Raw Mango / Amchur Powder

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.
Wash baby corn thoroughly.
Cut baby corn into thin slices.
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.
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.

Chhola Curry / White Chana Curry

Today we will see how to make chickpeas of Bhature Chhola is a major recipe of eastern part of Uttar Pradesh. Chola is also very much eaten in Punjab. Chhole bhatura can be made in many ways such as simple Chhola Punjabi Chhola. Chhole is also available as white chickpea and it is called Chickpea in English. Today, whatever I tell you to make chickpeas, it is very easy and it can be made very quickly, although we eat chickpeas with bhatura but we can also eat chickpeas with puris. You can also eat it, it is a very tasty recipe and if you are bored of eating rice of dal every day, then chickpeas are a very good way to change your taste. By the way, it seems that it is very difficult to make chickpeas and it is very time consuming, but tell me from the recipe, you can make chickpeas very easily, very quickly and in very tasty ways. Follow the steps given below and also give feedback how you like this chickpeas Let’s start …

Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 5 People

Calories 87kcal

Equipment

Kadhai / Fry Pan
Big Bowl
Big Spoon
Pressure Cooker

Ingredients

200 Grams Chickpea / White Chhola, Pour water into Chickpea for 6 – 8 hours
1 Unit Big Onion / Bada Pyaz, Finely Chopped
6 Unit Clove / Laung
1 Unit Big Cardamom / Badi Elaichi
2 Unit Bay Leaf / Tej Patta
7 Unit Black Pepper / Kali Mirch
1 tsp Cumin Seed / Jeera
3 Unit Small Cardamon / Chhoti Elaichi
1 Unit Green Chili / Hari Mirch, Finely Chopped
3 Unit Big Tomato / Bade Tamatar, Finely Chopped
1 tsp Turmeric (haldi) powder
1.5 tsp Coriander / Dhaniya Powder
2 tsp Chhola Powder, If chhola powder is not present, then take 1 tbsp Garama Masala Powder
as per taste Salt / Namak
2 tsp Black Tea / Chai Patti
1/2 tsp Raw Mango / Amchur Powder
1/2 tsp Red chili / Lal Mirch Powder
3 tsp Oil

Instructions

Soak the chickpeas in water for 8 hours.
Wash the chickpeas with water, add them to the cooker, and also add salt.
Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
Sieve the tea water with a sieve And pour that water into the cooker.
Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
Put gas on the pan. Add 3 tsp of oil.
Now add cumin seeds and when the cumin starts crackling, add black pepper, Green cardamom, Add bay leaves and big cardamom.
Add chopped onions and green chillies to the kadai / pan.
Fry the onion until light brown.
When the onions are roasted add chopped tomatoes and turmeric powder.
Add some salt and stir, Then put the lid on the Kadai / pan.
Cook tomatoes.
When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
Add 1.5 glasses of water and salt as per taste.
Let the vegetable boil.
Add half a teaspoon of Amchur powder and half a teaspoon of red chili powder to the vegetable and allow the vegetable to cook on low heat for 7 minutes.
Turn off the gas after cooking the vegetables, Add green coriander leaves over the vegetable.
Serve hot chickpeas with puri or rice.