Hot and Sour Veggies Platter

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Asian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Medhu vada, Best Gujarat ki Khandvi, Easy Gujarat Ki Khandvi in Hindi

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Ingredients

  • For Hot and Sour Veggies:
  • 1 - carrot, sliced thinly into half circles
  • 8 to 10 - beans, sliced obliquely into fingers
  • 1 sprig - Spring onion with greens finely chopped
  • 1 floret - broccoli, broken into small bits
  • 1 - small capsicum, sliced thinly
  • 1 - small yellow and red pepper, sliced thinly
  • 1 - Red Chilli fresh, chopped finely
  • 1 inch piece - ginger, peeled, chopped finely
  • 4 flakes - garlic, chopped finely
  • 2 tbsp - cornflour
  • 2 tbsp - soya sauce
  • 2 tbsp - Tomato sauce
  • 1 tbsp - brown Vinegar
  • 1 tsp - Red Chilli sauce
  • 1 tsp - Sugar
  • 1 tbsp - Butter
  • Salt to taste
  • For Sticky Rice:
  • 1 cup - Arborio rice, washed and soaked for 30 minutes
  • 3 stalks - Lemon grass
  • Salt to taste
  • For Khichiya:
  • 2 - whole khichiyas
  • 1 tbsp - Ghee or Butter
  • 1 tbsp - oil
  • Red Chilli to sprinkle
  • Crushed cumin to sprinkle
  • Salt to sprinkle

How to Make Hot and Sour Veggies Platter

  • For Rice:
  • Boil rice in plenty of salted water, to which lemongrass has been added.
  • Cook till the grain is crushed on pressing between thumb and finger.
  • Drain out water in a colander, discard lemongrass stalks.
  • Put back on low flame, covered, till any leftover moisture is absorbed.
  • For Hot and Sour Veggies:
  • Take 1/2 cup water in a bowl, add all sauces, mix well, keep aside.
  • Dissolve corn flour in another bowl of 1/2 cup water, keep aside.
  • Heat butter in a non-stick pan, add ginger, garlic, chilli, saute for a few seconds.
  • Add all chopped veggies except spring onions.
  • Stir-fry till veggies are tender and add sugar, salt, spring onions.
  • Add 1 cup water, bring to a boil.
  • Add sauce mixture, cornflour mixture, stir continuously.
  • Stir till gravy is thickened and transparent.
  • Add vinegar, take off fire, keep warm till required.
  • For khichiya:
  • Break khichiya into inch- sized pieces.
  • Put plenty of water to boil and add 1 tbsp oil
  • Add khichiya to boiling water, cover, simmer for 3-4 minutes.
  • Pieces should be cooked but firm enough to bite.
  • Drain off water, transfer to one side of warmed platter.
  • To proceed:
  • Pile stick rice in a thick ring on empty side of platter.
  • Sprinkle seasoning ingredients over khichiya and drizzle ghee or butter.
  • Pour thick veggies into a ring of rice.
  • Garnish if desired with salad leaves, celery sticks or avocado slices.