Vegetables with garlic sauce Recipe - Garlic flavoured vegetables

This recipe is contributed by Member Bhavdeep Vashisht.

Main Ingredients : Mixed vegetables(मिक्स्ड वेजिटेबल्ज़), Ginger paste(अदरक की पेस्ट)

Cuisine : Indo-Chinese

Course : Starter

Vegetables with garlic sauce

Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Vegetables with garlic sauce Recipe - How to make Garlic flavoured vegetables

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Mixed vegetables 2 cups

  • Ginger paste 1 teaspoon

  • Oil 1 tablespo

  • Cornflour/ corn starch 1 teaspoon

  • Onion paste 2 tablespoons

  • Red chilli paste 1 teaspoon

  • Tomato puree 2 teaspoon

  • Sugar 1 teaspoon

  • Salt to taste

  • White pepper powder to taste

Method

Step 1

In a bowl mix together the vegetables and corn flour. Heat oil in a kadai and deep fry the vegetables till golden and crisp. Remove on absorbent paper and set aside.

Step 2

In a non stick pan, heat oil. Saute ginger, Garlic and onion paste. Saute till light brown. Add red chilli paste, tomato puree, sugar, salt and white pepper powder. Add two tablespoons water and mix well. Add the fried vegetables. Toss well.

Step 3

Serve hot.

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