Vegetable mix

Mostar95 · Mar 11th, 2008, 09:04 AM

I like those chinese types of vegetables - the one with a thick corn flour gravy and cauliflower, capsicum and onion in it. But whenever I cook it at home, there is always some kind of harsh smell of capsicum and onion which does not arise from a resturant one made dish. How can I check that? Any idea?

yourfriend · Mar 11th, 2008, 02:35 PM

fry them lightly before adding them to the rest of the vegetables

Mostar95 · Mar 12th, 2008, 02:58 AM

Thanks for the tip. But frying is a sheer wastage of oil which is becoming quite expensive these days.

Sara516 · Mar 12th, 2008, 03:00 AM

^ chalo koi nai... lard mein fry kar lo

Kikoy · Mar 12th, 2008, 03:15 AM

At what point do you add the capsicum and onions?

Mostar95 · Mar 12th, 2008, 03:44 AM

Everything altogether. I also tried to blend them - spring onion, ginger, garlic, capciscum, tomatoes etc but still they are harsh in smell.

Mostar95 · Mar 12th, 2008, 03:46 AM

Quote:

Originally Posted by Sara516

^ chalo koi nai... lard mein fry kar lo

What is that?

cricketplaya · Mar 12th, 2008, 04:00 AM

why fry when u can stema

yourfriend · Mar 12th, 2008, 12:38 PM

Quote:

Originally Posted by Mostar95

Thanks for the tip. But frying is a sheer wastage of oil which is becoming quite expensive these days.

but u r not fyring in lots of oil... just one tablespoon or so or depends on the quantity of onion and capsicum... khair

Afro-Sheen · Mar 12th, 2008, 01:43 PM

yeah i think yourfriend means saute them seperately in a teaspoon of oil on high heat and then add them later.

Kikoy · Mar 12th, 2008, 03:58 PM

I add capsicum towards the end and if I am using white onions then at the same time as capsicum. Then the cornflour sauce after few mins. And turn off the heat and add spring onions.

Innocent Attitude · Mar 13th, 2008, 08:27 AM

Quote:

Originally Posted by Mostar95

I like those chinese types of vegetables - the one with a thick corn flour gravy and cauliflower, capsicum and onion in it. But whenever I cook it at home, there is always some kind of harsh smell of capsicum and onion which does not arise from a resturant one made dish. How can I check that? Any idea?

Lighting a candle may solve your problem....

Mostar95 · Mar 14th, 2008, 12:48 AM

Quote:

Originally Posted by aly-sam

I add capsicum towards the end and if I am using white onions then at the same time as capsicum. Then the cornflour sauce after few mins. And turn off the heat and add spring onions.

Thanks. Will try this on coming Sunday.

Kikoy · Mar 14th, 2008, 03:44 AM

^^ OK so what time I come on sunday??

Mostar95 · Mar 14th, 2008, 04:45 AM

You know I cooked the vegetable soup you told Code-Red. I had same problem with that although it was very tasty. I also put some turnip that made the suop quite red.

Kikoy · Mar 14th, 2008, 06:18 AM

You can actually do without capsicum in that soup...my daughter dont like capsicum in soup so instead of always picking them out for her, I just make without capsicum. You can use french beans or broccoli or snowpeas for the green effect. Turnips we get are white so not sure how it became red...or perhaps you used beetroot (which are kind of red turnips) Thats really an acquired taste and yeah really red!

Mostar95 · Mar 14th, 2008, 06:51 AM

Oh sorry that was beet root!

Kikoy · Mar 14th, 2008, 12:29 PM

Somebody's face now as red as beetroot