Monday, 22 February 2010

Curgette carrot stir fry

This recipe is bit different as the cut of courgette and carrot is little different than normal.

I am going to show you how much taste difference it makes simply by cutting your vegetable differently.

Serves 1 (as main course)
Courgette: 1 medium
Carrot: 1 small
Broccoli: few florets
Paneer / cottage cheese or tofu: handful
Dark soya sauce: few drops
Chinese salt: pinch
Extra virgin olive oil: 1 tea spoon
Freshly crushed pepper
Salt to taste
Turmeric powder: 1/2 tea spoon

Wash carrot and courgette. Peel the skin off carrot. Cut it into half using a regular knife.

Now take a vegetable peeler and cut thin slices along the length.
Keep doing it till you can cut out thin and long slices.
Repeat the same for courgette. Leave the skin on.

Curl up each slices. This can be used for vegetable kababs or stir fry. If you simply cut them into pieces the taste doesn't turn out to be as good as this thin slices.
Wash and cut broccoli into thin long pieces. Cut thin cubes of tofu.

Heat the pan on medium high heat, add one tea spoon of extra virgin olive oil. Add pinch of Chinese salt.
Many people believe that it is harmful. If you have any doubts, please don't use it.

Add broccoli, add few drops of water if required. After a minute add carrot slices.

Stir fry for another minute and add tofu pieces. Add few drops of dark soya sauce, salt to taste, freshly crushed pepper powder, turmeric powder and finally add curgetter slices. Add few water drops if required.
Stir fry until courgette are soft.

Serve hot.

No comments:

Post a Comment

Please leave me some comments, your feedback is much appreciated and anticipated.