BURNT GARLIC VEG CORL SOUP

Ingredients:

1 Carrot
6 - 7 French beans
Half Chinese cabbage
3-4 florets broccoli
2 Pokchoi
2-4 florets cauliflower
4 baby corns
4 mushrooms
1 litre vegetable stock
5-6 chopped garlic
Few sprigs coriander
Salt to taste
1 tsp sugar; 1 lime
Aginomoto (optional)
a pinch

Procedure:
Cut all the vegetables in big chunks or slices. Bring the veg stock to boil. Add all the vegetables and bring to boil. Simmer till all the vegetables are cooked but retain firm texture. Add sugar, salt, lemon juice. Add burnt garlic, bring to boil. Add chopped coriander. Serve hot. To make burnt garlic: use big size garlic cloves. Peel the garlic and slice thinly. Deep fry in oil till in reaches deep dark brown colour and becomes crisp. Drain on paper and reserve for use.

BABY CORN CAPSICUM MASALA

Ingredients:
50 gm onion gravy; 75 gm capsicum
50 gm baby corn; 30 gm chopped onions
5 gm coriander; 3 gm cumin seeds
3 gm chopped chillies; garam masala, a pinch
Salt to taste

Procedure:
Wash capsicum and clean baby corn and cut them into one-inch dices. Add oil to a non-stick frying pan. Give a tempering of cumin seeds, chopped chillies. Add chopped onions and saute until golden in colour. Now add the onion gravy and little water. Add the baby corn and capsicum and cook until the vegetables are tender and the gravy slightly thicker. Sprinkle garam masala and salt to taste. Garnish with chopped coriander and serve with Indian bread of your choice.

WOK TOSSED VEGETABLES IN GINGER HONEY SAUCE

Ingredients:
35 gm carrots; 35 gm cauliflower
30 gm broccoli; 30 gm baby corn
35 gm spinach; 35 gm French beans
5 gm chopped garlic
10 gm chopped ginger
5 gm chopped spring onion
25 ml vegetable stock
10 gm rice flour
Salt to taste
1 tbsp honey; 1 tbsp refined oil

Procedure:
Clean and cut all the vegetables (1 to 6) and boil. Strain and keep aside. Peel the onions and cut it into quarters removing the layers. Heat little oil in a Chinese wok. Add chopped ginger, garlic and saute until brown. Now add the vegetable stock, honey and the boiled vegetables. Thicken the gravy by adding little rice flour mixed in water. Add salt to taste and garnish with spring onions. Serve with rice noodles or fried rice.

STEAMED KOTA CURRY

Ingredients:
200 gms carrot; half-bunch celery;
half-bunch ground coriander
10 French beans; 1 cabbage
10 ginger, garlic; 1 litre water
3 cloves; 5 onions; 5 peppercorn
2 bayleaf; 40 ml oil; 100 gm rice flour
A pinch of nutmeg powder
1 tsp turmeric; 1 tsp jeera powder
1 tsp coriander powder
100 gms cauliflower

Procedure:
Wash and chop all the vegetables. Parboil the vegetables in little water. Drain, reserve. Peel and cut onions into quarters, boil the onions with 300 ml of water along with cloves, pepper and bayleaf till the onions are soft. Make cooked onions into a paste. Mix together all the vegetables and half of rice flour thoroughly. Rub the vegetables and flour well to form a mixture. Add water only if necessary. Divide this mixture into small kofta-size balls and steam in a cooker for 15 minutes. Gravy: Heat oil in a pan. Add jeera, chopped ginger, garlic and saute. Add turmeric and saute. Add jeera powder, coriander powder and saute. Add onion paste and little water. Allow to cook till the gravy gets thick. Add salt and nutmeg powder. Add chopped coriander and steamed koftas into the gravy. Simmer for some time. Serve hot.