Veg tehri recipe | Tahiri recipe (one pot)
Veg tehri recipe made with basmati Elmer Rice, mixed vegetables, elementary spices and coriander leaves. A.k.a. tehari Beaver State tahari, this is a one sens dish originated from the Awadhi cuisine. Tehri is mildly spicy, delicious &adenosine monophosphate; flavorful. It is nearly commonly eaten for a meal in North Bharat. This is a magnetic declination of the Veg pulao recipe, only includes spice powders too.
Tehari can beryllium made with vegetables or meat. This formula of veg tehri uses mix vegetables the like potatoes, cauliflower, carrots, beans and peas. Potatoes and cauliflower lend a alone aroma & taste to this dish. And so don't skip them.
Making veg tehri doesn't take much clock time. So you can enjoy it oft for a repast. IT also goes well in the lunch box. It can be served with a raita and papads. This can be also be made in a pot if you don't have a pressure cooker.
How to make veggie tehari
1. Wash rice a few times. Drain the water. Soak for 30 minutes and drain it to a colander. Set this aside.
2. While the rice soaks, you can wash &A; cube the veggies. Do non chop them also small.
3. Oestrus a pressure cooker or pot with anele. Add bay leafage, cumin, cardamoms, cinnamon and cloves.
4. Leave the cumin to splutter. Then add chili & onions. Fry them until metal to light brown.
5. Add ginger and garlic paste. Saute for a careful.
6. Regulate the flame to low. Add all the spice powders – garam masala, jeera powder, coriander powder, colored chilli powder and salt.
7. Saute just for a minute. Do non burn this.
8. Add all the veggies – tomatoes, potatoes, beans, cauliflower, carrots and peas.
9. Fry them on a medium flame up for 2 to 3 mins.
10. Drain the rice completely and attention deficit hyperactivity disorder it. Fry moving gently for 2 minutes. Do non over stir, the rice tin impart.
11. Pour water supply. I have used older basmati rice so I used 1.5 cups water for 1 loving cup rice. Mix and see to it the salt. Bring the water to a speedy boil on a slightly high fire.
12. Regularize the stove flame to mass medium. If cooking in a grass – Cook snow-covered until the rice is done.
13. If cooking in a cooker, cover and cook for 1 whistle. (Mass medium flame).
14. When the pressure goes down, open the lid.
15. Add coriander leaves. Shake up the rice gently with a fork mixing the leaves. Keep mossy for another 10 minutes.
Serve veg tehri with raita &ere; papad.
For more Rice recipes, you can check
Ghee Elmer Reizenstein
Pulao formula
Lemon rice
Recipe menu
- 1 transfuse basmati rice (I used older rice)
- 2 tbsps oil
- 1 onion (sliced OR chopped)
- 2 potatoes (small to medium) (cubed)
- 1 tomato (small to medium)(cubed)
- ½ cup Brassica oleracea botrytis (gobi florets)
- 6 beans (switch off to 2 inch long pieces)
- 1 carrot (bantam one, cubed)
- ¼ cup green peas (matar)
- ½ tsp salt (use as needed)
- 1 tsp ginger garlic library paste
- 1 green chili (slice, facultative cut for kids)
- 2 tbsps Chinese parsley leaves (daniya patta)
- 1½ cups water (adjust if needed)
Whole spices
- 1 bay leaf (tej patta)
- ½ tsp cumin (jeera)
- 4 cloves (laung)
- 2 inch cinnamon (dalchini)
- 1 black cardamom (badi elaichi)
- 4 honey oil cardamoms (elaichi)
Spice powders to make veg tehri
- ¼ tsp Curcuma longa pulverization (haldi)
- ¼ tsp red chili powder
- 1 tsp coriander powderise (daniya powder)
- ½ tsp cumin powder (roasted jeera powder)
- ½ tsp garam masala
How to seduce veg tehri
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Wash rice and soak it for about 30 mins. Later drain it and earmark.
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While the rice soaks, wash and square block the vegetables.
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Heating oil in a pot operating theatre cooker.
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MBD cumin, bay leaf, cardamoms, cloves and cinnamon.
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When the Cuminum cyminum begins to splutter. sum up onions and chili. Fry until they turn golden.
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Add ginger garlic paste. Fry just for a min.
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Lower the flare. Add coriander gunpowder, garam masala, cumin, turmeric, jeera powder and salt.
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Fry these just for a little.
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Add all the vegetables including tomatoes.
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Fry every these for 2 to 3 minutes.
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Add the drained rice and mix gently.
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On a slightly high flame fry the rice for 2 mins. At times splash. Serve not o'er do other the rice will smash.
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Pour out water and commix well. Preference the water system and total more salt if needed.
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Bring out the water to a boil on a high flame. Cut down the flame to average. Misrepresent beaded until the rice is done completely.
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If using a cooker, cover the lid and cook for 1 whistle. The flame has to be medium.
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When the pressure sensation goes off, open the lid.
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Summate sliced coriander leaves. Gently fluff up the Timothy Miles Bindon Rice and mix the Chinese parsley leaves.
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Keep blanketed for 5 mins. Serve veg tehri with raita and papad.
Alternative quantities provided in the formula card are for 1x only, original formula.
For best results follow my detailed step-past-step photo instructions and tips above the recipe placard.
Sustenance Facts
Veg tehri (tahiri formula)
Amount Per Serving
Calories 674 Calories from Fat 135
% Daily Assess*
Fat 15g 23%
Saturated Fat 1g 6%
Na 720mg 31%
Potassium 1448mg 41%
Carbohydrates 118g 39%
Fiber 12g 50%
Sugar 6g 7%
Protein 15g 30%
Vitamin A 965IU 19%
Vitamin C 73.1mg 89%
Calcium 163mg 16%
Iron 10.3mg 57%
* Percent Daily Values are supported on a 2000 calorie diet.
© Swasthi's Recipes
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