Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground fenugreek
- 1/4 teaspoon ground fennel
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup coconut milk
- 1/2 cup vegetable broth
- 1/2 cup tomato sauce
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced mushrooms
- 1/2 cup diced zucchini
- 1/2 cup diced broccoli
- 1/2 cup diced tofu
- 1/2 cup cooked basmati rice
Special Equipment Needed:
- Large skillet
- Medium saucepan
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic, ginger, red pepper flakes, turmeric, cumin, coriander, cardamom, cinnamon, nutmeg, cloves, black pepper, fenugreek, and fennel. Cook for 1 minute, stirring constantly.
3. Add the salt, water, coconut milk, vegetable broth, tomato sauce, onion, bell pepper, carrots, celery, mushrooms, zucchini, broccoli, and tofu. Stir to combine.
4. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
5. Meanwhile, cook the basmati rice according to package instructions.
6. Serve the shoti with the cooked basmati rice.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 11 g
Carbohydrates: 28 g
Protein: 10 g
Substitutions for Ingredients
- Olive oil can be substituted with any other cooking oil.
- Garlic and ginger can be substituted with garlic powder and ginger powder.
- Red pepper flakes can be substituted with cayenne pepper.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Tomato sauce can be substituted with canned diced tomatoes.
- Any other vegetables can be substituted for the onion, bell pepper, carrots, celery, mushrooms, zucchini, and broccoli.
- Tofu can be substituted with tempeh or seitan.
- Basmati rice can be substituted with any other type of rice.
Variations:
- Any other spices can be added to the shoti.
- Any other type of beans can be added to the shoti.
- Any other type of protein can be added to the shoti.
Tips and Tricks:
- Make sure to cook the vegetables until they are tender.
- Taste the shoti before serving and adjust the seasoning as needed.
- To make the shoti more flavorful, add more spices.
Storage Instructions:
Leftover shoti can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftover shoti can be reheated in the microwave or on the stovetop.
Presentation Ideas:
Shoti can be served in individual bowls with a side of cooked basmati rice.
Garnishes:
Shoti can be garnished with fresh herbs such as cilantro or parsley.
Pairings:
Shoti pairs well with a side of cooked basmati rice or naan.
Suggested Side Dishes:
- Roasted vegetables
- Sauteed greens
- Curried potatoes
Troubleshooting Advice:
- If the shoti is too spicy, add more coconut milk or tomato sauce.
- If the shoti is too bland, add more spices or salt.
Food Safety Advice:
- Make sure to cook the vegetables until they are tender.
- Make sure to use fresh ingredients.
Food History:
Shoti is a traditional Indian dish that is often served with basmati rice. It is made with a variety of vegetables, spices, and proteins.
Flavor Profiles:
Shoti has a savory and spicy flavor with hints of sweetness from the coconut milk and tomato sauce.
Serving Suggestions:
Shoti can be served as a main dish or as a side dish.
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