Chetna’s Indian Feast –
https://amzn.to/3KY00xK (UK)
https://bit.ly/3QX989D (US)
#chetnamakan #indianfood #vegan #healthyrecipes #vegetarian #gajarmatarkisabji
————————————————————————————
Don’t miss out on our delicious recipes and cooking tips! Hit that subscribe button now to join our community of foodies and health enthusiasts. Like and share our videos to spread the love of good food and good health. Thank you!
Subscribe here – https://www.youtube.com/@FoodwithChetna?sub_confirmation=1
————————————————————————————
Chef Chetna Makan is a winner of the ‘Christmas Bake Off 2016’ and a former contestant on the Great British Bake Off in 2014.
She has authored 7 cookbooks, including ‘The Cardamom Trail,’ ‘Chai, Chaat & Chutney,’ ‘Chetna’s Healthy Indian,’ and ‘Chetna’s Healthy Indian Vegetarian.’
Cookbooks are available for purchase in stores and online.
CHETNA’S INDIAN FEAST 👇
UK – https://amzn.to/3KY00xK
USA – https://bit.ly/3QX989D
India – https://amzn.to/3Redg5B
Get ready to improve your health and elevate your taste buds with our weekly recipes! Follow us on social media for delicious, nutritious meal ideas and cooking tips.
Join our community of foodies and health enthusiasts today!
Website – http://chetnamakan.co.uk​​​​
Twitter – https://twitter.com/chetnamakan​​​​
Instagram – https://instagram.com/chetnamakan/​​​​
Facebook – https://www.facebook.com/chetna.makan
Thank you for watching.
Hey guys welcome back I have found a bunch of carrots with the tops still attached to it which is you know living in the UK which is extremely rare and I got all excited because I love adding this to a carrot suby so let’s cook carrot peas with the green suby in the
End I’m going to add a little extra crunch to it also when I have this subg ready I’m going to share some serving options with you so stay tuned don’t forget to subscribe and hit the bbon let’s get cooking first things first I need to chop up the carrots in India
This is one of the most popular made vegetables in the winters because you know carrots are in season in the winter there and also the green peas are in season so combining the two is kind of really really something not that I’ve invented it’s a classic combination a
Very very popular often made in the winters and it’s really healthy vegan it takes all the boxes so first things first I’m going to prep the carrots now I think this might be too many for four people I just want it as a side dish so I might only cook five carrots instead
Of seven you can see all the mud with this as well I love it which means it’s kind of you know fresh and lovely close to where you are so it’s reasonably locally grown and I’m going to chop these greens roughly it’s got this really strong Aroma to the
Leaves absolutely gorgeous now it’s really key that you wash this because it’s so muddy that I need to give it a good wash just to the leaves first so I’m going to be using six carrots and I’m just going to peel them and I’m going to just chop all of these into small
Pieces and that’s all the carrots chopped and ready I’m going to start with 2 to three tablespoon of oil of your choice I’m using Sun flour rap seed oil or olive oil whatever you like next I’m going to add a teaspoon of cumin seeds next the leaves go In next goes in the carrots time for some spices half a teaspoon turmeric half a teaspoon chili powder half a teaspoon salt half a teaspoon turmeric ground turmeric and now 2 tablespoon of water give it a mix and cover with a lid and cook this on medium to low heat for 10 minutes
10 minutes in I’m just going to check on the carrots yeah it means 5 more minutes I’m going to lower the heat a little bit give it one more tablespoon of water two tablespoons and then put the lid back on for 5 minuts 5 more minutes and now we add 200
G of frozen peas peas are not in season here at the moment so I’m just using the Frozen beas give it a mix they don’t need much cooking at all and I’m just going to add another tablespoon of water and I’m going to give it last 5 minutes on low
Heat the last 5 minutes that the carrots and Beads need I’m going to prepare the crunch that I promised in the start of of the video so this is kind of you know I have kind of made it into my own I have shared a carrot suby recipe many
Years ago which is more kind of the way my mom makes it but this one is just like something different so I have got here some walnuts and I’m going to very quickly roast them for 2 minutes um in a dry pan so these walnuts have had 2
Minutes they are nicely roasted a little bit hot you can wait for them to cool down I’m just roughly chopping them up that is looking really good let’s look at our carrots and peas now all right that smells so good now I’m going to add just half a
Teaspoon of sugar you can add a dash of Honey like literally a dash of Honey not more than half a teaspoon and I’m going to finish this with half a teaspoon of garam Masala that smells so good and that crunch in the end is going to make it extra special because it is already so special right now now when it comes to serving this if you making just this serve it with some chapattis or if you are happy eating a little bit of extra
Oil then you can serve it with baratas they will go perfectly with this but um I am going to be making the most beautiful perfectly matched doll to serve this way in the next video so don’t forget to subscribe and stay tuned that recipe is going to be coming up
Next and till then I’m going to enjoy it that’s beautiful classic combination the walnuts go perfectly with that and the leaves add bit more texture and flavor really hope you will try this don’t forget to subscribe and I’ll see you very soon with another new recipe
The doll recipe bye for now ooh So Good