Hot sauced Broccoli-Mushroom-Babycorn


Hot sauced Broccoli-Mushroom-Babycorn
Hot sauced Broccoli-Mushroom-Babycorn

I was surfing through different channels on TV, then suddenly I stopped by one channel showing recipe of Tandoori Broccoli. It was just healthier, prettier and yummier above all. I was fascinated by the fact that broccoli stems have got major content of calcium, vitamin-c, and beta-carotene, and its florets are even healthier containing high vitamin-C, dietary fiber, Beta-carotene and anti-carcinogenic properties. Consuming raw ones would be more healthy but to have it in more delicious form, tandoor cooking is good with minimal use of oil, then it becomes even healthier.

The very same day, when I was out for super-market, I bagged it.

I had leftovers of raw broccoli after cooking of Tandoori Broccoli and along with this; I got some mushrooms and baby-corns in my refrigerator that were going to be expired soon. So, I decided to make this recipe of Broccoli-Mushroom-Babycorn in hot sauce.Hot sauced Broccoli-Mushroom-Babycorn Making this also, I tried to use minimal oil and fresh flavoring ingredients. It is just right either to have as appetizer or as main-course with a side of bread. Thick tangy hot spicy sauce coats all ingredients well and each ingredient incorporates all flavor well entirely. Let’s see its yummy recipe-

Recipe-

Time Taken- For Preparation- 10 min

                       For Cooking- 15 min

Servings-4

Category- Appetizer, Main-Course

Ingredients

Broccoli- 8-10 florets (parboiled)

Mushroom- 5 medium (quartered and parboiled)

Babycorn- 6-8 (halved, diagonally cut and parboiled)

Fresh Tomato puree- of 4 tomatoes medium

Cumin seeds-1/2 tsp

Ginger paste- 1 tsp

Garlic Paste- 2 tsp

Green chillies- 2 (finely chopped)

Black pepper-1/2 tsp

Corn flour- 2 tsp

Water- ½ cup

Sugar- 1/8 tsp

Salt-to taste

Oil-1tbsp

Steps to follow-

  1. Heat oil in a pan, add cumin seeds to pop.
  2. Add in ginger paste, garlic paste and green chillies. Sauté it for 1 min.
  3. Put in tomato purée and stir cook until done.
  4. Now mix parboiled baby corn, broccoli and mushrooms.
  5. Put in corn flour mixed in ½ cup of water and stir well.
  6. Finally season with salt and pepper along with a bit of sugar. Let that cook for few minutes stirring occasionally.

Plate up and enjoy!

Hot sauced Broccoli-Mushroom-Babycorn
Hot sauced Broccoli-Mushroom-Babycorn

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