Step by step instructions

Ingredients

 

• Babycorn – 10 (chop as you like)
• Chilli powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 3/4 tsp
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Milk – 1 cup (cream – 1/2 cup)
• Salt as per taste 
• Water – as needed for the gravy

 

To Temper

 

• Cloves – 3 to 4
• Cinnamon stick – 1 (crushed nicely)
• Fennel seeds – 1/2 tsp
• Star anise – 1
• Bay leaf – 1

 

To grind I

 

• Onion – 2
• Tomato – 2
• Green chilli – 2
• Ginger Garlic Paste – 1.5 tsp

 

To grind II

 

• Cashew nuts – 12 to 15
• Coconut – 2 tbsp (optional)
  
  

 

 

Method

 

1. Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready. 

 

 

9. Garnish with Coriander leaves and serve hot with chappathi or Vegetable Pulao. 

 

 

Notes:
1. Adding ghee is purely optional. But I feel, it enhances the taste.
2. Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.
3. Water can be adjusted according your required consistency. 

 

Recipe for Baby corn Masala

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Baby corn Masala

Baby corn masala recipe is a yummy masala recipe in which baby corn are cooked with Indian spices and tangy tomato and the cashews to give a rice taste.

Course Side Dish

Cuisine North Indian

Keyword baby corn masala

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 450kcal

Author Akila

Ingredients

Ingredients

• Babycorn – 10 chop as you like
• Chilli powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 3/4 tsp
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Milk – 1 cup cream – 1/2 cup
• Salt as per taste
• Water – as needed for the gravy

To Temper

• Cloves – 3 to 4
• Cinnamon stick – 1 crushed nicely
• Fennel seeds – 1/2 tsp
• Star anise – 1
• Bay leaf – 1

To grind I

• Onion – 2
• Tomato – 2
• Green chilli – 2
• Ginger Garlic Paste – 1.5 tsp

To grind II

• Cashew nuts – 12 to 15
• Coconut – 2 tbsp optional

Instructions

• Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready.
• Wash and cut the Babycorn to your desired shape. Pressure cook it for 3 whistles adding little salt.
• In a kadai or wok, add 1 tbsp oil and sauté the onion first. Then add the ginger garlic paste, green chilli and when raw smell of ginger goes, add the tomato and again sauté it well.
• Cool the contents and grind to a coarse paste in a food processor.
• In the same vessel, add the oil and ghee and add the tempering items one by one. Now add the onion tomato paste and saute them well.
• Add the chilli powder, turmeric powder, garam masala and salt. Sauté them nicely till the oil oozes out. This might take around 10 min.
• Add the cashew paste and little water. When it starts boiling add the Babycorn. Let the masala gets coated on the babycorn.
• Add the cream or milk and allow to cook for another 2 min and switch off the stove.
• Garnish with Coriander leaves and serve hot

Notes

Adding ghee is purely optional. But I feel, it enhances the taste.

Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.

Water can be adjusted according your required consistency.

*Post first published on April 13th 2015. Updated with Recipe

The post Baby corn Masala | Baby corn recipes appeared first on Learning-to-cook.

This Pan fried baby corn is very easy to make and tastes spicy, tangy and crunchy. Normally fried baby corns are fried in oil and it is not that healthy to give it to people and kids, though kids love the fried baby corns. But in this recipe Since this is a pan fried baby corn we require very very less oil to fry the baby corns. So It is very healthy also.

Once you start doing this pan fried baby corn then you will never ever start frying them with more oil. This can also be fried using the convention oven and grill it. This becomes even more healthier than those pan-fried one. Also in this the spiciness and the tanginess can be adjusted according to your taste buds. I took the recipe from a book and did some alterations according to my family taste.

If you love the baby corns recipes then kindly have a look at the below recipes

• Baby Corn Tomato Masala Bath
• Baby corn fry
• Baby Corn masala
• Baby corn pepper fry
• Baby corn Jalfrezi
• Baby corn biryani

If you need more, You can also see the collection of Indian Baby corn recipes.

Videos recipe of pan fried baby corn

Printable recipe of pan fried baby corn

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Pan Fried Baby Corn recipe

This Pan fried baby corn is very easy to make and tastes spicy, tangy and crunchy. Normally fried baby corns are fried in oil and it is not that healthy to give it to people and kids, though kids love the fried baby corns.  But in this recipe Since this is a pan fried baby corn we require very very less oil to fry the baby corns. So It is very healthy also.

Course Snack

Cuisine Indian

Keyword baby corn recipe, Pan Fried Baby Corn

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Resting time 15 minutes minutes

Total Time 17 minutes minutes

Servings 4

Author Akila

Ingredients

To cook baby corn

• Baby corn - 10
• Water As required to cook the corn
• Salt - 1/4 tsp

To marinate

• chilli powder - 1/4 tsp
• ginger garlic - 1/4 tsp
• Oil - very little
• salt - as req
• turmeric - less than 1/4 tsp
• corn flour - 1 tsp
• curd / yoghurt - 1 tbsp
• coriander leaves -  little

Optional Ingredients

• chat masala - 1 or 2 pinch optional
• cumin powder - 1/4 tsp optional
• lemon juice - little if needed optional
• I didn't add the optional ingredients

Instructions

Cook the baby corns

• In a cooking pan add enough amount of water to cook the baby corns.
• To this add, quarter teaspoon of salt and the baby corns that need to be cooked.
• For a crunchier baby corn cook the baby corns for about 5 to 6 minutes only and for more softer baby corns, cook them for about 10 to 12 minutes of time.
• Remove the cooked baby corns from the water

Marination

• Now to this baby corn, add the salt, chilli powder, turmeric, curd, ginger garlic paste, corn flour.
• Mix them well. If you need water  to mix, add very little only.
• Allow to marinate for about 10 to 15 minutes.

Frying

• Now in a pan, add little oil.
• Now insert a tooth prick or tooth stick to the baby corns.
• When oil is little hot, add the baby corns one by one.
• While adding the baby corns make the flame to be low and take care not to hurt your fingers.
• Now turn the baby corns so that they get fried evenly in all the sides.
• If you want add little more oil. ( a tsp or so )
• Once the baby corns are fried evenly, remove them
• Granish with coriander leaves and Serve them in a plate.

Notes

Check the below notes 

Step by step instructions of pan-fried baby corn ingredients

Ingredients

• Baby corn – 10
• Water to cook baby corns
• Salt – 1/4 tsp

For Marinating & frying

• chilli powder – 1/4 tsp
• ginger garlic – 1/4 tsp
• Oil – very little
• salt – as req
• turmeric – less than 1/4 tsp
• corn flour – 1 tsp
• curd / yoghurt – 1 tbsp
• coriander leaves – little

Optional Ingredients

• chat masala – 1 or 2 pinch(optional)
• cumin powder – 1/4 tsp (optional)
• lemon juice – little if needed (optional)

( I didn’t add the optional ingredients )

Method to prepare pan fried baby corn

In a cooking pan add enough amount of water to cook the baby corns.

To this add, quarter teaspoon of salt and the baby corns that need to be cooked.

For a crunchier baby corn cook the baby corns for about 5 to 6 minutes only and for more softer baby corns, cook them for about 10 to 12 minutes of time. In this I have cooked the baby corns for about 6 minutes. As I like more crunchier version.

Marinating Baby corns

Remove the cooked baby corns from the water and let it dry for about 5 minutes. Now to this baby corn, add the salt, chilli powder, turmeric, curd, ginger garlic paste, corn flour.

Mix them well. If you need water to mix, add very little only.

Allow to marinate for about 10 to 15 minutes. The more marinated, the more tastier.

Frying the baby corns

Now in a pan, add little oil. Insert a tooth prick or tooth stick to the baby corns. When oil is little hot, add the baby corns one by one.

While adding and turning the baby corns make the flame to be low and take care not to hurt your fingers.

Now turn the baby corns so that they get fried evenly in all the sides.

If you want add little more oil. ( a tsp or so )

Once the baby corns are fried evenly, remove them

Granish with coriander leaves and Serve them in a plate. You can also add a pinch of chat masala and a tsp of lemon juice if you want more tangier baby corns.

Yummy yummy Pan fried baby corn is ready.

Notes

1. As mentioned earlier the spiciness and the tanginess can be adjusted according to your taste buds. Here’s the measurements are according to our family taste.
2. The baby corn can be grilled and can make even more healthier
3. You can add cumin powder, chat masala and lemon juice as the optional ingredients and little garam masala to increase the taste.

The post Pan fried baby corn | Baby corn Recipes appeared first on Learning-to-cook.

This Baby corn and tomato Masala rice is a spicy and tasty one pot rice recipe which you can prepare and give as a lunch box recipe for your kids and husband.

In this baby corn and tomato Masala bath, the baby corn is cooked in the spice masala like pav bhaji Masala and garam Masala and the tanginess of the tomatoes gives a nice flavour to this rice.

Mostly Vegetable Raita becomes a good side dish for this baby corn and tomato Masala Rice, but you can also try out other Raita recipes. I too the recipe from here and changed slightly according to our family tastebuds.

If you love rice recipes, then do check out my other rice recipes like below

• Paneer and Jeera Pulao
• Peas pulao
• Spicy tomato pulao
• Capsicum Rice
• Channa pulao
• Bitter gourd Pulao

Also check out the other collections

• Baby corn recipes collection
• Collection of Easy Indian Pulao recipes

Video recipe of Baby Corn and Tomato Masala Rice

Printable recipe of Baby Corn and Tomato Masala Rice

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Baby corn and tomato Masala rice

In this baby corn and tomato Masala bath, the baby corn is cooked in the spice masala like pav bhaji Masala and garam Masala and the tanginess of the tomatoes gives a nice flavour to this rice.

Course Main Course

Cuisine Indian

Keyword Baby corn and tomato Masala rice, baby corn masala rice, baby corn tomato masala rice

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Baby Corn - 12 cut into big size
• Oil - 4 to 5 tsp
• Cumin seeds - 1 tsp
• Ginger - 1 inch chopped
• Garlic - 5 to 6 chopped
• Onion - 2 medium size
• Tomato - 2 big size
• Water - 1/2 cup or more
• Pav bhaji Masala - 2 tbsp
• Garam Masala - 2 tsp or less
• Cumin powder - 1 tsp
• Salt - as per taste
• Cooked rice - 3.5 to 4 cups
• Coriander leaves - for garnishing
• Green chilli - 1 for garnishing optional
• Lemon juice - 1 to 2 tsp optional

Instructions

• Heat oil in a pan over medium heat. Add jeera, saute for a min.
• Add chopped ginger and garlic and saute for a couple of minutes.
• Now add the onions and cook until it lightly softens. Add required salt.
• Add and Stir in the tomatoes and cook until it is slightly soft.
• Once the tomatoes have softened, add in the baby corn, saute for fre min.
• Add water, cover and cook the baby corns for 5 to 6 min.
• Now add the pav bhaji masala, garam masala and jeera powder and toss.
• At this stage, turn the heat to high, add the cooked rice and stir fry them.
• Mix the rice well with the masala, until all the masala is well coated into the rice.
• Simmer and cook thr Baby Corn & Tomato Masala Bath for about 3 to 4 minutes.
• Check for the salt and spices and adjust accordingly.
• Add the Coriander leaves and also add the lemon juice if you want. Mix them slightly.
• Serve the hot hot baby corn and tomato Masala Rice with your favourite Raita.

Notes

Check the below notes 

Step by step instructions of Baby Corn and Tomato Masala Rice

Ingredients

• Baby Corn – 12 (cut into big size)
• Oil – 4 to 5 tsp
• Cumin seeds – 1 tsp
• Ginger – 1 inch chopped
• Garlic – 5 to 6, chopped
• Onion – 2, medium size
• Tomato – 2, big size
• Water – 1/2 cup ( or more )
• Pav bhaji Masala – 2 tbsp
• Garam Masala – 2 tsp ( or less )
• Cumin powder – 1 tsp
• Salt – as per taste
• Cooked rice – 3.5 to 4 cups
• Coriander leaves – for garnishing
• Green chilli – 1 for garnishing (optional)
• Lemon juice – 1 to 2 tsp (optional)

Method for preparing baby corn and tomato masala rice

Heat oil in a pan over medium heat. Add jeera, saute for a min.

Add chopped ginger and garlic and saute for a couple of minutes.

Also add curry leaves fry for a minute.

Now add the onions and cook until it lightly softens. Add required salt.

Add and Stir in the tomatoes and cook until it is slightly soft.

Once the tomatoes have softened, add in the baby corn, saute for few min.

Add water, cover and cook the baby corns for 5 to 6 min.

Now add the pav bhaji masala, garam masala and jeera powder and toss.

At this stage, turn the heat to high, add the cooked rice and stir fry them.

Mix the rice well with the masala, until all the masala is well coated into the rice. Simmer and cook the Baby Corn & Tomato Masala Bath for about 3 to 4 minutes.

Check for the salt and spices and adjust accordingly. Add the Coriander leaves and also add the lemon juice if you want. Mix them slightly.

Serve the hot hot baby corn and tomato Masala Rice with your favourite Raita. I served it with mixed vegetable Raita.

Yummy yummy Baby Corn and Tomato Masala Rice is ready.

Notes

1. You can cook the baby corn separately in a pressure cooker for 1 whistle. If you pressure cook them, add water immediately and open the cooker, else the baby corn becomes very soft.

2. Adding lemon juice is purely optional.

3. If giving to kids, reduce the quantity of garam Masala as my kids complained of spiciness.

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The post Baby Corn and Tomato Masala Rice | Baby corn and Tomato Masala Bath | Rice recipes appeared first on Learning-to-cook.

Baby corn (also known as young corn, cornlets or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole – cob included – in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes. (Wiki)

Here I have collected all my baby corn recipes which I have posted in this blog for your easy search. It contains starters, side dish and even in mains. Do try out these baby corn recipes and let me know how it has turned out to you.

Baby Corn Recipes – With Rice

This Baby corn and tomato Masala rice is a spicy and tasty one pot rice recipe which you can prepare and give as a lunch box recipe for your kids and husband. In this baby corn and tomato Masala bath, the baby corn is cooked in the spice masala like pav bhaji Masala and garam Masala and the tanginess of the tomatoes gives a nice flavour to this rice.

Baby Corn Biryani – Biryani is our family favourite recipe and this one doesn’t escape from our fav list. The little crunchiness of the baby corn makes this recipe even more yummier. Try out this Vegetable Raita as the side dish for this pulao.

 Baby Corn pulao – Baby corn puloa is another tasty and mild spicy recipe which is mostly loved by kids. It is a perfect recipe for any kind of party. Try out any spicy masala for this pulao.

Baby Corn Recipes – In curry and semi gravy dishes

Baby Corn Jalfrezi – Baby corn Jalfrezi has become one of my favorite recipe. The crunchiness of the baby corn and the bell peppers and tanginess of the tomatoes makes it more flavorful. This goes well with any kind of fried rice or chappathi or roti etc.

 Baby Corn Masala – This is a creamy baby corn masala which is made in a traditional North Indian Style. It is a blend of sauted tomatoes and cashews soaked in milk. Together they give a rich creamy texture to the Masala.

 Baby Corn mushroom Masala – A must try recipe for both the baby corn and mushroom lovers. It is little spicier than other north indian Masala and tastes great with crunchy baby corns and yummy mushrooms. Goes very well with naan, roti etc.

Baby Corn Recipes – as side dish, appetizers, snacks

Pan fried baby corn – This pan fried baby corn recipe is a tasty, tangy, crunchy recipe. It is also a  healthy recipe as it is fried in a pan with very little oil. If you want to make it zero oil recipe, then you can grill them in a oven. Good go for any get together or birthday parties.

 Baby Corn golden fries – This one is often mistaken to baby corn pakora, but the species used in this is completely different with that used for the pakoras or pakodas. Not only the pakoras, but also tastewise it is different from the pakodas.

 Baby Corn 65 – it is a similar recipe to Gobi 65 but is prepared with the tender baby corns. It is taken as a evening snack and is very kind friendly recipe and good for any kind of parties.

 Baby Corn pepper fry – Spicy and peppery flavoured baby corn recipe is classic South Indian dish which goes well with sambar rice or rasam rice.

The post Baby Corn Recipes | Indian Baby Corn Recipes Collection appeared first on Learning-to-cook.

As my kids started liking baby corns I started preparing baby corn recipes more often. This baby corn pepper fry is one such recipe which my kids like it very much. Though the recipe is a little bit spicier than the other baby corn recipes, the peppery flavor of the baby corn makes this recipe more tastier.

Since we add the rice flour (or the corn flour) to the recipe, it makes the baby corn more crunchier and Crispier which also makes this recipe to give a great outcome. This can also be taken as a side dish for any simple fried rice recipes or for even sambar rice or rasam rice Etc. I too the recipe from here and altered to my family taste.

If you love baby corn then do check out other baby corn recipes like

• Baby Corn Biryani
• Baby Corn Jalfrzi
• Baby Corn Masala
• Baby Corn pulao
• Baby Corn golden fry
• Baby Corn 65
• Baby Corn mushroom Masala
• Masala cheese corn

So let’s see how to prepare the baby corn pepper fry recipe.

Video recipe of baby corn pepper fry recipe

Step by step instructions of baby corn pepper fry recipe

Ingredients

To grind

• Pepper- 1 tsp
• Fennel seeds – 1 tsp

Other ingredients

• Babycorn – 12
• Rice flour – 3 tbsp
• Onion – 1 (medium sized)
• Cumin seeds – 1/2 tsp
• Curry leaves- little
• Oil – 3 tbsp + 3 tsp
• Garlic cloves – 5 to 6 (finely chopped)
• Coriander leaves for garnishing
• Salt add per taste

Method to prepare baby corn pepper fry recipe

1. In a pan add fennel seeds and pepper and dry fry them nicely. Do not over fry and make it black.

2. Once it is fully fried, then transfer to a food processor and powder them. Keep it aside.

3. In the same pan add 3 tbsp of oil and once it is hot add the cumin seeds.Also add the curry leaves and fry them for a minute or two.

4. Now add the finely chopped garlic for and again fry for a while.

5. Add the medium size onions and saute nicely it becomes translucent.

6. Once the onions are saute nicely add the chopped babycorn and required salt and start frying it.

7. Add little water and cook baby corn. Add water now and then inorder for the babycorn to get cooked nicely.

8. Add the rice flour and fry them again to get a crunchier and crispier baby corn.

9. Add the remaining oil and give a stir. Adjust the salt if needed.

10. Add the ground powder now and give a stir again.

11. Serve the hot hot peppery flavoured baby corn.

12. Crispy baby corn pepper fry is ready.

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Printable recipe of baby corn pepper fry recipe

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Baby corn Pepper fry recipe

Baby corn Pepper fry recipe is a little bit spicier than the other baby corn recipes, the peppery flavor of the baby corn makes this recipe more tastier.

Course Side Dish

Cuisine Indian

Keyword baby corn pepper fry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

To grind

• Pepper- 1 tsp
• Fennel seeds - 1 tsp

Other ingredients

• Babycorn - 12
• Rice flour - 3 tbsp
• Onion - 1 medium sized
• Cumin seeds - 1/2 tsp
• Curry leaves- little
• Oil - 3 tbsp + 3 tsp
• Garlic cloves - 5 to 6 finely chopped
• Coriander leaves for garnishing
• Salt add per taste

Instructions

Method to prepare baby corn pepper fry recipe

• In a pan add fennel seeds and pepper and dry fry them nicely. Do not over fry and make it black. 
• Once it is fully fried, then transfer to a food processor and powder them. Keep it aside.
• In the same pan add 3 tbsp of oil and once it is hot add the cumin seeds. 
• Also add the curry leaves and fry them for a minute or two.
• Now add the finely chopped garlic and again fry for a while.
• Add the medium size onions and saute nicely it becomes translucent. Once the onions are saute nicely add the chopped babycorn and required salt and start frying it.
• Add little water and cook baby corn. Add water now and then inorder for the babycorn to get cooked nicely.
• Add the rice flour and fry them again to get a crunchier and crispier baby corn.
• Add the ground powder now and give a stir again.
• Add the remaining oil and give a stir. Adjust the salt if needed.
• Serve the hot hot peppery flavoured baby corn.
• Crispy baby corn pepper fry is ready.

Notes

Check the below recipe notes...

Notes

1. You can also add capsicum after the baby corn is cooked. If you add before and cook along with babycorn the capsicum becomes mushy and you wont get the crunchy taste.

2. Instead if adding the rice flour you Can add corn flour also.

The post Baby Corn Pepper Fry Recipe | Baby corn recipes appeared first on Learning-to-cook.

Baby corn Biryani Recipe – This biryani has become one of my favorite in recent days. If I didn’t prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier. Everyone in my family loved this and my lo’s were asking for the babycorn more than the rice .

 

I have baby corn Pulao posted already in the blog which I can say is a simpler version of this Babycorn Biryani. Though it is not prepared in the traditional way of preparing Biryani, it still tastes great.

You can check other pulao and rice recipes here. Some I have given below.

Peas Pulao

Channa Pulao

Crumbled Paneer Pulao

Vegetable Pulao

Vegetarian chicken Biryani

Baby corn Biryani

Preparation time: 15 min | Cook Time: 30 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: Indian

 

Ingredients 

Spices to add

• Cloves – 6 to 7
• Cardamom – 1
• Cinnamon stick – 3 inch crushed to pieces
• Star anise – 3 to 4
• Bay leaf – 1
• Fennel seeds – 1/2 tsp
• Mace – 1 (optional)

Other ingredients 

• Basmati Rice – 2 cups
• Onion – 1 big
• Green chilli – 2 slit lengthwise
• Coriander leaves – 1/4 cup
• Mint leaves – 1/4 cup
• Baby corn – 200 gms
• Biryani masala – 3 tbsp
• Chilli powder – 1 tsp (optional)
• Turmeric powder – 1/4 tsp
• Thick Coconut milk – 1 cup
• Water – 2 cups
• Ghee – 3 tbsp
• Salt – as per taste

Method to prepare Baby corn Biryani

1. Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt.

 

2. Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes.

 

3. Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now.

 

4. When the babycorn is well coated with the masala, add the coconut milk and water.

 

5. When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove.

 

6. When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes.

7. Now open and serve the hot hot babycorn biryani with Aloo Raita .

Notes:

1. The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.

2. I didn’t add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don’t have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds.

Printable Recipe of Baby Corn Biryani

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Baby corn Biryani Recipe

This biryani has become one of my favorite in recent days. If I didn't prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier.

Course Main Course

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akila

Ingredients

Spices to add

• Cloves - 6 to 7
• Cardamom - 1
• Cinnamon stick - 3 inch crushed to pieces
• Star anise - 3 to 4
• Bay leaf - 1
• Fennel seeds - 1/2 tsp
• Mace - 1 optional

Other ingredients

• Basmati Rice - 2 cups
• Onion - 1 big
• Green chilli - 2 slit lengthwise
• Coriander leaves - 1/4 cup
• Mint leaves - 1/4 cup
• Baby corn - 200 gms
• Biryani masala - 3 tbsp
• Chilli powder - 1 tsp optional
• Turmeric powder - 1/4 tsp
• Thick Coconut milk - 1 cup
• Water - 2 cups
• Ghee - 3 tbsp
• Salt - as per taste

Instructions

• Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt.
• Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes.
• Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now.
• When the babycorn is well coated with the masala, add the coconut milk and water.
• When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove.
• When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes.
• Now open and serve the hot hot babycorn biryani with Aloo Raita

Notes

• The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.
• I didn't add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don't have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds.

The post Baby Corn Biryani | Indian Biryani Recipes appeared first on Learning-to-cook.

Baby corn Jalfrezi has become one of my favorite recipe. The crunchiness of the baby corn and the bell peppers and tanginess of the tomatoes makes it more flavorful. I took the recipe from here and came out good. I prepared this on Sunday for the Non veg menu. Will post the menu soon. Everyone in my family loved a lot. 

Other baby corn recipes for you to check 

Baby corn mushroom masala 

Babycorn 65

Baby corn golden fries

Baby corn masala 

Baby corn pulao

Baby corn Jalfrezi Recipe

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Baby corn – 1 packet (Chopped lengthwise)
Capcisum – 1/2 (Chopped lengthwise)
Onion – 1 big (Cut lengthwise)
Tomato – 1 big (Grind to paste)
Cumin seeds – 1/2 tsp
Oil – 2 tbsp
Ginger garlic paste – 1 tbsp
Chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/5 tsp
Cumin powder – 1/2 tsp
Tomato Sauce – 1 tbsp
Water – 1/2 cup
Salt -as per taste

Method 

1. In the wok or kadai, add oil and when hot add the cumin seeds. When it splutters add the onion and Ginger garlic paste. Sauté them nicely till the raw smell goes off.  Meanwhile grind the tomatoes to a paste. Add this paste. 

2. Add the chilli powder, coriander powder, turmeric powder, cumin powder and salt. Let them cook. Add 1/2 cup water. Add the baby corn. Let it cook for 5 min.

3. Add the capsicum. Let it cook. Do not over cook. The capsicum should be crunchy. Add the tomato sauce. 

4. Let all the water content evaporate.

5. Give a stir and switch off the stove. 

Yummy Babycorn Jalfrezi is ready

Notes:
1. Do not overcook the baby corn and capsicum. It should be crunchy in the masala and not mushy.
2. You can also add Paneer to this.

Tags:Baby corn Jalfrezi, how to make Baby corn Jalfrezi, Baby corn recipe, side dish for naan, side dish for roti, side dish for chappathi, north indian side dish

The post Babycorn Jalfrezi | Baby corn Recipes | Side dish for Chappathi appeared first on Learning-to-cook.

Baby corn golden fry is one of my favorite evening snack. It can be either deep fried or shallow fried. It purely depends on our choice only. I already have baby corn 65 recipe which is also a deep fried one, as I like deep fried instead of shallow frying. One of my friend mentioned, we can do this in microwave also. Need to try that too. But now lets see the Baby corn golden fry.

Some snacks and baby corn recipes, I have given below
Baby corn 65
Onion Pakoda
Crispy cauliflower fry
Vegetable cheese balls

Baby corn golden fry

Preparation time: 15 min | Cook Time: 10 min 
Total Time: 25 min | Serves: 3

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients
Baby corn – 2 packets (12)
Rice flour – 2 tbsp
Corn flour – 1.5 tbsp
Ginger garlic paste – 1 tsp
Red chilli powder – 1.5 tsp
Garam masala powder – 1/2 tsp
Curd / yogurt – 2 tbsp
Water – as needed
Salt – as per taste
Oil – for frying
Chat masala – 2 pinch for taste

Method
1. Wash and remove the stem of baby corn. Cut into round shape. Soak in boiling hot water for 8 to 10 min. (See notes)

2. Pat it dry. Mix the Rice flour, Corn flour, All purpose flour, garam masala, chilli powder, salt and curd to the baby corn and mix well.

3. Mostly the adding of curd would be enough to make it a batter consistency. If not, sprinkle little amount of water and allow the marination to rest for 30 min.

4. In a vessel, add oil and when it hot enough, add the baby corn in small batches and rotate them slightly so that, they get fried evenly in all the sides. When you get the golden colour or the issshhh sound of the baby corn, ceases, remove from oil and filter the excess oil in kitchen towel.

5. Sprinkle some chat masala and Serve it hot with the ketchup.

Yummy yummy Baby corn golden fry is ready to be served

Notes:
1. If the baby corn is small, you can avoid soaking in hot water and just add them directly to batter and fry it. If the baby corn are bigger than regular size, then I may suggest you to pressure cook for 1 whistle and then prepare as mentioned.
2. My friend suggested to add a pinch of cooking soda, for even more crispier fries. But I avoided as I prepared this for my kids.
3. You can also add a pinch / drop of red food color, for the vibrant red color.

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The post Baby corn golden fry | How to make Golden Baby corn fry | Baby corn recipes | Easy evening snacks | Kids snacks recipes appeared first on Learning-to-cook.

Ingredients

• Basmati Rice – 3 cups
• Water – 4.5 cups (or as directed by the back side of basmati rice pack)
• Babycorn – 5 to 6
• Green peas – 1/4 cup
• Mint leaves – few
• Coriander leaves – few
• Salt – as per taste
• Ghee – 4 tsp

To Temper

• Oil – 3 tsp
• Cinnamon stick – 1 crushed
• Star anise – 2
• Bayleaves – 1
• Fennel seeds – 1/4 tsp
• Cumin seeds – 1/4 tsp
• Cloves – 3 to 4
• Cardamom – 1

Method

• Soak the biryani rice for 20 – 30 min.
• Wash the baby corns and cut into small pieces as shown.

• In a pressure cooker, add the ingredients under temper (Ingredients II), one by one and slightly fry.
• Add the onions and fry.

 

  Add green chillies, ginger – garlic pastte

•  Add the mint leaves and Coriander leaves and saute nicely.

•  Add in the green peas and keep stirring for 1 min.

•  Add in the baby corns and salt.

•  Add the water and allow to boil.

•  When the water starts boiling, add the soaked rice.

•  Slightly mix the baby-corn and rice.

• Close the lid and keep the flame in low. Do not use whistle. Allow to cook in low flame for 10 to 15 min. Switch off .
• Open the lid and add ghee and slightly mix the cooked pulav, without breaking the rice.

• Serve it with plain raitha or with any spicy side dish.

The post Baby Corn Pulao appeared first on Learning-to-cook.

I always love Baby corn 65. It is easy to prepare, crunchy inside and crispy outside. All my family members love its taste, when dipped in the tomato sauce or the chilli sauce. I tried this many times, by varying the ingredients and finally I liked the taste with the ingredients below. Addition of Tikka Masala made the Baby corn 65 little spicy and tangy which i liked a lot. But this is purely optional. Lets see the recipe.

You can view some of the other fried snacks below
Baby corn Golden fry
Cauliflower pakora
Crispy Cauliflower fry
Idli 65
Crispy Pavakkai fry

How to make Baby Corn 65

Preparation time: 15 min | Cook Time: 10 min
Total Time: 25 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

• Babycorn – 10
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam Masala – 1/2 tsp
• Curd/Yogurt – 2 tsp
• Ginger Garlic paste – 1 tsp
• Lemon juice/vinegar – 1 tsp
• Turmeric powder – 2 pinch
• Tikka masala – 1 tsp (optional)(i added for more spiciness)
• Corn flour – 2 tsp
• Maida/All purpose flour – 1 tbsp
• Salt – as needed for taste
• Water – 3 to 4 tsp (optional)
• Oil – for frying

Method

1. Wash the baby corn and cut in to half in lengthwise.

2. Add all the powders in a bowl and add the flours and yogurt and ginger garlic paste.

3. Mix all the ingredients. If it is thick, add water 1 tsp at a time. Add baby corn to soak.

4. Heat the oil and add the dipped baby corns in the oil. Fry till they become golden colour.

5. Remove and filter the excess oil from the babycorns in the kitchen towel.

6. Garnish with onion and coriander leaves and serve hot with the tomato ketchup.

Notes:

1. Addition of water is optional.

2. Addition of tikka masala is purely optional. I added for its tangy and spicy taste. 

Below are my old pictures

Tags:Baby corn golden fry, Baby corn fry, Baby corn Recipes, Baby corn golden fry step by step, How to make Baby corn golden fry, How to make golden baby corn fry, How to make South Indian Baby corn golden fry, snack Recipes, Indian Snacks, crispy snacks, tea time snacks, easy evening snack, kids snacks

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