VEGETABLE MANCHOW SOUP
INGREDIENTS
Spring onion (bulbs finely chopped and greens finely shredded)
|
2 no bulbs & 1 no greens
|
Carrots (finely chopped)
|
3 tbsp
|
Cabbage (finely chopped)
|
¼ cup
|
Button mushrooms (finely chopped)
|
6 – 7 nos
|
Green Capsicum (finely chopped)
|
1 no small
|
Garlic cloves
|
4 – 5 nos
|
Ginger grated
|
1 tbsp
|
Green chillies
|
3 nos
|
Pepper pdr
|
|
Salt
|
T.T.
|
Vinegar
|
½ tbsp
|
Soya sauce
|
1 tsp
|
Red Chilli sauce
|
½ tbsp
|
Vegetable stock / Water
|
1 ½ - 2 glasses
|
Cornflour
|
½ tbsp
|
Fried noodles
|
½ cup
|
Oil
|
1 tbsp
|
Ajinomoto / M.S.G (optional)
|
¼ tsp
|
METHOD:
1.
Grind the ginger garlic and green chillies to a
coarse paste.
2.
Heat oil, add in the prepared paste. Fry it for
some time till the raw flavour goes off.
3.
Then add in the spring onion bulbs. Sauté them
till soft and till it starts to change colour.
4.
Now add in one by one the cabbage, carrots,
mushrooms and capsicum. Sauté after you add each vegetable till each of it starts to
soften a little.
5.
Now pour in the stock / water and bring to boil.
6.
When it starts to boil add in the soya sauce,
chilli sauce, salt, pepper pdr and vinegar.
7.
Dilute the cornflour in a little water and add
it to the boiling stock. It will start to thicken a little. Make sure it is
just thickened but not saucy.
8.
Remove into a serving bowl. Garnish with the
spring onion greens and fried noodles on top.
9.
You can also add small cubes of tofu (bean curd) or paneer (cottage cheese).
FRIED NOODLES
10.
Boil the noodles till half cooked. Drain and
refresh under cold water.
11.
Drain well the water. Fry the noodles in small
batches in hot oil till golden brown.
12.
They tend to stick and clump together hence fry
in small batches.
13.
Remove on to an absorbent kitchen towel. Crush them
and use.
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