10 Instant Sabji Premix Recipes Free Class 1 | Manisha Bharani Kitchen

Описание: 10 Instant Sabji Premix Recipes Free Class 1 | Manisha Bharani Kitchen
Instant Sabji Premix Course at Manisha Bharani’s Kitchen. In this course, I am sharing 10 types of sabji premixes and from each premix, I am sharing 2 subjis recipes, total in this course 30 practical video recipes. From this premix you can make more than 100 subjis ready Just in 5 minutes and turns out same as we get in restaurants, This way we can save our lots of time and money too and we can make happy to our family members to fulfil them demand. am sharing all tips and tricks so your premix also turns out same as we get in shops or if you want to start your business or want to earn extra income this course will be perfect for you.


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NAWABI GRAVY PREMIX
Ingredients:-
4 tbsp Cashew
Manisha Bharani’s Kitchen 21
4 tbsp Pistachio
¼ Cup dry Rose Patels
1 tbsp Melon Seeds
3 string Javintri
3 tsp Milk Powder
1 tsp garlic Powder
1 tbsp Onion Powder
½ tsp Ginger Powder
¼ tsp Dry Green Chillies
1 tsp Chaat Masala
½ tsp Garam Masala
1 tsp Salt
1 tsp Kasuri Methi
1/8 tsp Tandoori Red Colour
Procedure:-
In a pan take cashew, pistachio, dry rose patels and melon seeds and roast it.
Now add javintri and roast it again. After switch off the flame now add Kasuri
Methi in it and roast it. After roasting cool it completely. After cooling the
mixture add in mixer jar and grind it well. After grinding add Milk Powder,
Onion Powder, Ginger Powder, Chaat Masala, Garam Masala, Salt and grind it
again. Nawabi gravy premix is ready. You can store in air tight container or in
zip lock bag. It stay good in fridge for 6 months and 3 months at room
temperature.


1) Noor-E-Chaman
Ingredients:
½ Nawabi Gravy Premix
2 Cup Milk
Manisha Bharani’s Kitchen 22
¼ Cup Cream
200 gms Paneer
2 tbsp Pistachio
2 tbsp Blanched Almond
¼ tsp Saffron (Kesar)
½ tsp Chilli Paste
¼ tsp Chaat Masala
Salt to taste
Method:
Take nawabi gravy premix and milk in mixture Jar and grind it well. Now add
mixture in pan and cook it. After ½ minute I ama adding cream, saffron, chaat
masala, green chilli paste in it and cook it again. After 1 minute gravy is ready
now I am adding paneer and mix it well. Now add pistachio and almond and
switch off the flame. Noor E Chaman subji is ready and after serving in plate I
always garnish with kesar, silver varkh, almond, pistachio and grated paneer.


2) Subz Noorjahani
Ingredients:
½ Nawabi Gravy Premix
2 Tomatoes
1 Cup Milk
½ Cup Water
1 Cup Onion & Capsicum
1 Cup Boiled Carrot, Beans Green Peas
200 gms Paneer
2 tbsp Kashmiri Mirch Powder
2 tbsp Cream
1 tbsp Butter
Manisha Bharani’s Kitchen 23
1 tbsp Oil
Salt to taste
Method:
Take nawabi gravy premix, tomatoes, milk and water in mixture Jar and grind it
well. After grinding sieve the mixture well. Take butter and oil in pan add
switch on the flame. After heat the oil add Onion and capsicum in it and add
salt to taste and cook it well. After ½ minute add Boiled Carrot, Beans Green
Peas and paneer and cook it well. After ½ minute all vegetables are well
cooked so transfer it in bowl and add grinded gravy mixture in pan. Salt,
Kashmiri mirch powder and cook it well. Add Cream and cook it well. Now add
all sautéed vegetables in it and mix well. Subz Noorjahani subji is ready and
garnish with cream and coriander.


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