As mentioned earlier, Chinese cuisine has been adapted to suit the Indian palate. Chilly flakes, pepper and coriander leaves are added which make it flavourful and appetizing.
Ingredients : A bowl each of the following ingredients :
- Red bell pepper
- Green bell pepper
- Yellow bell pepper
- Baby corn
- A few sprigs of coriander leaves
- 1tsp pepper powder
- 1tsp soy sauce
- 1/2 tsp vinegar
- 1tbsp Amul butter
- 7 garlic cloves minced
Method: Chop the baby corn into roundels and cook them. Keep them aside. Slice the bell peppers, onion and carrot lengthwise. Cube the Paneer and shallow roast it with a little butter. Keep it aside. Heat the butter and add the chopped garlic. Roast for a couple of minutes and then add the onions. Keep tossing on a high flame till translucent. Add the bell peppers, carrot, boiled baby corn, salt, pepper and soy sauce. Keep tossing till the vegetables are done yet crunchy. Lastly add the vinegar and the coriander leaves. Switch off and serve immediately.
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