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Preparation Time : 10
Cook Time : 10
Total Time : 20
Vegetable stock 2 bowl
Shredded Carrot 2 tbsp
Shredded Cauliflower 2 tbsp
Green peas 4 tbsp
Shredded Beans 1 tbsp
Lemon juice 2 tbsp(can adjust to prefence)
Coriander leaves fresh finely chopped 1/2 cup
Garlic 8 pods finely minced
Butter 1 tbsp
Salt to taste 1/4tsp approximately
Basil 1 tsp
Corn flour 1 tsp
Water 21/2 cup (for vegetable stock)
Black Pepper- 2 pinch
Place sauce pan and pour water and add all Veggies and salt bring it to boil.
Add basil (herbs) to it.
Now cover it with lid and make sure all the Veggies shouldn't be fully cooked. Just need to blanch it.
Take the strainer and separate Veggies and vegetables stock.
Now take a frying pan add butter.
Once heated, add garlic and saute it for a minute till the raw aroma goes off.
Add blanched Veggies and saute for 2 mins.
Add vegetable stock and bring it to boil mix cornflour in normal water(1tbsp) and pour it to the boiling vegetable stock.
Now add lemon juice and boil it for 1 minute.
Now add the chopped coriander leaves and wait for 1 boil.
Then off the gas stove Serve hot (immediately as the coriander will start turning black after sometimes).
Garnish with crushed pepper.
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