Vegetable pepper salt
Preparation Time: 20 minutes | Cooking Time: 10 minutes | Servings: 4
Preparation Time: 20 minutes | Cooking Time: 10 minutes | Servings: 4
Capsicum – 100gm (Red, green, chopped to cubes)
Baby corn – 50 gm (chopped to cubes)
Cauliflower – 30 gm
Mushroom – 30 gm
Carrot – 30 gm
Ginger garlic paste – 50 gm
Corn starch – 2 tsp
Salt – as required
Pepper – as required
Corn oil – as required
Soy sauce- 1 tsp
Ginger – 1 tsp (chopped)
Spring onions – 2 tsp (chopped)
Maida – 3 tsp
Water – as required
Add corn starch, maida, ginger garlic paste, salt, pepper to a bowl along with water to obtain a batter with pouring consistency. Mix well and set aside.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add capsicum, baby corn, cauliflower, mushroom, carrot, water to the inner cooking pot and allow it to cook until the veggies turn soft.
Once the veggies turn mushy, press cancel to stop sauté and remove them from the pot.
Clean the pot and press sauté option. Add corn oil to the inner cooking pot and let it heat a bit.
Dip the boiled vegetables in the batter and add to the pot. Fry until they turn golden in color. Once done, press cancel to stop sauté. Remove from oil and keep aside on an absorbent paper.
Clean the pot and press sauté option. Add in soy sauce, fried veggies to the pot and mix well. Let it cook for a minute. Then, switch to keep warm or off mode. Garnish with spring onions.
Serve hot & crispy Vegetable pepper salt with rice/noodles.