Happy Cooking: Mushroom Bouquet La Creme....Indian Masala

This is a mildly spiced, highly flavored, profusely fragrant vegetarian dish. Monsoon perforce does not make spiced dishes to be of appeal to the appetite. Serve this dish fresh, rather than cold.

To make for FOUR servings, you will require:

Fresh double cream ½ cup

Button Mushrooms sliced boiled 01 cup

Soy nuggets presoaked 01 cup

Cottage Cheese 1”diced 01 cup

French Beans threaded 1”diced 01 cup

Potato boiled diced ½ cup

Fresh green Peas boiled ½ cup

Baby Corn diced ¼ cup

Broccoli florets ½ cup

Lightly crushed mix nuts & resin 02 Tps

SPICES

POWDER THE FOLLOWING

Cinnamon 2” stick

Green Cardamom 06

Cloves 04

Cumin powder 01 Tps

ALSO ARRANGE----

Salt As per taste

White pepper powder As per taste

Fresh curry leaves 06

COOKING MEDIUM

Butter /Desi Ghee 02Tps

METHOD

1. In a wok, over low flame, pour the cooking medium and on heating put in the curry leaves, Soy nuggets, Broccoli florets & Baby Corn.
2. Fry till the curry leaves turn crisp. Sprinkle all the spices, adjust salt, stir to fry. Mix in half cup of water and cover to cook the Soy nuggets. Uncover and evaporate the excess water.
3. Add the rest of the vegetables and lightly toss to blend and fry on medium flame.
4. Pour half of the cream and blend. Cook for 05 minutes.
5. Remove to serving platter and garnish with the remaining cream.

Sprinkle the nuts & resin. Serve with lightly buttered Dinner rolls/Bread.