How To make Vegetable Platter
1 lg Head of Boston or other
-soft lettuce, separated -into individual leaves 1 bn Of scallions, cut into
-2-inch lengths 1 c Coriander leaves
1 c Mint leaves
1 c Fresh Asian or regular
-basil leaves 1 Cucumber, peeled in
-alternating strips, halved -lengthwise and slice -thinly crosswise 4 oz Fresh bean sprouts
Pickled shallots (optional) On a large platter, decoratively arrange all of the ingredients in separate groups. Use in recipes where required. This is a basic thing in Vietnamese cuisine, served with all sorts of grilled foods. Such uses of raw veggies herbs are one of the things about Vietnamese cuisine that makes it so fresh and appealing. Vietnamese meals include an abundance of fresh lettuce, herbs, unripe fruits and raw vegetables. These are arranged attractively on a platter and are used for wrapping cooked foods at the table, usually dipped in Nuoc Cham and eaten out of hand. The following herbs, both very important to the Vietnamese, would be authentic additions to the Vegetable Platter: One is the "saw leaf herb" (Eryngium foetidium), or ngo gai in Vietnamese), a coriander relative. The other is polygonum (P. pulchrum or rau ram in Vietnamese), with pinkish stems, pointed green leaves and purplish markings. They can be found occasionally at Southeast Asian markets. If you have access to unripe mango, banana, papaya or apple and star fruit (carambola), add them to the platter. You may select or substitute the ingredients according to availability and personal taste. Yield: 4 to 6 servings. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; March 18 1991.
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Recipe:
1 Large Celery
1 Large Yellow Bell Pepper
1 1# Bag of Baby Carrots
1 large Cucumber
1 Bunch of Radishes
1 can of black Olives
1 16oz Container of Sour Cream
1 Package of Ranch Dip Mix (Hidden Valley)
How To Make An Elegant and Easy Vegetable Platter // Diana Veronica DIY
You don't need a fancy plate to make a beautiful Veggie Platter. By layering some red kale underneath the veggies i was able to create a beautiful, easy and aesthetically pleasing Veggie Platter. I hope you find my tutorial useful the next time you create a Veggie Platter. :) -DV
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DIP
-2 Tablespoons Hidden Valley Original Ranch Ranch Seasoning
-12 oz Sour Cream
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MUSIC:
Adventures by A Himitsu
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music released by Argofox
Music provided by Audio Library
Grilled Veg Sizzlers I वेज सिज़्ज़लर बिना सिज़्ज़लर प्लेट I Pankaj Bhadouria
Grilled Veg Sizzlers I वेज सिज़्ज़लर बिना सिज़्ज़लर प्लेट I Pankaj Bhadouria
A restaurant style Grilled Veg Sizzler! How can you recreate the same magic at home of a Grilled Veg Sizzler at home? It is easy. Check out the recipe of a Grilled Veg Sizzler, how you can make a Grilled Veg Sizzler without a sizzler plate at home.
2022 is ready to knock on our doors. Let’s welcome it with delightful treats and delicious food.
I am happy to present to you one of my personal favourites - the Grilled Veg Sizzlers recipe. Besides its assorted veggies, the sizzler-style cooking makes this recipe an absolute hit.
Watch this video to know my Grilled Veg Sizzlers recipe to add flavour to your new year’s bash!
I used the Ivora, a remarkable mixer grinder by #BajajMixerGrinders, to prepare this recipe.
The Ivora mixer grinder comes with a powerful 800W Titan motor and Anti-bacterial coating and EasyClean coating on the mixer grinder body for hassle-free maintenance and cleaning as it keeps dust away.
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Recipe :
Veg Sizzler
Ingredients:
300g Paneer
1 Tbsp Lemon Juice
1 Tbsp Ginger Garlic Paste
1 Tsp Red Chili Paste
1 Tsp Garam Masala Powder
Salt to taste
½ Tsp Turmeric Powder
Vegetables:
250gms Carrot
150gms Beans
½ Cup peas
½ Cup corn
25 Gms Butter
Salt to taste
Whole red chilies
Makhani Sauce:
2 Tbsp butter
5 Tomatoes
1 Onion
1 Tbsp Ginger Garlic Paste
10 Cashew Nuts
½ Cup Cream
Fries:
200g frozen fries
Oil to fry
Seasoning to taste
Fried Rice:
2 Cups Boiled Rice
2 tsp butter
1 tsp chopped garlic
2 tbsp chopped coriander
Method:
The Tikki:
Cut the Paneer into cubes.
Mix together all the ingredients. Marinate the Paneer cubes in the mixture for 20 minutes. Arrange on skewers and grill.
The Vegetables:
String the beans & cut into one inch diamonds.
Peel the carrots & cut into roundels. Blanch the beans and the carrots. Refresh in cold water.
Melt the butter in a pan & toss the carrots & the beans. Season to taste.
The Makhani Sauce:
Cut tomatoes and onions roughly. Bring to a boil with the cashew nuts, ginger, garlic and 2 cups water till the tomatoes are pulpy. Cool, grind to a smooth paste and strain.
Heat butter in a pan. Add the red chili powder and then the prepared paste. Season with salt, pepper, garam masala and bring to a boil.
Fries:
Heat sufficient oil in a pan. Add frozen fries and fry till crisp. Remove on a tissue paper and season to taste.
Fried Rice:
Heat the oil. Add garlic. As the garlic turns golden, add the boiled rice. Toss well & remove.
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Tandoori Aloo Recipe | तंदूरी आलू | Chef Sanjyot Keer
Written recipe for Tandoori aloo
Prep time: 45 mins
Cooking time: 30 mins
Serves: 4
Ingredients:
• Potatoes 8-10 small size.
• Water to cook the potatoes
• Mustard oil 1 tbsp
• Kashmiri red chili powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Coriander powder 1 tbsp
• Jeera powder 1 tsp
• Garam masala 1 tsp
• Amchur powder 1 tsp
• Black salt ½ tsp
• Turmeric powder ½ tsp
• Kasuri methi 1 tsp
• Salt to taste
• Hung curd ½ cup
• Roasted besan
• Capsicum ½ cup (diced)
• Tomatoes ½ cup (deseeded & diced)
• Onions ½ cup (petals)
• Live charcoal + ghee
• Ghee 1 tsp (for cooking potatoes)
Method:
• In a pressure cooker add raw potatoes and add enough water to submerge the potatoes, pressure cook on high flame for 1 whistle.
• After 1 whistle switch off the flame and allow the cooker to depressurize naturally to open the lid.
• Cool down and peel the potatoes, cut the potatoes into half or quarters.
• In a mixing bowl, add mustard oil, ginger garlic paste, all the powdered spices, hung curd and roasted besan, mix well.
• Add the boiled potatoes, onion petals, deseeded tomatoes and capsicum, mix and coat well the potatoes with the marinade.
• Place live charcoal and pour few drops of ghee. Cover and smoke the potatoes for 2-3 minutes. Rest it for 30 minutes after the smoke.
• Skew the potatoes and the veggies in the skewers.
• Heat ghee in a pan and cook the potatoes from all sides until crisp and golden brown.
• Serve hot with green chutney and thinly sliced onions.
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Grilled Chicken Sandwiches
Ingredients:
Hung Curd : 2 Full Tbsp
Kasuri Methi : 1 tbsp
Ginger & garlic paste : 1/2 tbsp
Butter : 1/2 Tbsp
Green Chutney : 1-2 Tbsp
Chicken (Or Paneer) : Minced
Below Spices : Per Taste
Salt
Red Chili powder
Coriander powder
Garam Masala
Turmeric powder
Black Pepper
Recipe
1- Take a bowl and add hung curd, salt, red chili powder, coriander powder, garam masala, turmeric powder, black pepper, kasuri methi, ginger & garlic paste, mined chicken (or paneer) and mix it well then leave it for 30 minutes (to marinate).
2- Take a griller pan and cook the stuffing and bread side by side or use a griller separately.
3- After cooking the stuffing, fill it between the grilled pieces of bread and enjoy.
It's so delicious that I make it almost every day! Roasted Vegetables Recipe Happycall Double Pan
In this video, I want to share how to make roasted vegetables using Happycall Titanium Double Pan Jumbo Grill
You can also cook it using an oven (400°F 35 - 45 minutes) or air fryer (400°F 15 - 20 minutes).
If you are interested in the pan I used, you can find it in online stores like Amazon. Here are the links :
Happycall Titanium Double Pan
Happycall Titanium Double Pan
Happycall Compact Double Pan
HAPPYCALL SYNCHRO IH Double Pan
INGREDIENTS :
• 1 broccoli, small size (50 grams)
• 2 carrots, medium size (200 grams)
• 1 onion, small size (85 grams)
• 250 grams potatoes
• 3 tablespoons olive oil
• 2 teaspoons cornstarch
• 1½ teaspoons mixed herbs (rosemary, oregano, thyme)
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• ½ teaspoon salt