Organic Vegetable Parcel
Organic Vegetable Parcel

Cook Out | Veggie delight

Chef Deepak Sarkar of Hyatt Regency Delhi gives the perfect solution to balance the rich Christmas treats

Organic Vegetable Parcel

Serves 1


Aluminium foil, 18x12-inch

30g mushroom, sliced

25g zucchini, sliced

25g baby corn, sliced

20g carrot, sliced

50g silken tofu, sliced

25g Chinese cabbage, sliced

25g bean sprout

15g garlic, sliced

10g ginger, julienned

5g coriander, chopped

Salt to taste

1 pinch black pepper powder

10ml soy sauce (Kikkoman)

15g butter


Take the foil, and spread the butter evenly all over it. Now place the mushroom, zucchini, broccoli, baby corn, carrot, tofu, Chinese cabbage, bean sprout, garlic, ginger, coriander on it. Season with salt, pepper, soy sauce and butter. Then seal all the corners of the foil properly so that the vegetables do not fall out. Cook for 3-4 minutes on a teppanyaki grill or hotplate. Serve hot with a dash of lemon juice.