Sunday, March 25, 2012

veg jalfarezi

Vegetable jalfrezi

No. of Portions

100

Ingredients

QTY

Unit

Cauliflower

8

Kg

Potatoes

Carrots

Capsicum

French beans

5

5

3

2

Kg

Kg

Kg

kg

Salt

100

Gm

Turmeric

20

Gm

Onion

4

Text Box: Standard Small Cauliflower florets and uniformly cut batons of colourful vegetables cooked al dente, with a delicate flavour of spices. Yellowish in color, Served hot garnished with sliced tomatoes and green coriander.    Kg

oil

2

Kg

Green chilly

50

Gm

Ginger

150

Gm

Garlic

150

Gm

Chilly powder

150

Gm

Coriander powder

150

Gm

Tomatoes

3

Kg

Aamchoor powder

50

Gm

Lime

20

Gm

Green coriander

2

Bunch

Garam masala powder

15

Gm

Cumin

100

Gm


Prepreps

1.

Wash and cut cauliflower into florets. Soak in warm salted water for 30 min .change water. Cook with turmeric and salt till al dente. Drain and keep aside.

Slice onions and tomatoes. Make ginger-garlic paste. Extract limejuice. Chop green coriander and green chilly.

Peel and cut the potatoes and carrots i8nto batons.

String beans.clean and cut capsicum and beans into batons.cook all veg seperately

4

Method

Heat oil .add cumin. Add onions and sauté. Add green chilly and ginger-garlic paste. Fry. Add powdered masalas. Fry well. Add the tomatoes to the tempering. Add all the vegetables.saute

Now add gobhi, mix carefully without breaking the florets. Adjust seasoning.

Remove from flame, sprinkle limejuice and coriander. Serve hot.

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