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| Vegetable Xacuti |
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| Type of Menu: Goan |
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| Recipe Name: Vegetable Xacuti |
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| Ingredients: |
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| Item |
Unit |
Quantity |
| Carrots |
Gm |
200 |
| French Beans |
Gm |
200 |
| Cauliflower |
Gm |
200 |
| Green Peas |
Gm |
150 |
| Onion |
Gm |
300 |
| Tomatoes |
Gm |
100 |
| Garlic |
Gm |
50 |
| Green chillies(Slit) |
Gm |
10 |
| Turmeric |
Gm |
5 |
| Coriander Seeds |
Gm |
25 |
| Cloves |
Gm |
8 |
| Cinnamon |
Gm |
2 |
| Poppy Seeds |
Gm |
10 |
| Star Anise |
Gm |
3 |
| Nutmeg |
Gm |
2 |
| Red Chillies |
Gm |
10 |
| Tamarind |
Gm |
15 |
| Coriander Leaves |
Gm |
30 |
| Salt |
Gm |
15 |
| Lime Juice |
Gm |
5 |
| Oil |
Gm |
50 |
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| Method: |
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1. BOIL Carrots French Beans Cauliflower, Green Peas & Keep Aside.
2. In A Pan Add Oil, When Hot Add Coriander Seeds, Redchillies, And Roast Them Till Dark.
3. Remove From The Pan Fry The Poppy Seeds Garlic, Cinamon & Spices Separately.
4. Fry The Sliced Onion Till Brown & Add The Coconut To It, Roast Till Brown.
5. Grind The Mixture To A Fine Paste, Add More Oil To The Pan & Saute Fine Chopped Onion & Vegetables.
6. Stir Fry Well, Cover & Cook On A Slow Fire For A Minute. Add The Grinding Water & Stir.
7. Add The Ground Masala,T amarind Juice, Salt.
8. Once It Boils Remove From Fire, Add Finely Chopped Coriander Leaves.
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| Plating Specification and Standard garnish: |
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