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Dhania Corn

Dhania CornIngredients
1 cup sweet corn
3 medium tomatoes cut into cubes
1 medium tomato grated
1 teaspoon chopped ginger
1/4 tea spoon chopped garlic
1/4 tea spoon chilli powder
1/4 tea spoon garam masala
Salt to taste
1/4 tea spoon sugar
2 table spoons chopped coriander
Oil for cooking

Preparing the Corn
Heat two teaspoons of oil in a pan, add the corn, cook for a minute and remove.

Heat 1 table spoon of oil in the pan and add onions, ginger, garlic and sauté till light pink in colour. Now, add the chilli powder and mix well, add the cut tomatoes and grated tomatoes and cook for a minute. Add the corn, salt, sugar and garam masala and cook for two minutes or until semi thick. Sprinkle coriander and serve hot.

Haricot Beans and Baby Corn

Haricot Beans and Baby CornIngredients
250 grams Haricot Beans
12 baby corns
2 teaspoons washed urad dhal
2 teaspoons chana dhal
2 dry broken red chillies
15 curry leaves
1 teaspoon mustard seeds
2 tablespoons (1 + 1) grated fresh coconut
Oil for cooking
Chopped coriander for garnishing

Preparing the beans
Cut the beans and corn slantingly to 1 inch pieces. Boil 3/4 litre of water, add the beans, and cook for three minutes and drain.

Preparing the corn
Boil 1/2 litre of water and add the baby corn, cook for a minute and drain.

Soak both the dhals for 15 minutes. Heat 2 tablespoons of oil in a pan and add the dhals. Cook for 30 seconds, add mustard seeds, broken chillies, curry leaves and mix well. Now, add the beans, baby corn, salt and cook for a minute, add one tablespoon of coconut, mix well and transfer to a bowl. Garnish with coconut and chopped coriander.

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