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Baby Corn Spinach Garlic

VIEWS 58

Energy (kcal) - 50

Protein (g) - 2.5

Carbohydrate (g) - 3.1

Fat (g) - 3

Khyati's Health-O-Meter Says:

Spinach has an extremely high nutritional value and is rich in antioxidants. It is a good source of vitamins A, B2, C and K, and also contains magnesium, manganese, folate, iron, calcium, and potassium. Corn is rich in vitamin B constituents, especially thiamin and niacin. Thiamin is essential for maintaining nerve health and cognitive function. It is also a rich source of beta-carotene, which forms vitamin A in the body and is essential for the maintenance of good vision and skin.

INGREDIENTS:

  • Baby corns [diced] - 2 tbsp 
  • Spinach [chopped] - 1 cup [100 g ]
  • Garlic [sliced] - 2 cloves
  • Asafoetida - ¼ tsp
  • Green chilli [chopped] - 1 tsp 
  • Lemon juice - ½ tsp 
  • Coriander leaves [chopped] - 1 tsp
  • Salt - as per taste
  • Oil - ½ tsp

DIRECTIONS:
Step 1 Blanch the spinach and puree it. Heat the oil in a Kadai, add the garlic and saute until gulden brown.  Step 2 Add the asafoetida and chillies and saute for ten seconds.  Step 3 Add the baby corns, saute for two minutes, then add the spinach puree and salt. Saute for a further two minutes.  Step 4 Sprinkle on the lemon juice and garnish with the coriander leaves. 
Recipe Category:
Sabzi
Recipe Title:

Baby Corn Spinach Garlic

Recipe Views:
58
Recipe Type:
Veg
Recipe Kcal:
50

Energy
(kcal)

2.5

Protein
(g)

3.1

Carbohydrate
(g)

3

Fat
(g)

Khyati's
Health-O-Meter Says:

Spinach has an extremely high nutritional value and is rich in antioxidants. It is a good source of vitamins A, B2, C and K, and also contains magnesium, manganese, folate, iron, calcium, and potassium. Corn is rich in vitamin B constituents, especially thiamin and niacin. Thiamin is essential for maintaining nerve health and cognitive function. It is also a rich source of beta-carotene, which forms vitamin A in the body and is essential for the maintenance of good vision and skin.

INGREDIENTS:

  • Baby corns [diced] - 2 tbsp 
  • Spinach [chopped] - 1 cup [100 g ]
  • Garlic [sliced] - 2 cloves
  • Asafoetida - ¼ tsp
  • Green chilli [chopped] - 1 tsp 
  • Lemon juice - ½ tsp 
  • Coriander leaves [chopped] - 1 tsp
  • Salt - as per taste
  • Oil - ½ tsp

DIRECTIONS:
Step 1 Blanch the spinach and puree it. Heat the oil in a Kadai, add the garlic and saute until gulden brown.  Step 2 Add the asafoetida and chillies and saute for ten seconds.  Step 3 Add the baby corns, saute for two minutes, then add the spinach puree and salt. Saute for a further two minutes.  Step 4 Sprinkle on the lemon juice and garnish with the coriander leaves. 
Recipe Title: Baby Corn Spinach Garlic
Recipe Category: Sabzi
Recipe Views: 58
Recipe Type: Veg
Recipe Kcal:

Energy 50 (kcal), Protein 2.5 (g), Carbohydrate 3.1 (g), fat 3 (g).





Khyati's
Health-O-Meter Says:

Spinach has an extremely high nutritional value and is rich in antioxidants. It is a good source of vitamins A, B2, C and K, and also contains magnesium, manganese, folate, iron, calcium, and potassium. Corn is rich in vitamin B constituents, especially thiamin and niacin. Thiamin is essential for maintaining nerve health and cognitive function. It is also a rich source of beta-carotene, which forms vitamin A in the body and is essential for the maintenance of good vision and skin.

INGREDIENTS:

  • Baby corns [diced] - 2 tbsp 
  • Spinach [chopped] - 1 cup [100 g ]
  • Garlic [sliced] - 2 cloves
  • Asafoetida - ¼ tsp
  • Green chilli [chopped] - 1 tsp 
  • Lemon juice - ½ tsp 
  • Coriander leaves [chopped] - 1 tsp
  • Salt - as per taste
  • Oil - ½ tsp

DIRECTIONS:
Step 1 Blanch the spinach and puree it. Heat the oil in a Kadai, add the garlic and saute until gulden brown.  Step 2 Add the asafoetida and chillies and saute for ten seconds.  Step 3 Add the baby corns, saute for two minutes, then add the spinach puree and salt. Saute for a further two minutes.  Step 4 Sprinkle on the lemon juice and garnish with the coriander leaves. 

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Baby Corn Spinach Garlic - BY KHYATI RUPANI

10 FEB 2018
VIEWS 58

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