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Friday, December 16, 2011

Vegetable Stew



It’s not the cooking that takes time; it’s the thinking about what to cook, of a decision to prepare a particular dish that can take hours. The more the family member we have in the house, the more restricted our choice gets, unless we are ready to cook separately for each member, and of course there are some families that I know, who do even that. How difficult it is, when all the members have different taste, some want food with chilies, some without, some want vegetarian and some strictly non-vegan, some like it dry and some stew, the list is endless and it depends on the woman of the house whether she is ready to comply and please all the members of the house.

It is easier when you have to cook for just one person whom you love too much –

Yes! You get that right! It is easy to just cook for yourself.

Think quickly and assemble the Ingredients



6 pods of garlic, crushed
½ tsp red chili flakes
100 grams vegetarian soya meat
1 medium onion, chopped length-wise
1 medium carrot, chopped slant-wise
1 medium capsicum, chopped length-wise
6 green chilies, chopped length-wise
2-3 basil leaves
2-3 kafir leaves
1 tsp sesame seeds
1 tsp salt
1 tsp cornflour




Let’s cook



1.    On a high flame, stir-fry crushed garlic and red chilies flakes,
2.    Add vegetarian meat, mix till browned,
3.    Add one-by-one, stirring all the time, chopped onions, carrots, capsicum, green chilies, add basil leaves, Kafir leaves, sesame seeds and salt,
4.    Make a corn flour solution by adding 1 tsp of corn flour to two cups of water and add to the vegetables.
5.    Mix till the sauce thickens.

Serve with steamed rice.



Okay, I agree I made too much vegetables,(Burp!) but fret not, dinner was with flat rice noodles




Thank you for the opportunity for sharing my dish on your link at Global Food Festival

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