How to make Baby Corn And Kale Angoor -
Baby corns and black grapes in thick scrumptious gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Babycorns (बेबी कॉर्न), Black grapes seedless
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Baby Corn And Kale Angoor checkout Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce, Dahiwale Babycorn and Mushroom, Babycorn Manchurian - SK Khazana . You can also find more Main Course Vegetarian recipes like Kakdi Ki Sabzi Beans Paruppu Usli Amrud Ki Sabzi Vazhai Poo Puttu Kari
Baby Corn And Kale Angoor Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Baby Corn And Kale Angoor Recipe
Babycorns 12-16
Black grapes seedless 100 grams
Apples preferably cooking apples 2
Lemon juice 1/2 tablespoon
Onions,chopped 2 medium
Oil 1 tablespoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chillies chopped 2
Mawa (khoya) 1/2 cup
Tomato puree 1/2 cup
Yogurt,whisked 1/2 cup
Kashmiri red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Turmeric powder 1 teaspoon
Salt to taste
Fresh cream 2 tablespoons
Garam masala powder 1 teaspoon
Method
Step 1
Cut baby corns into small pieces. If using fresh baby corn, boil them until soft. Peel, wash and finely chop apples. Apply a little lemon juice to avoid discolouring. Boil onions in half a cup of water.
Step 2
Cool and grind to a fine paste. Heat oil in a pan, add ginger paste, garlic paste and chopped green chillies, cook on medium heat briefly. Add boiled onion paste. Cook on high heat, stirring continuously until oil starts separating.
Step 3
Add grated mawa and cook till mawa gets mixed with onion paste thoroughly. Add tomato puree, whisked yogurt, Kashmiri red chilli powder, coriander powder, cumin powder and turmeric powder. Stir continuously.
Step 4
Add chopped apples and half a cup of water. Cook covered on medium heat, stirring occasionally till apples are mashed thoroughly. Add baby corn and three fourths the seedless black grapes, mix well and add salt. Stir in fresh cream, mix well. Mix in garam masala powder and serve garnished with remaining black grapes.
Nutrition Info
Calories : 1515 Kcal
Carbohydrates : 201.7 gm
Protein : 47.2 gm
Fat : 57.8 gm
Other : 18.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
