How to make Ratatouille-SK Khazana -
This is a classic French dish which is now well liked the world over
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium long brinjal, Medium green zucchini
Cuisine : French
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Mixed Vegetable Curry Raw Banana Curry Batata Matki Ussal Tindli Moongfali
Ratatouille-SK Khazana Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Ratatouille-SK Khazana Recipe
Medium long brinjal 1
Medium green zucchini 1/2
Medium yellow zucchini 1/2
Medium tomatoes 2
Olive oil 2 tablespo as required
Garlic finely chopped 1 tablespoon
Large onion finely chopped 1
Celery finely chopped 1 tablespoon
Medium carrots cut into cubes 2
Fresh thyme 1 sprig
Butter 1 tablespoon
Fresh tomato puree 1 cup
Medium yellow capsicum roasted and diced 1
Medium red capsicum roasted and diced 1
Fresh basil leaves 4-5
Salt to taste
Red chilli flakes 1 teaspoon
Black peppercorns crushed to taste
Bay leaf 1
Method
Step 1
Heat 2 tablespoons olive oil in a deep non-stick pan. Add garlic and sauté till lightly browned.
Step 2
Add onion and celery, mix and sauté till translucent. Add carrots and mix well.
Step 3
Add thyme leaves and butter, mix well and cook for 2 minutes. Add tomato puree, stir and bring to a boil.
Step 4
Add yellow and red capsicum and mix. Add torn basil leaves and mix well.
Step 5
Add salt, chilli flakes, crushed peppercorns and bay leaf, mix well and cook till the vegetables soften.
Step 6
Blend the mixture with a hand blender. Discard the bay, add a little water and blend again. Remove from heat and set aside.
Step 7
Preheat oven to 180º C.
Step 8
Cut green and yellow zucchini and brinjal into round slices and soak them in water. Slice tomatoes and set aside.
Step 9
Spread the cooked mixture in a glass baking dish. Top with alternative rows of zucchini, brinjal and tomato slices. Pour some olive oil on top.
Step 10
Put the dish in the preheated oven and bake for 6-8 minutes.
Step 11
Serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
