Crunch of Mix Exotic Veggies

Sometimes variety of ingredients turn into an exotic memorable dish!

A culinary experience worth diving into and experimenting with flavours, spices and methods.

A way for learning and sharing and rejuvenating.

 

 

Below is a recipe for a extravagant experience of cooking with colourful, protein rich, and beautiful fresh  ingredients. Touch of Indian spices and exotic mix of herbs and fruits and veggies.

Good to have with flat breads/ hakka garlic noodles/ toasted white or brown bread, or lovely steamed aromatic hot rice!

 

Tender Babycorns: 250 gms. Slit long and thin into two portions

Fresh Capsicum: 100 gms. Thin long slices

Paneer/Cottage Cheese : 250 gms. Thin Long Slices. Or square little cubes.

Sweet Corns : One packet/200 gms.

Mushroom: 150 gms. Square cubes after cleaning.

Onions: One thinly slit

If you really are in the mood: Optional: Thin slices of blanched beans,broccoli and raw thin long carrots. More colours and crunch mix!

 

Put the cut babycorns, sweet corns, and ,mushroom in  boiling water. Let boil for little less than a minute. Transfer the content (be careful)to ice-cold water and let stand for five minutes. Drain with a sieve and let dry. This tip helps retain nutrition of veggies and keeps the flavour and crunchiness intact!

In a pre-heated sautepan, add two tbsp Oilve Oil.

Add Onions. Saute continuously for 30 secs on high heat with a pinch of salt, Add two tbsp grated ginger and two tbsp fresh crushed garlic with pinch of black pepper and four to five long slit green chillies. Saute for a minute. Add 1 tpsp Coriander leaves and saute for 30 secs for a beautiful aroma and flavour.

Add one bowl of fresh tomato paste and saute till the oil oozes out from the sides or till the tomatoes get completely cooked and reduced in quantity.

Meanwhile in Another saute pan: Add one and half tbsp butter with another pinch of freshly ground, crushed black pepper.  Add pinch of salt. Add mushrooms, and babycorn, Saute on medium high heat for two to three minutes. Reduce the heat and let cook for another minute. Add capsicum and sweet corns. Thrown in one tsp of golden brown roasted sesame seeds covered with one tsp of honey.

Additionally, while you throw in the babycorns you can also throw in half bowl of long thin beans and carrots and blanched brocolli for wonderful colours and flavours and special crunch. Sprinkle one tsp cornflour and sprinkle bits of water to avoid stickiness and difficulty in stirring.

Add, half tsp readymade red chilly powder or freshly crushed roasted and hydrated red chillies. Add half tsp oregano. Add salt as required.

Please keep adjusting the heat. Initially high heat and gradually lower the heat. DONT OVERCOOK!

Once slightly goldenish and not overcooked add in the cooked onion, ginger, garlic, tomato mixture to it and saute and mix well. Add half 1/4th cup of warm water and 1/4th cup of “mixed milk and curd” whipped in equal proportions. Stir till the liquid thickens with a nice thick coating of  the spices.

In a small pan add one to 2 tsp Oil. Let heat. Add one tsp sugar. Let heat. Be careful since it gets very heated. Sprinkle the same on the dish for nice sizzle and restaurant like flavour and cover with lid. Let stand for atleast five minutes.

 

Sprinkle chopped coriander, (optionally also add mixed crushed  herbs) on top.

Now for that master touch of exotica, add one tbsp of lightly roasted pineapple pieces, and some cut cherries on top with another sprinkle of grated paneer on top most layer!

 

I haven’t had the chance of cooking it recently, so no photographs clicked by me are available. However sharing some images from google for reference.

 

 

Want to learn How to make Paneer at Home

Here is a link from pinterest

 

 

 

http://www.pinterest.com/pin/464011567829590530/