Nutritious HEARTY HERBED VEGETABLE STEW, Made With Homemade 24hr Beef Bone Broth
Nutrient Dense Veggie Stew, Made with a Homemade 24hr Beef Bone. Made with just a little Roux, Thyme, Rosemary, and BayLeaf????
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.
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Veggies in Tandoori Sauce with Spinach Rice | तंदूरी वेजीस और पालक राइस | Chef Sanjyot Keer
Full written recipe for Spinach rice with veggies in tandoori sauce
Prep time: 25-30 minutes (excluding soaking time)
Cooking time: 20-25 minutes
Serves: 4-5 people
Veggies & tandoori sauce
Ingredients:
OIL | तेल 2 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 1 TBSP
VEGGIES
ZUCCHINI | ज़ुकिनी 1/3 CUP
MUSHROOM | मशरूम 1/3 CUP
BABYCORN | बेबीकॉर्न 1/3 CUP (BOILED)
MIXED BELLPEPPERS | मिक्सड बेलपेपर्स 1/3 CUP
BROCCOLI | ब्रॉकली 1/3 CUP (BLANCHED)
CHILLI FLAKES | चिली फ्लेक्स 1 TSP
BUTTER | मक्खन 2 TBSP
REFINED FLOUR | मैदा 2 TBSP
MILK | दूध 500 ML
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
BLACK SALT | काला नमक 1/4 TSP
ROASTED KASURI METHI | भुनी हुई कसूरी मेथी 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Set a wok over high flame & once it gets hot add oil into it & let the oil heat well.
Once the oil is hot add in the ginger garlic chilli paste & cook over high flame briefly.
Further add zucchini & mushroom, toss over high flame for a minute & then add in the remaining veggies along with chilli flakes, toss all the veggies over high flame for a minute.
Your tossed veggies are ready, set them aside until you make the tandoori sauce.
Heat a pan well & add butter into it, once the butter melts add in the flour, mix well & cook over low flame until the texture of the flour becomes sandy.
Once the flour becomes sandy, add the milk in three batches while whisking it continuously, make sure there no lumps, whisk the sauce until it becomes smooth.
Once the sauce becomes smooth, add all the powdered spices & stir well, continue to cook the sauce over medium flame for 2-3 minutes then switch off the flame.
To give the sauce a smoky flavour, place a bowl with a small piece of live charcoal over the sauce & pour melted ghee on top of it, cover the pan with a lid & leave it for 2-3 minutes.
Remove the lid after 2-3 minutes & remove the live charcoal too, then switch on the flame & add in the tossed veggies, stir well & cook for 1-2 minutes.
Taste the sauce & adjust salt to your preference, then add chopped coriander over the sauce.
Your veggies in creamy tandoori sauce is ready.
Spinach rice
Ingredients:
SPINACH | पालक 1 BUNCH
MINT | पुदीना 8-10 LEAVES
FRESH CORIANDER | हरा धनिया A VERY SMALL HANDFUL
GREEN CHILLI | हरी मिर्च 2 NOS.
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GINGER | अदरक 1 TSP (CHOPPED)
ONION | प्याज़ 1 NO. MEDIUM SIZED (SLICED)
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1 TSP
BASMATI | बासमती 1.5 CUPS (COOKED)
LEMON JUICE | निंबू का रस 1 TSP
Method:
To blanch the spinach for spinach puree add the spinach into boiling water & let it boil for 15-20 seconds, then transfer the spinach into ice cold water immediately.
Further transfer the blanched spinach into a mixer grinder jar along with mint, coriander, green chilli & grind it into a fine puree.
Now to make spinach rice, add the oil & butter into a hot wok & once the oil gets hot add garlic, ginger & onion, now stir & cook over high flame until the onions turn light golden brown.
Once the onions turn light golden brown, add the spinach puree along with salt, sugar & red chilli flakes, stir well & cook for 3-4 minutes over medium high flame.
Further add the cooked basmati rice & gently stir to coat the rice with spinach puree, cook the rice for 2-3 minutes.
Lastly add the lemon juice & stir well.
Your spinach rice is ready.
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Chapters
Intro 0:00
Veggies 0:53
Smoky tandoori sauce 1:39
Veggies in tandoori sauce 3:49
Spinach rice 5:10
Plating 7:29
Outro 8:06
Ghormeh Sabzi (Persian Herb Stew) - Cooking with Yousef
Hi friends -
Today, we make Ghormeh Sabzi, which is a traditional, authentic Persian Herb Stew. This is among Iranians favorite comfort food and is served in almost every Persian get-together, and of course, any Persian restaurant you go to.
It's not difficult to make, but it requires some ingredients which might be a little harder to find.
I think if you make it this way, you will love it, even if you are at first unfamiliar with the taste.
Also, here is the video on how to make Persian Rice to serve with your Ghormeh Sabzi:
See you soon.
Sick Day Soup #recipe #vegan #soup #cookingchannel #cooking #plantbased
This amazing warming anti-inflammatory soup recipes is going to become your new favorite for the winter months. It's delicious, comes together in one pot, and takes less than 30 minutes to cook. It's also vegan, plant-based, gluten free and most importantly DELICIOUS.
You can find the full step by step recipe here:
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
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