Spicy Honey Vegetables
|Carrot||1 Small, parboiled and cut into round slices|
|Cauliflower/Broccoli||1⁄2 Cup (8 tbs), cut into small and flat florets|
|Onion||1 Small, cut into 4 pieces and separated|
|Capsicum||1 , cut into 1/2" cubes|
|Chili sauce||2 Teaspoon|
|Tomato sauce||1 1⁄2 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
|Salt||1 Teaspoon (Or To Taste)|
|Corn flour||3 Tablespoon, mixed with 14 cups water|
|Dried red chilies||4 , broken into small pieces|
|Garlic flakes||10 , crushed|
To parboil carrot, boil 4 cups water with 1 tsp salt.
Peel the carrot and drop the whole carrot in boiling water.
Let it boil for 2-3 minutes.
Remove from water.
Cut carrots into 1/4" thick round slices or flowers.
Cut capsicum into 1/2" pieces.
Break cauliflower or broccoli into small florets and cut each floret into two.
Trim mushrooms and baby corns, keeping them whole.
Cut onion into fours and separate the slices.
Dissolve cornflour in 1/4 cup water and keep aside.
Heat oil in a kadhai.
Reduce heat and add broken red chillies and garlic.
Stir and add baby corns, carrots, cauliflower, onion and mushrooms.
Stir for 4-5 minutes.
Add salt & pepper.
Stir and add chilli sauce, tomato sauce, soya sauce, honey and vinegar.
Pour 2 cups of water and bring to a boil.
Lower heat and simmer for 1/2 minute.
Add the dissolved cornflour and cook till the vegetables get done and the sauce turns thick.
Spread the warm rice in a serving plate.
Pour the hot vegetables over the rice and serve immediately.