CHINESE CRUNCHY SPREAD

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Here we bring recipe of spicy mouth watering "CHINESE CRUNCHY SPREAD".....

 You can relish it with Nachos, Salted Potato Chips, Desi Lijjat Papad, or spread it over Tacos, Macroni, Noodles, Fried Rice and so on...

INGREDIENTS: (one medium size bowl serving)

  • Cauliflower florets finely chopped (bareek katti gobhi)- 1 cup
  • Green beans finely chopped (hari fali bareek katti) - 1/4 cup (optional)
  • Capsicum finely chopped (bareek katti shimla mirch)- 1/2 cup
  • Onion finely chopped (bareek katta pyaz)- 1/2 cup
* PLEASE NOTE: TO SAVE TIME YOU CAN TAKE CAULIFLOWER, GREEN BEANS, CAPSICUM & ONION AND CHOP THEM TOGETHER IN A CHOPPER.

  • Red Tomatoes diced (katta hua barre tukro mein lal tamatar) - 4 medium size
  • Onion diced (barre tukro mein katta hua pyaz) - 2 medium size
  • Tomato ketchup - 3 spoons
  • Soya sauce- 1 spoon
  • Ginger garlic paste (pissa hua adrak lehsun)- 1 tbspoon
  • Red chilli/paprika powder (degi lal mirch)- 1 tbspoon
  • Black pepper powder (pissi kali mirch)- 1/4 tbspoon
  • Refined oil- 3 spoons
  • Salt to taste

HOW TO MAKE:

  • Take 1 and half spoons of oil in a pan and saute chopped cauliflower, green beans, onion, capsicum on high flame stirring continuously for 30 seconds and remove it in some bowl.
  • Take same pan and heat oil. Add ginger garlic paste and saute it little for 5 seconds and add diced tomatoes, onions and saute it till tomatoes turns tender. Grind it into smooth paste in a grinder.
  • Take pan and mix paste with saute vegetables. Add tomato ketchup, red chilli powder, black pepper powder, soya sauce and salt to taste.
  • Saute it on high flame for 10 seconds stirring continuously so that paste and vegetables mix well and put off the flame. (we are cooking on high flame for less time, to retain crispy texture of the vegetables).
CHINESE CRUNCHY SPREAD is ready to serve.... Also you can add grated mozzarella cheese in hot spread so that cheese get melts and give it cheesy texture. You can refrigerate it for 2 days. At the time of serving, heat it and serve at room temperature. 








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