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Hot and Sour Veggies Platter Recipe

Hot and Sour Veggies Platter is a popular Asian Snack
Author :
 
On :
Thursday, 11 August, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Asian Recipe
Technique :
Boil / Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

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:

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





     

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