Ingredient: Cumin / Jeera Seeds

Baby corn / बेबी कॉर्न

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Grate cheese on the prepared baby corn.
Grate cheese on the prepared baby corn.
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5 from 1 vote

Baby Corn / बेबी कॉर्न

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…
Course Dinner, Indian, Lunch, Main Dish, Starter
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 48kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife

Ingredients

  • 200 Grams Baby Corn
  • 1 Unit Big Tomato / Bada Tamatar
  • 1 tsp Turmeric (haldi) powder
  • 1/2 tsp Coriander / Dhaniya Powder
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Raw Mango / Amchur Powder
  • 1/2 tsp Cumin / Jeera Seeds
  • 2 tsp Oil / Tel
  • 1 Cube Cheese / Paneer
  • as per taste Salt / Namak

Instructions

  • Take 200 grams of baby corn to make baby corn.
    Take 200 grams of baby corn to make baby corn.
  • Wash baby corn thoroughly.
  • Cut baby corn into thin slices.
  • Take a big tomato and mix it into a paste.
    Take a big tomato and mix it into a paste.
  • Put kadhai/fry pan on the gas.
  • Put 2 teaspoon oil in the kadhai/fry pan.
    Put 1 teaspoon oil in the kadai / pan.
  • When the oil is hot, add 1/2 teaspoon cumin seeds to the oil.
  • When the cumin seeds crackle, add chopped baby corn.
    When the cumin seeds crackle, add chopped baby corn.
  • Add 1/2 teaspoon turmeric to baby corn.
    Add 1/2 teaspoon turmeric to baby corn.
  • Fry baby corn for a minute.
    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.
    After 2 minutes remove the baby corn in a plate and keep it aside.
  • 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.
    After that add paste of tomato in kadai / pan.
  • Then add 1/2 teaspoon turmeric powder to the frying pan.
    Then add 1/2 teaspoon turmeric powder to the pan.
  • Mix turmeric with a spoon and cook. Reduce the flame of the gas.
    Mix turmeric with a spoon and cook.
  • Let tomatoes cook.
    Let tomatoes cook.
  • When tomatoes are cooked, add half teaspoon coriander powder, half teaspoon red chili powder and 1/4 teaspoon garam masala powder.
    When tomatoes are cooked, add half teaspoon coriander powder, half teaspoon red chilli 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.
    Now put the fried baby corn in the kadai / pan.
  • Add baby corn to the spices and cook for a minute.
    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.
    After that add half cup of water and cook on low flame for 5 minutes.
  • Finally, add 1/2 teaspoon sour powder and mix well.
    Finally add 1/2 teaspoon sour powder and mix well.
  • Cook the baby corn for 5 minutes.
    Cook the baby corn for 5 minute.
  • Yummy Baby corn recipe is ready.
    Yummy Baby corn is ready.
  • Grate cheese on the prepared baby corn.
    Grate cheese on the prepared baby corn.

Notes

  1. Maize also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
  2. It’s rich in fiber, vitamins and minerals.
  3. One cup (164 grams) of sweet yellow corn contains :
    4. • 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
  4. Whole corn is loaded with fiber and contains vitamin C, B vitamins, magnesium and potassium. Processed corn products are not as nutritious.

Garlic Desi Ghee Tadka / Lehsun Desi Ghee Tempering

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Garlic Desi Ghee / Lehsun Desi Ghee Tadka
dal ka tadka
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Garlic Desi Ghee Tadka / Lehsun Desi Ghee Tempering

Today I will tell you how to make chilli garlic tempering / lehsun lal mirch tadka. Garlic is very good for health, stomach, in joint pain and garlic tempering adds extra flavour to any recipe. You can add garlic tempering to any recipe, add to dal or any vegetable or curry. If ever your recipe has become a little bad taste then add garlic tempering to the recipe, your recipe will be amazingly delicious. Add garlic tempering to the vegetable and enjoy the recipe. Follow the steps given below to make a delicious Tadka of garlic…
Course Breakfast, Dinner, Indian, Lunch, Main Dish, Pickle
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4 People
Calories 27kcal

Equipment

  • Tadka Pan
  • Spoon
  • Knife
  • Bowl

Ingredients

  • 3-4 Cloves / Kali Garlic / Lehsun, Cut in 3 to 4 pieces
  • 2 Unit Red Chilli / Lal Mirch
  • 3 tsp Butter/ Desi Ghee
  • 1 tsp Cumin / Jeera Seeds
  • 1/2 tsp Red Chilli / Lal Mirch Powder

Instructions

  • First take one tadka pan and place on the gas. Switch on the gas on medium flame.
    First take one tadka pan and place on the gas. Switch on the gas on medium flame.
  • Add 3 tsp of desi ghee / country ghee in the pan.
    Add a teaspoon of country ghee in the pan
  • Allow ghee to heat. When smoke starts blowing from the ghee, add chopped garlic into desi ghee.
    Allow ghee to heat. When smoke starts blowing from the ghee, add chopped garlic into desi ghee.
  • Stir garlic with spoon. Let fry garlic for 20 seconds. After that add pieces of red chilli.
    Stir garlic with spoon. Let fry garlic for 30 seconds. After that add pieces of red chilli.
  • Add cumin seeds after 10 seconds. Roast cumin.
    Add cumin seeds after 10 seconds.
  • Fry the garlic till light brown.
    Fry the garlic till light brown.
  • Turn off the gas and add red chilli powder.
    Turn off the gas and add red chilli powder.
  • Now garlic red chilli / lehsun lal mirch tadka is ready.
    Transfer the tadka from pan to the bowl. Now garlic red chilli / lehsun lal mirch tadka is ready.

Video

Notes

Garlic is very good for health, stomach, in joint pain and garlic tempering adds extra flavour to any recipe.

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji

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Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji
Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji
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5 from 1 vote

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji

Bottle guard / Loki has a place of its own in summer green vegetables.
Bottle Gourd vegetables are very healthy and simple to digest.
Bottle guard / Lauki has 90% water and is one of the lightest vegetables and great for days of fasting.
Vrat ki lauki can serve with (buckwheat pan-fried bread) kuttu ke paratha.
Gourd vegetable is eaten on fast, the main reason for this is that gourd vegetable is good to eat and is also healthy for the stomach and easy to digest.
We make bottle guard / lauki recipe in many respects, today in its quick (fasting) we're going to create edible curry vegetables. This recipe is very simple to make …
Course Main Dish, Snacks
Cuisine Breakfast, Indian, Main
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 People
Calories 12kcal

Equipment

  • Cooker
  • Plate
  • Knife
  • Spatula

Ingredients

  • 200 Grams Bottle Gourd / Lauki, chop bottle gourd
  • 2 – 3 Unit Dried Mango Slice / Amchur Slice, Break slice into pieces
  • 1 tsp Cumin / Jeera Seeds
  • 3 tbsp Coriander leaves / Dhaniya Patti, Finely chopped
  • 1 Unit Green Chilli / Hari Mirch, Chopped
  • 1 – 2 Unit Red Chilli / Lal Mirch, Break into 2 pieces
  • 2 tsp Desi Ghee
  • as per required Fasting Salt / Sendha Namak / Rock Salt

Instructions

  • First peel off bottle guard, and chop them in pieces in cubical shape.Place a cooker onto gas and add 2 tsp of desi ghee.
    First peel off bottle guard, and chop them in pieces in cubical shape. Place a cooker onto gas.
  • Take dried mango slice / amchur slice and finely chopped green chilli.
    Take dried mango slice / amchur slice and finely chopped green chilli.
  • When the ghee gets hot, add cumin seeds, red chilli.
    When the ghee gets hot, add cumin seeds, green chilli, red chilli.
  • Add green chilli in the cooker.
    Add green chilli in the cooker.
  • When the cumin starts crackling, add chopped bottle guard.
    When the cumin starts crackling, add chopped bottle guard.
  • After that add dried mango slice into cooker.
    After that add dried mango slice into cooker.
  • Fry bottle guard for 3 minutes in cooker.
    Fry bottle guard for 3 minutes in cooker.
  • After that add 2 cup water in the cooker.
    After that add 2 cup water in the cooker. Now add sendha salt as per taste.
  • Now add sendha salt as per taste.
    Now add sendha salt as per taste.
  • Now close the lid of cooker. Allow a whistle in the cooker. Allow gas pressure to drain.
    Now close the lid of cooker.
  • Transfer the vegetable into bowl.
    Transfer the vegetable into bowl.
  • Now sprinkle coriander leave on curry. Add lemon juice at the time of serving. Serve hot.
    Now sprinkle coriander leave on curry.

Notes

  1. Bottle Gourd has always been regarded as one of the healthiest veggies.
  2. This very versatile vegetable is full of water (about 92%) and minerals and keeps your body hydrated.
  3. Also known as Lauki or Doodhi in India, it definitely doesn’t get as much attention as it deserves.
  4. “Bottle gourd is a vegetable high on water and is a rich source of vitamin C, K and calcium.”
  5. It helps in maintaining a healthy heart and brings down bad cholesterol levels.
  6. The juice is also beneficial for diabetic patients as it stabilises the blood sugar level and maintains blood pressure.
  7. Bottle Gourd vegetables are very healthy and simple to digest.
  8. Bottle guard / Lauki has 90% water and is one of the lightest vegetables and great for days of fasting.
You can also try some more recipe’s for fasting…

Tamarind / Imli Chutney

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tamarind / Imli chutney
Tamarind / Imli Chatni
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4.67 from 3 votes

Tamarind / Imli Chutney

Tamarind / Imli is a leguminous tree belonging to the Fabaceae family and indigenous to tropical Africa. The tamarind tree produces edible, pod-like fruits, which are used extensively in cuisines around the world. Tamarind Chutney or Imli Chutney is a sour and tangy sauce made from Tamarind extract. Tamarind chutney is delicious with samosas, any type of pakoras, serve over dahi vadas,  or any kind of chat. As Tamarind add tastes to almost all the India snacks but it has many heathy benefits too. It protects the health of heart, manages diabetes, boosts immunity and improves digestion.
Course Dinner, Indian, Lunch, Main Dish
Cuisine Indian, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 People
Calories 0.019kcal
Cost 10 rupee

Equipment

  • Mixer Grinder
  • Knife
  • Bowl

Ingredients

  • 3 tsp Tamarind / Imli, Make paste
  • 6 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Cumin / Jeera Seeds
  • 1 unit green chilly, You can add more chilly.
  • Salt as per taste

Instructions

  • Break the tamarind / imli into peaces and soak them into water. If you are sort of time you can boil tamarind with little water.
    tamarind / imli
  • Put tamarind / imli, green chilly, coriander leaves, coriander seeds, cumin seeds, black / kala, white / safed salt into grinding jar.
  • Make paste in the grinder.
    tamarind / Imli chutney
  • Exotic Tamarind / Imli chutney is ready.

Notes

  1. Black / Kala salt is good for stomach.
  2. Cumin / Jeera seeds is also good for digestion.
  3. Exotic chutney is ready. Serve with samosas, any type of pakoras, serve over dahi vadas,  or any kind of chat.
You can try few more chutney’s …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
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