Paneer prepared from 1 litre milk. – Cut into big chunks
Potatoes – cut into thick roundels and pricked with a fork.
Capsicums – Cut into rough chunks
Onions – Quatered and layers separated
Water – 1 + 1 cup
Ginger (Grated) – 1 tsp.
Ready spiced garlic powder – 1 tbsp.
Soya sauce – 1 tsp. + 1 tsp.
Red Chilli powder – ½ tsp.
Vinegar – 1 tsp.
Black pepper – ¼ tsp.
Corn flour 2 to 3 tbsp.
Salt to taste
Thin sauce: Mix 1 cup water with the rest of the ingredients using 1 tsp. soya sauce. Heat it and add the ingredients at A. Cook for a minute and drain ‘A’ ingredients. Set aside the residue.
Grill the drained 'A' till crunchy in a hot oven.
To thicken the sauce:
Dissolve cornflour in the remaining 1 cup water and add the extra 1 tsp. soya sauce. Mix with the residue and cook stirring all the while to prepare a smooth sauce. Toss the baked A ingredients and serve hot. Adjust spices to suit your taste.
Note: I found the recipe in the book too thin, and added the cornflour sauce towards the end. I liked this result better, as it was much tastier. I also did not use tomato sauce, sugar, chilli sauce, mint and ajinomoto which was included in the recipe, as I do not use ‘mono sodium glutamate’, and I do not like the taste of sweet sauces in vegetables.Thanks Arundathi for letting me know - I am really out of touch I guess! Just zapped over to DK's!
Labels: Blog events, Cuisine - Chinese, Oil-free, Vegetarian - Appetizers, Vegetarian - Side dish