Baby Corn Masala

What you’ll need

1. Babycorn – about 15
2. Turmeric Powder – ¼ tsp
3. Coriander Powder – 1 tsp
4. Chilly Powder – 1 tsp
5. Garam Masala Powder – ½ tsp
6. Kasuri Methi – 1 tsp, crushed
7. Cumin Seeds – 1 tsp
8. Salt to taste
9. Oil – 3 tbsp

For the gravy

1. Onion – 2 Big
2. Tomatoes – 3 – 4 Medium
3. Garlic – 2 cloves
4. Ginger – 1 inch piece
5. Cashewnuts – 5 to 6

Method                                                                                                             

1. Wash and the babycorns into halves vertically. Chop the capsicum into big cubes.
2. Cook the babycorn in salted water for 5 minutes. Drain and set aside.
3. Heat a Kadai with a tbsp of oil. Once heated, add roughly chopped onions, grated ginger and crushed garlic cloves.  Saute for few minutes or till the onions turn light brown. Cool and grind alongwith cashewnuts into a smooth paste.
4. In the same kadai, add a tsp of oil and add the chopped tomatoes. Saute till they get soft. Cool, grind and keep aside.
5. Also sauté the capsicum cubes and set aside.
6. Heat a Kadai with the remaining oil, Add cumin seeds once they splutter add the fried onion – cashew paste and fry for 4 to 5 minutes on medium flame.
7. Add the turmeric powder, coriander powder, and chilly powder and fry for a minute.
8. Next add the tomato paste and fry for another 3 to 4 minutes.
9. Add the cooked babycorn and sautéed capsicum. Add salt to taste and mix well.
10. Add enough water to adjust the consistency about 1.5 to 2 cups.
11. Add crushed kasuri methi and mix well.
12. Cover and simmer for 5 to 6 minutes. Remove from heat.

Baby Corn Pulav

Ingrediants:

Basmati rice-2 cups(soaked for 30 min)

Baby corn-1 cup chopped

Peas -1/2 cup half cooked

Soya beans-1/2 cup half cooked

Double beans-1/2 cup half cooked

Tomato puree-1 cup

Onion-1 sliced

Green chilli-2

Soya sauce-1 tblspn

Red chilli powder-1 tblspn

Coriander powder(malli podi)-1 tblspn

Turmeric powder-1 tsp

Garam masala powder-1 tsp

Ghee-2 tblspn

Salt to taste

Coriander leaves for garnishing

Seasonings:

Saunf(sombu)-1 tsp

Cinnamon(pattai)-1 inch piece

Bay leaf(briyani leaf)-1

Cumin seeds(jeera)-1 tsp

Cardamom(yelakai)-2

 

Method:

In a pressure cooker add oil and heat it up...Add in the seasonings and fry for 30 sec.

Add in onions and fry for 3 min.now put in spices and mix well.pour in tomato puree and mix well.

Add in green chilli and cook till oil separates.Add in all beans and baby corn and mix well.Season with salt.

Add soya sauce and mix well.Put in the soaked rice and mix well.Add 4 cups of water(for every cup of rice add 2 cups of water) and bring that to boil.

Then simmer the flame and cover and pressure cook for 15-20 min.garnish with coriander leaves and mix well.

Serve with any side dish.