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Vegetable saloona Recipe

Vegetable saloona is a popular Middle-East Main
Author :
 
On :
Friday, 28 July, 2017
Category :
High-Protein Recipe
Course :
Main Recipe
Cuisine :
Middle-East Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Take a look at more Main Recipes. You may also want to try Healthy Semiya Brinjal Bhath, Best Fruit Pasta, Easy Tasty Rava Dosa

Ingredients

  • 100 gms - fresh Tomato
  • 100 gms - Potato
  • 50 gms - baby marrow
  • 75 gms - Cauliflower
  • 50 gms - Carrots
  • 50 gms - Capsicum
  • 40 gms - green beans
  • 50 gms - Onions
  • 10 gms - coriander
  • 20 gms - Garlic
  • 10 ml - Olive oil
  • Salt and pepper to taste
  • Vermicelli rice:
  • 25 gms - vermicelli
  • 100 gms - basmati Rice
  • 15 gms - Ghee
  • Salt to taste
  • How to Make Vegetable saloona:

    1. Finely chop the onion and garlic. Cube rest of the vegetables.
    2. Heat olive oil in a pan.
    3. Add chopped garlic and onions.
    4. Saute till mixture turns light brown.
    5. Add tomato paste, fresh tomatoes and boil for 30 seconds.
    6. Add 500 ml of water and cook for a minute.
    7. Add potato and carrot, and boil for 2 mins.
    8. Add baby marrow, capsicum, green beans, cauliflower, salt, pepper and boil for 3 mins.
    9. Garnish with chopped coriander and serve with vermicelli rice.
    10. For vermicelli rice, heat pan and add ghee.
    11. Add vermicelli and stir till it turns golden colour.
    12. Add 500 ml of water.
    13. Salt to taste when water is boiled, add rice.
    14. Wait till the rice is cooked and serve with the vegetables.




     

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