tomarnidhi
Well-known member
Ingredients
3 tbsp roughly chopped lemon grass (hare chai ki patti)
1/4 cup boiled noodles
2 whole dry kashmiri red chillies , broken into pieces
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tbsp oil
1/4 cup sliced and blanched baby corn
1/4 cup thinly sliced and blanched carrot
1/4 cup blanched broccoli florets
1/4 cup sliced and blanched french beans
1/2 tsp soy sauce
salt to taste
1 vegetarian seasoning cube , lightly crushed
Method
Combine the lemon grass and ½ cup of water and blend in a mixer to a smooth paste.
Strain using a strainer and keep the lemon grass water aside.
Soak the red chillies in enough warm water in a bowl for 20 minutes and drain well.
Combine the red chillies, garlic and ginger and pound in a mortar-pestle (khabhatta) to a coarse paste. Keep aside.
Heat the oil in a deep non-stick pan, add the baby corn, carrot, broccoli and french beans and sauté on a medium flame for 1 to 2 minutes.
Add 2 cups of hot water, 2 tsp of the red chilli- garlic –ginger paste, lemon grass water, boiled noodles, soy sauce, salt and crushed seasoning cube and mix well.
Bring to boil and simmer for 1 to 2 minutes.
Serve hot.
