Brinjal and Potato Rassa | Sanjeev Kapoor Khazana — Transcript

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1. 0:00brol and potato
2. 0:11rasa hi welcome to Sanju Kapur kazana I
3. 0:15am Nina murdeshwar and now I going to
4. 0:18show you a recipe it is called banal and
5. 0:21potato rasa now let us see what all
6. 0:23ingredients we need for this we need
7. 0:25small brols potatoes Tomatoes bay leaves
8. 0:30cinnamon black pepper corns black
9. 0:32cardamoms star anes garam masala powder
10. 0:36mace or javitri red chili powder
11. 0:39Tamarind pulp salt oil we need to grind
12. 0:42the Masala for which we need browned
13. 0:45onions garlic ginger poppy seeds or
14. 0:49cuscus coriander powder turmeric powder
15. 0:52now let's start with the cooking first
16. 0:54of all we have to grind the
17. 0:57Masala for this we need brown onions
18. 1:01garlic
19. 1:04ginger poppy
20. 1:08seeds coriander
21. 1:12powder little turmeric powder and a
22. 1:15little
23. 1:21water the Masala is
24. 1:24ready now let's start to cook heat oil
25. 1:30and the oil is hot enough add bay leaves
26. 1:36cinnamon black
27. 1:39cardamum star
28. 1:41anes a few black pepper corns and a
29. 1:46little mace when adding mace you have to
30. 1:49be very careful it has to be added in
31. 1:51very small quantities because it has a
32. 1:54very very strong flavor saute the spices
33. 1:57still a ni Aroma is given out
34. 2:00now add the ground
35. 2:03Masala lower the Heat and saut the
36. 2:06Masala for a couple of
37. 2:10minutes now we'll add some red chili
38. 2:13powder Now red chili powder again is
39. 2:15according to your taste if you like it
40. 2:17spicy add more if you don't like it too
41. 2:20spicy add a little less little garam
42. 2:23masala powder and
43. 2:27mix now add the tomatoes
44. 2:31and cook till the tomatoes become a
45. 2:33little pulpy now here I'll let you into
46. 2:35a
47. 2:36trick after adding Tomatoes add a little
48. 2:40salt because with salt the tomatoes will
49. 2:43give out water and cook
50. 2:48faster now while the tomatoes are
51. 2:50getting cooked we'll slit these brols
52. 2:53remember to Slit them but keep the stems
53. 2:55intact now the reason why I didn't slit
54. 2:58the brols earlier is because the brols
55. 3:01turn black very fast while doing this
56. 3:03keep an eye on the Masala see that it
57. 3:05doesn't get burnt now that the Masala is
58. 3:08cooked we'll add the
59. 3:15potatoes cover and let it cook for a
60. 3:18while now that the potatoes have been
61. 3:20cooking for some time it's time to add
62. 3:23the
63. 3:24brols after adding the
64. 3:26brols We'll add this water Tamarin
65. 3:31pulp and a little salt while adding salt
66. 3:34be careful because we had earlier added
67. 3:40salt cover and cook till both the brol
68. 3:44and potatoes are done now let us see if
69. 3:46the brols and potatoes are
70. 3:49cooked looks like they are done the
71. 3:52gravy has also thickened nicely the rasa
72. 3:55is done and it's time to serve it
73. 4:00the brenol and potato Russa is ready
74. 4:02serve it hot with chapatis or pulkas or
75. 4:05roties and enjoy it