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Baby Corn And Mint Slices's picture
  French loaf/Garlic bread 1 , cut into 1/4 thick diagonal slices
  Skim paneer 50 Gram, grated
  Chopped mint 2 Tablespoon
For baby corn topping
  Baby corns 150 Gram, sliced into rounds to make 1 1/2 cup
  Vinegar 2 Teaspoon
  Soy sauce 2 Teaspoon
  Red chilli sauce 1 Teaspoon
  Corn flour 2 Tablespoon, dissolved in 1/2 cup water
  Water 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Tomato spread 1⁄2 Cup (8 tbs)
  Garlic flakes 8 , crushed
  Red chilli powder 1⁄4 Teaspoon
  Tomato puree 1⁄2 Cup (8 tbs) (Ready Made)
  Tomato sauce 2 Tablespoon
  Ajwain 1⁄2 Teaspoon
  Pepper To Taste

1. To prepare the spread, mix all the ingredients and cook on low flame for about 5 minutes, till thick. Keep aside.
2. To prepare the topping, mix all ingredients, except the baby corns in a heavy bottomed pan or kadhai and then add the sliced baby corns. Keep on fire and cook on low flame, stirring continuously till the sauce coats the baby corns and they get cooked a little.
3. Spread some tomato spread on the slices. Arrange some baby corns in sauce.
4. Grate some paneer finely over it. Sprinkle mint, crushed peppercorns and salt on the paneer.

Recipe Summary

Baby Corn

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Baby Corn And Mint Slices Recipe