Search Results for: label/Baby Corn

Baby Corn Fry

New Year was Wonderful. My In-laws have come to Dubai for one Month Vacation. So, Me busy taking them out everyday. My in-laws have the habit of Having Full Lunch @ 8:30 AM and Tiffen @ 2:00 P.M. So, i m trying out various tiffen items everyday.  The Weather is very chill now, so made this Hot & Spicy Corn Fry. You can it Healthy too!!!
Ingredients

Baby Corn – 10 nos
Onion – 1 finely chopped
Potato – 1 thinly sliced
Capsicum – 1 thinly sliced

Chilli powder – 2 tsp
Gram flour/Besan – 2 tbsp
Rice flour – 1 tbsp
Corn flour – 1 tbsp
Hing – a pinch
Salt to taste
Oil for frying

Method
Cut the Baby Corns to 1 inch size. Mix all the veggies in a bowl, add all the flours, chilli powder, Hing and salt and mix with little water. Dont add too much water, the mixturer should not be watery. The flours should just coat the veggies. Leave it for 15 minutes.

Heat Oil in a kadai, Make small balls of the mixture and deep fry them. You will not get perfect balls, jus take a fingerful of the batter and fry them.

Tastes great with Tomato Ketchup

Sending this post to Food For 7 Stages of Life – Healthy Fast Food Event hosted by Radhika & Sudheshna

Baby Corn Potatoes Stir Fry – Celebrating Bloggers

Weekend Lunch Menu is always bit loaded than the normal days menu. Usually i ask my hubby dear to decide the menu, Potato curry was a must in yday menu card. Got this recipe from Srivalli, the Super blogger and the brain behind the MEC Event. The dish was a super hit. Thanks Srivalli for a wonderful recipe. I have modified it a bit, srivalli has used garam masala, i substituted it with some ginger-garlic paste. The rest i followed what she has given.
Ingredients

5 Medium-Sized Potatoes
4 nos Baby Corn
1 large Onion
1 tsp Ginger-garlic Paste
2 tsp red chilli powder
Curry leaves a fist
Hing a pinch
turmeric powder a pinch
Oil , mustard seeds, cumin seeds for the seasoning

Method

Wash and Peel the Potatoes and cut them into small cubes. Take them in a Microwave Safe bowl, add enough water and Cook @ high for 10 minutes. The Potatoes will be half-cooked, this is great for getting roasted potatoes :), mm yum, yum.(somebody is on a diet :))
Take another Microwave safe dish, add 1 tsp of oil and MW high for a minute, add mustard seeds, cumin,hing and curry leaves and MW high for another minute. When they crackle, Add onions and MW high for 2-3minutes, take out and stir in between to avoid burned onions.
When the onions are sauted well, add Ginger-garlic paste and corn and MW high for 3 minutes then add Potatoes add Chilli powder, turmeric and salt and another teaspoon of oil and MW high for 5 minutes, take out and stir in between. Check if the rawness of the chilli powder has escaped, else MW high for another
2-3 minutes.

The taste was excellent, first time trying Baby Corn with Potatoes, i think i will make this often.
Sending this to MEC-Celebrating Bloggers hosted by Jayashree, Event started by Srivalli.

You can also find this @ LYRO#Potato happening @ Sindhi Rasoi

Tangy Tomato Baby Corn (Brown) Rice

What to do when your tummy grumbles and you have nothng but Onion and Tomatoes @ home. This Happened to me last week, Luckily had some Brown Rice. Made this Tomato rice. mm, Happy Tummy!!!

Ingredients
2 cups Brown Rice Cooked
1 Large Onion, thinly sliced
3 Large Ripened Tomatoes, Finely chopped
2 nos Baby Corn
2 green Chillies
1/2 tsp Red Chilli powder’
1 tsp Ginger Juliennes
Salt to taste
1 tsp Oil for the seasoning
hing/asafoetida, turmeric each a pinch

Method

Heat oil in a pan, Spluter Mustard seeds, add hing, turmeric and Green chillies. then add Onions and saute till translucent. Add Tomatoes and saute for 3-4 minutes.Then add Chopped baby corns ,red chilli powder and a cup of water. Add salt. Let it cook in a slow flame for 15 minutes.

Once the rawness of the chilli powder escapes and the tomatoes are well cooked, take it off the flame. 

Mix it with Brown Rice, garnish with Ginger juliennes and enjoy with a raita.

Keep the flame low while cooking. Incase, if you feel the veggies are getting burnt, try sprinkling water.  This way you can avoid adding extra oil. Whether you are in a Diet or Not, Try this!!!! you will definetely feel the difference.

Spiced Corn Cake/Corn Dhokla – Day 7, Blogging Marathon #4

Today is the last day of the 7 Day Marathon, tired of Sweet bakes, wanted to bake a spiced cake. Decided to make Corn Dhokla, i have tried the normal steam version, this time i wanted to try baking it. It came out good, but took about 45 minutes to get out of the Oven. My Hubby’s Verdict, Baked Version tastes better than the traditional Steam-Cooked Dhokla.:)

Ingredients
1 Cup Corn (i used frozen)
1 cup Semolina/Sooji
2 Green Chillies
1 tsp ginger juliennes
1 sprig curry leaves
1/2 Cup Yoghurt

1 tsp Fruit Salt
1 tsp lemon juice

Salt to taste

Method

Preheat the oven to 170C. Grease the muffin pan. Blend Corn with Green chillies, ginger, curry leaves and yoghurt to a smooth batter. Transfer it to a bowl, add Semolina and mix well. Add Salt, at this stage.  Add fruit salt  and lemon juice and give a gentle stir. Fill the batter up to 3/4th of the Cup and Bake for 40-45 minutes. Cooking time, differs from oven to oven. Do the Skewer Test to confirm the done-ness of the dhokla. 
You can even try reducing the temperature to 150C and cook for some more time. This way, may be the top would also stay soft.  Let it cool a bit in the pan.Transfer it to a Serving Plate. Add a tadka of mustard seeds and hing.  Serve Warm with Mint chutney.



Check out my Blogging Marathoners doing Group 3 BM#4 along with me 
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me 
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Peas Corn Kuzhipaniyaram

Had some guest for the weekend. Instead trying the same old idly dosai, mad e some Kuzhipaniyaram with some interesting filing and tomato Chutney. Tasted so good and was so soft and spongy. Its a definite hit with the Kids and also for the Calorie Conscious Big Kids as this takes lil oil to cook.
Ingredients
1-1/2 cups Parboiled Rice
1/4 cup Urad dal
1 tsp Methi seeds/Venthayam
2 medium-sized onion, finely chopped
1/4 cup peas (i used frozen)
1/4 cup corn (i used frozen)
2 nos green chillies, slited lengthwise
Eno Fruit salt a pinch
1 tsp mustard seeds
hing a pinch
oil for seasoning
Salt to taste
Method
Soak Rice separately and urad dal and methi  together for 6 hrs and Grind them to a fine batter,add salt and mix well. Heat oil in a wok, splutter mustard seeds, add hing and green chillies, add onions and saute till translucent. Then add Peas and Corn and saute for a minute or two. Add this to the batter and add fruit salt and Mix well.
Now Heat the Kuzhipaniyarm Pan/Pancake Puff Pan and pour a spoonful of batter in the pan. Cook both sides and Serve hot with Chutney.
Sending this to MLLA-23 hosted by Susan

Corn and Potato Fritters

For the Last day i m posting a Recipe from Tarla Dalal’s Fun Food for Children.  An Easy to make to Fritters. If you have sudden guest or just feel like having something hot and crisp, you can make these in a jiffy. I have made little changes to the original recipe.They tasted so yum and made a great Evening Snack with Hot Hot Coffee!!!!
Ingredients

1 Cup Potato, Peeled and grated

1/2 Cup Onion, finely Chopped
1/2 Cup Sweet Corn Kernels, Boiled
3 tbsp Chilli Sauce
1/4 tsp Shredded Ginger (Not in the recipe)
2 tbsp Wheat Flour/Gheun ka Atta
2 tbsp Rice Flour (Not in the recipe)
Salt to taste
Oil for Deep Frying

Method
  • Squeeze and drain the liquid from the grated potato and put it in a mixing bowl.
  • To the Bowl, add chopped onions, boiled corn kernels, chilli sauce, shredded ginger and give it a good toss.
  • To this Veggies Mix, add Wheat flour, Rice Flour and Salt and Mix well.No Need to add water.
  • Heat oil in a Pan/Kadai, drop spoonfuls of the mixture into it.
  • Deep fry till golden brown. Drain on a Paper Towel.
  • Serve Hot with Chutney of your choice.
Sending this to Kids Delight – Potluck Party, happening @ Srivalli’s. What’s with my Cuppa?? happening @ UK Rasoi

Notes
  • If you don’t have/prefer using chilli Sauce, mince 2 green chilies and use.
  • The Original Recipe, used only Wheat Flour, after tasting the first batch, i didn’t like the texture of the fritters, so i added Rice flour to make it more crispier.
  • You can even shape them as patties and Fry.


Paneer and Corn Croquettes

I have joined with Srivalli and some of my blogger buddies for a Theme Based – 7 Day Blogging Marathon!!! I started loving these Blogging Marathons, the reason, i tend to my blog everyday!!!! It brings a Good Traffic to your blog!!! That makes me even more happier!!!! I will be blogging on Kids Friendly Recipes for all these 7 days!!! This time we have a whopping 28 Marathoners, ohhhhoooo!!!!! That’s going to be 28*7 Delightful treats to check on this Week!!!!!!

Paneer and Corn Croquettes. An Ideal Snack to Kids/Adults who want to trigger their gastronomic juices!!!! It is Paneer, Potato and Cheese, A Bit Higher on the Calorie, which they need for their growing age!!!!! Kids, these days dont stay @ once place, they keep Moving, Playing, Jumping, Jacking, Exploring and Troubling Mommy!!!!! 🙂  So, Lets Pack them with some Energy for what they do best and we as Mothers’ enjoy the Most!!!!!

Source : Tarla Dalal Paneer Snacks
Ingredients
For the Filling
2 tsp oil
1 tsp Cumin seeds
1 tsp finely chopped garlic
1 tsp Ginger-Green Chilli Paste
1/2 cup cooked and crushed Corn Kernels
1 cup grated Paneer/Cottage Cheese
1 tsp Dry Mango Powder/Amchur Powder
1/2 tsp garam masala
Salt to taste
2 tbsp grated cheese

Other Ingredients
4 Large Potatoes, boiled, peeled and mashed
1/2 cup Bread Crumbs
Salt and Freshly Ground Pepper to taste
Oil for Deep Frying

Method
Heat oil in a Deep Pan and ad the cumin seeds, When the seeds crackle, add the garlic and Ginger-Green chilli paste and Saute for a minute.  Add the corn kernels, dry mango powder, garam masala and salt and cook on a slow flame for 3 -5 minutes.  While Stirring continuously. Add the paneer and cheese, Mix well. Divide the filling into 8 equal portions and keep aside.  
Combine the Potatoes, Bread Crumbs, Salt and Pepper in a bowl, Mix well and Knead gently. Divide it into 8 equal portions and roll a portion between your palms to flatten it into a circle,  Place a portion of the filling in the centre , bring together the sides and shape them into Cylindrical Croquettes.  Repeat with the remaining ingredients.  Heat oil in a Deep Kadai, and deep fry the croquettes in batches till they turn golden brown in color from all sides and drain on absorbent paper.  Serve hot with any Sauce!!!!
These can also be made as Cutlets and Shallow fried on a Pan!!! You know, if youmwnat to make it for yourself and  are Calorie-Conscious, try this way!!! They taste great!!!! The Pepper and Potato Outer-layer and the Chewy cheese and paneer filled center, it was Divine!!!! 

Corn Capsicum (Brown) Rice

I have programmed my mind to have rice only during weekends and that too only Brown rice. I try to make a Veggie Rice every time, so i can have more veggies and less of rice. So, here  Another Delicious Brown Rice Recipe.

Ingredients
Brown Rice Cooked – 2 cups

2 medium-sized Capsicums, thinly sliced
1/4 cup Sweet Corn (i used frozen)

1 large onion, Chopped
2 red chillies, Slited lengthwise
2 pods cardamom crushed

1 tsp ginger-garlic paste (fresh better)

1 tsp Coriander powder
1/2 tsp red chilli powder
1/2 tsp curry powder (store bought, Mother’s Kitchen)
Salt to taste


Method

  • Heat 1 or 2 tsp Oil in a Pan, Splutter mustard seeds, add cumin seeds, green chillies, hing and turmeric.  Now add Onion and saute till translucent.
  • Add Capsicum and Corn and  saute for a minute or two. Now add red chilli powder, Crushed cardamom, coriander powder , salt and curry powder and sprinkle some water to avoid burning of masala’s. 
  • Cover and Cook for 8-10 mins or till the rawness of the masala’s escape. Once done, take it off the flame and mix with the Brown rice and serve with any Raita.
Sending this to Show me your Whole Grains, Event hosted by Divya of Dilse and CWS-Cardamom Seeds hosted by Priya

Quick Corn and Paneer Subzi

This Recipe is from Tarla Dalal’s Paneer CookBook. It was so Easy and Quick to make. If you have sudden Visitors and  want to surprise them with a Delicious Paneer Recipe, you can Trust on this!!!!

Ingredients
1 cup Sweet Corn Kernels (i used frozen)
1 cup Paneer
1 cp onions, sliced
1/2 cup Capsicum, sliced
1 cup tomatoes, sliced
1 tsp roasted cumin powder 
1/2 tsp chilli powder
2 tbsp oil
Salt to taste

Method
Heat oil in  a pan and fry the onions. Add the sweet corn and capsicum and cook for atleast 3-4 minutes. Add the tomatoes and fry again.  Add the cumin powder, chilli powder and salt.  Mix well and cookj for 1 minute. Add the paneer and cook for 3-4 minutes. Serve Hot.

Freshly made Paneer, might add more taste to the dish. I have used Store-brought frozen paneer/Cottage Cheese. While using frozen paneer, soak the paneer in Hot water for 5-10 minutes to soften it. Use freshly made Cumin Powder, it definitely brings a lot of taste to the Dish. Before adding oil to the pan, roast the cumin seeds and use a mortar-pestle to powder it. If you dont have M-P, Keep it on Paper and Crush it with  Rolling Pin!!!!

Sending this to Bookmarked Recipe – Every Tuesday Event (Vol-23) Happening @ Priya Mitharwal Mharo Rajasthan Recipes and Also to Any One can Cook – Series 10 Happening @ Umm Mymoonah’s Taste of Pearl City


Corn Capsicum – Side Dish for Roti/Rice

An Easy to make Subzi with Corn and Capsicums, the Original recipe is from Tarla Dalal’s Subzi’s. I have modified it a bit to suit my taste. This makes a great accompaniment to Roti’s and also to Rice. Since the curry is a bit Saucy and creamy, this makes a great curry to pack for lunch too. To Make it even more rich, add  a Cup of Cubed Paneer towards the end.

Ingredients
1 cup Sweet Corn Kernels (i used frozen)
3 Medium sized Capsicums (Any Color)
2 Medium-Sized Onion, Chopped
1 Medium Tomato, finely Chopped
2 tsp tomato puree (optional, added for the color)
2 cloves of garlic, chopped
1 green chili, slit lengthwise
1 tsp Red Chili powder
1 tsp Coriander Powder
1/4 tsp Turmeric powder
1/2 tsp Garam Masala
Salt taste
Chopped Coriander  and shredded ginger for garnishing


Method

  • Heat a pan with oil, add chopped onions, garlic, green chili and saute until onions turn translucent.
  • Add Chopped Tomatoes and tomato puree and 1/4 cup of water. Add red chili powder, coriander powder, turmeric powder and garam masala powder to onion-tomato and mix well. Let the Tomato cook and ooze oil out.

  • Add the Frozen Corn, add 1/2 Cup of water, Cover and Cook for 10 minutes for the corn to cook.
  • When the corn is half-cooked, add chopped capsicums, salt and mix well. If the Curry is dry, add another 1/2 cup of water and continue to cook with the cover on for another 10-12 minutes or until the capsicums are cooked.
  • Take it off the stove, Garnish with chopped coriander and shredded ginger. Serve Hot with Roti’s/Rice.

Note:

  • You can add 1/4 Cup of milk towards the end, to get a creamy curry.