Category Archives: Side dish
Babycorn Mushroom gravy
About:
Mushroom baby corn is a simple delicious gravy where the mushrooms, baby corns are cooked in regular onion-tomato gravy and here I used walnuts for the creamy and thicker consistency of the gravy. In this gravy there is a blend of soft and crunchy vegetables where the mushroom gives soft on bite and baby corn gives crunchy bite. This gravy goes well with most of the dishes like roti/ kulcha/ puri/ some flavoured rice as well.
Health Benefits:
Mushroom being low in sodium and cholesterol is an ideal food for everyone, it is also rich in fiber content, vitamin C and vitamin D.
Baby corn has a nutritional makeup closer to a non-starchy vegetable. Plus, it’s a good source of essential nutrients that keep you healthy. Baby corn can fill you up without costing you too many calories, making it a good choice for those trying to lose or maintain a healthy weight.
Yields-3-4 servings
Preparation time-15 minutes
Cooking time-20-25 minutes
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Plantain Aubergine fenugreek curry – Vegan
About:
This plantain Eggplant Curry with Coconut Milk is a mild curry as the spiciness of green chillies is toned down by creamy, sweet coconut milk. They melt in mouth, soft fleshed, stir fried Eggplant pieces, with crunchy bite of plantain pieces graciously embraced all the spices with flavour of fenugreek leaves and the addition of coconut milk just added that ‘oomph’ factor to this curry.
Health benefits:
Plantains look similar to bananas, but they are vegetables instead of fruits and should be cooked to eat them. Plantains produce sufficient amounts of vitamin A, which are essential for eye health as well as normal growth. A diet lacking in vitamin A can result in difficulty seeing in the dark, dry eyes, eye infection and unhealthy skin. Adding cooked plantains to your diet is one way to increase your intake of this important vitamin.
Fenugreek leaves are strongly aromatic and flavorful. They are rich in vitamins such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6, and C, and are a storehouse of minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium. Fenugreek leaves are a rich source of vitamin K as well.
Yields-2-3 servings
Preparation time-10 minutes
Cooking time-25-30 minutes
Chitra's Healthy Kitchen 