Baby Corn Korma | Babycorn Peas Kurma Recipe

Babycorn Capsicum Curry is one of the most liked recipes in my blog and has got a very good feedback. In fact, it is even my favorite curry and my first choice when I have Babycorns at home.The crunch of baby corns is what I love the most and it adds a nice texture to any curry.I love preparing stir fries , pulaos, fritters and also this Korma. Baby corn Korma has become the latest favorite at my place. The aroma of the fresh spices, especially the cardamom and kasuri methi and the slight hint of sweetness from cashew nuts and coconut paste with the bite of crunchy baby corn pieces makes this dish extremely delicious. I bet the flavors lingers with you even after a while.

You pair with simple rotis or laccha parathas or jeera rice,it is absolutely a winning combo.I would vouch for this Baby corn Korma recipe as  much as I love my Babycorn Capsicum Curry.Do give it a try once and I am sure you will like it.You can definitely make this for any party and just wait to receive the compliments.

Check out other Babycorn recipes in my blog.

• Babycorn Bellpepper Dry Curry 
• Babycorn Capsicum Curry(Gravy)
• Babycorn Mango Masala 
• Babycorn Pakora
• Babycorn Pulao

Baby Corn Korma Recipe:

Serves 3-4

Prep time:15 mins | Cooking time: 25 mins | Total time:40 mins

Cuisine: Indian | Category: Side Dish - Main Course

Ingredients:

12-15 Baby corns,each cut into 4 cylindrical pieces

1/2 cup fresh/frozen Green Peas

1 large Onion,finely chopped

2 tsp Ginger-Garlic paste

2-3 tbsp fresh Curd,nicely beaten

1 tsp Kasuri Methi

1 tbsp chopped Coriander

1/4 tsp Homemade Garam masala

1/4 tsp Turmeric powder

3/4 tsp Red chili powder

1 1/2 tbsp Oil

1 tbsp Ghee

Salt to taste

Lemon wedges, to serve

to temper:

1 Bayleaf

2 Green cardamoms,crushed with a pestle

2-3 Cloves

1" Cinnamon

1 Green chili,slit

to Grind:

1/4 cup grated fresh Coconut

1 large Tomato,chopped

8-10 Cashewnuts

1 tbsp Corinader seeds

1 tsp Cumin seeds

5-6 black Pepper corns

3/4 tsp Fennel seeds(Saunf)

Method:

• Par boil baby corns and green peas in hot water for 3-4 mins.Drain and keep them aside.
• Meanwhile heat 1/2 tsp oil and add coriander seeds, cumin seeds and pepper corns and fry nicely.You can even dry roast them if you want.Remove them from the pan and let them cool.
• Grind roasted coriander seeds, cumin seeds and pepper corns with raw fennel seeds to a coarse powder.
• Add cashew nuts, grated fresh coconut and tomato and grind it to a smooth paste.If necessary add some water but make sure you grind it to a smooth paste.
• In a wide non stick pan heat 2 tsp oil and add baby corn pieces and green peas and saute them for 4-5 mins until they turn slightly golden in color.
• In another thick kadai/pan heat 1 tbsp oil and 1 tbsp ghee and add a bay leaf, cloves, cinnamon, green cardamoms(crush the cardamoms with a pestle before adding which is important to give the korma a nice flavor) and slit green chilli and fry for half a minute.
• Add finely chopped onions and fry until they turn translucent.Now add ginger-garlic paste and fry well for a minute.
• Add the ground masala paste and fry nicely for 3-4 mins until the raw smell goes away.
• Add turmeric powder, red chili powder and garam masala and fry well for 2 mins.If the masala is completely dry add a tbsp of water and fry again, but do not let it burn.
• Add roasted baby corn pieces and green peas and add enough water (roughly 1- 1.25 cups) to get your required consistency.
• Also add salt, kasuri methi and curd(make sure you have beaten the curd nicely before adding) and mix it nicely.Simmer it and cook for 7-8 mins.Adjust the consistency of gravy by adding or reducing the water accordingly.
• Switch off the flame.Add coriander at the end and mix well.You can add lemon juice now or serve the lemon wedges along with gravy.

Serve it hot with Rotis/Parathas/Naans/Jeera rice/Ghee rice.

Notes:

1. You can prepare the entire process in a pressure cooker.In that case follow the grinding process as mentioned above,but you don't need to par boil and roast the baby corn and green peas ahead.You can do the tempering and roasting the masala along with the spices in the pressure cooker as mentioned above and then add baby corn pieces and green peas and fry them for 2-3 mins and then add water along with salt, kasuri  methi and beaten curds and pressure cook for 1 whistle.Once the pressure drops remove the lid and boil it again for 2-3 mins and add coriander and lemon juice after you switch it off.
2. This Korma tastes best when it is made spicy but you can adjust according to your wish by reducing the chili powder.Do remember we are adding pepper corns while grinding.
3. If you like you can add fried paneer pieces at the end to the korma.
4. Make sure you crush the green cardamom with a pestle before adding to the tempering.This adds a nice aroma to the korma.
5. Also do not forget to beat the curds well before adding,otherwise it will curdle.

Technorati Tags: baby corn recipes, side dish with baby corn, babycorn korma recipe, babycorn peas curry, babycorn kurma, side dish for rotis, easy babycorn recipes

Read More»

Babycorn Capsicum Soup | Clear Soup Recipes

A bowl of hot Soup with warm garlic bread or a bowl of pasta is always a comfort food for me in the monsoons. Though I prepare soups often they never find their way to my blog as I usually prepare it for dinner and I find it difficult to click photos in the night. Few days back, I had prepared this soup along with pasta for a quick weekend lunch and hence I got the opportunity to click the soup !!

I love any kind of soups like thick, clear or rich milk based ones where as DH prefers clear soups or vegetables shorbas and hence I prepare mostly thin soups according to his preferences. Baby corn and capsicum makes an amazing combo in various forms such as Stir fry, curry , gravy, pulao or soup. I just love this combo and never get tired of it. This is a very easy clear soup which can be prepared in a matter of minutes.Try this and enjoy the hot soup with your family.

If you are interested check out other Babycorn-Capsicum combos like Babycorn-Capsicum Stir fry, Babycorn-Capsicum Gravy.

Also check out other Soup recipes:

• Creamy Broccoli Soup
• Creamy Cauliflower Soup
• Pumpkin-Carrot Soup
• Spinach-Orange Soup

Babycorn Capsicum Clear Soup Recipe:

Serves 2-3

Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins

Cuisine: International | Category: Soups- Appetizers

Ingredients:

3-4 Baby corns, thinly sliced into rounds

1 small Capsicum, seeded and finely chopped

2-3 small Garlic pods, finely chopped

1 tbsp Corn flour

3-4 cups of Vegetable stock or 1 veg Maggi soup seasoning cube

1 tsp Vinegar

1 tbsp Coriander leaves, finely chopped

juice of 1/2 Lemon

1/2 tsp Pepper powder(or to taste)

Salt to taste

1 tbsp Olive oil/Butter

Method:

• Heat olive oil/ butter in a deep bottomed pan and add finely sliced garlic and saute it for a minute.

• Add thinly sliced baby corn pieces and fry for 2 mins and then add chopped capsicum and fry for a minute.

• Add 3-4 cups of vegetable stock to it. If you are using seasoning cube add 3-4 cups of water and add the seasoning cube along with it.
• Mix corn flour in 2-3 tbsp of water nicely with out any lumps in it.
• Bring the stock to a boil and then add corn flour mixture and stir continuously while you are adding the corn flour mixture.

• Boil it for 3-4 mins until it thickens and the color of the soup turns transparent.
• Add vinegar, salt and pepper powder and mix it.Switch off the flame.Adjust the seasoning according to your taste buds by tasting it if necessary.

• In the individual bowls add 1/2 tsp lemon juice and 1 tsp chopped coriander leaves and divide the hot soup equally into those bowls.

Serve the soup hot with Garlic bread / Pasta/ Salad. Add more seasoning to the soup if required.

Notes:

• Do not add lemon juice to the soup pot directly as it might make the soup bitter. Hence add it to the bowl directly before you ladle the soup into the bowl.
• You can replace baby corn with fresh corn or sweet corn and follow the same process.
• You can even prepare the soup in a similar way with mixed vegetables like finely chopped carrots,beans,cabbage and follow the same process.
• If you do not have vegetable stock or seasoning cube you can still prepare the soup in the same manner with out using them but the vegetable stock(or cube) adds more flavor to the soup.
• You can use even knorr seasoning cube instead of maggi cube.

 

Technorati Tags: babycorn capsicum soup, clear soup recipes, easy soup recipes, veg soup recipes, baby corn recipes, baby corn capsicum recipes, various soup recipes, monsoon recipes, quick soup recipes

Read More»

Baby Corn Pakora | Babycorn Recipes

Last week, I purchased a large quantity of my my favourite veggie, "babycorn" and used them in two dishes which I prepared, Babycorn Bell peppers Stir fry and Babycorn Capcium Gravy . I though saved a few, for making my favorite babycorn fritters (not the usual besan based pakoras) over the weekend.

 I dream about food at times and in one of those dreams , I had a mental note that I would have my sunday evening tea with those babycorn fritters.When I started blanching the babycorns and started preparing the batter, I realized that I have run out of maida (all purpose flour) which is essential for preparing these yummy fritters. I had to hence change my plans and converted them into these beautiful pakoras.These Pakoras look deceptive and look very much like our Mirch Bajjis becauss of their shape.Though I could not make what I wanted, we enjoyed these golden crisps with our cup of tea.I though plan to post those delicious Babycorn Fritters next time I prepare it.

 

Also check out other Babycorn recipes in my blog.

• Babycorn Capcium Gravy - a MUST try
• Babycorn Bell peppers Stir fry
• Babycorn Raw Mango Salad

Babycorn Pakora Recipe:
(Serves 2-3)

Ingredients:
12-15 tender Baby corns
Oil,to deep fry

for Batter:
1 cup Besan/Chickpea flour
1/4 cup Rice flour
1 tsp Red chilli powder
a pinch of Turmeric powder
1 tsp Ginger-Garlic paste
1/4 tsp Garam masala (optional)
a pinch of Asafoetida or 1/2 tsp Carom seeds
1/4 tsp Baking soda
2 tsp hot Oil
Salt to taste

Method:

• Cut baby corns into 2 pieces lengthwise and par boil them in hot water with salt for 1-2 minutes.Do not boil for long.You can even add a pinch of turmeric powder while boiling them.Drain them and keep them aside.

• Mix all the items(mentioned under 'for Batter') well and make it into a smooth paste by adding enough water.Add the water slowly and use a wire whisk and whisk to the consistency of thick idly batter consistency and make sure you don't add too much water at once.The more you beat the mixture the better and fluffy the pakoras would be.You should ideally beat the batter for 3-4 mins.

• Mean while heat oil for deep frying.
• Hold the tips of baby corns and dip each of them in batter and individually and drop them slowly into hot oil and deep fry them till it becomes golden brown in color on medium flame.

• Drain them on to a kitchen towel to remove excess oil.

Serve them hot with Imli Chutney/Green Chutney/Tomato Sauce.

Notes:

1. You can use the same process for making pakoras like Cauliflower,Broccoli and Poblano peppers(remove the seeds) by blanching them in hot water initially and follow the same process.
2. You can use the same batter as base for all pakora varieties like Potato(cut into thin slices),Brinjal(cut into thin slices),Onion(thin round slices as well as lengthwise) and Capsicum rings.
3. The addition of garam masala is completely optional,as babycorn is a bland vegetable I added it to spice up the batter.
4. The addition of rice flour makes the pakoras crisp.
5. I like to add hot oil to the batter mixture as it will make the pakoras crisp and also makes them consume less oil.Make sure you beat the batter which will makes the pakoras more fluffy.

You can try this for HOLI Snack,also check out other HOLI recipes here . If you have not decided your menu for Holi,go through my list and I hope it will help you in fixing your menu. I also recommend you try the famous Delhi style Matar Kachori and Alu ki Sabzi and pair it with Shahi Tukra which is ideal for HOLI breakfast/brunch and make it more special.

I could not stop myself from posting another pic for you all....

Read More»