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.
Cottage Cheese Steak | Sanjeev Kapoor Khazana
A classic American Steak recipe for all vegetarians made using paneer, coated with flavourful herbs and roasted to perfection.
COTTAGE CHEESE STEAK
Ingredient
400 gram Paneer cut into 2 inch x 1 ½ inch thick slices
1 tbsp parsley, chopped
3 tsps mixed herbs, chopped
Crushed black pepper to taste
Salt to taste
1tsp red chilli flakes
4 tbsps olive oil
1 tbsp refined flour
½ medium yellow squash and green zucchini, sliced
1 cup coloured capsicum triangles
10 – 12 broccoli florets, blanched
1 carrot sliced and blanched
Sauce
1 tbsp butter
1 tbsp flour
1 cup veg stock
1 tbsp worcestershire sauce
Crushed black pepper to taste
Salt to taste
Method
1. Mix together parsley, fresh herbs, salt ,chilli flakes, olive oil and mix well, add paneer ,cornstarch mix well and set aside to marinate for 10 – 15 minutes.
2. In a bowl add yellow squash and zucchini, coloured capsicum, broccoli, carrots, remaining chilli flakes, salt ,black pepper powder, remaining mixed fresh herb, 1 tbsp olive oil and mix well.
3. Heat 1 tbsp olive oil in non stick pan add vegetable and sauté well and cook for 2- 5 minutes.
4. Heat remaining olive oil in same non stick pan place paneer and shallow fry till light golden from both the sides.
5. For sauce, add butter ,refined flour sauté till brown, add vegetable stock, worcestershire sauce, crushed black pepper and salt mix well cook for 2-3 minutes or until the sauce thickens.
6. Serve paneer steak with prepared vegetable and sauce.
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No Mushroom Beef Stroganoff. This is a 30 minute, one pot recipe. Perfect for a quick dinner night.
No mushroom beef stroganoff, one pot, 30 minute recipe.
Ingredients:
• 1 pound ground chuck
• 1/2 onion, diced
• 2 tsp garlic powder
• 1 tsp paprika
• 3 tbsp flour
• 1 tbsp rice vinegar
• 4 cups water
• 1 packet beef bouillon
• 1 heaping tsp salt
• 1/4 tsp black pepper
• 4 cups extra wide egg noodles
• 1/2 cup sour cream
• 2 tbsp fresh chopped parsley
Instructions:
Cook on medium heat the ground beef, onions, and garlic powder together. Then add paprika and flour, mixing until the flour is no longer visible.
Add rice vinegar, water, beef bouillon, salt, pepper, and mix well. Now stir in your egg noodles then cover and cook for about 10 to 12 minutes on simmer.
Once your noodles cooked, add in sour cream and parsley stirring well then done.
Thank you and enjoy!
Creamy Chicken Stroganoff Recipe | Russian Cuisine | Quick and Easy Chicken Stroganoff
Chicken Stroganoff is a Russian dish where sauteed boneless chicken pieces served in a creamy sauce. Here we present our recipe of Classic Russian Paprika Chicken Stroganoff. Do try and let us know how it came out in the comment section. If you like our Chicken Stroganoff recipe then please subscribe, like , share and comment.
[Ingredients for Chicken marination]:
Boneless Chicken cubes (250g)
Salt (1 tbsp)
Paprika/Chili powder (1/2 tsp)
Black Pepper (1/4 tsp)
Nutmeg powder (1/4 tsp)
Oil (1 tsp)
[Ingredients for Stroganoff]
Oil (2 tsp)
Butter (2 tbsp)
Minced Garlic ( 2 tbsp)
Finely chopped Onion (1 medium size)
Mushroom pieces ( 1.5 cup)
Salt (1/2 tsp)
Black Pepper (1/4 tsp)
Corn Flour (2 tsp)
Water/ Chicken stock ( 1/2 cup)
Vinegar (1 tsp)
Dijon Mustard (1 tsp)
Fresh cream/table cream (1 cup)
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Musician: @iksonmusic
Easy Mexican CHICKEN Casserole (Chicken Bake Recipe)
Mexican chicken casserole smothered in a simple sour cream, green chili and cheese sauce. Everyone needs an easy chicken casserole for unexpected company or when you are craving Mexican food!
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Mexican Chicken Casserole Ingredients:
2 lbs (3 medium or 4 small) chicken breasts, halved
Salt and Pepper, to taste
8 oz (3 cups) shredded Mexican cheese, divided
1 cup sour cream
14 oz diced green chilis (two 7 oz cans) with their juice
????Casserole Toppings To Serve:
1 small avocado, diced
1 roma tomato, diced
Cilantro, chopped
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