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Vegetable Stew With Dumplings

Veggie.Lover's picture
Ingredients
  Small potatoes 250 Gram, boiled
  Peas 1⁄2 Cup (8 tbs), boiled
  Carrots 2 , boiled
  Onion 1 , sliced
  Capsicum 2 , chopped
  Flour 1 Cup (16 tbs)
  Cornflour 2 Tablespoon
  Baking powder 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Cornflour 3 Tablespoon
  Warm water 1 1⁄2 Cup (24 tbs)
  Bay leaf 1
  Tomato gravy 1 Cup (16 tbs)
  Milk/Water 4 Tablespoon
  Ghee/Oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Heat oil in a pan and fry onion.
Cook for two to three minutes on medium heat.
Blend together water and cornflour.
Add cornflour and rest of the ingredients to cooked onion.
Cover and let it simmer for five minutes stirring occasionally.
Add more warm water if necessary.
To make dumplings, sift together flour, cornflour, salt and baking powder.
Add oil and milk and make a soft dough.
Make balls of/2 inch diameter.
Place a little apart, on a sieve and steam cook for 30 minutes.
Before serving, warm up stew and pour in a bowl.
Float dumplings on top.
Sprinkle grated cheese.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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