Mushroom-Baby Corn Sabzi/मशरुम और बेबी कौर्न की सब्जी (Indian savory Of Mushroom and Baby Corn)

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.

http://jyotsna-pant.blogspot.in/2015/05/creamy-mushroom-soup.html

http://jyotsna-pant.blogspot.in/2015/06/mushroom-soup-in-cream-of-coconut.html

http://jyotsna-pant.blogspot.in/2013/12/chili-mushroom-mushroom-cooked-with.html

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 

• Add
• Salt
• Red chili powder

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.

https://jyotsna-pant.blogspot.com/2020/04/oil-less-indian-curry-paste-onion.html

• 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.

Chana Dal-Lauki (Bottle Gourd and Split Horse gram Savory)

Chana Dal-Lauki

Lauki (bottle gourd) made with chana dal(Split Black chick pea or split Bengal gram) is w Lauki (bottle gourd) made with chana dal(Split Black chick pea or split Bengal gram) is whole some food and has great taste. It can be paired roti/parantha/steamed rice. I personally prefer to have it with hot roti/ phulka.

Children (sometimes elders too) make great fuss when served with savory of bottle gourd, try Lauki made with chana dal I am sure they will love it.  

Preparation Time: 10 minutes hole some food and has great taste. It can be paired roti/parantha/steamed rice. I personally prefer to have it with hot roti/ phulka.

Children (sometimes elders too) make great fuss when served with savory of bottle gourd, try Lauki made with chana dal I am sure they will love it.  

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Servings: 4 large helpings

Nutritional Value (Approx. Value of total cooked savory from below given ingredients)

Energy: 170cal.

Carbs:    35 gm

Fats:       1.6gm

Sugars:   2.6 gm

Protein:   8.0 gm

Sodium:  12 mg +from salt

Potassium: 160 mg

Dietary Fibers: 12gm

Vitamins _­­: Rich in Folates, B­6, B12, C, A

Calcium 85 mg

Extremely rich in micro nutrients like Manganese, magnesium, Iron, Zinc, Copper

Lauki has tremendous health benefits. It helps in digestion and helps those who suffer with constipation.

It is helpful in hypertension, keeps heart healthy.

It is rich in vitamin C thus helps in keeping skin supple and soft.

It is very refreshing and cooling.

Apart from all this the fibers and micro nutrients present in it make it a very healthy vegetable.

Helps in weight loss.

Chana dal is rich in protein, Iron and other micro nutrients.

Thus when the goodness of Lauki and chana dal will come together along with delectable taste then there is no excuse for not making it and eating.

So let us start.

Ingredients Required For Making Chana dal-Lauki:

• 500 gm Lauki
• 30 gm Chana dal
• 50-60 gm Red Tomato (2medium size)
• 1Teaspoon Grated Ginger (or ginger paste)
• 2 Twigs of Curry leafs
• 1Teaspoon Cumin Seeds
• 2-3 cm piece of Cinnamon
• 1 Green Chili
• 1/2 Teaspoon Red Chili Powder
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Ghee (clarified butter) / any cooking oil
• Salt to taste
• Fresh green coriander leafs for garnishing.

Direction For Making Chana dal-Lauki:

• Wash chana dal and soak it for 2-3 hours.
• Wash and peel Lauki. Cut it to 1-2 cm size pieces.

Chopped Lauki

• Wash and make paste of tomatoes.

Tomato Paste

• Drain water from soaked chana dal and keep aside.
• In a pressure cooker heat 1tea spoon ghee. When the ghee is hot add
• Cumin seeds
• Curry leafs
• Cinnamon piece. Let the seeds splutter. It will take roughly 30 sec.
• Add ginger and pieces of green chili. Cook for 20-30 sec on medium flame.
• The curry leafs will look crisp, chili and ginger will give nice cooked aroma.

Tempering Ready

• Add Lauki and cook for 1-2 minutes with continuous stirring keeping the heat on medium heat. Lauki will start losing its moisture and start wilting,

Lauki cooking in ghee and spices

• Add chana dal and cook for 2-3 minutes on medium heat with continuous stirring.

Chana dal being cooked with Lauki

• Continuous stirring very important for it will make sure that the spices, chana dal, Lauki do not stick to the bottom of cooker.
• Add Tomato paste and cook on medium heat with continuous stirring for 2-3 minutes. 

Tomato Paste added

• Tomato paste will change the color and the water content due to Lauki and tomatoes will become less.
• Add
• Salt
• Turmeric Powder
• Red Chili Powder
• Mix nicely.

Spices added before adding water

• Add 150 ml.water. Mix and put the lid of cooker with weight. Bring the heat to high. When the pressure is built in cooker bring the heat to low and cook for 8-10 minute, or till three whistle of cooker.
• Switch off the heat and allow the cooker to cool. When the cooker is cooled open it and with a ladle give a good twirl.
• If you feel water is less or you want the cooked chana dal-lauki little more liquidy then add water as per your liking , give nice boil to water added cooked chana dal-lauki.
• Take out in a serving bowl and Garnish with Chopped fresh green coriander leafs.

• Serve hot with Roti/Parantha/Steamed rice with curd or riata as side dish.

http://jyotsna-pant.blogspot.com/2011/10/roti-indian-bread-no-oil-dry-so-low-on.html

Chana Dal-Lauki

Enjoy tasty, healthy meal.

Tips:

• Always wash vegetables before chopping.
• Stirring continuously is very important to make sure nothing sticks to the bottom of the cooker.
• Make sure how hot the chili powder and green chili is before adding red chili powder.
• Add salt little less because lesser  salt in chana dal-lauki makes sure the subtle sweet taste of lauki is retained.

Suggested Variations:

• Garlic paste can be added along with ginger.
• Bay leafs can be added while tempering instead of curry leafs.