Tuesday, July 19, 2016

CORN AND METHI SABJI

INGREDIENTS

sweet corn  1/2 cup blanched
methi leaves washed, drained  1 cup
onion chopped fine 1 cup
badam/ almonds 101-2 blanched for 12 minutes, skin removed and ground to a fine paste
fresh cream 2 tbsp
lime juice 1-2 tsp
salt to taste
ghee 1/2 tbsp
oil  1/2  tbsp
chili pdr. 1-2 tsp as per taste
ginger-garlic paste 1-2 tsp ( those who don't like may leave out garlic, you can use green chili paste and reduce chili pdr.  or only add green chilies, as they've Vitamin C)
fresh coriander leaves 1 tbsp
 water 1/2 cup

METHOD
heat oil and ghee, add the ginger-garlic paste, fry well, till the raw smell goes, add onion, fry till it turns light brown, add methi leaves, fry for a minute, add water, salt, chili pdr,, corn and once it comes to a boil, lower the flame and let it simmer for 5 minutes, add the almond paste, cream, stir well, remove after a minute. add lime juice, coriander leaves, serve topped with little cream


Cooking tips- 
1)when using lime juice in any dish, always add after you take off from gas, or the Vitamin C is lost
2) in case you don't want your dish so rich, reduce the amount of almonds and instead roast kaskas/ poppy seeds, soak it and grind to a fine paste, it will also do the same trick to thicken a dish !
3) as methi contains iron, it is always better to have some Vitamin C along with the meal to absorb the iron. The best source of Vitamin C is one amla, so you can have amla/ lime pickle / amla raita with the meal.
serve with healthy corn roti/ spring onion parantha !

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