|
Ingredients
|
For 4
|
For 100
|
|
Cauliflower
|
225gms
|
5.6kg
|
|
Peas
|
225gms
|
5.6kg
|
|
Potatoes
|
225gms
|
5.6kg
|
|
Carrots
|
225gms
|
5.6kg
|
|
Refined flour
|
10gms
|
225gms
|
|
Onions
|
115gms
|
2.8kg
|
|
Capsicum
|
55gms
|
1.36kg
|
|
Tomatoes
|
115gms
|
2.8kg
|
|
Salt
|
10gms
|
100gms
|
|
Pepper
|
to taste
|
15gms
|
|
Nutmeg
|
a pinch
|
10gms
|
|
Parsley
|
a spring
|
1 bunch
|
|
Bayleaf
|
1 leaf
|
5gms
|
|
Papria
|
a pinch
|
15gms
|
|
Fat
|
15gms
|
250gms
|
Prepare cauliflower, potatoes, peas and carrots and dip in
seasoned flour. Chop onions and green pepper and saute in heated fat. Add
prepared vegetables and fry lightly on all sides. Stir in blanched tomatoes,
seasoning and remaining flour. Add stock and seasoning. Simmer gently till
vegetables are cooked. Serve with caraway dumplings.
