Un-steak
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Cottage cheese |
| 2 | teaspoons | Cooking sauce; (10 ml) |
| ½ | teaspoon | Fennel powder; (2 g) |
| Salt to taste | ||
| 15 | grams | Butter |
| 1 | teaspoon | Garlic paste; (5 g) |
| 150 | grams | Mixed vegetables; (carrots, capsicum |
| ; and onions), | ||
| ; chopped | ||
| 5 | grams | Dry basil |
| 1 | teaspoon | Soya sauce; (5 ml) |
| ½ | teaspoon | Sesame oil; (2 ml) |
| 100 | grams | Mushrooms; sliced |
| A little butter | ||
| 1 | Onion; chopped fine (50 g) | |
| 5 | grams | Flour |
| 5 | grams | Garlic |
| 1 | gram | Thyme |
| 1 | teaspoon | Sherry; (5 ml) |
| Salt to taste | ||
Directions
THE MUSHROOM SAUCE
To prepare the mushroom sauce : HEAT butter in a heavy bottomed pan. Add onion and fry for five minutes. Add flour and saute lightly. Add mushrooms and saute till done. Add the remaining ingredients and water as required.
Cook till done.
Marinate the cottage cheese in cooking sauce, fennel powder and salt for a few minutes. Grill the cottage cheese for five minutes. Heat butter in a pan. Add garlic paste and fry for a minute. Add the vegetables, seasoning and sesame oil and saute till done.
Arrange the grilled cottage cheese on a serving platter, encircled with sauteed vegetables. Pour the mushroom sauce over and serve hot.
Serve with whole wheat bread.
Converted by MC_Buster.
NOTES : (Grilled cottage cheese served with sauteed vegetables) Converted by MM_Buster v2.0l.