Mushroom Baby Corn Stir Fry in white cheesy sauce This recipe has been one of the easy pickings, quick, go to recipes. I keep trying different veggie combinations and thus far, it's been a hit. It can be served on a bed of steamed rice. The juicy mushroom, the sweetness of the corn, crunchiness of the bell pepper and the creamy cheese just blend into an awesomeness.Hope you guys try this!!!
INGREDIENTS
Mushroom - 250 grms soaked in water for about 20 mins to remove all the black content and then diced up
Corn - 250 grms slit in middle and chopped to bite size pieces
Green, Yellow, Red Bell Pepper - 1 each sliced
Onion - 1 large sliced
Whole Red Chilly - 1
Garlic - 4 cloves chopped finely
Cumin Powder - 1 Tsp
Red Chilly Powder - 1/2 Tsp
Pepper Powder - 1 Tsp
Tomato Ketchup - 1 Tbsp
Salt - 1 Tsp
Sugar - 1/2 Tsp
Cream Cheese - 60 grms or 3 Tbsp
Oil - 2 Tbsp (Normal oil or Olive oil can be used)
Directions
Heat a Pan Pour oil
Add the tempering ingredients - whole red chilly and garlic
As you smell the garlic, add onions
Fry onions till translucent
Add the mushroom
Fry till they ooze out a lot of water
Strain the water so we can use this later while making the spicy paste
Fry for 2 more mins and then add the corn
Fry for 4 mins or till the corn gets a light tinge on the edges
Now add the bell pepper, mix and continue to fry for 2 more mins
Add the excess water from draining the mushroom which was set aside earlier
Add the dry spices into it and then the tomato ketchup - mix well
Pour this mixture over the veggies - mix well
Fry for 4 mins or till the bell peppers shirnk in size
Now add the cream cheese, mix well for 2 more mins
Serve warm on hot bed of steamed rice
Hope you guys enjoy this recipe. Thank you and keep visiting Scrumptious Flirtations.
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