How To make Paprika Gravy
1 tb Lard, freshly rendered or
-oil 1 1/2 tb Hungarian paprika, or more
-to taste 1 Garlic clove, peeled,
-chopped 1 c Anaheim green peppers,
-seeded, chopped -or: 1 c Cubanelle peppers, chopped
1 c Yellow onion, peeled,
-chopped 1/2 c Tomatoes, ripe, chopped
1 ts Chicken base, knorr prefered
- or chick bouillon 6 c Beef stock
Salt to taste Pepper to taste 1 c Sour cream
3/4 c Flour, all-purpose
Heat a 5 qt heavy stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion, and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with the salt and pepper. Cover and simmer for 30 minutes. In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy from the pot and quickly stir into the cream and flour with the whisk. Remove the gravy from the heat and stir in the cream mixture, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids ... or lumps, if you have any. Yields: 7 cups Hint: To render lard. Yes, I know this is heresay in our time, but if you want the real flavor of Grandma's cooking you must render your own lard. Lard purchased from the market is not as flavorful. Tell your butcher you want fresh pork fatback, coarsely chopped, for rendering. Get 2 or 3 pounds. Place in a heavy kettle and add 1 cup of water. Set over medium heat until all is boiling and then reduce heat to medium low. Cook until the pork fat pieces have shrunk to small toasty bits and the fat is clear yellow, about 2 hours. Allow the fat to cool and store it in glass jars in the refrigerator. Hint: On the use of lard. I have very mixed feelings about fooling around with Grandma's recipes. Where she used lard, you and I should certainly feel free to substitute some other kind of oil... but we must admit that the final flavor will not be the same. Perhaps we should have it just once in a while. Recipe & Hints Source: The Frugal Gourmet On Our Immigrant Ancestors: Recipes you should have gotten from your grandmother, Jeff Smith, ISBN 0-688-07590-8
How To make Paprika Gravy's Videos
Recipe: Chicken in paprika sauce | FOOBY
Paprika peppers aren’t just vegetables – they’re also the source of the famous spice of the same name. Throw in just five more ingredients and you can conjure up an awesome chicken sauce. Definitely worth a try!
Veggies in Peri Peri Sauce with Herbed Brown Rice Recipe | Chef Sanjyot Keer | Your Food Lab
Written recipe for Veggies in peri peri sauce with herbed brown rice
Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 6
For peri peri mix
Ingredients:
• Red chilli powder 1 tbsp
• Garlic powder 1 tsp
• Black salt 1 tsp
• Powdered sugar 1 tsp
• Cinnamon powder ½ tsp
• Dried Oregano 1 tsp
• Ginger powder 1 tsp
Method:
• Mix all the spices, it can be stored in jar keeping it in a cool, dry and hygienic place.
For veggies in peri peri sauce
Ingredients:
• Oats 4 tbsp
• Oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Milk 300 ml
• Salt to taste
• Peri peri mix 3 tbsp
• Veggies:
1. Carrots ½ cup (diced)
2. Sweet corn ½ cup
3. Broccoli florets ½ cup (blanched)
4. Red bell pepper ½ cup (small diced)
5. Mushroom ½ cup (sliced)
• Paneer 150 gm (cubes)
• Parsley 1 tbsp (chopped)
Methods:
• Grind the oats in a grinder to make a fine oats powder.
• Set a deep pan or wok on medium heat, add oil, oats powder and cook it for a minute, add garlic and sauté for a minute, add milk slowly and gradually and whisk well ensuring no lumps, cook for 3-4 minutes.
• Add salt to taste, peri peri mix, stir and cook for 2-3 minutes, add veggies, stir and cook for 5-7 minutes, add paneer, stir gently and cook for 2-3 minutes.
• Add freshly chopped parsley and serve hot with herbed brown rice.
For herbed brown rice.
Ingredients:
• Olive oil 1 tbsp
• Mixed herbs 1 tbsp
• Parsley 3 tbsp (chopped)
• Cooked brown rice 2 cups
Ingredients:
• Set a pan on high heat, add oil, mixed herbs and freshly chopped parsley, sauté for few seconds and add the cooked brown rice.
• Stir & cook for 2-3 minutes and serve hot with hot veggies in peri peri sauce.
Join us Here
Facebook -
Instagram -
Twitter -
Follow Chef Sanjyot Keer Here
Facebook -
Instagram -
Twitter -
Capsicum Masala Curry Recipe | Shimla Mirch Curry | MOTHER'S RECIPE | Restaurant Style | Side Dish
In this episode of MOTHER'S RECIPE let's learn how to make Capsicum Masala at home.
How To Make Capsicum Curry | Capsicum Sabji With Gravy | Capsicum Recipes For Roti | Capsicum Tomato Curry | Shimla Mirch gravy | Capsicum Gravy For Chapathi | Shimla Mirch Sabzi | Restaurant Style Capsicum Masala | Veg Gravy Recipe | Capsicum Indian Recipes | Green Capsicum Curry | Capsicum Fry Recipe | Capsicum In Tomato Onion Gravy | Capsicum Recipes | Side Dishes For Lunch | Rajshri Food
Capsicum Masala Ingredients:
Introduction
Sautéing Veggies
2 tbsp Oil
1 tbsp Ghee
3 Onions (cut into Petals)
3 Capsicums (chopped)
How To Make Curry Base For Capsicum Masala
2 Onions (chopped)
4 Tomatoes (chopped)
1 pinch Salt
Grinding the veggies to Make Curry Base
How To Make Capsicum Masala
2 tbsp Oil
1 tbsp Ghee
1/2 tsp Cumin Seeds
2 tbsp Ginger Garlic Paste
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
2 tsp Red Chilli Powder
2 tbsp Curd
1/2 tsp Garam Masala
Salt (as per taste)
#CapsicumMasala #MothersRecipe #AnybodyCanCookWithRajshriFood
Visit our Website for more Awesome Recipes
Download the Rajshri Food App by clicking on this link:-
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned -
For more videos log onto
Find us on Facebook at
About Curry
Curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. In traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice.Curries may contain in combination with vegetables. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. |
For feedback and suggestions please write to us at: mail@rajshri.com
Vegetables in Paprika Sauce with Coriander Rice | Green Rice with Vegetables in Paprika Sauce
.Vegetables in Paprika Sauce with Coriander Rice | Green Rice with Vegetables in Paprika Sauce
Please see ingredients below:-
1. CORIANDER RICE:-
• To Boiling Rice:-
1. 3-4 Cup Water
2. 3/4 Tsp Salt
3. 1/2 Tsp Lemon Juice
4. 1/2 Tsp Oil
5. 1.5 Cup Basmati Rice
• For Green Paste:-
1. 1.5 Cup Coriander Leaves
2. 1/2 Cup Mint Leaves
3. 2-3 Ice Cube
4. 3 Green Chilly
5. 1 Tsp salt
6. 1 Tbsp Lemon juice
7. 2 Tbsp Water
• For Making Coriander Rice:-
1. 1 Tbsp Oil
2. 1 Tbsp Butter
3. 1/2 Tsp Salt
4. 1/4 Tsp Black pepper powder
5. 1 Tsp lemon Juice
For Paprika Sauce:-
• For Sauté Veggies:-
1. 1/3 Cup Red Capsicum
2. 1/3 Cup Yellow Capsicum
3. 1/3 Cup Green Capsicum
4. 1/3 Cup Yellow Zucchini
5. 1/3 Cup Green Zucchini
6. 1/3 Cup French Beans
7. 1/3 Cup Baby Corn
8. 125 Grams Paneer
9. 1 Tbsp Oil
10. 1 Tsp Chilly flakes
11. 1/2 Tsp Salt
12. 1/4 Tsp Black Pepper Powder
• For Sauce:-
1. 2 Tbsp Butter
2. 2 Tbsp All-purpose Flour
3. 600 ml milk
4. 1/2 Tsp Salt
5. 1/4 Tsp Black pepper Powder
6. 1 Tbsp Chilly Flakes
7. 1 Pinch nutmeg Powder
8. 1/2 Tsp Kashmiri Red chilly Powder.
#Corianderrice #Paprikasauce #Ricerecipe
Jain Coriander Rice with Paprika Sauce, Jain coriander Rice Recipe, Coriander Rice Recipe in hindi, Jian coriander Rice with paprika sauce Recipe in hindi, How to make jain coriander rice,
Thanks for watching my video.
Vegetable in Paprika Sauce with Pesto Rice | Pesto Sauce | Basil Pesto Rice | Veggies & Pesto Rice
Vegetable in Paprika Sauce with Pesto Rice, Pesto Sauce, Pesto Rice, Basil Pesto Rice, Veggies & Pesto Rice, Veggies in Paprika Sauce, Pesto Sauce Pasta, Pesto Recipe, Pesto Pasta Recipe, Pesto, Veggies Recipe, Paprika Sauce, Veggies in Pink Sauce, Veggies in White Sauce, Veggies in Garlic Sauce, Veggies in Schezwan Sauce, Veggies in White Sauce Pasta
To prepare this recipe, you will need the following ingredients :-
Veggies
- 1 Tbsp Oil
- 2 Tbsp Chopped Garlic
- 1 Tsp Red Chilli Flakes
- 1 Cup Diced Carrot
- 1 Cup Sliced Corn
- 1 Cup Chopped Mushroom
- 1 Cup Chopped Broccoli
- 1.5 Cup Yellow & Green Zucchini
- 1.5 Cup Capsicum & Yellow Bellpeppers
- 1/2 Tsp Black Pepper Powder
- 1/2 Tsp Salt
Paprika Sauce
- 1 Tbsp Butter
- 2 Tbsp Refined Flour
- 500ml Milk
- 1 Tsp Salt
- 2 Tbsp Kashmiri Red Chilli Powder
- 100g Paneer Cubes
Pesto Sauce
- 500g Basil Leaves
- 7-8 Walnuts
- 15 Garlic Cloves
- 1/4 Cup Cheddar Cheese
- 2 Tbsp Olive Oil
- 1/2 Tsp Salt
Pesto Rice
- 2 Tbsp Olive Oil
- 2 Tbsp Chopped Garlic
- 1 Tsp Red Chilli Flakes
- 2 Tbsp Mixed Herbs
- 1 Cup Pesto Sauce
- 3 Tbsp Water
- 4 Cups Boiled Rice
Subscribe to our channel
Follow us on Instagram
Hähnchenbrust in einer cremigen Sauce mit Paprika. Einfaches und leckeres Abendessen.
Zutaten:
Olivenöl
Knoblauch - 3 Nelken
Paprika - 250 g.
Hühnerbrust - 500 g.
Salz
Schwarzer Pfeffer
süße Paprika
getrockneter Knoblauch
Olivenöl
Sahne - 200 g.
In der Sauce 12 - 15 Minuten garen
Guten Appetit!
Abonnieren Sie meinen Kanal