Vegetable Hash ek swaadisht aur nutritional breakfast dish hai. Yahan ek simple form di gayi hai
Samagri
2 bade aloo( kata hua)
1 bada pyaaz( kata hua)
1 kela( kata hua)
1 shimla mirch( kata hua)
mug gajar( kata hua)
mug shalgam( kata hua)
2 chamach tel
1 chamach laal mirch greasepaint( voluntary)
Namak aur kaali mirch swaad anusaar
Kuch dhaniya patti( trim ke liye)
Vidhi
Ek kadhai mein tel garam karein.
Usmein pyaaz daal kar translucent hone tak bhunain.
Ab aloo, kela, shimla mirch, gajar aur shalgam daal kar acchi tarah se milayein.
Sabjiyon ko dhak kar dhimi aanch par pakayein. Aap dhakkar pakane se sabziyan jaldi naram ho jayengi.
Kabhi- kabhi chakkar lagakar dekhein aur chhidi( chopstick) se aloo ko chhota chhota kaat kar dekhein. Agar vo aasani se kaat jate hain, toh samajh jaiye ki vo pak gaye hain.
Ab laal mirch greasepaint, namak aur kaali mirch daal kar blend karein.( Mirch greasepaint voluntary hai, aapke swaad ke anusaar istemal karein.)
poke sabziyan achhe se pak jayein aur thodi golden brown ho jayein, tab gas band kar dein.
Garnish ke liye dhaniya patti daal kar serve karein.
Aap ise toast ke saath, parathe ke saath ya phir akela bhi serve kar sakte hain. Yeh dish swaadisht aur purn ahaar hai. Enjoy your Vegetable Hash!
Vegetable Hash banate waqt kuch galtiyan aapko avoid karne me madadgar ho sakti hain. Yahan kuch common miscalculations hain jo aapko dhyan me rakhni chahiye
Uneven Cutting
Sabziyon ko barabar kaatne par dhyan de. Agar sabziyan barabar nahi hongi, toh ve unevenly chef ho sakti hain.
Overcrowding the Pan
Sabziyon ko ek hi samay par jyada matra mein tawe par na daalein. Agar tawa overcrowded ho jata hai, to sabziyan sahi taur par chef nahi hongi aur unme se paani bahar nahi aa payega.
shy Seasoning
Namak, kaali mirch, aur anya masalein sahi matra mein na daalna. Seasoning ko test karte hue samagri mein aur masale dalen.
NotPre-cooking Hard Vegetables
Kuch hard vegetables, jaise ki aloo, thode se samay mein pakne mein jyada samay lete hain. Inhe pehle se thoda pustule karke rakhna behtar ho sakta hai.
Not Using a Lid
Dhakkan ka istemal na karna. Dhakkan laga kar pakane se sabziyan jaldi girl jati hain aur unmein se paani bhi bahar aata hai.
Skipping Preheating
Tawe ko pehle se garam karne se sabziyan achhe se chef hoti hain. Tawa ko preheat na karna, sabziyan stick karne ka karan ho sakta hai.
Not Checking for Doneness
Sabziyan pakne ke liye ek narm chhidi( chopstick) ka istemal karein. Agar aap aloo ya koi aur hard sabziyan istemal kar rahe hain, to vo chopstick se asaani se chhid jana chahiye.
Overcooking
Sabziyan overcook na karein, nahi to vo mushy ho jaayengi aur unka swaad kharab ho jaayega.
Not Experimenting with Spices
Aapko mirch, haldi, dhaniya greasepaint, ya aur bhi masalein jodne ka mauka milta hai. Apne swaad ke anusaar masalon ka istemal karein.
Ignoring Newness
Sabziyon ka taza hona bhi mahatvapurna hai. Kuch sabziyan jo taza nahi hoti, unmein se paani bahar nahi aata.
Dhyan rakhne se aap Vegetable Hash ko behtar taur par bana sakte hain.
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