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babycorn

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A classic recipe from our Indian cuisine which is a favourite for many. You can say its a crowd pleaser. The vegetables used here are some new age vegetables like mushrooms and babycorn. Baby corn gives a crunch texture to this healthy and nutritious soup. Its so comforting to have this warm soup with little extra pepper when suffering from cold or flu! I have kept the spice level at minimum as i am not fond of spices , you can adjust the spice according to your taste.

I use ghee in most of my soups instead of butter as first of all ghee that i used is homemade and is good for sauteing and frying as it releases less toxins when heated as compared to butter. Ghee gives a nutty flavour as well

INGREDIENTS:

  1. 1 Carrot
  2. 7 – 8 Button Mushrooms
  3. 4-5 Babycorns
  4. 1 Onion
  5. 4-5 Garlic Cloves
  6. 1 Teaspoon grated fresh Ginger
  7. 1/2 Cup Fresh Coriander
  8. 1 Lemon
  9. 1 Cube of Vegetable Stock/Chicken Stock
  10. 2 Teaspoons Ghee
  11. 1/2 Teaspoon Jeera Powder
  12. Salt to taste
  13. Black pepper to taste

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Wash all the vegetables and peel the carrot
  • Finely chop Onions and Garlic and keep aside
  • Slice mushrooms, Dice Carrots and Babycorn
  • In a pan, heat ghee, sautee garlic till it turns brown
  • Add in onions and sautee till it turns brown
  • Add in the vegetables and keep cooking for 3-4 minutes, or till mushrooms turn soft and brown
  • Pour in water as required. If for more than 4 people then add 2 vegetable stock cubes and more vegetables
  • Add in the vegetable stock cube, salt, pepper, grated ginger and jeera powder
  • Cook on simmer till vegetables are soft and the flavours of garlic and pepper are perfectly infused
  • Take off flame and throw in chopped fresh coriander, and 1-2 lemon wedges
  • Before serving, squeeze a lemon and give it a good stir
  • Serve hot with toast or as a pre-dinner meal
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 68.5 Calories from Fat 24.3
% Daily Value*
Total Fat 2.7g 4%
Saturated Fat 1.5g 8%
Trans Fat 0.1g
Cholesterol 5.0mg 2%
Sodium 53.4mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 3.4g 14%
Sugars 3.6g
Protein 2.9g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

INGREDIENTS:
1) 2 Cups Babycorns
2) 4 Green Chillies
3) 1/2 Teaspoon Red Chilli Powder
4) 1/2 Teaspoon Garam Masala
5) 4 garlic psc chopped
6) 1/2 Teaspoon Turmeric Powder
7) 1 Teaspoon Lemon Juice
8) 1/2 Teaspoon Mustard Powder
9) 1/2 Cup Mustard Oil
10) Salt to taste

PREPARATION TIME : 15 mins

HOW TO PREPARE:
* Wash babycorn and cut them into 1″ pieces
* Boil the babycorn pieces in water for 5 mins
* Heat mustard oil in a wok
* Add Garlic and green chillies and rest of the masalas
* Add and mix Babycorn and Lemon juice
* Remove from heat and when cool then fill it in a jar and store
* Serve with Hot Parantha’s in breakfast.