Vegetable Stew ( Pregnancy Cookbook )

by Tarla Dalal

Vegetable Stew is a great one dish meal when served with hot dinner rolls or steamed rice. Packed with fibre, protein and iron, this dish is one your family will also love.

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This nourishing aromatic broth is good for those days when you feel least inclined to cook up a whole meal. Try this when your appetite is better in second and third trimesters. This make a great one dish meal when served with hot dinner rolls or steamed rice. Packed with fibre, protein and iron, this dish is one your family will also love.

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Vegetable Stew ( Pregnancy Cookbook ) recipe - How to make Vegetable Stew ( Pregnancy Cookbook )

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Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 4Makes 4 servings
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Ingredients

1 onion , sliced
4 to 6 black peppercorns (kalimirch)
1 clove (laung / lavang)
1 stick cinnamon (dalchini)
1 1/2 tsp garlic (lehsun) , chopped
1 tbsp chopped celery
1 cup sliced mushrooms (khumbh)
1 cup carrot juliennes
1 cup capsicum strips
1 tbsp plain flour (maida)
1 tbsp fresh cream
1 tbsp butter
salt to taste

Method

Heat the butter and sauté the onion slices till they are lightly browned.
Add the peppercorns, clove and cinnamon.
Add the garlic, celery, mushrooms, carrots and capsicum and sauté till they are lightly browned in colour and all the liquid has evaporated.
Add the flour and cook for another 4 to 5 minutes till the flour is light brown in colour.
Add 1½ cups of water and bring to a boil, stirring continuously so that no lumps remain.
Allow to simmer for 5 to 7 minutes adding a little more water if required.
Add the fresh cream and serve hot with bread rolls or plain rice.