Preparation Time: 15 mins
Baking Time: 50 mins
Baking Temperature: 180°C (360°F)
Cooking Time: 0 mins
Total Time: 1 hours 5 minutes
Baking Time: 50 mins
Baking Temperature: 180°C (360°F)
Cooking Time: 0 mins
Total Time: 1 hours 5 minutes
Ingredients for Vegetable Corn Bake
2 sweet corn cobs, grated
1 ½ cups grated cabbage
½ cup grated bottle gourd (doodhi / lauki)
½ cup besan (Bengal gram flour)
2 tsp ginger (adrak) paste
1 to 2 green chillies, finely chopped
½ cup chopped coriander (dhania)
2 tsp sugar
2 tbsp lemon juice
a pinch of baking soda
salt to taste
oil for greasing
2 sweet corn cobs, grated
1 ½ cups grated cabbage
½ cup grated bottle gourd (doodhi / lauki)
½ cup besan (Bengal gram flour)
2 tsp ginger (adrak) paste
1 to 2 green chillies, finely chopped
½ cup chopped coriander (dhania)
2 tsp sugar
2 tbsp lemon juice
a pinch of baking soda
salt to taste
oil for greasing
Ingredients For the tempering
1 tsp oil
½ tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1 tsp oil
½ tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
Method for cooking Vegetable Corn Bake
1.Combine all the ingredients in a bowl and mix well. Transfer into a greased 150 mm. (6") diameter oven proof baking dish.
2. For the tempering, heat the oil in a pan and add the mustard seeds and asafoetida. When the seeds crackle, pour the tempering over the mixture in the baking dish.
3. Bake in a pre-heated oven at 180°C (360°F) for 40 to 50 minutes or till the centre is firm.
4. Serve hot, with mint and coriander chutney.
1.Combine all the ingredients in a bowl and mix well. Transfer into a greased 150 mm. (6") diameter oven proof baking dish.
2. For the tempering, heat the oil in a pan and add the mustard seeds and asafoetida. When the seeds crackle, pour the tempering over the mixture in the baking dish.
3. Bake in a pre-heated oven at 180°C (360°F) for 40 to 50 minutes or till the centre is firm.
4. Serve hot, with mint and coriander chutney.
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