Cheesy Curry Veggie Turnovers Food

CURRY VEGGIE CHUNKS (INSTANT POT/STOVETOP)

Steps:

• First of all, switch on the instant pot and press SAUTE mode. Add half quantity of oil and add veggie chunks. Saute them till golden brown. Once they look golden in color transfer them to a bowl. (pic 1)
• Now add the remaining oil to the inner pot and add cumin seeds (pic 2). Once seeds crackle, add ginger-garlic paste. Cook it for few seconds (pic 3). Now add chopped onion and cook till onion changes color. (pic 4)
• To this add chopped tomato and cook till they are mushy (pic 5). If this stuck at the bottom of the inner pot then add little water and scrap nicely (pic 6). Add tomato paste and mix it properly (pic 7-8).
• Once the mixture looks like gravy, adds all the spices, vegetables, and veggie chunks. Mix everything evenly. (pic 9-12)
• Finally, add the water and adjust salt (pic 13-14). Since we are cooking rice using the pot-in-pot method, carefully place the trivet in the inner pot (pic 15). In a pot add washed rice, water, and place it on the trivet (pic 16).
• Carefully close the instant pot lid, lock the valve, and cancel the SAUTE mode. Cook on HIGH PRESSURE for 5 minutes. Once the timer beeps, wait for 10 minutes for natural release. Then do QUICK RELEASE and carefully open the instant pot lid.
• Transfer the rice pot over the kitchen counter carefully (pic 17). Now, carefully remove the trivet, garnish the veggie chunks of curry with chopped cilantro & add lemon juice (pic 18-20). Mix well, Veggie chunks curry is ready to serve now.
• Heat a nonstick pan on medium heat. Add half quantity of oil in the pan and add veggie chunks. Roast them till they are golden in color. Once roasted, transfer them to a bowl full of warm water and soak till we need them further.
• Now add the remaining oil to the pan and crackle cumin seeds. To this add ginger-garlic paste and cook till the raw smell of garlic goes away. Add chopped onion and cook until they are golden in color.
• Add chopped tomato now and cook till they are mushy. If the mixture starts sticking at the bottom then add a little water and scrap. To this add tomato paste and mix it well.
• Finally, add all the spices, vegetables, and roasted chunks. Mix nicely. Add water and adjust salt.
• Cover the pan and cook on medium to low heat for 20 minutes. Stir once in between.
• After 20 minutes, switch off the heat, add lemon juice and garnish with chopped cilantro. Veggie chunks curry is ready now.

VEGETABLE CURRY FOR A CROWD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins.
• Meanwhile, make the sauce. Fry the onions in the remaining oil in a large pan until softened and golden - add a splash of water if they start to dry out. Stir in the remaining curry paste, cook for 3 mins, then add the passata, coconut milk and 100ml water. Simmer for a few mins.
• When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 mins until tender. Scatter with coriander and serve.

VEGETABLE CURRY

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
• Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

CONTEST-WINNING CURRIED CHICKEN TURNOVERS

Steps:

• In a large skillet, saute the celery, onion and carrot in butter for 4-6 minutes or until tender. Stir in the flour, curry powder and salt until blended. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the chicken, sour cream and yogurt., On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. With a floured 3-in. round cookie cutter, cut out 12 circles from each rectangle. Place 2 teaspoons chicken mixture on one side of each circle. Moisten edges with water; fold dough over filling. Press edges with a fork to seal., Place 1 in. apart on a greased baking sheet. In a small bowl, beat egg yolk and water; brush over pastry. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.