Difference between revisions of "Corn Delight"
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* [[salt]] - quarter teaspoon | * [[salt]] - quarter teaspoon | ||
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* Extract the fresh [[corn]] from the ears - remove the silk and use the knife to literally slice the [[corn]] off the ear (it is easier than trying to extract it by your fingers) | * Extract the fresh [[corn]] from the ears - remove the silk and use the knife to literally slice the [[corn]] off the ear (it is easier than trying to extract it by your fingers) | ||
Latest revision as of 11:22, 15 July 2012
Description
File:19mutstew01.jpg
Corn Delight
Ingredients
- Fresh corn Ears - Two
- tofu - one pack or 200/250 gm.
- Palak or spinach - 100/150 gm.
- Suffola/olive oil or any low-fat oil - quarter teaspoon
- mustard - half a teaspoon
- ginger/garlic (recommended) - 1 teaspoon paste form
- Coriander (Dhaniya) powder- half a teaspoon
- chilli powder - half a teaspoon, or green chillies (one)
- tomatoes - one, large-sized, or two small sized
- onions - one, small sized
- asafoetida - a pinch
- turmeric powder - quarter teaspoon
- salt - quarter teaspoon
Procedures
- Extract the fresh corn from the ears - remove the silk and use the knife to literally slice the corn off the ear (it is easier than trying to extract it by your fingers)
- Slice the tofu into small pieces
- Chop the onions and tomatoes
- Prepare the ginger/garlic paste or use readymade paste
- Chop the palak or spinach and cook it for 5–7 minutes
- Run the cooked palak/spinach in a blender/mixer or grind it to create fine paste
- Pour (if quarter teaspoon can be poured!) the oil into a pan and heat it
- Add mustard and split it
- Add asafoetida
- Add chilli powder, turmeric powder and dhaniya powder
- Add ginger/garlic paste
- Add Onion and tomatoes
- Stir the mix together for about half a minute
- Add the extracted corn and stir for two minutes
- Add salt and stir
- Add sliced tofu and stir very carefully for half a minute
- Close the pan with a lid and let it fry for two minutes
- Remove the lid and stir carefully again for about ten seconds
