Ingredients:
Serves 4
1 medium sized Carrot (cubed)
1/2 cup Green peas (shelled)
3 cups Vegetable stock
2 tbsps Cornstarch
1 tbsp Oil
1 medium sized Capsicum (cubed)
8-10 Fresh button mushrooms (quartered)
2 tbsps Sweet corn niblets
Salt to taste
Sugar a pinch
1/2 tsp Red chillies whole (crushed
Method:
Boil carrot and green peas in vegetable stock for two to three minutes. Keep aside. Dissolve cornstarch in half a cup of water. Heat oil, add capsicum and mushrooms and cook for two to three minutes on high heat. Add warm vegetable stock along with carrot, green peas and sweet corn niblets. Bring to a boil. Add salt to taste, sugar and crushed red chillies. Add blended cornstarch, stirring continuously. Cook on high heat for one minute. Serve piping hot.
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