Vegetables in Paprika Sauce with Spinach Rice | Chef Sanjyot Keer
Full written recipe for Vegetables in Paprika Sauce with Spinach Rice
For spinach rice
Ingredients:
● For blanching Spinach:
1. Spinach 1 big bunch
2. A pinch of salt
● Fresh mint leaves 1 tbsp
● Fresh coriander 1 tbsp
● Green chillies 2 nos.
● Ice cubes 1-2 nos.
● Butter 1 tbsp & oil 1 tsp
● Garlic 1 tbsp
● Red chilli flakes 1 tsp
● Cooked basmati rice (5 cups)
● Salt to taste
● Black pepper powder a pinch
● Lemon juice 1 tsp
Methods:
● Set water for boiling, add the cleaned and washed spinach leaves and blanch for few seconds, remove and immediately transfer to ice cold water. This process helps in retaining the bright green colour of spinach.
● Now, transfer the spinach in grinding jar, along with fresh mint leaves, coriander leaves, green chillies and few ice cubes, grind to a fine puree and keep aside.
● Set a wok on medium heat, add butter & oil, garlic and red chilli flakes, cook for 1-2 minutes on medium flame, now add the spinach puree and cook for 4-5 minutes.
● Now add the cooked rice, salt to taste, black pepper powder a pinch and lemon juice, stir and cook for 2-3 minutes, stir gently without breaking the rice grains. Spinach rice is ready, serve hot with hot paprika sauce.
For paprika sauce:
Ingredients:
● For sautéed veggies:
1. Oil 1 tsp
2. Garlic 1 tbsp (chopped)
3. Red chilli flakes 1 tsp
4. Baby corn 1/3rd cup
5. Carrot 1/3rd cup
6. Zucchini 1/3rd cup
7. Mushroom 1/3rd cup
8. Mixed bell peppers 1/3rd cup
9. Broccoli 1/3rd cup
10. Salt & pepper to taste
● For paprika sauce:
1. 2 tbsp butter
2. Refined flour (maida) 2 tbsp
3. Milk 600 ml
4. Paprika powder 1 tbsp (red chilli powder)
5. Salt to taste
6. Black pepper a pinch
7. Nutmeg powder a pinch
● paneer 150 gm (cubes)
Methods:
● For sautéed veggies, set a wok on medium heat, add oil, garlic and red chilli flakes, cook for 2-3 minutes.
● Now, add baby corn & carrot and cook for 2-3 minutes on high flame, further add the remaining veggies, salt & pepper to taste, stir and cook for 2-3 minutes, sautéed veggies are ready, keep aside to be added later in the paprika sauce.
● For paprika sauce, set a sauce pan or wok on low heat, add butter and flour, mix and cook for 3-4 minutes, now add milk in 3-4 batches, make sure to whisk well while adding milk to avoid lump formation. Cook the sauce until its thick and creamy.
● Now add paprika powder, salt to taste, black pepper powder a pinch and nutmeg powder, mix well and cook for 1-2 minutes, further add the sautéed veggies and cook for 1-2 minutes, now add the paneer and mix gently.
● Paprika sauce with sautéed veggies and paneer is ready, serve hot with hot spinach rice.
vegan mushroom stroganoff ????????
creamy, savory, super duper easy to make. serve it with pasta or over potatoes or even rice! recipe on the blog, and you can check out the expanded recipe (and more quick + easy vegan dinner recipes) here on youtube! ????????
recipe:
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Here's a simple and quick way to turn your leftovers into a delicious dish that doesn't take long to make. We've substituted regular noodles for zucchini noodles to make it even more healthy!
Health Wellness & Lifestyle TV is currently in its 4th season as a national TV show that airs to 6 million households across Canada and is also on Air Transat Airlines for in-flight viewing. We also air internationally to Russia and Vietnam to an additional 40 million viewers. This 30 minute TV show gives tips and tricks on how to lead a healthy lifestyle without giving up everything that you love. Living and eating healthy doesn't always have to be painful! Host Tammy-Lynn is a leading maven in the health and wellness industry and is always fun and entertaining!
Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
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Classic Beef Stew Recipe For Dinner -
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Beef Stroganoff with zucchini noodles
In this episode, I make stroganoff using eye of round steak (very cheap cut of meat) and I use zucchini noodles instead of the traditional egg noodles. That makes this a very healthy dish.
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Today, we'll be cooking Tofu Stroganoff with Zucchini Mint Salad. What ingredients do we need to use first? Well, for the stroganoff, you're going to need some unsweetened soymilk, a vegan butter, a vegan sour cream, [non-alcoholic] white wine vinegar, olive oil, soy sauce, some corn starch, some sea salt, some black pepper, a little bit of cumin powder, some fresh garlic, fresh basil leaves, fresh ginger, an onion, about 16 ounces of button mushrooms, fresh parsley, 1 package of bowtie pasta, and 2 blocks of tofu. For our side dish, we're going to have a cold salad. The ingredients you're going to be needing for that are going to be some black pepper, some sea salt, olive oil, 3 zucchinis, 3 carrots, 3 green onions, 2 bunches of fresh mint, and 1 large lemon. You have to start by putting your tofu in the freezer the night before. In the morning, take it out and thaw it. The reason you're going to do this is because it changes the texture