Who says veggies have to be boring? Try this recipe to see how they get elevated in terms of taste and appeal!
Steamed vegetables in a tangy, spicy dressing provide an elegant way of serving vegetables.
Ingredients-
2 tablespoon olive oil
1 stick cinnamon (dalchini)
2 bay leaves (tej patta)
4 cloves (laung)
3 onions, sliced
5 cloves garlic, finely chopped
1/2 cup vinegar
1/2 cup water
2 tablespoon sugar
salt and pepper to taste
red chilly powder to taste
1 teaspoon dried herb - thyme, marjoram or oregano
vegetables- 1 medium-sized cauliflower, cut in florets
1 cup peas
200gm mushrooms, sliced
2 red, 1 green, 1 yellow pepper, sliced
200gm French beans, sliced diagonally
10 carrots, sliced diagonally
1 small broccoli cut in florets
1/2 kg small round potatoes
5 tablespoon fresh finely chopped basil (tulsi)
Method-
This was the original recipe which I came across. I made variations and tweaked it a lot. They are
as follows-
Try it! Your family will love this interesting twist!
Steamed vegetables in a tangy, spicy dressing provide an elegant way of serving vegetables.
Ingredients-
2 tablespoon olive oil
1 stick cinnamon (dalchini)
2 bay leaves (tej patta)
4 cloves (laung)
3 onions, sliced
5 cloves garlic, finely chopped
1/2 cup vinegar
1/2 cup water
2 tablespoon sugar
salt and pepper to taste
red chilly powder to taste
1 teaspoon dried herb - thyme, marjoram or oregano
vegetables- 1 medium-sized cauliflower, cut in florets
1 cup peas
200gm mushrooms, sliced
2 red, 1 green, 1 yellow pepper, sliced
200gm French beans, sliced diagonally
10 carrots, sliced diagonally
1 small broccoli cut in florets
1/2 kg small round potatoes
5 tablespoon fresh finely chopped basil (tulsi)
Method-
- Heat the oil and drop in the whole spices. After 30 seconds, add the onions. Sauté till golden brown.
- Add the garlic and fry another minute. Add the rest of the ingredients for the dressing. Bring to a boil, then reduce heat and simmer for 8 minutes. Check seasonings, adding salt or sugar as needed.
- Steam all the vegetables. Make sure they are crunchy, not overdone and squishy. Boil the potatoes.
- Pour the hot dressing over the vegetables and leave them to 'sit' for a few hours.
- Serve at room temperature garnished with basil.
This was the original recipe which I came across. I made variations and tweaked it a lot. They are
as follows-
- I left out the red and yellow peppers, broccoli and potatoes (since we all are weight-watchers here), included only two big carrots, substituted fresh mint for basil.
- I had to use twice the amount of dressing mentioned here to coat all the veggies neatly.
- I microwaved the vegetables for 5 minutes so that they remain crunchy but not under-cooked.
- I used very less amount of chilly powder as I did not want to make it very spicy.
Try it! Your family will love this interesting twist!
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