2 Teaspoons
of cooking oil in it on medium flame. When heated, add chopped onions and salt to it and fry till transparent. Once done add chopped green chili and ginger-garlic paste and fry till done. Allow it to cool.
2 teaspoons
of cooking oil in it on low/medium flame. When heated add cumin seeds. Once it starts spluttering add cloves, cardamom and cinnamon and fry it till done.
In a large bowl with a good top that seals, combine all of the vegetables and toss to combine. While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies. 1 (15 ounce) can baby green peas (Le Sesueur brand). 1 (11 ounce) can white shoepeg corn (Green Giant Brand preferred)
I am sending this to Veggie/Fruit A Month - Corn event hosted by Akheela started by me, Vegetarian - Foodie Fridays event, Monthly Mingle - Party Treats event of Sara, Let's Munch Tea Time Snacks event of Sharmi and Iftar Moments
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Here, babycorn is the star, to get that authentic taste it was advised not to add matar or paneer to the curry, though I am thinking of adding paneer when I make next time
If you do not have cornflour at home, just use milk for dipping the roundels. VegPaneer balls are crispy,tasty and healthy that can be prepared in a jiffy
It's on a weekend, my relatives were arrived and we enjoyed but we want to taste some hot and spicy while chatting, I found few babycorns in my vegetable basket actually I thought to make babycorn masala in chinese style
Carrot Babycorn MasalaPreparation time. Carrots - 2, cut into 1’ x ¼’ piecesBabycorn - 8-10, cut into 1’ x ¼’ piecesOnions - 3 medium sized, choppedTomatoes - 2 medium sized, choppedGreen chilies - 2, slitGarlic - 6-8 flakesAlmonds - 12-15, soaked in water for sometimeCooking oil - 1 TbspSalt - ½ tsp or as per tasteGinger Garlic paste - ½ tspCoriander powder - ½ tspGaram masala powder - ½ tspRed Chili powder - ½ tspKitchen king masala - ½ tspMethod. • Heat 1 tsp of oil in a pan and saute half of the cut onions till golden brown• Add the cut tomatoes and cook till done• Once cool enough to handle, add soaked almonds and grind to a puree• Heat the remaining oil in a another pan, and add ginger garlic paste and slit green chilies• Add the remaining chopped onion, and stir till golden brown• Now add the chopped carrots and babycorn and cook till tender. • Do not overcook the veggies, let it be slightly crispy 10 min
We had some Baby Alu's left over after making some Dum Alu. So the recipe decided, Amma set out to make this aromatic dish with few twists that would enhance the flavour of Baby Potatoes
Cut the babycorns lengthways into two, set aside. Mix maida, cornflour, salt, chilli powder, ginger garlic paste, coriander and water to form a soft batter
Holy {Corn} GuacamoleIngredients-2 Avocados-1 handful of chopped cilantro-1 tablespoon cumin-1 teaspoon lemon juice-2 cups of sweet corn kernelsDirections -cut the avocado into tiny bite size pieces-toss in a bowl the avocado, corn and lemon juice (lemon juice adds a great flavor as well as helps the avocado stay green and yummy)-mix in the cilantro & cumin-the end. 2 cups of sweet corn
(if you like you veggies to be soft then continue to cook for few more minutes). Babycorn, bell peppers and onions served sizzling hot with warm tortillas and shredded cheese
You can also prepare similar type of dish with vegetables like mushroom, cauliflower, cabbage in combination with carrot, but the method of preparation is slightly different than this
Chilli Paneer. The babycorn tasted crispy and since i fried it in a tawa it is healthy. Add in salt, pepper, all purpose flour, cornflour and little water and mix well
Comments
Log in or Register to write a comment.