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Vegetable Stew ( Pregnancy Cookbook )
Tarla Dalal
09 August, 2016
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Table of Content
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
Main Recipe
4 to 6 black peppercorns (kalimirch)
1 stick cinnamon (dalchini)
1 1/2 tsp chopped garlic (lehsun)
1 tbsp chopped celery (ajmoda)
1 cup sliced mushrooms (khumbh)
1 cup carrot juliennes
1 cup capsicum strips
1 tbsp plain flour (maida)
1 tbsp fresh cream
1 tbsp butter
salt to taste
Method
- Heat the butter and sauté the onion slices till they are lightly browned.
- Add the peppercorns, clove and cinnamon.
- Add the garlic, celery, mushrooms, carrots and capsicum and sauté till they are lightly browned in colour and all the liquid has evaporated.
- Add the flour and cook for another 4 to 5 minutes till the flour is light brown in colour.
- Add 1½ cups of water and bring to a boil, stirring continuously so that no lumps remain.
- Allow to simmer for 5 to 7 minutes adding a little more water if required.
- Add the fresh cream and serve hot with bread rolls or plain rice.
Vegetable Stew ( Pregnancy Cookbook ) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 59 cal |
| Protein | 1 g |
| Carbohydrates | 5.4 g |
| Fiber | 1.4 g |
| Fat | 3.8 g |
| Cholesterol | 7.5 mg |
| Sodium | 37.2 mg |
Click here to view Calories for Vegetable Stew ( Pregnancy Cookbook )
The Nutrient info is complete
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