Veg Coconut Stew | How To Make Coconut Curry | Basic Coconut Curry | Vegetable Stew Recipe | Ruchi
Coconut Stew Recipe | Vegetable Stew Recipe | Coconut Curry Recipe | How To Make Coconut Stew Curry | Coconut Recipe | Quick & Easy Stew | Veg Stew Recipe | Rajshri Food | Ruchi Bharani
Learn how to make Basic Coconut Stew Curry at home with our chef Ruchi Bharani
Ingredients:
- 1 1/2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
- 1 Onion (sliced)
- 1 Potato (diced)
- 1 Carrot (cut lengthwise)
- 1/4 cup Green Peas
- 2 tbsp Water
For Preparing Coriander & Mint Paste:
- 2 tbsp Coriander Leaves
- 2 tbsp Mint Leaves
- 1 Inch Ginger
- 2 Green Chilli
- 1 Garlic Clove
- 1 tsp Sugar
- 1/2 tsp Cumin Seeds Powder
- 1 tsp Lemon Juice
- 1/8 tsp Salt
- 200 ml Coconut Milk
- Salt (as per taste)
#CoconutStewCurry #VegetableStew #RajshriFood
Visit our Website for more Awesome Recipes
Download the Rajshri Food App by clicking on this link:-
Host: Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned -
For more videos log onto
Find us on Facebook at |
For feedback and suggestions please write to us at: mail@rajshri.com
Herbed Spring Bean Stew Recipe
This vegetarian bean recipe (also vegan) takes some of the vegetables and herbs typical of the Provence region in France and adds some pinto beans gives you a wonderfully hearty but light-tasting vegan meal. This is one of those healthy vegan recipes that you can use as a base for whatever vegetables you have in the fridge, or herbs you have in the cupboard.
PRINTABLE Recipe:
SUBSCRIBE for more recipes and tips:
WATCH more on healthy plant-based living:
FREE Meal Plan:
Facebook:
Twitter:
Instagram:
Vegetables in Red Sauce with Butter Garlic Herbed Rice Recipe | Chef Sanjyot Keer
Full written for Vegetables in red sauce with butter garlic herbed rice
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people
For butter garlic herbed rice
Ingredients:
• Oil 1 tsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Green chillies 1-2 nos. (chopped)
• Fresh coriander 1/4th cup (chopped)
• Mixed herbs 1 tsp
• Red chilli flakes 1 tsp
• Cooked rice 4 cups
• Salt to taste
• Black pepper a pinch
Methods:
• Set a wok on medium high heat, add oil & butter, garlic and green chillies, cook for a minute on medium flame.
• Further add fresh coriander, mixed herbs and red chilli flakes, quickly stir on medium high heat and further add cooked rice, salt & black pepper powder to taste, mix and toss well for 2-3 minutes on high flame.
• Butter garlic Herbed rice is ready, serve it hot with hot veggies in tomato sauce.
For veggies in red sauce
Ingredients:
For red sauce
• Tomatoes 6-7 medium size
• Oil 1 tbsp
• Garlic 4-5 cloves (sliced)
• Onions 1 medium size (chopped)
• Kashmiri red chilli powder 1 tbsp
• Coriander stems 1 tbsp (chopped)
• Salt to taste
• Black pepper powder a pinch
• Tomato ketchup 1 tbsp
• Sugar a pinch
• Oregano 1 tsp
• Red chilli flakes ½ tsp
For stir fried veggies
• Oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Red chilli flakes 1 tsp
• Baby corn 1/3rd cup
• Carrot 1/3rd cup
• Green Zucchini 1/3rd cup
• Yellow Zucchini 1/3rd cup
• Mushroom 1/3rd cup
• Red bell peppers 1/3rd cup
• Yellow bell peppers 1/3rd cup
• Capsicum 1/3rd cup
• Broccoli 1/3rd cup (blanched)
• Salt & pepper to taste
• Lemon juice 1 tsp
Methods:
• For red sauce, wash the tomatoes well and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a purée. I've kept it fine in texture, if you wish you could keep the texture little coarse.
• Set a sauce pan on low heat, add oil and sliced garlic, cook until the garlic turns light brown in colour.
• Add chopped onions and cook on medium flame until its translucent.
• Now lower the flame and add, Kashmiri red chilli powder & coriander stems, cook on low flame for about 15-30 seconds.
• Now, add the tomato purée, salt & black pepper powder to taste, tomato ketchup, sugar, oregano & red chilli flakes, stir and cook on medium high flame, for 2-3 minutes, further cover and cook for 8-10 minutes on medium flame.
• By the time the sauce gets ready you can make the stir fried veggies, for making stir fried veggies, set a wok on medium heat, add oil, garlic and red chilli flakes, cook for 1-2 minutes.
• Now, add baby corn & carrot and cook for 2-3 minutes on medium flame, further add the remaining veggies, salt & pepper to taste & lemon juice, stir and cook for 1-2 minutes, sautéed veggies are ready keep aside to be added in the red sauce.
• As the red sauce is ready, add the stir-fried veggies, stir and cook for 1-2 minutes.
• Veggies in red sauce is ready, serve hot with hot herbed rice.
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Twitter -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
Instagram -
Veg Pot Rice Recipe | Restaurant Style Pot Rice | Chef Sanjyot Keer
Full written recipe for Veg Pot rice
For rice
Ingredients:
• Basmati rice 2 cups (washed thoroughly)
• Fresh red chillies 2-3 nos. (sliced)
• Star anise 2 nos.
• Salt to taste
• Oil 1 tsp
Methods:
• Wash the basmati rice thoroughly and soak them for 15-20 minutes.
• Set boiling water in a stock pot, strain the rice and add in boiling water to cook, further add, sliced red chillies, star anise, salt and oil, cook the rice on medium flame for 8-10 minutes.
• Cook the ride until its almost done, strain and rest aside until used in making pot rice.
For pot rice gravy
Ingredients:
• Oil 2 tbsp
• Onion 1/4th cup (chopped)
• Garlic 1/4th cup (chopped)
• Ginger 1 inch (chopped)
• Fresh red chillies 2-3 nos. (sliced)
• Star anise 2-3 nos.
• Vegetable stock 2 litres
• Sauces:
1. Light soy sauce 2 tbsp
2. Dark soy sauce 1 tbsp
3. Veg oyster sauce 1 tbsp
4. Vinegar 1 tsp
• Green chilli paste 1 tsp
• Aromat powder 1 tsp (optional)
• Salt to taste
• White pepper powder ½ tsp
• Veggies:
1. Baby corn 1/3rd cup (blanched)
2. Carrot 1/3rd cup
3. French beans 1/3rd cup
4. Zucchini 1/3rd cup
5. Mixed bell peppers 1/3rd cup
6. Onion petals 1/3rd cup
7. Shitake mushrooms/button mushrooms 1/3rd cup
• Green veggies:
1. Blanched Broccoli 1/3rd cup
2. Bok choy 1 cup
3. Spring onion greens 1/4th cup
• Honey/sugar 1 tbsp
• Cornstarch 2 tbsp + water 1 tbsp
Methods:
• Set a wok on medium heat, add oil, garlic, ginger, fresh red chillies and star anise, stir and cook for 3-4 minutes.
• Add the vegetable stock, and bring to a boil on high flame.
• Further add sauces, green chilli paste, aromat powder, salt & white pepper powder, stir well and further add veggies and cook for 3-4 minutes on high flame, now add the green veggies and honey/sugar, mix and cook for 2 minutes on high flame.
• In a separate small bowl, add cornstarch and water to make a slurry, add the slurry to the sauce, make sure to stir the while adding the slurry. Cook until the sauce thickens.
• As the sauce is ready, arrange a pot to assemble.
For assembly
Ingredients:
• Cooked rice
• Pot rice gravy
• Spring onion greens (for garnish)
Methods:
• Use an earthen pot, add the cooked rice in the pot and add the gravy along with its veggies, garnish with some freshly chopped spring onion greens and cook on low flame for 5-10 minutes, it’s the same way we make for assembling biryani. In case you don’t find an earthen pot, you can do the same layering part in a pan and cover it with a lid, rest everything remains the same.
• Veg Pot rice is ready, serve it immediately, you can enjoy with your favourite condiments as well.
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Twitter -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
Instagram -