Baby corn (also known as young corn, cornets or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole – cob included – in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes.Maize also is known as corn.It’s rich in fiber, vitamins and minerals. Processed corn products are not as nutritious.Baby corn is very easy to make, baby corn is very tasty to eat,Today I will tell you to make very easy and delicious baby corn vegetable.Please follow the method given below…
When the oil is hot, add 1/2 teaspoon cumin seeds to the oil.
When the cumin seeds crackle, add chopped baby corn.
Add 1/2 teaspoon turmeric to baby corn.
Fry baby corn for a minute.
Turn down the flame to low.
Cover the lid on the kadhai/fry pan.
Cook baby corn for 2 minutes.
After 2 minutes remove the baby corn in a plate and keep it aside.
Put the same kadhai /fry pan on the gas.
If you are using nonstick dishes, then there is no need to add oil again.
If you are not using nonstick dishes, add a spoon of oil to the pan.
After that add paste of tomato in kadhai /fry pan.
Then add 1/2 teaspoon turmeric powder to the frying pan.
Mix turmeric with a spoon and cook.
Reduce the flame of the gas.
Let tomatoes cook.
When tomatoes are cooked, add half teaspoon coriander powder, half teaspoon red chili powder and 1/4 teaspoon garam masala powder.
Do not add garam masala if you do not like garam masala.
Now put the fried baby corn in the kadhai /fry pan.
Add baby corn to the spices and cook for a minute.
After that add a half cup of water and cook on low flame for 5 minutes.
Finally, add 1/2 teaspoon sour powder and mix well.
Cook the baby corn for 5 minutes.
Yummy Baby corn recipe is ready.
Grate cheese on the prepared baby corn.
Notes
Maize also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
It’s rich in fiber, vitamins and minerals.
One cup (164 grams) of sweet yellow corn contains :
• Calories: 177 calories
• Carbs: 41 grams
• Protein: 5.4 grams
• Fat: 2.1 grams
• Fiber: 4.6 grams
• Vitamin C: 17% of the daily value
• Thiamine (vitamin B1): 24% of the daily value
• Folate (vitamin B9): 19% of the daily value
• Magnesium: 11% of the daily value
• Potassium: 10% of the daily value
Whole corn is loaded with fiber and contains vitamin C, B vitamins, magnesium and potassium. Processed corn products are not as nutritious.
Hotel Vali Matar Paneer / Restaurant Style Cheese Peas Curry
Cheese is a excellent calcium, fat, and protein source. It also includes elevated quantities of vitamins A and B-12, together with zinc, nitrogen, and riboflavin. Cheese produced from 100% grass-fed cattle ' milk is the largest in nutrients and also includes omega-3 fatty acids and vitamin K-2.The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.Cheese is very good for health.Everyone likes cheese curry very much.But today I am going to tell you the cheese curry recipe.After eating it you will be licking fingers.You must have eaten cheese curry recipe in hotels or at weddings.Today I will tell you a very tasty and delicious cheese curry recipe made in hotels or weddings.Please follow the steps given below and enjoy a very tasty cheese curry recipe …
Course Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4People
Calories 497kcal
Equipment
Kadhai / Fry Pan
Big Spoon
Bowl
Mixer Grinder and Jar
Ingredients
250GramsCheese / Paneer
1Bowl Green Pea / Hari Matar, or 150 grams Green Pea / Hari Matar
1tspGinger Garlic Paste / Adrak Lehsun Paste
3Unit Big Onion / Pyaz
1inchGinger Sliced
2UnitGreen Chilli / Hari Mirch, Sliced
4 – 5 UnitBig Tomato / Bade Tamatar
1tspCream, optional
2leavesBay Leave / Tej Patta
1tspCumin Seed / Jeera
2UnitGreen Cardamom / Hari Elaichi
1UnitBig Cardamom / Badi Elaichi
8 – 10 UnitCashew / Kaju, Fry little brown
1tspDegi Red chilli / Degi Lal Mirch
asper tasteSalt
100gramsOil, for frying cheese cubes / paneer
2tspOil, Chhaunk lagane ke liye / To Blow
Instructions
First cut the paneer into cubes.
After that take one fry pan / Kadai.
Place pan / kadai on the gas.
Add oil to the pan / kadai to fry the paneer.
Put the paneer in the pan / kadai to fry
Fry the paneer until light brown.
When the paneer is roasted, take it out in a plate and keep it aside.
Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.
Make the paste of onion.
Paste should be coarse.
Make the paste of Tomato.
After frying the paneer, we took it out separately.
Now if there is more oil in the pan, then take out more oil in a separate bowl.
Leave 2 tsp of oil left in the pan.
Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom,
cumin in the pan / kadai.
When cumin starts crackling, add chopped green chilli.
After one minute add coarse paste of onion in the pan / Kadai.
Fry the onion for 1 minute, When the onion paste turns light pink.
Add turmeric powder, coriander powder to it.
Fry the spices.
Stir with spatula.
Fry the spices till the spices leave oil.
When the masala is fried.
Then put tomato paste in the pan / kadai.
Fry tomatoes with spices.
Add salt as per your taste.
Take little fried cashew.
In addition to that take one bowl of green peas.
Now add fried cashew and green peas to Kadai / Pan.
Add cashews and peas to the spices.
Close the kadai / pan with lid
Cook for 3 -4 minute, Keep the mixer stir in between.
Cook until the masala leaves the oil.
Add one glass of water in the pan / kadai.
After that add fried cubes of cheese in the pan / kadai.
If you think the stock is less then add more water.
If You want, you can add 1 tbsp cream.
Close the kadai / pan with lid.
Take one tadka pan and place on the gas.
Add 1 teaspoon Kasuri fenugreek / Methi to the pan
As soon as the smoke starts coming out, immediately put the fenugreek methi in the tadka pan.
Keep the lid closed for 1 minute.
So that the aroma of kasuri fenugreek /Methi is mixed with the curry.
Now take again the same tadka pan and place on the gas.
When the pan is hot, add 1 teaspoon of desi ghee / butter to it.
After that add 1 small tbsp degi red chilli powder to it.
Stir mixture with spoon.
Pour this tempering in the pan.
Mix this tadka with spoon.
Now this yummy hotel vali paneer matar sabji / Cheese peas curry is ready.
Now sprinkle coriander leaves on the curry.
Serve hot, and enjoy with steamed rice, pulav or nan, chapati or poori.
Notes
Cheese is a dairy product derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein.
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.
In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.
Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium.
You can also try few more recipe’s of paneer/ cheese …
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