CORN AND VEGETABLE CHOWDER
Cooking time 35-40 minutes. Approx. serves
6-8
Ingredients
Vegetables (cauliflower, mushrooms and carrots ) -500gms
Water or vegetable stock -1.2ltrs
Onions
-1/2 cup(chopped)
Capsicum
-1/2cup(discard seeds)chopped
Celery
-2 stalks (minced)
Parsley
- 4-5 sprigs(minced)
Garlic
- 2 cloves(minced)
Sweet corn (cream style) – tin
Noodles(broken into spieces) – ½ cup
Eggs – 2 nos
AJI-NO-MOTO –
1/4tsp
Tinned mushrooms –
3tbsp(drained and sliced)
Salt and pepper –
to taste
Method
·
Place vegetables in the cooker pan, along with water and 1 tsp salt.
Cover with the lid.
·
When the water in the cooker begins to boil add onions, capsicum celery,
garlic and parsley.
·
When the vegetables are cooked, use tongs to remove the vegetables on to
a plate.
·
Drop noodles into the cooking pan. While the noodles cook
· Add the simmering chowder to the
vegetables. Once the noodles are cooked, add sweet corn and mushrooms. Beat the
eggs lightly.
·
When the chowder begins to boil, pour the eggs in the thin stream,
stirring the chowder with a fork.
·
So that the eggs set as thin strands. Add pepper, AJI-NO-MOTO and more
salt if necessary.
·
Open the lid only for adding the ingredients and cover immediately.
·
After the vegetables and noodles are boiled take it out and serve it.
Try it and enjoy the delicious dish.
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