How to make Three Coloured Vegetables -
Colourful vegetables served with tangy sauce.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Broccoli (ब्रोक्ली/ विलायती गोभी), Carrots (गाजर)
Cuisine : Chinese
Course : Snacks and Starters
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For more recipes related to Three Coloured Vegetables checkout Broccoli Cups, Broccoli Chicken Spring Rolls, Broccoli Bites, Broccoli and Sweet Potato Cakes . You can also find more Snacks and Starters recipes like Kanchipuram Idli with Chutney Frosting Soya Flour Baked Chakli Missal Pav - SK Khazana Arbi Ke Papad
Three Coloured Vegetables Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Three Coloured Vegetables Recipe
Broccoli blanched and sliced 2 medium
Carrots cut into florets and blanced 1 1/2 cups
American corn kernels blanched 1 cup
Oil 4 teaspoons
Salt to taste
Sugar 2 teaspoons
Vinegar 2 teaspoons
Green chilli finely chopped 1
Garlic finely chopped 15 cloves
Black pepper powder freshly ground to taste
Cornflour/ corn starch dissolved in ½ cup water 2 teaspoons
Vegetable stock 1/2 cup
Method
Step 1
Heat two teaspoons oil in a non-stick pan. Add the carrots, salt, one teaspoon sugar and one teaspoon vinegar. Mix well and cook for a minute. Set aside.
Step 2
In the same pan, add the green chilli, broccoli florets and salt. Toss well and cook for a minute. Set aside. In the same pan, add the American corn and salt. Toss well and cook for a minute. Set aside.
Step 3
To make the sauce, heat the remaining oil in a separate non stick pan. Add the garlic, salt and black pepper powder. Sauté for a minute. Add half a cup water and stir to mix well.
Step 4
Mix the cornflour with vegetable stock and add along with remaining sugar and vinegar. Mix well and cook till it thickens.
Step 5
Place a round mould on a serving dish and put the corn mixture into it. Place the carrots around it. Place the broccoli florets around the carrots.
Step 6
Gently remove the mould, drizzle the sauce over the vegetables and serve immediately.
Nutrition Info
Calories : 566 Kcal
Carbohydrates : 77.8 gm
Protein : 13.1 gm
Fat : 22.4 gm
Other : Fiber- 16.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
