Vegetable Stew

Serving Size: 4 persons

Ingredients:

Mushrooms - 4, halved

Onions -1 medium, cut into circles

Ginger - 1 tsp, cut into juliennes

Capsicum (a.k.a. bell peppers) - 1 medium sized, cut into circular rings

Potatoes - 2 medium, cut into 1/2 inch circular rings

Baby carrots or suitable small sized carrots - 4-6, halved longitudnally

Cabbage - 1/4th of a small cabbage, cut into 2 inch squares

Green peas -1/2  cup

Green Chillies - 3, slit

Peppercorns - 10-12

Black pepper - 1/2 tsp, fresh and coarsely ground

Cinnamon - 1 inch stick

Green cardamom - 3 whole

Cilantro (Coriander Leaves) - 2 tbsp, finely chopped

Salt - To taste

Milk -1/2  cup

Maida (Flour) - 1/2 tsp

Butter - 2 tbsp

Cooking procedure:

1. Heat butter in a deep bottom vessel.

2. Add green cardamom and cinnamon to butter and let splutter.

3. Add ginger, peppercorns, and all vegetables (from mushrooms to green chillies listed on the left). Using a spatula, turn them over gently until they are coated with the butter (2 minutes)

4. Pour in about 3 cups water (preferably warm water that is readied before-hand) to cover the vegetables. Remember that vegetables will quickly shrink and go under the water in a few minutes, so do not add too much water at this stage.

5. Add salt to taste, pepper powder and let the stew come to a boil. Lower the heat, cover the pan, and keep on low-to-medium heat for 10 minutes.

6. Check the vegetables for tenderness. Cook further if required. Or else, evaporate water to get your desired consistency.

7. Mix maida with milk and pour in the milk stirring gently. Simmer for 5 minutes, garnish the stew with chopped coriander. Remove from heat.

Serving Suggestions: