 |
| Mushroom-Baby Corn Savory |
Mushrooms belong to edible
fungus family. They are called Agaricus Biporous, and are native to grass lands
of Europe and North America. They basically come in two colors white and brown.
Both have almost same nutritional values. The names depending upon color and
area they are grown may differ. Now these natives of Europe and North American
grasslands are grown almost in all parts of world.
Wild mushrooms are seen
growing rampantly in hilly ranges of Himalayas; one has to expert to find out
which is poisonous and which is edible one.
Mushrooms are great source of
protein, vitamin, and many other micro-nutrients. Mushroom soups, mushroom
bruschetta, palak mushroom, mushroom do pyaja, there are so many ways mushrooms
can be cooked. Mushrooms marinated in herbs/Curd and spices and then barbecued
makes excellent appetizers. As far as I am concerned give me any day any time
mushroom, even plain mushroom roasted on fire I will welcome it with drooling
mouth. I am just crazily in love with fresh, juicy mushrooms.
Baby corns are rich source of
antioxidants, Vitamin A, Vitamin C and of course much needed dietary fibers.
Capsicum brings not only
imparts great color and different texture to sabzi but also lots of nutrients.
They are rich source of Vitamin A, C, B6, and E, along with folates and dietary
fibers.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4 medium size helpings
Nutritional value of Mushroom
Baby corn Sabzi with given ingredients:
(Approximate values)
- Energy: 280cal
- Fat: 3.0gm
- Cholesterol: 2gm
- Sodium: 7.8 mg
- Potassium: 400 mg
- Protein: 6gm
- Carbs: 8.5gm
- Dietary Fibers: 3.3gm
- Sugars: 3.0gm
- Vitamin: Rich in vitamin D, C,
B6,
- Rich in Iron and Magnesium
Calcium
Ingredients Required For
Making Mushroom-Baby Corn Sabzi:
- Button Mushrooms: 200 gm
- Baby Corn: 100 gm
- Capsicum: 100gm
- Onion: 100gm
- Tomato: 100 gm
- 2 Teaspoon Cream/fresh malai
- Clove: 1
- Green cardamom: 1
- Black pepper: 2-3 seeds
- Cumin seeds: 1 Teaspoon
- Red chili powder: 1/2Teaspoon
or to taste
- Cooking oil (I use olive oil):
2 Teaspoon
- Salt: 1 Teaspoon or to taste
Direction For Making
Mushroom-Baby Corn Sabzi:
- Wash and pat dry, mushrooms,
baby corn and capsicum.
- Peel and slice onion into thin
slices.
- Slice tomato into thin slices.
- Crush clove, black pepper corn
and green cardamom with pestle-mortar.
- Cut mushrooms to approximately
1/2inches size. Medium size mushroom to four pieces, small to two and bigger
6-8 pieces.
- Cut baby corn to 2 inches (approximately)
long slices.
- Remove seeds and stalk of
capsicum and cot it to 2 inches (approximately) pieces.
 |
| Chopped vegetables |
- Heat a wok or thick bottom
pan, put slices of onion and tomato in it sprinkle 1/4teaspoon salt and cook
for 15 minutes on medium heat (I use gas stove) . keep stirring in between.
After 8-10 minutes the tomato slices will become mushy and onion slices will
become transparent and will lose their original texture.
 |
| Sliced Onion and Tomato cooking |
 |
| After 15 minutes of cooking |
- Cool the cooked onion-tomato
mixture and once it comes to room temperature grind it to fine paste.
 |
| Cooked Onion-Tomato Paste |
- Heat cooking oil in a wok/thick bottom pan. Once the oil is hot enough but not smoking hot add crushed spices ans cook on low flame for 30 seconds.
 |
| Pounded whole spices in oil |
- Add the paste of cooked
onion-tomato. Cook with continuous stirring for 2-3 minutes on low flame. The
paste will start becoming dry, oil will start separating from the paste and
paste will turn little darker shade.
 |
| Onion Tomatoe puree cooking in oil with spices |
 |
| Baby corn added |
- Add baby corn and mix nicely. Cover
and cook on low heat for 2 minutes with once or twice stirring.
 |
| Baby corns and puree after 2 minutes of cooking |
- Add mushrooms and capsicum.
Bring the heat to high and cook for 3-4 minutes with continuous stirring High
heat will ensure that the mushrooms do not lose their texture and moisture
while getting cooked nicely. Stirring will ensure even cooking of all
ingredients.
 |
| Mushrooms and capsicum added |
 |
| Cooked after adding salt |
- Mix nicely. Cook for another 1
minute to ensure salt and chili powder gets evenly mixed.
- Add cream, Mix nicely and
switch off the heat.
 |
| After 2-3 minutes of cooking cream is added |
 |
| Mushroom-Baby Corn Sabzi |
- Take out in serving bowl and
garnish with chopped fresh coriander leaves.
 |
| Mushrooms Babycorn Savory |
- If you want to store it for
next meal let the sabzi cool to room temperature the cover it. This will ensure
that mushrooms do not wilt and lose their texture.
Tips:
- The curry paste can be made and stored for posterity. Omit garlic and ginger from the given recipe in the link and it will be oil-less curry paste for mushrooms, baby corn, delicately flavored fish etc.
- Wash mushrooms thoroughly.
Ensure no traces of soil are lingering to mushrooms.
- Do not increase the amount of
spices used for tempering. Because excess of spices will overtake the subtle
flavor of mushrooms and baby corn.
- Garlic and ginger has not been
used in this recipe for the same reason that I wanted the flavor of mushrooms,
baby corn and capsicum to be the hero of the sabzi.
- Once the curry pasteand baby corns are cooked in oil with spices heat is to be turned from low to high. Then onwards all cooking has to be done on high flame with constant stirring.
Suggested Variations:
- Along with green capsicum, Red
and Yellow pepper can also be added. This will add color and little sour and
sweet taste to the vegetable. Also The colored pepper are more rich in vitamin
C and sugars. If not using olive oil use that oil which has less strong smell
and flavor to maintain good flavor of main ingredients.
- If you want to use garlic and
ginger then better chop it finely and cook with crushed spices before adding
tomato-onion paste.
No comments:
Post a Comment