|
|
|
|
VEGETABLE CHILLY
INGREDIENTS
|
Carrot |
4 |
Vinegar |
4 tbsp. |
|
Capsicum |
2 |
Chilly sauce |
6 tsp. |
|
Cabbage (big) |
1 |
Oil |
for deep frying |
|
French beans |
250 gm |
Salt |
2 tsp. |
|
Cauliflower |
250 gm |
Sugar |
tsp. |
|
Ajinomoto |
1 tsp |
Green Chilly (Thin & long strips) |
6-7 |
|
Black pepper |
tsp. |
Kala namak |
tsp. |
|
Soya sauce |
6 tsp. |
Bhuna jeera |
tsp. |
|
Worcestershire |
3-4 tsp. |
Red chilly powder |
to taste |
|
Corn flour |
2 tbsp. |
Garam masala |
tsp |
METHOD
Finely chop all vegetables and simmer in a covered pan without water till half done. Add all the masala powder except black pepper and aji-no-moto. Also add all the sauces (1 tsp each) along with dry corn flour. Mix well and make small balls. Heat oil in a kadahi and fry the balls in smoking oil to a golden brown color. Keep aside. Prepare a Sauce Mixture with the leftover sauces along with vinegar, black pepper, aji-no-motto and sugar. Heat 2 tbsp. of oil in a kadahi. Add green chilly. Put the Sauce Mixture. Put all the balls and mix well. Cook for one minute and serve hot.
Serves: 5-6 adults
|
| Home | Submit Recipe | Quick Recipes | Weights & Measures | Glossary | About us | |
|
|
Feedback
| Tell
your friends
| Disclaimer
| |
