Veg Bhuna Handi | Restaurant Style Veg Bhuna Masala | होटल जैसे वेज भुना हांड़ी | Chef Sanjyot Keer
Full written recipe forr Veg bhuna handi
Prep time: 15-20 minutes
Cooking time: 40-45 minutes
Serves: 4-5 peoples
For bhuna gravy
Ingredients:
• Ghee 2 tbsp
• Oil 1 tbsp
• Cumin seeds 2 tsp
• Onions 5-6 medium sized (chopped)
• Garlic 3 tbsp (chopped)
• Ginger 1 inch (chopped)
• Green chillies 2-3 nos. (chopped)
• Curd ½ cup
Powdered spices:
• Turmeric powder ½ tsp
• Kashmiri red chilli powder 1 tbsp + 1 tsp
• Spicy red chilli powder 1 tsp
• Coriander powder 1 tbsp
• Cumin powder 1 tsp
• Tomato puree 2 nos. (fresh)
• Salt to taste
• Hot water as required
Method:
• Set a handi on high heat, add ghee, oil & let it heat nicely, then add the cumin seeds & let them crackle.
• Further add the onions, stir & cook on medium flame, the onions should turn completely brown, it will approximately take 12-15 minutes.
• Now add garlic, ginger, green chillies, stir & cook on medium flame for 2-3 minutes then lower the flame.
• Further in a separate bowl add the curd & all the powdered spices & mix all the ingredients well using a whisk, add the curd mixture to the handi & whisk continuously for 2 minutes, set the flame on high & cook the masala well until the ghee is separated, it will take about 4-5 minutes.
• Once the ghee is separated add the tomato puree & salt to taste, stir & mix well, cook for 25-30 minutes, add hot water as required if the masala gets dry during the cooking process.
• Once the masala is cooked thoroughly & turns brown, add hot water to make a semi thick gravy & boil it for 2-3 minutes then lower the flame.
• Your bhuna gravy is ready.
For tossing of veggies & final gravy
Ingredients:
• Ghee 1.5 tsp
• Cumin seeds 1.5 tsp
• French beans 1/3 cup
• Carrots 1/3 cup
• Baby corn 1/3 cup (boiled)
• Broccoli 1/3 (blanched)
• Green peas 1/3 cup (boiled)
• Sweet corn 1/3
• Onion 1/3 cup (petals)
• Capsicum 1/3 cup (diced)
• Kasuri methi 1 tsp
• Garam masala 1 tsp
• Fresh coriander big handful (chopped)
Method:
• Set a pan on high heat & let it heat nicely, then add 1 tsp ghee along with 1 tsp cumin seeds & let the cumin seeds crackle.
• Further add French beans & carrots, stir & toss on high flame for 1 min then add baby corn, broccoli, green peas & sweet corn, stir & toss on high flame for 1 minute again & add the veggies to the bhuna gravy.
• Now add ½ tsp ghee along with ½ tsp cumin seeds in the same pan & let the cumin seeds crackle, then add onion petal & capsicum, toss on high flame for 30 seconds & add them to the bhuna gravy, stir & mix well.
• Further add the kasuri methi & garam masala, stir well, remember that you don’t have to cook it for a long time as the vegetables & the gravy is cooked already, only cook for 1-2 minutes while stirring, taste for seasoning & adjust the salt accordingly, add the freshly chopped coriander & stir well again.
• Your veg bhuna masala is ready, serve hot with tandoori rotis.
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MUSHROOM CASHEWNUT CURRY | Vegetarian curry | Healthy curry recipe | Indian food | Food with Chetna
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
How to make Cashew Vegetable Curry
Cashew Vegetable Curry Recipe -
- Chop 100g cauliflower, 60g carrot, coriander leaves
- Grind separately 80g cashews, 70g onion, 70g tomato
- Bring 2 cup water to boil in a pan for around 6 min
- Add salt, cauliflower, carrot, 60g green peas, boil for 5 min, drain and keep aside
- Heat oil in a pan for 2 min
- Add onion paste and fry till golden brown for around 3 min
- Add tomato puree and fry for 5 min
- Add coriander powder, turmeric powder, chili powder, salt, boiled vegetables, cover, and cook for 5 min
- Add 0.25 cup fresh cream, cashew powder, 0.25 cup water and cook for 5 min
- Add cumin powder and mix
- Garnish with coriander leaves
Carrot Cashew Rice Recipe for any occasion | Easy Vegan Recipes
Carrot Rice Recipe for any occasion | Easy Vegan Recipes
These Plant Based recipes are cheap, budget friendly and best of all really tasty. Easy, one-pot vegan meals perfect for any occasion. These incredibly easy to make vegan recipe will not disappoint you! :)
Do you have a favorite rice recipe? Let me know in the comments below!
▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings)
3 Tablespoon Olive Oil
1 cup / 130g thinly sliced Onion
2 cups / 225g Thickly grated Carrots or Julienne cut carrots
1+1/2 cup / 300g White Basmati Rice
Salt to taste (I have added to total 1/4+1/2 Teaspoon of Pink Himalayan Salt)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Cinnamon
2 Bay Leaves
2+1/4 Cup / 525ml Water
1/2 Cup / 70g Cashews
1/4 Cup / 35g Raisins
Drizzle of olive oil to finish the dish (I have added 1 tablespoon organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 30 minutes.
PLEASE NOTE: It's important that you grate the carrots THICK USING THE LARGER HOLES OF THE BOX GRATER so that when it's cooked it does not turn mushy. Also, thinly slice the onion.
Transfer the cashews to a pan and dry roast it on medium heat for 2 to 3 minutes. Once roasted remove the cashews from the pan and set it aside for later use.
To the same pan add olive oil, onion, 1/4 teaspoon of salt and fry on medium heat until the onion is slightly browned. Now add the thickly grated carrot and fry on medium to medium-high heat (depending on the heat of your stove) for about 4 minutes or until the carrots are cooked and nicely fried. Remove the carrots and onions from the pan and set it aside for later.
(PLEASE NOTE: Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy)
Now transfer the soaked and strained basmati rice to the pan, along with salt, ground black pepper, ground cinnamon, bay leaves, water and bring to a boil. Cover the lid and reduce the heat to low and cook for about 15 minutes or until the rice is cooked.
While the rice is cooking, finely chop the raisins. The reason we chop the raisins is to allow it to disintegrate in the rice and there won’t be any big pieces but just the flavour. HOWEVER, you can add them whole if you prefer.
Uncover the pan and cook the rice for another 1 minute UNCOVERED, on very low heat, to get rid of excess moisture. Turn off the heat. Add back the cooked carrots and onions, cashews and raisins and spread the topping for an easy mix. Mix gently. DO NOT OVER MIX IT at this time because the rice grains are very soft and can break easily and turn into mush. Once mixed well, cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot with your favourite curry.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste
???? It's important that you grate the carrots THICK USING THE LARGER HOLES OF THE BOX GRATER so that when it's cooked it does not turn mushy
???? Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy
???? Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
???? After adding back the cooked carrots/onions/cashews/raisins to the cooked rice - mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Quick & Tasty Veg Curry/ Mix Veg Curry/ Mixed Vegetable Gravy
#vegcurry #vegsabji i #vegetablegravy #dindigulfoodcourt
Veg Curry
Ingredients
Oil – 2 tbl spoon
Cumin seeds – ½ teaspoon
Paste of 2 onions (medium size)
Ginger garlic paste – 1 tbl spoon
Paste of 2 tomatoes
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Turmeric powder
Kashmiri chilli powder – 1 teaspoon (optional)
Kasuri methi – ¼ teaspoon
Beans – 5
Butter beans
Green peas
Potato – 1
Carrot – 1
Mushroom – ½ cup
Salt
Paste of 10 cashews
Coriander leaves
If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
???? Shop Merch! ????
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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