Indian Recipes
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Ingredients
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| 1 |
Mushrooms, sliced |
1 cup |
| 2 |
Corn kernels (makai ke dane) |
1 cup |
| 3 |
Broccoli, finely chopped |
1/2 cup |
| 4 |
Cooked rice |
1 cup |
| 5 |
Cabbage leaves |
2-3 |
| 6 |
Paneer, cut into cubes |
150 grams |
| 7 |
Milk |
2 cups |
| 8 |
Tomatoes, finely chopped |
4 |
| 9 |
Garlic, pureed or finely chopped |
6 cloves |
| 10 |
Tomato sauce |
1 teaspoon |
| 11 |
Chili sauce |
1 teaspoon |
| 12 |
Soy sauce |
1 teaspoon |
| 13 |
Red chili flakes |
1/2 teaspoon |
| 14 |
Salt |
to taste |
| 15 |
Oil |
2 tablespoons |
| 16 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Combine milk, mushrooms, corn kernels and broccoli, boil for 5-7 minutes and drain and set aside.
Heat oil in a pan over medium-high heat, add garlic and fry until light brown. Now add chili flakes, salt, tomatoes and soy sauce, stir and cook for 2-3 minutes. Now add mushrooms, paneer, corn kernels and broccoli and fry for 5-6 minutes.
Wash cabbage leaves well, drain and put it on a serving plate, put cooked rice into the very centre of the plate, and put the vegetable mixture all over the corners of the plate. Garnish it with chopped coriander and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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This recipe is the best way to feed your fussy child with nutritious vegetables. You can also add carrots or spinach in this very dish.
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| Served
With... |
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Any course
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