Search

Mix Vegetable Recipe

Home » Written Recipes » Recipes » Main Course » Vegetable & Lentils » Mix Vegetable Recipe
Mix Vegetable

اجزاء:

پیاز ٹماٹر پیسٹ:
پیاز 1کپ
ٹماٹر 1کپ
ہری مرچ 2-3
کھانے کا تیل 4کھانے کے چمچ
ادرک لہسن پیسٹ 1کھانے کا چمچ
کھڑا مصالحہ 1کھانے کا چمچ
درمیانے بینگن 2
گاجر 1
درمیانے آلو 2
درمیانا کدو 1
درمیانی گوبھی 1
مٹر آدھا کپ
بند گوبھی 1کپ
پانی 1کپ
پیاز ٹماٹرپیسٹ
سبزیوں کی یخنی
ہلدی آدھا چائے کا چمچ
پسی لال مرچ 1چائے کا چمچ
لال مرچ پاؤڈر 1چائے کا چمچ
نمک حسبِ ذائقہ
دھنیا پاؤڈر 1چائے کا چمچ
گرم مصالحہ 1چوتھائی چائے کا چمچ
پسی ہوئی جیفل 1چٹکی
الائچی پاؤڈر 1چٹکی

ترکیب:ایک بلینڈر اس میں تلی ہوئی پیاز، ٹماٹر، سبز مرچ ڈالیں اور اچھی طرح سے مکس کرلیں ۔ اب ایک پین لیں اس میں 2کھانے کے چمچ آئل، کھڑا مصالحہ ڈالیں اور تھوڑی دیر کے لئے پکا لیں ۔ اس میں سبزیاں،پانی ڈالیں اور مکس کر کے ڈھکن سے ڈھانپ لیں اور ہلکی آنچ پر 6-8منٹ تک پکائیں ۔ اب گلی ہوئی سبزیوں کو نکال لیں اور یخنی کو ایک سائیڈ پر کر دیں ۔ ایک دوسرے پین میں 2-3کھانے کے چمچ تیل ،ادرک لہسن پیسٹ ڈالیں اور تھوڑی دیر کے لئے پکائیں ۔ پھر اس میں تیار کیا ہوا پیازٹماٹر پیسٹ ڈالیں پھر سبزیوں کی یخنی ڈال کر اچھی طرح مکس کر لیں ۔ اب اس میں ہلدی ، لال مرچ ، کٹی لال مرچ ، نمک ، دھنیا پاؤڈرڈالیں اور جب تک مصالحے میں سے تیل نہ نکل آئے تب تک پکائیں۔ پھر اس میں ابلی ہوئی سبزیاں ڈالیں اور تھوڑی دیر کے لئے پکائیں۔ اب اس میں جیفل ، الائچی پاؤڈر اور گرم مصالحہ ڈالیں اور چولہا بند کردیں ۔ اور 5منٹ کے لئے دم پر رکھ دیں ۔ کریم اور دھنیے کے ساتھ گارنش کریں ۔

تیاری کا وقت :

5-20منٹ

پکانے کا وقت :

25منٹ

افراد :

افراد: 3-4

You May Like

Latest Recipes

Top 10

Chefs Biography

Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

crispy potatoes

Quick & Crispy Home Fries Recipe

Arrange potato pieces evenly on a microwave-safe plate. Microwave on high temperature until it gets tender, about 4 minutes. Let it cool to room temperature. Cut potatoes into bite-size chunks. Heat butter and olive oil in a non-stick skillet over medium-high heat.

Seafood Alfredo dip

Seafood Alfredo Dip Recipe

Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.

Chicken Hara Moti Recipe

Chicken Hara Moti Recipe

Ingredients 1/2 kg  boneless chicken cut into small cubes 125 gm plain yogurt 1 onion finely chopped 2

chilli broad bean fritters with homemade labneh scaled

Chilli broad bean fritters with homemade labneh

Make the labneh 1-2 days ahead – the earlier you make it, the richer it will be. Season the yogurt with a good pinch of salt. Line a sieve with a large piece of clean muslin or a J-cloth, suspended over a bowl. Tip the yogurt into the sieve, pull the sides of the muslin up to encase the yogurt, twist and tie with a piece of string. Strain in the fridge for 1-2 days. The liquid from the yogurt (called whey) will drip into the bowl, leaving you with a thick, spreadable yogurt called labneh – see below for using up the whey. To make the fritters, put the ingredients in a food processor, season and blend until smooth. Using 2 dessertspoons, scoop and shape the mixture into 16 quenelle shapes – or roll with floured hands. Place on a plate and chill for at least 1 hr, or cover loosely with cling film and chill for 24 hrs. When you’re ready to serve, heat at least 6cm oil in a wide, deep pan and turn the oven to a low heat, ready to keep the fritters warm. The oil is ready when a piece of bread dropped into the oil sizzles and turns brown within 30-40 secs (if the oil is too cool, the fritters will fall apart). Dust the fritters with a little flour and roll around the plate to coat the outside. Carefully lower 4-6 into the pan at a time and cook in batches, for 5-6 mins, until deep golden brown. Drain on a plate lined with kitchen paper and sprinkle with salt. Put the fritters in the oven while you cook the next batch. While the fritters cook, mix the broad beans, peas, lemon juice, olive oil and some seasoning for the salad. To serve, spread a little labneh across the middle of each plate. Add 4 fritters, and spoon a little of the salad around. Top with a few pea shoots, a sprinkling of chilli, a few slices of radish and a drizzle of olive oil.

recipe image legacy id 107486 10

Slow-roast Persian lamb with pomegranate salad

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb. Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

stir fry 1

Stir-fry green curry beef with asparagus & sugar snaps

Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.) Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm. Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.

Herby spatchcocked chicken with crisp chickpeas & wild garlic labneh

Chicken & cherry tomato lentils

Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins. Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.

recipe image legacy id 2679 10

Chicken & bacon Caesar salad

Stir fry the bacon in a frying pan for 2-3 minutes on each side. Remove, then sprinkle the croûtons into the fat in the pan and toss over a medium heat for a minute or two to give them flavour and crisp them up. Divide the leaves between 2 plates. Halve the avocado and dig out the stone; peel and cut into chunks and scatter over the leaves. Tear the chicken into pieces on top. Finally, snap the bacon into chunky pieces over the chicken and top with the croûtons. Drizzle the dressing over the whole salad and finish with a good dusting of parmesan and a grind of pepper.