How To make Gujarti Style Roasted Potato Salad
Olive oil spray 2 lb New potatoes, diced
1 ts Paprika
3 ea Carrots, julienned
1/4 c Parsley
1/2 tb Mustard seeds
1 ts Cumin seeds
2 tb Extra-virgin olive oil
1/2 c Stock
2 tb Lemon juice
Salt & pepper 3 tb Pistachios, chopped
Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika. Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots & parsley. Preheat a pan over moderately high heat. Add mustard seeds, cover & cook until they begin to splutter. Add cumin seeds & cook gently for a few seconds. Remove pan from heat & add olive oil, stock & juice, whisk to mix. Pour over vegetables, season & toss to mix. Garnisnh with pistachios.
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Tandoori Broccoli Recipe | Tasty Broccoli Snack | Skewer Appetizer Ideas | Grilled Broccoli |Ruchi
How To Make Tandoori Broccoli | Marinated Broccoli | Roasted Broccoli | How To Cook Broccoli in a Pan with Water | How Long to Cook Broccoli on Stove | Tandoori Broccoli with Yogurt | How To Boil Broccoli | Gram Flour Recipes | Broccoli Besan Stir Fry | Easy 30-minute Recipes | Work Snacks Ideas | Tandoori Veg Platter | Tandoori Vegetables | Tandoori Malai Broccoli | Appetizer Ideas for Party | Broccoli Recipes | Quick & Easy | Rajshri Food
Learn how to make Tandoori Broccoli at home with our Chef Ruchi Bharani
Tandoori Broccoli Ingredients:
Introduction
How To Clean The Broccoli
200 gms Broccoli Florets (chopped)
How To Cook Broccoli
Water
Ice Cubes
How To Make The Marination
1/2 cup Hung Curd
1 tsp Kashmiri Red Chilli Powder
1 tsp Garam Masala Powder
1/2 tsp Black Salt
1/2 tsp Chaat Masala
1/2 tsp Salt
1 tsp Ginger Garlic Paste
1 tsp Lemon Juice
2 -3 tbsp Gram Flour (roasted)
1 tbsp Mustard Oil
Alternative Idea
How To Make Tandoori Broccoli
Refrigerate The Marinated Mixture
How To Grill The Broccoli using a Skewer
Garnishing The Tandoori Broccoli
Chaat Masala
Cooking Tip
#TandooriBroccoli #VegAppetiser #AnybodyCanCookWithRajshriFood
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About Broccoli
Broccoli is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable.It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K.
About Tandoori Broccoli
Tandoori Broccoli is a dish prepared by grilling marinated Broccoli mixed with yogurt and spices. The dish originated from the Indian subcontinent and is popular in many other parts of the world. Tandoori Broccoli can be eaten as a starter or appetizer, or as a main course, often served with naan flatbread. |
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ROASTED SWEET POTATO SALAD/ EASY SALAD RECIPE
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Potato Salad in Gujarati with Raihana's Cuisines
Summer and potato salad go hand in hand, here is my take on how we like to eat it.
Ing:
3 boiled eggs chopped
2 large boiled and peeled potatoes chopped
1/2 cup celery chopped very small
3 tbsp maynaise
salt to taste
1/4tsp lemon pepper
1/4 tsp salt (adjust the taste per your pallet)
Method:
Prepare the eggs and potatoes by boiling it and peeling and chopping it small, then have a large bowl and add all the ingredients in the bowl, mix it well. Add the salt and lemon pepper and adjust the seasonings per your taste and refrigerate before taking it to the picnic or serving.
Enjoy!
Indian Style Potato Recipe + Vegetable Wrap and Sandwich Recipe | Vegetarian and Vegan Meals Idea
Indian Style Potato Recipe. Easy Vegetable Wrap and Sandwich Recipe. This is great Vegetarian and Vegan Meals Idea
???? Let me know in the comments if you enjoyed my vegan potato recipe.
▶️ POTATO RECIPE INGREDIENTS: (3 to 4 servings)
530g approx. Potatoes - Peeled and chopped (4 medium size potatoes 610g by weight with skin ) - I have used Yellow (Yukon Gold) Potatoes. Cut into 1 inch X 1 inch pieces
3 Tablespoon Cooking Oil
1/2 Teaspoon Cumin seeds
1 cup / 135g Onion - finely chopped
1+1/2 Tbsp Garlic - finely chopped
1/2 Tbsp Ginger - finely chopped
1+1/2 Tablespoon Tomato Paste
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste [I have added total 1Teaspoon pink Himalayan salt (1/4 on onion + 3/4 teaspoon on potatoes)]
1/4 cup / 3 Tablespoon Water
70g / 1/2 cup Frozen Green Peas
(Frozen peas are flash-steamed before they're frozen, so they're already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour)
1/2 Teaspoon Ground Black Pepper to taste
Lime or Lemon juice to taste (I have added 1 teaspoon)
1/2 cup / 15g Cilantro (Coriander leaves) - chopped
1/2 teaspoon Ground black pepper or to taste
???? For Instant Vegetable Pickle:
1 cup / 80g Red or Green Cabbage - Shredded
1 cup / 80g Carrots - Julienne cut
1 cup Red Onion - sliced
1+1/2 Tablespoon White Vinegar OR TO TASTE
1/2 Teaspoon Sugar OR TO TASTE
1/8 Teaspoon / Pinch of Salt OR TO TASTE
???? For the wrap:
Tortilla wraps (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Instant Pickled Vegetables
Lettuce - shredded
???? For the Sandwich:
Bread (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Vegan Cheddar
Grill Pan to toast the sandwich
???? Indian style dinner platter:
Whole Wheat Roti
Dal (Lentils)
Potatoes and peas Sabji
Salad
Instant Vegetable Pickle
Green chilis
▶️ METHOD:
Fill a pot with 2 to 3 inches of water and bring it to a boil. In the mean time, peel, wash and chop the potatoes (1 inch X 1 Inch pieces ) and place the chopped potatoes in the steamer basket. Steam for 12 to 15 minutes or until the potatoes are cooked and fork tender. Once steamed set it aside for later. It took me 13 minutes on my stove.
???? ✅ Cooking time of the potatoes depends on it's quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release it's moisture and help it cook faster, so please don’t skip this step. Fry on medium to medium-high heat until the onion starts to brown. It takes about 5 to 6 minutes.
Add the finely chopped garlic and ginger and fry for 1 to 2 minutes on medium heat or until fragrant. Add the tomato paste and spices (Turmeric, Paprika, Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry for a few seconds and then add the green peas and water. Fry on medium heat until the water is cooked out. Now add the steamed potatoes and salt. Mix thoroughly until the potatoes are coated with the spices and fry for another 2 to 3 minutes. Break half of the potatoes with your spatula. Turn off the stove.
Garnish with freshly ground black pepper, cilantro (coriander leaves), lime or lemon juice. Mix well and serve as a side dish, in a wrap or sandwich.
▶️ IMPORTANT TIPS:
???? Cooking time of the potatoes depends on it's quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it
???? Frozen peas are flash-steamed before they're frozen, so they're already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour
???? If you are not a fan of green peas, you can skip it
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