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| Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair. |
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| Sweet and
Sour
Vegetables |
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Prepration: 20 mins.
Cooking: 15 mins.
Serves 4 Cal/Ser 135 |
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| Ingredients |
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½ cup pineapple juice or syrup
3-4 baby corns - cut into 2 lengthwise
4-5 medium florets broccoli/cauliflower
3-4 mushrooms - cut into 2 pieces
2 slices pineapple, fresh or tinned - cut into 1" pieces
1 small capsicum - cut into ½" pieces, 2 tbsp oil
½ tsp red chilli paste, 1½ tsp roughly crushed garlic
2-3 spring onions white - cut into slices
3 tbsp vinegar
¼ cup tomato ketchup, ¼ tsp ajinomoto, 4 tsp sugar
1 tsp soya sauce, ½ tsp salt, 1 stock cube - crushed
4 tbsp cornflour mixed in ¼ cup water |
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| Method |
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| 1. |
Microwave covered 1½ cups water, ½ cup
pineapple juice, baby corns, florets and
mushrooms for 6 minutes. |
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| 2. |
Add tomato ketchup, vinegar, ajinomoto, sugar,
soya sauce, salt and stock-cube. Add the
remaining vegetables - pineapple & capsicum to
the above vegetables. Keep aside. |
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| 3. |
Microwave 2 tbsp oil, onions, garlic, red chilli
paste in a separate bowl for 3 minutes |
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| 4. |
Add the onions to the vegetables. Add the
cornflour paste also. Microwave for 6 minutes
stirring once in between. Serve. |
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