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Cooking is a form of art and there are several sorts of cooking that you might discover. You can come to be a chef or you can just attempt to master the art of cooking good meals within your home. Lots of tasks in the workplace use chefs, prep-cooks and also supervisors that likewise look after cooks. We hope this Corn tomato bharta.. recipe can help make you a much better cook.

You need to prepare boil corn seed.
You need tomatoes.
You need onions,.
You need capsicum,.
Prepare paneer,.
You need to prepare tomato puree.
You need oil.
Prepare ginger.
You need to prepare green chilli,.
Prepare cloves garlic,.
Prepare salt.
You need red chilli powder,.
Prepare coriander powder,.
Use turmeric.
You need to prepare cumin seed,.
You need to prepare of asafoetida (hing).
Prepare chilli powder.

Short Tips:

- Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add at least a pinch or 2 after you start cooking and again at the very end. Your palate are the ultimate guide here, so taste often.

First take tomatoes,onions and capsicum and finely chopped in a veg chopper.
Make fine paste of ginger,garlic and chillies...Now take a pan and put 2 tbsp oil in it.heat it on a medium flame. Add cumin seed then red chilli powder and hing in it to make tadka. Add ginger garlic and chillies paste in it and stir it for 5 minutes..
Add chopped onions and saute it.Then add capsicum and saute it..after that add chopped capsicum and also saute it. Add also add salt to taste and saute it. Cook it for 5 to 10 minutes....
Now add tomato puree and stir it well. Let's add masala...red chilli powder,coriander powder, turmeric powder and at last garam masala powder. Stir it well and cook again for 5 minutes...
Take paneer and crumble it...add into that mixture...stir it well.keep this on medium flame for 10 minutes until it cooked. Stir constantly...
Off the flame and garnish it with coriander...
You can have it with paratha and enjoy your dinner...

Baingan (eggplant/aubergine) is I'm a massive baingan bharta snob because there is nothing appetizing about pulpy eggplant or baingan. Be the first to review this recipe. Wash the tomato, wipe dry it. Apply little oil on its surface all around and roast it over the flame, till whole of its outer surface turns blackish and flaky. The corn is left raw, as it was in the dish that inspired this recipe, because I like the crunch and freshness it adds.

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