How To make Sub Jee
Stephen Ceideburg 2 tb Olive oil
1/4 lb Fresh mushrooms, sliced
1 sm Head cauliflower, cut into
-florets 4 md Red or white potatoes
1 c Chopped yellow onion
1 c Sliced celery
1 Finely minced jalapeno
-pepper (see note) 1 tb Finely minced fresh cilantro
2 ts Ground cumin
2 ts Curry powder
1 Or 2 cloves garlic, minced
1/2 To 1 teaspoon salt
1/4 To 1/2 teaspoon ground
-coriander 1/4 ts Cayenne pepper
1 ds Ground cinnamon
3 c Canned and/or homemade
-chicken broth 6 To 8 flour tortillas
2 c Shredded Monterey jack
-cheese, optional 3 Tomatoes, diced
1 c Sour cream
Okey dokey. I'll make amends with this Indian "peasant" dish... Be warned, though. This is from an article about "ugly" food--stuff that looks wretched but tastes great. Don't take the list of ingredients and amounts too seriously, although the potatoes and cauliflower are essential. But the main idea with Sub-Jee is to use what vegetables you have or truly love. And play with the seasonings a bit to strike a balance between fire and flavor. In a large heavy pot, heat the oil over medium-high heat. Add mushrooms and saute until they release their juices and begin to brown. Stir in cauliflower, potatoes, onion, celery, jalapeno, cilantro, cumin, curry, garlic, salt, coriander, cayenne, cinnamon and broth. Cover the pot and braise the mixture over medium heat for about 20 to 30 minutes, or until the vegetables are very tender. To serve, heat the flour tortillas one at a time in a dry skillet until they are soft and pliable, turning once. Sprinkle with a little of the grated cheese and keep the tortilla in the pan until the cheese begins to melt. Have each diner spoon some of the vegetable mixture down the center of a tortilla, then top with diced fresh tomatoes and a dollop of sour cream. To eat, roll the tortilla around the filling, burrito fashion. Wonderful! Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin. Jan Roberts-Dominguez writing in the Oregonian's FOODday, 1/12/93. Posted by Stephen Ceideburg
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Lao Sticky Rice & How To Make Khao Jee | Grilled Sticky Rice | Lao Food at Saeng’s Kitchen
Here is my recipe on how to make khao jee.
Sticky rice is a staple in Lao cuisine. Almost every meal always has fresh sticky rice to enjoy with dips, meats, and veggies. With the rice, we are making khao jee a Lao grilled sticky rice. Its crispy on the outside and chewy on the inside. This street snack goes well with jeaw bong a sweet spicy Lao dip.
This episode includes a special guest Thip Soulisak from @phakhaothip and he talks about Lao food and his up and coming Lao noodle pop-up.
Full recipe here: saengskitchen.com
I take you to Laos to learn how people from Laos grow and harvest Lao sticky rice and then we go into the kitchen to learn how to cook the perfect Lao sticky rice! It is essential to learn how to cook perfect sticky rice in every Lao kitchen.
Recipes:
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???? COOKWARE I USE/LOVE ????
- metal pot for cooking sticky rice:
- steamer lid:
- steamer basket:
- sticky rice container:
???? SPECIAL INGREDIENTS ????
- 3 ladies branded sticky rice:
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, I earn a small amount for the sale - at no extra cost to you. Please use these links to support me!
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Support by subscribing to my channel and pressing the bell button to get notified of all my new recipes: youtube.com/c/SaengDouangdara
Find more about my cooking life at:
ABOUT SAENG
Saeng Douangdara is a professional chef and cooking instructor that advocates and raises awareness for Lao food through food videos and cooking classes.
Saeng is Lao American and was born in a refugee camp in Thailand.
Saeng lives in Los Angeles.
Bread Masala Recipe | Bread Recipe | Bread ki sabji Mishra Jee Kitchen | Bread Gravy | Tasty sabji
Bread Masala Recipe | Bread Recipe | Bread ki sabji Mishra Jee Kitchen | Bread Gravy | Tasty sabji
Pumpkin Raw Banana Subjee# Pumpkin Raw Banana recipe #
ബീഫ് കറി | Beef Curry - Kerala Style Recipe | Easy Malayalam Recipe
An all time favourite Kerala style recipe to accompany Rice, Chappathi, Roti, Appam, Idiyappam, Parotta and what not! We're referring to nothing else but a Beef Curry Recipe. With the correct balance of spices mentioned in this video, you too can become a Pro in making this dish. So next time for a family dinner, or for a friendly get together, hone your culinary skills to impress your guests with this Kerala style beef curry. Hope you find this Malayalam recipe useful.
#beefcurry
⚙️ WHAT I USE AT THIS CHANNEL
» Kadai used for this video: Meyer (
???? SERVES: 6
???? INGREDIENTS
Beef - 1 kg
Coriander Powder (മല്ലിപ്പൊടി) - 1+3 Tablespoons
Chilli Powder (മുളകുപൊടി) - ½ + ½ Tablespoon
Turmeric Powder (മഞ്ഞള്പൊടി) - ½ Teaspoon
Garam Masala - 1+1½ Teaspoon (OR) Meat Masala - 2 + 3 Teaspoon
Ginger (ഇഞ്ചി) - 1+1 Inch Piece
Garlic (വെളുത്തുള്ളി) - 6+6 Cloves
Green Chilli (പച്ചമുളക്) - 2 Nos
Salt (ഉപ്പ്) - 1½ + 1 Teaspoon
Lime Juice (നാരങ്ങാനീര്) - 1 Teaspoon
Water (വെള്ളം) - ¾ Cup
Coconut Oil (വെളിച്ചെണ്ണ) - 3 Tablespoons
Shallots (ചെറിയ ഉള്ളി) - 25 Nos
Curry Leaves (കറിവേപ്പില) - 3 Sprigs
Crushed Pepper (കുരുമുളകുപൊടി) - ¾ Tablespoon
Garam Masala Recipe:
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ഈ യൂട്യൂബ് ചാനലിൽ നോക്കി നിങ്ങൾ തയാറാക്കിയ ഭക്ഷണത്തിന്റെ ഫോട്ടോകൾ പങ്കുവെക്കുവാനായി ഒരു ഫേസ്ബുക് ഗ്രൂപ്പ് ഉള്ള കാര്യം എല്ലാ സുഹൃത്തുക്കളുടെയും ശ്രദ്ധയിൽപ്പെടുത്തുന്നു. ഗ്രൂപ്പിന്റെ പേര് Shaan Geo Foodies Family എന്നാണ്. എല്ലാവരെയും സ്നേഹത്തോടെ ഗ്രൂപ്പിലേക്ക് സ്വാഗതം ചെയ്യുന്നു.
Easiest 5 Ingredient 5 minute Shrimp Skewers!!
website: themodernnonna.com
5 Ingredient Grilled Shrimp Skewers with garlic and parsley. These are so easy to make and come together within five minutes. Perfect on top of rice, mashed potatoes, salads, or you could also make them into shrimp tacos too. Nothing makes me happier than cooking something easy for the family on a busy day. In the summertime I also try to stay away from the oven so grilling saves the day because it usually takes no time at all. You will need:
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20 peeled/deveined tiger shrimp
1-2 tablespoons olive oil or avocado oil
sprinkle of salt and pepper
1 tablespoon finely chopped fresh parsley
2 finely diced or minced garlic cloves
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Please note: You can use any seasonings you love, I love using “Tahin“ on shrimp as well. Feel free to use any oil of choice and please remove the shrimp after 1 to 2 minutes as you do not want to overcook them. As soon as they start to curl and change colour, they are done. You can use any shrimp you love and of course discard the tail when you eat them — I am sure we all know that but just to be safe.
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I defrost my shrimp as per the package instructions and discard any water and pat them dry with a paper towel. I add the remainder of my ingredients and massage everything together with my hand. Add your shrimp to some wooden skewers and make sure you soak them in water for 15 minutes so that they don’t burn.Heat up a lightly oiled grill pan or throw them on a hot BBQ and make sure they sizzle. Cook for 1-2 minutes on each side and don’t overcook them. As soon as they start to change colour and curl up you know you should take them out. Garnish with fresh parsley and some lemon slices and enjoy.
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Gobhi Ki Sabzi | Lunch Box Recipe | How To Make Cauliflower Sabji | Easy Tiffin Recipe By Ruchi
Cauliflower Recipe | Simple Sabji Recipe | Cauliflower & Green Peas Sabji | Gobi Ki Sabji | Quick And Easy Recipe | Healthy Cauliflower Recipe | Gobi Sabzi Recipe | Gobhi Recipe For Tiffin | Easy Gobi Ki Sabzi | How To Make Gobi Ki Sabzi | Quick Cauliflower Recipe | Rajshri Food | Ruchi Bharani
Learn how to make Gobi Ki Sabzi with her own twist at home with Chef Ruchi on Rajshri Food.
Gobhi Ki Sabzi is a very simple and easy sabji recipe. Gobi Matar Ki Sabji is the best option to make for lunch box & tiffin. This Gobi recipe is a dry / sukha sabzi to make. You can make this Cauliflower recipe at home with few ingredients. Make this recipe today for lunch or dinner and serve it with Roti!
Ingredients:
(Serves )
- 2-3 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Asafoetida
- 6-8 Curry Leaves
- 1 tbsp Ginger Paste
- 700 gms Cauliflower Florets
- 1/2 cup Green Peas
- Salt
- 1/2 tsp Turmeric Powder
- 1 tbsp Water
- 1 cup Radish Pods (chopped)
- 3 Green Chillies (chopped)
- 1/4 tsp Coriander & Cumin Seeds Powder
- 1/4 tsp Garam Masala Powder
- 1/4 tsp Red Chilli Powder
- Coriander Leaves (chopped)
#GobiKiSabzi #Cauliflower #RajshriFood #LunchBoxRecipe #TiffinRecipe
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