Ingredients :-
1 large carrot, 8 – 10 mushrooms – keep whole
4 – 5 baby corns – divide into two lengthwise
1 and half cups cauliflower or broccoli – cut into small, flat florets
1 onion – cut into 1/2″ cubes
4 tbsp oil
2-3 dry, red chilies – broken into bits & deseeded
15 flakes garlic – crushed
3/4 tsp salt and 1/4 tsp pepper, or to taste
A pinch ajinomoto (optional)
1 and half tbsp vinegar, 1 tsp soya sauce
2 and half tbsp tomato ketchup, 2-3 tsp red chilli sauce3-4 tsp honey, according to taste
3 tbsp cornflour dissolved in 1/2 cup water along with 1 soup cude
Method :-
1. Dissolve cornflour in 1/2 cup water. Add soup cube & keep aside.
2. Put oil, broken red chillies, garlic, baby corns, mushrooms, carrots, carrots, cauliflower and onion in a microproof dish. Mix well. Microwave for 5minutes.
3. Add pepper, salt, ajinomoto, chilli sauce, soya sauce, honey, and vinegar. Mix and microwave for 1 minute.
4. Add capsicum and dissolved cornflour and mix. Microwave for 3 minutes or till the vegetables are crisp- tender and the sauce costs the veggies. Mix well before serving. Serve hot with rice or noodles
Rohini writes about home styling, beauty, fashion, food, and travel from Bangalore, India — drawing on her background in interior styling and years of testing what actually works in real homes and everyday routines. Every recommendation here comes from something she’s personally tried, not aggregated advice.
