:brine) is pickled vegetables. Pickle is a popular side dish for many Middle Eastern cuisine. Although Torshi Shoor is all vegetables, due to the long period of process, it looses most of its vitamins and nutritional values but it still caries considerable amounts of vitamins and minerals along. Torshi or pickled vegetables have been most effective way to preserve food and vitamin for few thousands years.
Torshi Shoor contains considerable amounts of dietary fiber, iron, manganese, magnesium niacin phosphorus and potassium. It also contains high amounts of vitamin K, A, B6 and C.
Learn how to Pickle Vegetables the easy way | Toursi
Toursi | Pickled Vegetables
In Greece people often pickle vegetables as a way of preserving all the bounty from their gardens. These days I’ll buy the vegetables at the store but I still make it a lot so we always have it on hand. The exact amount this recipe makes always depends a little bit on the volume of vegetables we use. It’s worth having an extra small jar available in case you have extra!
4 quarts (we use 4 1-quart jars)
3 celery stalks
4 large carrots, peeled
3 cups mini red and yellow sweet peppers
1 whole medium size cauliflower
3 cups button mushrooms
8 pearl onions (2 per jar)
½ bunch of parsley, coarsely chopped
8 whole garlic cloves (2 per jar)
3 TBSP kosher Salt
1 TBSP granulated sugar
1 ½ cups white Vinegar
1 TBSP peppercorns
Clean the vegetables and prepare them as follows:
Cut the celery on an angle into ½-inch thick pieces
Cut the carrots into rounds that are 1-inch thick
Remove the stem from the sweet peppers
Peel and trim the tops and bottoms of the onions
Cut the cauliflower into florets
Bring a large pot of water to a boil and blanch the prepared vegetables, one type of vegetable at a time, leaving the mushrooms for last. Each vegetable should be slightly tender once it is blanched. This allows it to absorb the pickling juice better.
To blanch them: add the vegetables to the boiling water and allow them to boil 3-5 minutes, remove them from the water and allow them to drain. Be sure to blanch the mushrooms last because they will make the blanching water a little dirty.
Once all the vegetables have been blanched and dried, add them to a large bowl together. Then add the chopped parsley to the bowl of vegetables.
In saucepan on the stovetop add 5 cups of water, 1 ½ cup white vinegar, the salt and sugar and warm the mixture over medium heat to dissolve the sugar.
Fill jars with even amounts of the vegetables, including two onions per jar and two cloves of garlic per jar.
Pour enough of the water mixture into each jar to fill it to the very top.
Screw the lids onto the top of each jar and turn the jar upside down to make sure there is enough liquid in each jar. Add more liquid as needed.
Store the jars in your pantry upside down until you open them. Once they’ve been opened store in them in the refrigerator.
How to Make Quick Pickled Vegetables the Right Way || A Little Help: Quick Pickling
Have you ever had a strong craving for pickles, but you go to the fridge and realize that you're fresh out? Don't know how to make pickles yourself? Luckily, we've got our brilliant segment chef, Lee Kalpakis, to show you how to make pickles in the kitchen that will be ready to eat in an hour!
Follow Lee Kalpakis on Instagram: @leekalpakis
Recipe
Brine
2 cups white distilled vinegar
4 tablespoons salt
4 teaspoons sugar
4 cups water
Whisk everything together until the salt and sugar have dissolved. Pour brine into a jar with chopped vegetables and herbs in it, leaving an inch of space on the top. Seal up the container and leave it in the fridge for about an hour. In know time at all, you have delicious pickled vegetables.
Producer
Debbie Wong
Producer/Host
Lee Kalpakis
Camera Operators
Cole Chilton
Josh Kesner
Audio
Colin Webb
Editor
Debbie Wong
Animator
Megan Chong
Production Assistant
Chanel Baker
Production Coordinator
Sarah Barry
Graphics Art Director
Ted McGrath
Line Producer
Emily Tufaro
Senior Producer
Lauren Brenner
Post Production Supervisor
Daniel Byrne
Supervising Producer
Stasia Tomlinson
Creative Director
Thomas O'Quinn
Executive Producer
Justin Lundstrom
Music
0:04
Mandolin Boogie by Laurent Lombard
0:12
On the Road Again 1 by Peter Northcote, Lindsay Jehan
0:48
Wirey Bass Attack by Gooding
1:36
Vacation Time by Seth Littlefield
2:29
Skip Buildings by David Krutten, Nicolas Boscovic
3:08
Rock With Me by Thomas Howe, David Jones
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Shepuchi and moong dal Bhaji|Dill vegetable |Simple,Tasty & Healthy Recipe| @akshatasrecipes
A very simple Shepu/Dill leaves vegetable recipe.
Very few ingredients,gets ready in minutes and is delicious to eat.
Please do visit my channel @akshatasrecipes
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Shepu Moongdal ki Sabzi | शेपू मूंगदाल की सब्जी#akshata'srecipes#Shepuchi Bhaji | Shepu Sabzi With Moong Dal | मुगाची डाळ घालून तयार केलेली शेपूची रुचकर भाजी
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