How To make Zuni Vegetable Stew
3/4 c Onion
Chopped
1 ea Clove Garlic :
Finely Chopped
2 tb Vegetable Oil
1 ea Red Bell Pepper Large, *
2 ea Chiles :
Medium Size, **
1 ea Jalapeno Chile Seed & Chop
1 c Squash :
Cubed ***
29 oz Chicken Broth 2 cans
1/2 ts Salt
1/2 ts Pepper
1/2 ts Coriander :
Ground
1 c Zucchini Thinly Sliced
1 c Yellow Squash :
Thinly Sliced
17 oz Whole Kernel Corn Drained
16 oz Pinto Beans :
Drained, 1 can
* Bell pepper should be seeded and cut into 2 X 1/4-inch strips. ** Chiles should be either poblano
or Anaheim and should be seeded and cut into 2 X 1/2-inch strips. *** Use either hubbard or acorn squash. (about 1/2 pound) ~ ~:
Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.
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Mattar pulao.Peas pulao very tastey and uniqe recipe zuni ka kitchen cooking recipe
Ingerdiant;
Basmati Rice ½kg;
peas ½kg;
onion 1larg size;
tomatoes 1med s;
Ginger Garlic 1½ tsp;M
Green chilli 3to4;
Oil half cup ;
Cinnamon 2stick;
Black pepper 8to9;
black cardamom 1;
black cumin tps;
Salt to taste ;
Red chilly Powder 1tbs;
Chilli Flex ½tbs;
Method;
Access it sousepan and add oil to it .Wait for the oil to heat .Add onion to it then Golden Brown .Add large cardamom black pepper cinnamon to it .its flavor very stronge. Add ginger garlic to it Fry it
Include Tomato and Green Chili Put tomatoes to Soft .Add red chille powder red chilli flakes salt to it .Now add peas to it .Fry the pieces well .Now add water to it .Wait for more boiling water .Then add rice to it Include black cumin on such a stage .Which makes flavor very good .Make the water Dry it .Screw it up For 10 to 15 minutes.then the rice was ready.enjoyed this rice .i hope you will try this
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: