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.
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 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 5People
Calories 87kcal
Equipment
Kadhai / Fry Pan
Big Bowl
Big Spoon
Pressure Cooker
Ingredients
200GramsChickpea / White Chhola, Pour water into Chickpea for 6 – 8 hours
1UnitBig Onion / Bada Pyaz, Finely Chopped
6UnitClove / Laung
1UnitBig Cardamom / Badi Elaichi
2UnitBay Leaf / Tej Patta
7UnitBlack Pepper / Kali Mirch
1tspCumin Seed / Jeera
3UnitSmall Cardamon / Chhoti Elaichi
1UnitGreen Chili / Hari Mirch, Finely Chopped
3UnitBig Tomato / Bade Tamatar, Finely Chopped
1tspTurmeric (haldi) powder
1.5tspCoriander / Dhaniya Powder
2tspChhola Powder, If chhola powder is not present, then take 1 tbsp Garama Masala Powder
asper tasteSalt / Namak
2tspBlack Tea / Chai Patti
1/2tspRaw Mango / Amchur Powder
1/2tspRed chili / Lal Mirch Powder
3tspOil
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.
Today I will tell you the potato tomato pea vegetable.
By the way, it is very easy to make potato tomato pea vegetable.
You can call it in many ways, one way is to make potato tomato pea vegetable without boiling the potatoes.
And the second way is to boil the potatoes first and then make tomato pea vegetable.
Today I will tell you the other way to make potato tomato pea vegetable in which first boil the potato and then make its vegetable.
This vegetable is very easy to make and is made immediately and is often made in everyone’s homes. This vegetable can be made in both dry and succulent manner.
Potato Tomato Pea vegetable is colorful to look at, which you feel like eating, you can feed this vegetable to whomever it will be happy, you can eat potato tomato pea vegetable with paratha roti whole rice.
Follow the steps given below to make potato tomato pea vegetable…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Parwal is abundant in minerals and vitamins. Green vegetables are also very delicious to consume and essential for health.
There are many individuals who do not like eating parwal at all, but do you understand that in relation to vitamin-A, vitamin-B1, vitamin B2 and vitamin-C, calcium is also discovered in abundance, which is the quantity of calories.
Today I will tell you such dry vegetable of Parwal that even if you do not like the vegetable of Parwal, it will also lick fingers after eating the vegetable and will make dry parwal recipe again and again.
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 4People
Calories 28kcal
Equipment
Kadhai / Fry Pan
Big Spoon
Knife
Plate
Ingredients
200GramsPointed Gourd
1UnitOnion / Pyaz, chopped
1UnitGreen Chilli / Hari Mirch, chopped
2UnitWhole Red Chilly / Lal Mirch, break in two pieces
1tspCoriander Seeds / Khadi Dhaniya, Break coriander seed in mortar and pestle
1/2tspTurmeric (haldi) powder
2tspOil / Tel
2tspCurd / Dahi / Yogurt, Beat the curd
1tspCoriander leave / Dhaniya Patti, chop coriander leave
2tspOil
Instructions
First rinse the pointed gourd / parwal with water.
And cut one pointed gourd into 4 pieces.
Take an onion and chop it well.
Crush the coriander seed coarsely with mortar and pestle.
Now put the kadai / fry pan on the gas.
Add 2 tsp of oil in kadai / fry pan.
Then add cumin seeds to the oil.
When the cumin seeds start crackling add red chillies.
After 10 seconds add chopped green chilli and chopped onion.
Stir spices with spatula.
Fry until light pink.
After that add coarse coriander.
Stir for 30 seconds.
After that add turmeric into kadai / fry pan.
Fry the spices for about a minute.
Then add chopped pointed gourd / parwal to the spices.
Mix chopped pointed gourd / parwal with spices.
Cover the lid on the kadai / fry pan.
Leave the lid of the kadai / fry pan closed for five minutes.
Keep stirring the vegetables periodically.
If the vegetable is not fully cooked, then close the lid of the kadai / fry pan again.
Open the lid again and check if the vegetable is cooked.
If the vegetables are cooked, add the 2 tbsp beaten curd onto pointed gourd / parwal.
Keep stirring the vegetable for one minute.
Add salt to the sabji as per taste.
Add red chilli powder and garam spice / masala to the vegetable.
Mix spices to the vegetable and close the lid of kadai / fry pan.
Leave the lid closed for one minute.
So that the aroma of garam masala properly mixes with the vegetable.
Sprinkle coriander leaves on curd dry parwal recipe.
Now recipe is ready.
Serve recipe with poori, paratha, chapati or nan.
Instant Lemon(Peel) Rind, Chilli Pickle / Nimbu Chhilka, Mirch Achaar / नींबू का छिलका , हरी मिर्च का फटाफट अचार
Lemon rind, chilli pickle is very good, when you need additional flavour for your dinner.The pickle acts as a flavour enhancer and is usually consumed with the remainder of the meal in small pieces.Pickles are such a wonderful complement to any Indian meal. A little pickle with dinner enhances the flavour, add some spice to otherwise bland tasting dishes such as khichadi etc.The lemon rind and chilli pickle is very easy to make.A steady supply of seasonal pickles is available at home thanks to Mom. She's making a delicious pickles range. One of her instant recipe is this Nimbu Chhilka and Mirchi ka achar.
Course Main Dish, Pickle, Snacks
Cuisine Breakfast, Indian, Main, snacks
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Servings 4People
Calories 1kcal
Equipment
Bowl
Knife
Plate
Ingredients
4UnitLemon Rind / Neembu Chhilka, take lemon,who are squeezed and used
4UnitGreen Chilli / Hari Mirch
1/4tspTurmeric (haldi) powder
1/2tspBlack Pepper / Kali Mirch
1/4tspBlack Salt / Kala namak
1/4tspWhite Salt / Safed Namak
2tspLemon / Nimbu Juice
Instructions
First cut each lemon rind / neembu chiilka into 4 pieces.
And 4 chilli into pieces, each into 2 pieces.
After that put sliced lemon rind and green chilli in a bowl.Put turmeric powder, black pepper, black salt, white salt into bowl.
Mix all the ingredients.
Cover the bowl with lid.
This pickle is ready to eat.
Kindly finish this pickle within 3 to 4 days.
This pickle is not long lasting.
Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar Tadka/ Arhar Daal Fry
Tur /Arhar dal/ pigeon pea is very important to our food, people who eat only vegetable food are often deficient in protein. Tur/ Arhar dal/ pigeon pea is rich in protein. Pulses are very beneficial in making your muscles, so include pulses in your food every day. By the way, there are manytypes of lentils, such as lentils, gram, moong, urad, etc. Today we will learn tur dal / Arhar dal/ pigeon pea here, in which we will also add onion and tomato tempering.To make the tur /Arhar dal/ pigeon pea with the tempering of onion and tomato, make the following method step by step…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 4people
Calories 38kcal
Equipment
Pressure Cooker
Kadhai / Fry Pan
Big Spoon
Knife
Bowl
Ingredients
125gramsArhar Dal / Toor Dal / Pigeon Pea
1tspTurmeric (haldi) powder
1unitTomato / Tamatar, chopped
1unitOnion / Pyaz, chopped
3clovesGarlic / Lahsun, cut into 3 pieces
1tspDesi Ghee or Butter
1/2inchGinger/ Adrak
500gramsWater / Pani
1tsp Cumin Seed / Jeera
1pinchAsafoetida / Heeng
1unitWhole Red Chilly / Lal Mirch
Salt as per taste
Instructions
Take 125 grams of arhar/ tur dal / Pigeon Pea.
Wash arhar/tur dal at least 4 times with fresh and clean water, and put it into a cooker.
Add 500 milliliters of water and one tsp turmeric and salt as per taste, add about 5 grams of salt to 125 grams of arhar/ tur daal or you can add salt according to your taste. cover the cooker with lid.
After this, close the pressure cooker lid, put the pressure cooker on the gas and turn the flame on high.
Wait for 2 whistles to come on the high flame and one on the low flame.
After that switch off the gas.
Wait for the pressure to come out of the cooker.
Once pressure release, transfer the arhar/ tur dal in a bowl.
Finely chop garlic, onion, green chili, and ginger.
Finely chop one tomato.
Take kadhai or fry pan and put 1 tsp desi ghee in a kadhai or frying pan.
Once the desi ghee becomes hot, put cumin seed in the kadhai/ fry pan.When cumin starts crackling after that add chopped garlic after 10 sec similarly adds chopped onion and whole red chilly and add ginger slices. Break red chili in two pieces and add them.
Fry the onion and garlic till it becomes brown. Add one pinch of asafoetida in the kadhai /fry pan.
Add the chopped tomato in the kadhai/ fry pan and add a small amount of salt, salt should be according to the quantity of tomato, fry the tomato.
Place the lid on the kadhai/ fry pan, so that the tomato will be properly cooked. Remove the lid after 30 seconds and mash the tomato with a spatula. Do not make juice of tomato mixture.
Once the tomato is cooked, add the cooked arhar daal in the kadhai (fry pan). Add 1/4 tsp mango (amchur) powder (optional).
Place the lid of kadhai for 30 seconds.
As Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar, Tadka/ Arhar Daal Fry daal is ready to eat.
Transfer the daal in the serving bowl. You can also add coriander leaves in the last step. Arhar Daal Fry is ready, Enjoy Arhar Daal Fry with chapati and rice.
Notes
Eat the lentils with rice, if you are going to eat rice with lentils, then add half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.
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