Matka Curry | Amazing Traditional Indian Cooking Video | Best Ever Cooking Show S4E10
2 میلیون بار بازدید -
3 سال پیش
-
*Ingredients:**For Stuffed Vegetables:*- Potato, Onion,
*Ingredients:*
*For Stuffed Vegetables:*
- Potato, Onion, Brinjal (Eggplant), Tomato, Garlic, Red & Green Chilies
- Spices: Turmeric, Salt, Red Chili Powder, Cumin Seeds, Coriander and Cumin Powder, Hing (Asafoetida), Jaggery
- Ready Made Masala: Kitchen King Masala
- Besan (Gram Flour)
- Fresh Dhaniya (Coriander) Leaves
- Green Banana Leaf
*For Gravy:*
- Onions, Tomatoes
- Spices: Turmeric, Red Chili Powder, Salt
*Method:*
*Stuffed Vegetables:*
1. Prepare the besan mixture by mixing besan, crushed garlic paste, chopped dhaniya leaves, and salt.
2. Form this mixture into a dough.
3. Wash and prepare the vegetables meant for stuffing - potatoes, onions, chilies, and brinjal.
4. Keep the potato, onion, and brinjal whole after peeling the onion skin.
5. Make a lengthwise slit in each vegetable without breaking them.
6. Stuff each vegetable with the besan mixture.
7. Line an earthen pot with a green banana leaf and arrange the stuffed vegetables inside.
8. Add water and steam for 20 minutes until cooked.
9. Once cooked, transfer the vegetables to a separate vessel.
*Gravy:*
1. Chop onions and tomatoes finely.
2. In a kadai, heat oil and sauté onions until golden. Add turmeric, red chili powder, and salt. Sauté briefly.
3. Add tomatoes and fry for 5 minutes. Pour water and cook until the gravy thickens.
4. Add the cooked, stuffed vegetables to the gravy and cook for a while.
*To Serve:*
Serve the stuffed vegetable curry (Matka Curry) with rice and dal wrapped in a banana leaf.
Indian villages offer a rich tapestry of vegetarian culinary delights that are deeply rooted in tradition and showcase the diverse range of ingredients available in different regions. Here are 15 amazing and unique vegetarian foods from Indian villages:
1. *Bhutte ka Kees (Corn Curry):* Hailing from the state of Madhya Pradesh, this dish features grated corn cooked with spices, making for a hearty and flavorsome curry.
2. *Pahadi Aloo Ke Gutke:* From the hilly regions of Uttarakhand, these roasted baby potatoes are infused with local spices, creating a rustic and comforting dish.
3. *Gatte ki Sabzi:* A Rajasthani specialty, this curry is made from gram flour dumplings cooked in a spicy yogurt-based gravy, showcasing the art of using humble ingredients to create extraordinary flavors.
4. *Undhiyu:* A signature dish from Gujarat, Undhiyu is a medley of vegetables cooked with fenugreek dumplings and served with a sprinkle of fresh coconut.
5. *Pindi Chana:* From Punjab, this dish features whole chickpeas slow-cooked with an array of aromatic spices, creating a hearty and wholesome treat.
6. *Pitha:* A traditional dish from Assam, Pitha are rice flour dumplings filled with jaggery and coconut, either steamed or fried, offering a unique blend of sweet and savory.
7. *Dal Baati Churma:* A staple in Rajasthan, this dish comprises baked wheat flour dumplings (baati) served with lentil curry (dal) and a sweet crumbled wheat dish (churma), representing the rich culinary heritage of the region.
8. *Litti Chokha:* A specialty from Bihar, Litti Chokha includes roasted wheat flour balls (litti) served with a mix of mashed vegetables (chokha), creating a perfect balance of textures and flavors.
9. *Kalaadi:* Hailing from Jammu and Kashmir, Kalaadi is a local cheese prepared from cow's milk, often pan-fried and served as a delicious snack.
10. *Chak-Hao Kheer:* An exquisite dessert from Manipur, this kheer is made from black rice, giving it a unique purplish hue and a distinct nutty flavor.
11. *Bamboo Shoot Curry:* Common in various northeastern states, this curry features tender bamboo shoots cooked with local spices, offering a taste of the region's indigenous flavors.
12. *Khar:* A dish from Assam, Khar is made with alkaline water filtered through the ashes of sun-dried banana peels, and is used to prepare a variety of dishes with vegetables and pulses.
13. *Maharashtrian Puran Poli:* A sweet treat from Maharashtra, Puran Poli is a flatbread stuffed with a mixture of jaggery and chana dal, showcasing the culinary prowess of the region.
14. *Sarson da Saag:* A Punjabi classic, this dish is made from mustard greens and spices, often served with makki di roti (corn flatbread), exemplifying the rich agricultural practices of Punjab.
15. *Chilka Roti:* A simple yet ingenious dish from Odisha, Chilka Roti is made by cooking rice flour dough directly on the outer surface of a heated earthen pot, creating a crispy and flavorful bread.
These unique Indian vegetarian dishes from rural villages not only demonstrate the diversity of ingredients and cooking methods across the country but also offer a glimpse into the vibrant culture and traditions that shape Indian cuisine.
#AmazingFood #AmazingCookingSkills #Knifeskills
*For Stuffed Vegetables:*
- Potato, Onion, Brinjal (Eggplant), Tomato, Garlic, Red & Green Chilies
- Spices: Turmeric, Salt, Red Chili Powder, Cumin Seeds, Coriander and Cumin Powder, Hing (Asafoetida), Jaggery
- Ready Made Masala: Kitchen King Masala
- Besan (Gram Flour)
- Fresh Dhaniya (Coriander) Leaves
- Green Banana Leaf
*For Gravy:*
- Onions, Tomatoes
- Spices: Turmeric, Red Chili Powder, Salt
*Method:*
*Stuffed Vegetables:*
1. Prepare the besan mixture by mixing besan, crushed garlic paste, chopped dhaniya leaves, and salt.
2. Form this mixture into a dough.
3. Wash and prepare the vegetables meant for stuffing - potatoes, onions, chilies, and brinjal.
4. Keep the potato, onion, and brinjal whole after peeling the onion skin.
5. Make a lengthwise slit in each vegetable without breaking them.
6. Stuff each vegetable with the besan mixture.
7. Line an earthen pot with a green banana leaf and arrange the stuffed vegetables inside.
8. Add water and steam for 20 minutes until cooked.
9. Once cooked, transfer the vegetables to a separate vessel.
*Gravy:*
1. Chop onions and tomatoes finely.
2. In a kadai, heat oil and sauté onions until golden. Add turmeric, red chili powder, and salt. Sauté briefly.
3. Add tomatoes and fry for 5 minutes. Pour water and cook until the gravy thickens.
4. Add the cooked, stuffed vegetables to the gravy and cook for a while.
*To Serve:*
Serve the stuffed vegetable curry (Matka Curry) with rice and dal wrapped in a banana leaf.
Indian villages offer a rich tapestry of vegetarian culinary delights that are deeply rooted in tradition and showcase the diverse range of ingredients available in different regions. Here are 15 amazing and unique vegetarian foods from Indian villages:
1. *Bhutte ka Kees (Corn Curry):* Hailing from the state of Madhya Pradesh, this dish features grated corn cooked with spices, making for a hearty and flavorsome curry.
2. *Pahadi Aloo Ke Gutke:* From the hilly regions of Uttarakhand, these roasted baby potatoes are infused with local spices, creating a rustic and comforting dish.
3. *Gatte ki Sabzi:* A Rajasthani specialty, this curry is made from gram flour dumplings cooked in a spicy yogurt-based gravy, showcasing the art of using humble ingredients to create extraordinary flavors.
4. *Undhiyu:* A signature dish from Gujarat, Undhiyu is a medley of vegetables cooked with fenugreek dumplings and served with a sprinkle of fresh coconut.
5. *Pindi Chana:* From Punjab, this dish features whole chickpeas slow-cooked with an array of aromatic spices, creating a hearty and wholesome treat.
6. *Pitha:* A traditional dish from Assam, Pitha are rice flour dumplings filled with jaggery and coconut, either steamed or fried, offering a unique blend of sweet and savory.
7. *Dal Baati Churma:* A staple in Rajasthan, this dish comprises baked wheat flour dumplings (baati) served with lentil curry (dal) and a sweet crumbled wheat dish (churma), representing the rich culinary heritage of the region.
8. *Litti Chokha:* A specialty from Bihar, Litti Chokha includes roasted wheat flour balls (litti) served with a mix of mashed vegetables (chokha), creating a perfect balance of textures and flavors.
9. *Kalaadi:* Hailing from Jammu and Kashmir, Kalaadi is a local cheese prepared from cow's milk, often pan-fried and served as a delicious snack.
10. *Chak-Hao Kheer:* An exquisite dessert from Manipur, this kheer is made from black rice, giving it a unique purplish hue and a distinct nutty flavor.
11. *Bamboo Shoot Curry:* Common in various northeastern states, this curry features tender bamboo shoots cooked with local spices, offering a taste of the region's indigenous flavors.
12. *Khar:* A dish from Assam, Khar is made with alkaline water filtered through the ashes of sun-dried banana peels, and is used to prepare a variety of dishes with vegetables and pulses.
13. *Maharashtrian Puran Poli:* A sweet treat from Maharashtra, Puran Poli is a flatbread stuffed with a mixture of jaggery and chana dal, showcasing the culinary prowess of the region.
14. *Sarson da Saag:* A Punjabi classic, this dish is made from mustard greens and spices, often served with makki di roti (corn flatbread), exemplifying the rich agricultural practices of Punjab.
15. *Chilka Roti:* A simple yet ingenious dish from Odisha, Chilka Roti is made by cooking rice flour dough directly on the outer surface of a heated earthen pot, creating a crispy and flavorful bread.
These unique Indian vegetarian dishes from rural villages not only demonstrate the diversity of ingredients and cooking methods across the country but also offer a glimpse into the vibrant culture and traditions that shape Indian cuisine.
#AmazingFood #AmazingCookingSkills #Knifeskills
3 سال پیش
در تاریخ 1399/12/20 منتشر شده
است.
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