Baby Corn Biryani | Baby Corn Recipes

Baby corn Biryani is easy, flavorful and delicious biryani recipe, if you like one pot meal then then you will like this one too. Baby corn flavored with coconut milk made this biryani more yummy with mild flavors. This recipe is also works great for lunch box when you want to make something good yet simple and easy then try this biryani, pair it with raita or just curd for a comfort meal or to make it grand pair it along side dish like paneer butter masala, bagara baingan, kashmiri chicken masala, prawn masala etc.

Babycorn Pulao | Pilaf

Babycorn manchurian is one of my favorite babycorn recipe and most of the time I end up doing the same, but once in a while I try to do different things and this babycorn pulao or pulav is one of such attempt for a Saturday lunch.  I like to do one pot meal and I did the same for this pilaf too.  The flavours are mild & perfect for kids, makes this as lunch box and they will be happy or to make this a grant meal pair it up with some rich spicy gravy and you are done.  A very simple and delicious babycorn pulao recipe for you.    I made cucumber raita and yum pan fry along, I know yam fry with pulao, you must be thinking but spicy yam fry with mild pulao and raita was a wonderful combo.



Ingredients: [ Serves 3-4]

Basmatic Rice - 1.5 Cups
Baby Corn - 10 pieces
Peas - 1/4 Cup [optional]
Onion - 1 medium
Green Chillies - 3
Ginger - 1/2 tsp minced
Bay Leaf - 1
Cardamom - 1
Cinnamon - 1" pieces
Cloves - 2
Shah Jeera - 1/2 tsp [or cumin seeds]
Crushed Pepper - 1/4 tsp
Salt - to taste
Oil/ghee - 1 tbsp
Water - 2 1/2 - 3 Cups



Method:

1. Wash and soak rice for 15-30 minutes or until ready to use.
2. Wash and halve baby corn or cut into bite size pieces, I like to halve so I did the same here.  Slice onion and chilli.
3. In pressure cooker heat oil/ghee add whole garam masala & sauté for 30 seconds, add shahi jeera or cumin seeds and allow to splutter.  Add minced ginger and sauté until light brown.  Add onion and chillies and sauté until onion become pink.
4. Add baby corn and sauté for 2-3 minutes, followed by peas and sauté for a minute too.  Now add rice, salt, pepper and mix well.  Sauté for a minute then add water, adjust salt if required close cooker lid and pressure cook for 2 whistles.

Simple right?  Our pulao is ready to have it hot/warm with any raita of your choice. 



Note:
~ You can add minced ginger 1/2 tsp if you wish.
~ Water needs to be added in 1:2 ratio ie for 1.5 cups of rice 3 cups of water, normally I add 2 3/4 cup water
~ You can do the frying part in open pan and cook it later in rice cooker.

Have a nice day ~~

Baby Corn Manchurian

Manchurian is my nephew Kedar's favorite, he always wants me to make it..though I have to make Gobi Manchurian for long time now but that's not just happening. Meanwhile he got this lovely looking baby corn from cold storage and I thought of making baby corn Manchurian for him. It was just yummy and everyone liked it very much. I used my own version to make this.




Ingredients:

Baby Corn - 10 -12 pieces
Corn flour - 1/4cup
All purpose flour - 2tbs
Redchilli powder - 2tbs
Carrot - 1
Capsicum - 1/2
Onion - 1 Large
Green chilies - 6-7
Ginger-garlic paste - 1tps
Tomato sauce - 2tbs
Soy sauce - 1 tbs
Salt - to taste
Oil - for deep fry
Spring onion - optional
Coriander leaves - for garnishing.
Water

Method:

1. Mix corn flour, all purpose flour, 1tbs redchilli powder, 1/2 tbs ginger-garlic paste,salt & water with the consistency as pokada batter.

2. Dip baby corn in the batter and deep fry them in medium heat until golden brown. Keep them in kitchen towel to remove excess oil.

3. Dice carrot, capsicum & slice onion and green chili.

4. In a pan heat 2-3 tbs of oil, add onion and saute it. Now add remaining ginger-garlic paste and mix well.

5. Include chillies, carrot, capsicum and cook for 4-5 mins. Now add soya sauce, tomato sauce and salt. (Do remember both the sauce does have salt in them)

6. Mix everything well and cook for another 2-3 minutes. If you have spring onion, chop then and add now.

7. Now add the fried baby corn in the veggie mixture, combine everything. Garnish with coriander leaves and server hot.

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Kedar really loved this and wants me to make gobi manchurian soon now , since this is special dish for my nephew I decide to send this to Alka of Sindhi Rasoi 'Just for You' event.

Dear Aru of Gourmet Affair has passed me Lemonade Award, Thanks you so much dear...I would like to pass this award too Purva, Lakshmi, Priyanka, Sowmya, Anisheetu, Sukanya, Vani, Rekha, Ramya and Raji. Enjoy the award gals.

Chicken Masala with Capcium & Baby Corn

So this time is Chicken Masala with capcium & baby corn. This one is from my sis again. I have brainstorm a lot of what to give the name other than masala to tag along but I still settle myself with the Masala tag ! So here presenting the chicken masala with capsicum & baby corn. (The pic is not gud but the taste was yum)

Ingredients:

Chicken - 300gms (or as required)
Baby corn - 5-7
Capsicum - 1/2
Onion - 2 large (sliced)
Tomato - 1 large
Giner-garlic paste - 1tbs
Cinnamon - 1 stick
Cloves - 2-3
Cardamom - 2
Cumin seeds - 1/2 tps
Redchilli powder - 2tbs
Turmeric - 1/2 tps
Oil - 3tbs
Water
Salt - to taste
Coriander leaves - 2tps chopped

For marination:
Curd - 1/2 cup
Giner-garlic paste - 2tbs
Lemon juice - 1tbs
Salt - 1tps
Redchilli powder - 1tps
Turmeric - 1/2 tps

Method:

1. Marinated chicken (cut in medium size cubes) with all the migration ingredients for 1-2 hrs.
2. In a pan heat oil, stir fry capsicum and baby corn separately and keep them aside.
3. In the same pan add cumin seeds, cinnamon, cardamom, cloves.
4. Add sliced onion and saute it, add ginger garlic paste and mix well.
5. Add chopped tomato and cook for 2-3mins.
4. Now add all the powder masala and cook until oil starts leaving the edges.
5. Add the marinated chicken, mix everything and with lid on for 3-5mins.
6. Add 1cup of water or as water required, salt and cook until chicken becomes tender. Add the capcium and baby corn now and cook for 2more mins.
7. Garnish with chopped coriander leaves.
This curry goes well with roti or rice.