Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

This is Chef Sanjeev Kapoor's recipe from the Young Times magazine dated July 11th'2006. Putting this together is a little tricky but it all looks very presentable once ready and served. Enjoy!

Ingredients Nutrition


  1. Soak mushrooms in water for 30 minutes.
  2. Drain and slice.
  3. In a pot, bring the stock to a boil.
  4. Toss in ginger and salt.
  5. Then, blanch the vegetables one by one in the stock.
  6. Drain the vegetables and keep aside the stock.
  7. Now, carefully take groupings of veggies and make up bundles of these. Use the green of a spring onion to tie them around the middle portion. Keep aside.
  8. Heat oil in a pan.
  9. Fold in garlic and saute for 2 minutes.
  10. Stir in a cup of broth.
  11. Add all the ingredients listed under 'sauce' except cornflour.
  12. Bring to a boil.
  13. In about quarter cup of stock fold in the cornflour and mix well.
  14. Add this mixture to the sauce as it is being cooked.
  15. Allow it to simmer for 5-7 minutes.
  16. Pour the stock over the bundled veggies.
  17. Sprinkle with sesame seeds and serve immediately.
  18. Enjoy!