Monday, 24 February 2014

VEGGIES IN CHILLI MUSTARD SAUCE

This recipe from my dear friend Vishakha  Kharat which is tweaked a bit as per taste. Thank you so much Vish for introducing to me this yumm recipe.

 
VEGGIES IN CHILLI MUSTARD SAUCE
INGREDIENTS
Cauliflower florets
7 – 8 nos
Broccoli florets
7 – 8 nos
Baby corn cut in ½ inch thick slices
4 – 5 nos
Sweet corn kernels        
¼ cup
Onion (diced)
1 no
Capsicum (diced)
½ no
Carrots (diced)
¼ cup
French beans (cut in 1 inch pieces)
¼ cup
Yellow pepper (diced)
½ no
Red pepper  (diced)
½ no
Button Mushrooms (quartered)
3 – 4 nos
Paneer / cottage cheese cut in cubes
4 – 5 cubes / approx 100 gms
jeera / cumin seeds
½ tsp
Butter + oil
1 tbsp + ½ tsp
Chilli flakes
½ tsp
Oregano or mix herb
½ tsp
Chinese Red Chilli sauce
½ tbsp
Tomato ketchup
½ tbsp
Haldi / Turmeric pdr
¼ tsp
Processed cheese
1 – 2 cubes
Salt
T.T.
PASTE 1
 
Soaked mustard seeds (1 hour in hot water)
3 tsp
Green chillies
2 nos
Garlic cloves
6 – 7 nos
Milk
¼ cup
PASTE 2
 
Fresh cream
2 tbsp
Cream cheese
1 cube
Hot Milk
¼ cup
METHOD:
1.       Blend all ingredients of paste 1 and make a smooth fine paste using both water and milk. This paste will be liquidy.
 
 
2.       Also make a separate paste out of the ingredients in paste 2.
 
3.       Par boil cauliflower, broccoli, carrots, sweet corn, baby corn and French beans till half cooked.
 
4.       Heat the butter and oil together in a wide pan in which you can stir fry. The oil helps in increasing the smoking point and prevents the butter from burning.
 
5.       Add jeera seeds and the diced onions. Stir fry on high flame till the onion starts to caramalise at the edges. Now add in the capsicum and red and yellow peppers and again stir fry on high heat till the edges start to colour a bit.
 
 
6.       Put in the paneer and stir fry for a minute. Add in the mushrooms, chilli flakes and oregano or mix herb and sauté for some time.
 
7.       Now add in all the parboiled vegetables and stir fry for a min.
 
8.       Add in the chilli sauce and tomato ketchup, haldi, little salt and prepared paste1. Bring to a boil.
 
9.       Now pour in the prepared paste 2 and bring to boil again.
 
10.   In case you want it saucier then you can add in a little more milk. Check seasonings and salt if needed.
 
11.   Garnish with grated cheese and chilli flakes and serve hot with plain boiled rice. 



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