BABYCORN PUDHINA

BABYCORN PUDHINA

There are many dishes one can make with babycorn, which must rate as one of the most popular ingredients in many homes. Elsewhere in this blog, you will find recipes for Babycorn Masala, Spicy Babycorn Satay, and Palak Babycorn Subzi,  amongst others. All three use babycorn but are quite different from each other.

Today's recipe is an interesting starter called Babycorn Pudhina, adapted from the recipe of the same name by ace cookery expert, Tarlaji Dalal. The flavour of mint sets this dish apart from many other starters. It is easy to make and is best served with tooth picks or cocktail forks. The touch of lime enhances the taste of the starter.

Ingredients:

• Babycorn, 2 cups
• Butter, melted, or Oil, 2 tsp
• Cornflour, 1 and 1/2 tsp
• Black Salt, (Kala Namak), 1/4 tsp
• Salt , to taste

For the Mint & Coriander Chutney:

• Pudhina, (Mint Leaves)  chopped, 1 cup
• Coriander, (Dhania) chopped, 1/2 cup
• Onions. sliced, 1/4 cup
• Lemon Juice, 1 tbsp
• Sugar, 1/4 tsp
• Green Chillies, roughly chopped, 2-3
• Salt, to taste

Method:

Wash and clean the pudhina and coriander leaves thoroughly and roughly chop them.
In a blender, blend together the chopped pudhina, chopped coriander, sliced onions, lemon juice, sugar, salt and green chillies to a smooth paste using very little water. This forms the chutney used to marinate the babycorn. Keep aside.

Slit the babycorns vertically and boil them in salted water till they are cooked. Drain the excess water.
In a bowl, combine the cooked babycorn  with the prepared pudhina-coriander chutney.
Coat the babycorns with this chutney and set aside for marination for about 10 minutes
Heat the butter/oil in a non-stick tawa, add the marinated babycorn and saute on medium flame for 1 minute
Add the cornflour, black salt, and salt and saute on medium flame for another 2-3 minutes
Serve hot with lemon wedges and onion rings, using cocktail forks or toothpicks

BABYCORN IN HOT GARLIC SAUCE

BABYCORN IN HOT GARLIC SAUCE

Babycorn is described as being a low carb high fibre corn. It is tasty and looks attractive in any dish. I make dishes using babycorn once in a while so you will find elsewhere in this blog recipes for Crispy Chilli Babycorn, Babycorn Masala (Microwaved), and Spicy Babycorn Satay.

Today's recipe is for a dish made in the Indian Chinese style. I tried it out and it was great with fried rice.

It is adapted from Babycorn in Hot Garlic Sauce in Aarthi's popular Yummy Tummy blog.

Ingredients:

• Babycorns, 275 grams, about 15 in number, 
• Cornflour, 1/4 cup
• Salt, to taste
• Pepper, to taste
• Oil, 2 -3 tbsp

For Sauce:

• Ginger, chopped, 1 tbsp
• Garlic, chopped, 2 tbsp 
• Small sized Onion, chopped finely, 1
• Green Chillies, chopped, 2
• Tomato Ketchup, 4 tbsp
• Soy Sauce, 2 tsp
• Chilli Powder, 2-3 tsp, or to taste
• Vinegar, 1 tsp
• Salt, to taste
• Sugar, 2 tsp
• Spring Onions, finely chopped, 2 tbsp- for garnish

Method:

Wash the babycorns and cut them into half lengthwise
In a vessel, place the babycorn, add adequate water and boil for about 5 minutes till they become tender

Drain away the water and transfer the babycorn to a bowl
Mix in some of the cornflour, salt and pepper. Add a little water and mix so that the babycorn is well coated.
Make a slurry with the remaining cornflower and keep aside for later use.

Heat oil in a pan, and when it gets hot add the babycorn. Fry them till they become golden brown and crisp. Remove from the pan and keep aside.

In the same pan, add the chopped ginger, garlic and fry till golden and give off a nice aroma

Add chopped onion, green chillies, and a little salt. (Note: the sauces you will soon add also have salt content)
Saute till the onions turn a golden brown

Add tomato ketchup, soy sauce, chilli powder and mix well

Now add some water and bring to a boil.

Add vinegar, sugar and mix well

Add the cornflower slurry kept aside  

Once it thickens, add the shallow fried babycorn back in, mix well and cook for 1-2 minutes

Finally, garnish with spring onion green.

BABYCORN AND CAPSICUM RICE

BABYCORN AND CAPSICUM RICE

The beauty of coloured capsicum (which is what bellpepper is popularly called here in India) is that apart from its health properties and taste, it adds considerably to the visual appeal of the dish. Here for example is one such dish, a simple preparation using two of my favourite vegetables, babycorn and capsicum. 

Elsewhere in this blog, you will find recipes for Capsicum Masala Curry, Red Bellpepper and Tomato Chutney, Babycorn Masala, and Spicy Babycorn Satay.

This dish is relatively easy to make especially since most of us often have cooked rice handy. It is adapted from Babycorn & Capsicum Rice by Tarlaji Dalal. 

We had it the other day and it tasted just great!!

                                                                                                         

Ingredients:

• Babycorn, chopped, 3/4 cup
• Coloured Capsicum, ( Red, Yellow & Green)  chopped, 3/4 cup 
• Cooked Rice, 2 heaped cups
• Oil, 1 tbsp
• Onions, finely chopped, 1/2 cup
• Garlic, finely chopped, 1 tsp
• Tomato Ketchup, 4 tbsp
• Tomato Puree, 1 tbsp
• Chilli Powder, 1 tsp
• Sugar, a pinch
• Salt, to taste
• Freshly ground Pepper, to taste

Method:

Chop roughly equal proportions of red, yellow and green capsicum such that you have 3/4 cup in all. 

Heat oil in a broad non-stick pan, and when it gets hot add the finely chopped onions and garlic
Saute on medium flame for 1 minute 

Add the chopped babycorn and coloured capsicum, mix well and saute for another 3-4 minutes 

Now add the tomato ketchup, tomato puree, chilli powder and sugar

Mix well and cook on medium flame for 1 minute 

To this add the cooked rice, salt and pepper

Mix well so that the capsicum, babycorn and the rice get well blended and cook on medium flame for 1-2 minutes

Serve hot 

SPICY BABY CORN SATAY

SPICY BABY CORN SATAY

A few days ago, I had posted the recipe for Baby Corn Masala which we enjoyed very much. Elsewhere in this blog you will find recipes for other dishes using baby corn such as Crispy Chilli Baby Corn and Palak Baby Corn Subzi.

A satay has its origins in Indonesian cuisine and is usually seasoned, skewered and grilled meat. It is extremely popular in Singapore, Malaysia and other South Eastern countries too.

Since I had some baby corn at home, I was looking for a different kind of recipe using baby corn when I came across this Healthy Starter version of satay using Baby Corn. The amount of oil used is minimal. This is adapted from Spicy Baby Corn Satay by the legendary Tarlaji Dalal.

It makes for a delicious starter which we loved so much!

Ingredients:

For Preparing the Marinade

• Curds, (Dahi) 3 tbsp
• Chilli Powder, 1 tsp
• Garlic, (Lehsun) grated, 1 tsp
• Carom Seeds, (Ajwain) 1/4 tsp
• Oil, 1 tsp
• Cornflour, 1 tsp
• Salt, to taste

Other Ingredients:

• Baby Corn, 12 nos or about 250 gms
• Oil, 1 tsp
• Spring Onions ( including Greens) finely chopped, 1/4 cup
• Capsicum, cut into strips, 1/8 cup
• Cornflour, 1 tsp dissolved in 2 tsp of water

Method:

Wash the baby corn and blanch it by briefly keeping them in boiling water and then plunging them into ice cold water. Keep aside.

Then we prepare the marinade (see picture below). Take all the ingredients listed under "Preparing the Marinade" and mix them well. Add the blanched baby corn and toss till each of the baby corns is well and evenly coated with the marinade. Set aside for 15-20 minutes. 

Heat oil in a broad non-stick pan, and when it gets hot add the finely chopped spring onions and the capsicum strips
Saute on medium flame for 1 minute

Add the marinated baby corn and the cornflour paste
Mix well and saute on medium flame till the baby corns are well coated with the spring onion and cornflour paste.

Transfer to serving plate and insert a toothpick in each of the satays. Serve hot as starters.

BABY CORN MASALA

BABY CORN MASALA

We are fond of baby corn in my house. Unlike in the past when they were relatively difficult to get, these days neatly packed baby corn is easily available in most departmental stores.

You might like to check out the health benefits that baby corn provides. Elsewhere in this blog you will find recipes for Palak Baby Corn Subzi, Crispy Chilli Baby Corn, and Baby Corn Masala Microwaved.

Today's recipe for Baby Corn Masala is adapted from Padhu's Kitchen. It tastes great and goes well with rotis and rice.

Ingredients:

• Baby Corn 250 gms or about 12
• Tomato Puree, 3/4 cup from 2 medium-sized tomatoes
• Onion Paste, 3/4 cup from 1 large sized onion 
• Ginger Garlic Paste, 1 tsp
• Green Chillies, 3
• Cashewnuts, 5
• Salt, to taste
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 2 tsp
• Chilli Powder, 1 tsp or to taste
• Garam Masala, 1/2 tsp
• Oil, 1 and 1/2 to 2 tbsp
• Cumin Seeds, 1 tsp
• Coriander Leaves, chopped, for garnish

Method:

Wash and cut the baby corn into roundels and pressure cook, adding a little salt, in adequate water for 1 whistle. Remove when it cools and keep aside.
Boil water and place 2 medium-sized tomatoes after you make criss- cross cuts at the bottom for about 3-4 minutes. Remove and place in cool water. Once they are cool enough to handle drain the water, remove the skin and blend the tomatoes to a smooth puree in a blender. Keep aside.

Peel and grind the onion into a smooth paste. Keep aside.

Grind the green chillies to a coarse paste. Keep aside.
Soak cashewnuts in hot water for about 15 minutes and then grind them to a smooth paste. Keep aside.

Heat oil in a kadhai and when it gets hot add cumin seeds, and when they sizzle add the ground onion paste and saute on medium flame stirring continuously till the raw smell goes and it changes colour to a little brown
To this add the ginger garlic paste, and the green chilli paste and saute for a couple of minutes

now add the tomato puree, turmeric powder, coriander powder, chilli powder, garam masala powder and salt to taste. ( Remember you have already added salt when cooking the baby corn that you will soon add).
Cook the tomato puree on medium flame stirring now and then until the oil separates

Add the cashewnut paste and cook for another 3-4 minutes

Add the cooked babycorn roundels and the water in which it was cooked
Mix well and allow it to simmer for 5 minutes

Garnish with fresh coriander leaves and serve hot

CRISPY CHILLI BABY CORN

CRISPY CHILLI BABY CORN

I am always on the look out for recipes for starters, as they set the tone for a dinner as it were. Some of the interesting starter recipes you will find elsewhere in this blog are Hara Tawa Paneer, Semolina Roast Potato, and Paneer Tikka Kathi Rolls.

I recently came across this Indian Chinese starter which I have adapted from Crispy Chilli Baby Corn by Richa Sharma in Sify Bawarchi. I particularly liked that in this dish we shallow fry the baby corn and not deep fry it.

As is common with dishes in Indian Chinese cuisine there are a large number of items in the Ingredients but I assure you the final result is well worth getting them all together.

Ingredients:

• Baby Corn, 250 gms, 
• Small-sized Onions, 2 
• Spring Onion Whites, 1/3 cup.
• Spring Onion Greens, 1/4 cup.
• Ginger, chopped, 1 tbsp
• Garlic, chopped, 1 tbsp
• Capsicum, large-sized, 1,
• Green Chilli Paste, 1 tsp
• Tomato Sauce, 1 and 1/2 tbsp.
• Soya Sauce, 2 tsp
• Vinegar, 2 tsp
• Sugar, 1/2 tbsp.
• Corn Flour, 1 tbsp.
• Water, 5 tbsp.
• Salt, to taste,
• Oil, 2+ 1 tbsp.

For the Marinade:

• Corn Flour, 1 tbsp.
• Ginger Garlic Paste, 1/4 tsp
• Black Pepper Powder, a large pinch or 1/8 tsp
• Salt, to taste
• Water, a few tbsp.

Method:

Cut the baby corn into 1 " pieces, quarter the onions, and chop the spring onion whites and greens. Keep aside.

Thinly slice the capsicum. Keep aside.
Prepare the marinade by mixing the ingredients listed under "For The Marinade" (black pepper powder, ginger garlic paste, salt, corn flour and water) in a bowl.
Marinate the baby corn in this for about 10 minutes
Heat 2 tbsp of oil in a thick-bottomed pan and when it gets hot add the marinated baby corn and shallow fry on medium flame till it turns golden brown on all sides. Keep aside.
Heat 1 tbsp oil in a thick-bottomed wok and when it gets hot add the chopped ginger and garlic
Saute on high flame for 1/2 a minute
Add the chopped spring onion whites and quartered onions and saute for 2-3 minutes
Next add the thinly sliced capsicum and stir fry for about 2 minutes
Add green chilli paste, tomato sauce, soya sauce, vinegar, sugar and mix well

Add the shallow fried baby corn and toss for a minute on high flame

Add 1/4 cup of water, mix well, check for salt (and add if necessary)

Now add the paste made of 1 tbsp of corn flour and 5 tbsp of water
Mix well and toss on high flame for 2- 3 minutes

Add most of the chopped spring onion greens and combine

Lastly, garnish with some more spring onion greens

Serve hot

BABYCORN, CAPSICUM, PANEER, AND TOMATO ON SKEWER

BABYCORN, CAPSICUM, PANEER, AND TOMATO ON SKEWER

Today's dish is a starter which comes out to be visually quite appealing when served on skewers.

The major advantage I saw in this was that it was much more healthy since no oil at all is used in its preparation. For a more healthy version, you can use Low Fat Curds though I have used the regular dahi (curds).

It is important that the vegetables are well marinated to get the best out of this dish, adapted from a recipe by renowned cookery expert, Tarla Dalal.

Ingredients:

• Baby Corn, 1/2 cup, 
• Capsicum, 1/2 cup
• Paneer, 1/2 cup
• Tomatoes, 1/2 cup
• Onion, 1/2 cup

For The Marinade

• Curds, 3/4 cup
• Ginger Paste, 1/2 tsp
• Garlic paste, 1 tsp
• Kasuri Methi, (Dried Fenugreek Leaves), roasted and crushed, 1/2 tsp
• Carom Seeds, (Ajwain), roasted and crushed, 1/4 tsp
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Besan, (Bengal Gram Flour), 1/2 tsp
• Salt, to taste 

Method:

Blanch the babycorn and cut into 1/2 inch pieces

Wash, de-seed and cut the capsicum into cubes
Wash, de-seed and cut the tomatoes into cubes
Peel and cut the onion into cubes
Cut the paneer into cubes
In a large bowl, whisk the curds and to this add all the ingredients mentioned for the marinade and mix well
Add the babycorn, and the cubed capsicum, paneer, tomato, and onion.
Mix well and refrigerate to marinate for at least half an hour
Heat a non-stick pan and without adding any oil, dry roast the marinated vegetables on medium flame for 10 minutes or till they change colour
Remove from the pan and when it is cool enough to handle, on each skewer or toothpick, pierce a piece each of babycorn, capsicum, paneer, tomato, and onion
Repeat this process with the remaining vegetables to make more skewers
Serve hot

PALAK BABY CORN SUBZI

PALAK BABY CORN SUBZI

I am very fond of palak which is what spinach is called in Hindi. This has many health benefits and features in several recipes you will find elsewhere in this blog such as Palak and Corn Cutlets and Palak Parantha.

This recipe from North India is adapted from Palak Baby Corn Subzi by Tarla Dalal in her book, "Cooking With 1 Tsp of Oil". I liked the taste of the dish especially the crunch of the baby corn.

Ingredients: 

• Palak ( Spinach), 1 bunch or 3/4 cup palak puree
• Cumin Seeds, 1/2 tsp
• Asafoetida, 1/4 tsp
• Onion, finely chopped,1
• Garlic Cloves, 3
• Green Chilli, 1
• Ginger, 1/2 Inch piece
• Kasuri Methi ( Dried Fenugreek Leaves), 1/4 tsp
• Coriander Powder, 1 tsp
• Baby Corn, 1/ 2 cup
• Low Fat Milk, 1/2 cup
• Salt, to taste
• Oil, 1 tsp

Method:

Wash the palak in several changes of water and cook it briefly in boiling water

Drain the water and after it cools transfer the blanched palak to a blender 

Blend the palak to a smooth puree. Keep aside
Likewise, blanch and slice the baby corn. Keep aside

Grind the garlic cloves, green chilli and ginger to a paste. Keep aside. 

Heat oil in a non-stick kadhai. When it it is hot, add the cumin seeds and asafoetida

When the seeds crackle, add the finely chopped onion and then the garlic-chilli-ginger paste

Saute for 4-5 minutes till the onion turns golden brown

Add the kasuri methi and coriander powder and saute for 1 more minute

Now add the spinach puree, baby corn, milk and salt
Stir it well and bring to a boil

Serve hot with rotis/naans etc.

BABY CORN MASALA (MICROWAVED)

BABY CORN MASALA (MICROWAVED)

This is a simple recipe yet it turned out to be fantastic. The use of red and yellow capsicum ( I have not added green) adds to the visual appeal of the dish. One feature which I relished in this dish was the crunchiness of the baby corn.

This recipe is from Tarla Dalal, whom every Indian woman interested in cooking admired.

 Ingredients:

• Baby corn, cut into half, length wise, 1 cup,
• Carom seeds ( Ajwain) , roughly crushed, 1/2 tsp
• Sliced onions, 1/4 cup
• Turmeric powder, a pinch
• Chilli powder, 1/4 tsp
• Garam masala, 1/4 tsp
• Cardamom powder, 1/4 tsp
• Capsicum, sliced, 1/4 cup ( yellow, red and green)
• Sliced Tomatoes, 1/4 cup
• Oil, 2 tsp
• Salt, to taste
• Chopped coriander, 1 tbsp, for garnish.

Method:

Combine the oil and ajwain (carom seeds) in a microwave proof bowl and microwave on high for 1 minute
Add the onions, mix well and microwave on high for 2 minutes
Add the baby corn and 2 tbsp. of water, mix well and microwave on high for 3 minutes, stirring once in between after 1 and 1/2 minutes
Add the turmeric powder, chilli powder, garam masala, cardamom powder, tomatoes and salt
Mix well
Microwave on high for 3 minutes
Serve hot garnished with chopped coriander