Looks like
my recipes are getting popular!! Because a Vegetarian friend was disappointed with
my earlier meat recipe! How can I disappoint
my fans?
Here I come
‘Dear Vasan’ with a special dish for you and all my vegan fans! Enjoy.
The so called
exotic vegetables are no longer exotic; as they are cultivated and available
easily in most of the super markets. Most of them though amenable to raw salad,
will taste better when stir fried or sautéed with little spices. One gets to
appreciate the individual flavours and their taste much better in this way. The
colourful outcome of this recipe is as added attraction.
Ingredients
1.
Button Mushroom……… 200g 2. Capsicum
Red & yellow 1 each
3.
Big Onion …………………1 no 4. Baby Corns…………………6 no
5.
Broccoli………………………100g 6. Tomato …………..small -1
7.
Zucchini ----------medium-1 8. Brussels sprouts……….6 no/ 50g
9.
Lettuce……………..Two leaves 10. Celery
………………..1 stalk
11.
Cheese …………………10 g 12. Ginger Garlic paste….1 tsp.
13.
Butter/ cooking oil – 1 Tbsp 14. Optional- Cream…50ml
Spices
mix
Coarsely pound
in mortar, Cumin- ½ tsp; Dry coriander-1/2 tsp; cloves- 2no; Mace- 1g; Black
Pepper-1 tsp.
Salt to
taste
Preparation
Wash and
clean all the vegetables and mushroom. Cut the mushroom in to four pieces. Cut
the vegetables in to 3 to 4 cm pieces. Slice tomato and discard seeds. Dice the
celery stalk in to 1 cm bits. Cut the Brussels sprouts into halves. Cut the
lettuce to long stripes.
Heat butter/oil
in a Kadai. Add onions and ginger garlic paste, fry for a minute.
Add half of
the spice mix prepared and sauté. Add all the vegetables and mushroom except
the lettuce to the kadai and stir fry without adding water over a medium flame.
When the
vegetables leave out water; raise the flame and fry them constantly stirring
for a few minutes.
Add rest of
the spice mix to the kadai and add required salt. Sauté that for few minutes
till the water reduces. Make sure not to over boil the vegetables and let them
retain their crunchiness.
Garnish
with lettuce, other greens and grated cheese!
For
those who like wet curry; add the cream just before taking out of the kadai. 
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