Huanciana Broccoli and Baby Corn ( Exotic Diabetic Recipe )
by Tarla Dalal
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Here is an interesting and low cal way to truly enjoy and relish your favourite baked dish without compromising on health! I have given this dish a healthy turn by making it with a low cal sauce and low fat paneer… however, ensure you use absolutely fresh paneer to get the desired smooth and creamy texture.
You can use any vegetables of your choice; however, I chose broccoli as it is rich in vitamin C, A and other plant chemicals, which fight the free radicals that can cause damage to body cells. Both broccoli and baby corn are crunchy and blend well with the creamy sauce.
- Combine together the paneer, milk and 2 tbsp of water and blend in a mixer till smooth.
- Add the green chillies and salt, mix well and keep aside.
- Boil a vesselful of water, add the broccoli and baby corn and cook for 2 to 3 minutes.
- Drain and refresh using cold water. Keep aside.
- Heat the butter in a non-stick pan, add the broccoli, baby corn, salt and pepper, mix well and sauté over a medium flame, while stirring continuously. Keep aside.
- In a glass baking tray, spread the broccoli and baby corn evenly at the bottom, pour the sauce over it and spread it evenly.
- Sprinkle the cheese evenly on top and bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes or till the cheese melts and turn light brown in colour.
- Serve hot.
- This recipe has been developed only to satisfy the occasionally craving of a diabetic for exotic dishes as it contains certain ingredients which need to be used restrictively. Hence this does not qualify as a regular everyday meal.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
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