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Last Updated Friday December 09 2016 05:28 AM IST

Mixed Vegetables in Sauce

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Mixed Vegetables in Sauce

Two easy to make menus for a bride who wants to impress her new family.

The easy way to the heart is through the stomach … goes the old saying. So, let this be the new bride’s strategy to win the hearts of her husband and his family.

Some tips first. While venturing for your first adventure in the kitchen, make sure you do not mess up the place. Take only ingredients required for what you want to prepare. Keep onions, ginger and garlic ready and before you place the pan on the cooker make sure you have everything needed nearby.

Now let us decide on the menu. You don’t have to stick to basic stuff but be daring and go in for a larger spread. Now, don’t let that scare you. These are easypeasy recipes!

And we present two sets of amazing menus that serves four, prepared by Liya Mathen from Coimbatore. The first is a western dinner menu, to be served with different varieties of bread. The second is an oriental dinner menu from starter to dessert.

Now get ready to cook and shine.

Mixed Vegetables in Sauce

A healthy and colourful combination of vegetables served with yummy potatoes cooked in a special continental sauce.

Ingredients

100gm tender beans
100gm tender carrots
100gm zucchini
100gm cabbage
½ tbsp black pepper powder
1 tsp salt
½ cup oil or butter
2 potatoes
2 onions
½ tbsp black pepper powder
1 tsp salt
1 cup water
1 tbsp corn flour
2 tbsp Worcester sauce

Preparation

Clean the beans and keep aside. Do not slice.
Cut the zucchini and carrots to slices as big as the beans and keep aside.
Now cut the cabbage to large pieces and keep aside.
Add the black pepper and salt to the vegetables and keep aside.
Heat oil/butter in a pan, toss in the vegetables and sauté till half cooked. Make sure the vegetables don€™t lose their crunchiness.
Peel the potatoes and cut to thin round slices and keep aside.
Cut the onions also to round slices.
Combine the potatoes and onions with the 2nd set of black pepper powder and salt and keep aside.
Heat the remaining oil/butter in a pan and fry the onions and potatoes till they turn brown on both sides.
When the potatoes have cooked, add in the water, cornflour and Worcester and mix well.
Remove from fire once the gravy thickens.
Transfer to serving plate, garnish with cooked vegetables and serve hot.

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