How to make Vegetables with Basil-Cook Smart -

Colourful and healthy, this dish has a wonderful basil flavour

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Red pumpkin, Medium onion

Cuisine : Thai

Course : Main Course Vegetarian

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For more recipes related to Vegetables with Basil-Cook Smart checkout Roasted Pumpkin with Quinoa, Kumror Chhokka, Khatta Meetha Kaddu, Kaddu Aur Alu Ki Sabzi . You can also find more Main Course Vegetarian recipes like Parsley Mushrooms, Jackfruit Kerala Curry, Jain Dum Raw Banana, Dahi Bhindi.

Vegetables with Basil-Cook Smart

Vegetables with Basil-Cook Smart Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Vegetables with Basil-Cook Smart Recipe

  • Red pumpkin 200 grams

  • Medium onion 1

  • Medium green capsicum 1

  • Medium red capsicum 1

  • Fresh basil leaves 1/2 cup

  • Fresh basil leaves fried 10-12 + for garnish

  • Oil 1 tablespoon

  • Soy sauce 2 teaspoons

  • Beancurd (tofu) 150 grams

  • Red chilli sauce 2 teaspoons

  • Fresh red chillies 3

  • Salt to taste

Method

Step 1

Thinly slice pumpkin on a slicer. Halve the onion then quarter each half. Heat oil in a non-stick wok, add onion and pumpkin and sauté for a minute.

Step 2

Cut green and red capsicums into 1 inch squares.

Step 3

Add soy sauce in the wok and mix well. Cut beancurd into slices and add in the wok. Add red chilli sauce.

Step 4

Roughly chop fresh red chillies and add and mix well. Add red and green capsicums and mix again.

Step 5

Roughly chop fresh basil leaves and add and toss well. Add salt and 8-10 fried basil leaves and mix well. Cook for 3-5 minutes.

Step 6

Transfer into a serving bowl and serve hot garnished with remaining fried basil leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.