Baby Corn Rice Recipe

This baby corn rice is slightly different from the Baby Corn Pulav that I had posted earlier and is more flavorful. Looks very much appealing too. Try this simple recipe next time when you buy baby corns.

Ingredients

Basmati Rice - 1 cup
Water - 1.5 - 2 cups (adjust as per your soaking time and quality of the rice)
Baby Corn - 6-8 cut into small pieces
Onion - 1, cut  lengthwise
Curd - 1 tbsp
Red Chilly Powder - 1 tsp
Corriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt, turmeric powder, hing as per taste

To Temper

Bay leaf - 1
Cloves - 2
Cinnamon stick - 1 or 2
Oil - 1 tsp
Ghee - 1 tbsp

To Grind

Onion - 1
Garlic - 5 or 6 cloves
Ginger - 1/2 inch piece
Mint leaves - 10

Method

1. Wash the basmati rice well and soak for 15-20 mins.You have to wash the rice well before soaking. If you do the reverse process the rice grains will break and the pulav will not look good.
2. Grind the ingredients listed under "To Grind" to a fine paste by adding little water.
3. In a pressure cooker, add oil and ghee and do the tempering with the list of ingredients mentioned. Then add the onions and saute till they turn translucent. Then add.the baby corn, corriander powder, garam masala, hing, turmeric and the ground paste.
4. Saute until the raw smell goes off, this might take around 5 or 6 mins. Then add curd, rice, water and required salt and pressure cook for 1 whistle and simmer for 2-3 minutes and then turn off the flame. 
5. Once the pressure gets released fluff it up with fork without breaking the rice. Enjoy with any kind of raita.

Nutritional Information

Baby corn is a cereal of wonder which comes with loads of nutrition. It is a good source of folic acid, potassium, vitamin B6, vitamin C and fiber. Baby corns are low in fat and a good source of protein. It is said to have anti-oxidant which is supposed to prevent cancers and heart diseases.

Baby Corn Pulao/Easy Baby Corn Pulav

This recipe has been sitting in my drafts for more than a year and finally I am posting it now. Pulaos always make a great one pot meal and they go good with any kind of raita and are much easier to prepare too.This pulao is very flavorful and the crunchy baby corns adds more taste to the rice. So, here is the recipe!

 Ingredients

Basmati Rice - 1 cup
Water - 1.5 - 2 cups (adjust as per your soaking time and quality of the rice)
Baby Corn - 6-8 cut into small pieces
Onion - 1, cut  lengthwise
Mint leaves - 10
Corriander leaves - fistful
Ginger garlic paste - 1 tsp

To Temper

Cumin seeds - 1 tsp
Bay leaf - 1
Cloves - 2
Cinnamon stick - 1
Oil - 2 tsps
Ghee - 1 tsp

Method

1. Wash the basmati rice well and soak for 15-20 mins.You have to wash the rice well before soaking. If you do the reverse process the rice grains will break and the pulav will not look good.
2. In a pressure cooker, heat oil and ghee. Add cumin seeds and saute for few seconds. And then add the bay leaf, cloves, cinnamon and saute for few more seconds. Now, add the ginger garlic paste and fry until the raw smell goes off. Then add the onions and saute till they turn translucent. Then add.the mint leaves, chopped coriander leaves and baby corn and mix well.
3. Then add required amount of water, salt and the soaked rice (drain the water before adding to the pressure cooker) and pressure cook for 1 whistle and simmer for 2-3 minutes and then turn off the flame. 
4. Once the pressure gets released fluff it up with fork without breaking the rice. Enjoy with any kind of raita or gravies

Nutritional Information

Baby corn is a cereal of wonder which comes with loads of nutrition. It is a good source of folic acid, potassium, vitamin B6, vitamin C and fiber. Baby corns are low in fat and a good source of protein. It is said to have anti-oxidant which is supposed to prevent cancers and heart diseases.

Baby Corn Stir Fry/Baby Corn Sabzi

These days Prajju has become a die hard fan of baby corns due to its crunchiness. He loves it in any form. Today I prepared Corn Pulav for him for lunch. And there were few left over baby corns and I made these stir fry for dinner. The moment he smelled the baby corns he instantly wanted to have them. He didn't even allow me to click few pics. I had to compromise him for few and only then I was able to click the pictures :-) This is a very easy side dish which pairs up well with rice or rotis. Here comes the recipe!

Ingredients

Baby corn - 7 or 8, cut into bite sizes
Onion - 1
Capsicum - 1/2, cut into small cubes
Tomato sauce - 1 tsp
Soy sauce - 1 tsp
Cumin seeds - 1 tsp
Oil - for tempering
Salt - as per taste
Sesame seeds - 1/2 tsp, for added flavor (optional)

Method

1. If using sesame seeds dry roast them and set aside. 
2. Heat oil in a pan, add the cumin seeds. Saute for few seconds and then add the ginger garlic paste. Fry till the raw smell goes off. Then add the onions and saute until they turn transparent.
3. Then add the capsicum and the baby corns. Add tomato sauce and soy sauce and little bit of salt. Mix well and cook until the raw smell goes off. Turn them every now and then to make sure it doesnt get burnt. At the same time baby corns and the capsicum should retain their crunchiness. So do not over cook.
4. Once done, turn off the flame and sprinkle the sesame seeds all over and transfer to a serving bowl. Enjoy with any rice or rotis.

Eggless Mango Mousse Recipe

Mango season is here and I prepared this mango mousse which was in my to-make list for a long time. Mango Mousse is a very creamy, light and airy in texture dessert which can be prepared in less than 15 minutes. This is super easy to prepare and tastes so yummy. Only three ingredients, eggless, gelatin free or no cooking needed. You can also make this a day ahead if you are planning for a party.

 Ingredients

Mango Puree - 1/2 cup
Fresh cream/Heavy cream - 1/2 cup
Sugar - 2-3 tbsp, adjust as per taste

Method

If using fresh mangoes, puree them in a mixer/blender. Set aside.
Take a wide bowl and add the fresh cream and sugar, using a hand mixer whip until it forms soft peaks. Now add the mango puree and gently fold in using a spatula until well combined. All done, transfer it to a serving bowl and refrigerate for a minimun of 2 hours. Top it up with fresh mango pieces while serving.