Potato Baby Corn Korma - Baby Corn Recipes

Baby corn is one of the favorites for my Lo. He loves to eat it any form. The crunch of baby corn is what attracts everyone and it gives a nice texture to any curry. This korma recipe is slightly altered from the usual kormas wherein we grind coconut. Here in this recipe I have used coconut milk, which makes it a light and easily digestible food. I had used potatoes, you can also use fresh green peas which will also blend well along with the baby corns. Kasuri methi enhances the flavors, once you try this I bet this recipe will be a regular make in your kitchen. Now to the recipe!

Ingredients

Baby Corn - 10 nos
Ginger Garlic Paste - 1 tsp
Potatoes - 2, peeled and cubed
Hing a pinch
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Kasoori Methi - 1/4 tsp
Water - 3/4 to 1 cup
Thick Coconut Milk - 1/4 cup
Coriander leaves - fistful, finely chopped, for garnish
Salt - to taste

To grind:
Big Onion - 1 medium sized chopped
Tomato - 1 medium sized chopped
Green Chilli - 2, adjust as per spice level
Cashews - 4 or 5

To temper:
Ghee or Butter - 2 tsp
Oil - 2 tsp
Cinnamon - 1/2 inch piece
Cloves -2
Cardamom- 1

Method

1. In a pan heat a tsp of oil, add green chillies and onion. Once the onion turns translucent add the chopped tomatoes and fry until they turn mushy. Allow the mixture to cool down and grind it to a smooth paste. 
2. Meanwhile trim the edges of the baby corn and chop them to desired sizes (lengthwise or just cubes). Peel the potatoes and cube them. Make sure the baby corn and potatoes are of same size. 
3. Heat butter/ghee + oil in a presssure cooker and add the items mentioned under "To Temper".  Add ginger-garlic paste and saute until the raw smell goes off.  
4. Then add the ground paste and fry for a minute. Add turmeric powder, chilli powder, garam masala, hing and required salt and mix well.  Now add the cubed baby corn and potatoes. Mix well. 
5. Add water and pressure cook for a whistle in high flame, simmer for 2 minutes and turn off the stove.  Once the pressure releases, add the coconute milk and allow the gravy to boil for just a minute. Make sure you do not boil the gravy for a very long time after adding the coconut milk. Check and adjust salt at this stage. Add kasuri methi and coriander leaves and switch off. 
6. Potato Baby Corn korma is ready to be served with Phulkas or Chapathi's or Poori's or even with any mildly spiced pulaos.

Note

• You can also add paneer instead of potatoes. In that case add more chilli powder to adjust the spicyness.   
• After adding the coconut milk, do not boil the korma for a long time. Else it will start curdling.
• You can replace coconut milk with milk too, but coconut milk gives the best taste.
• In case if you are not a fan of coconut milk, you can just add grated coconut along with the sauted ingredients and grind altogether
• If using coconut milk, do not skip the kasuri methi. That gives the best taste for this korma.

Thinai Adai - Thinai Arisi Adai - Foxtail Millet Adai - Millet Recipes - Healthy Dinner Recipes

Its been a long time since I posted any recipe.  Hardly I could manage to find any time these days. Evenings are totally busy with my lil one and his homeworks, whereas daytime and late nights are totally dedicated for my Jewelleries. Thats my new venture for the past two years, ViJosDesignerBangles . Check out the collections if interested! And, very Happy to come back again :-). Nowadays, millets play an equal role in my kitchen. The best part is, millets can be substituted for rice and wheat in most recipes. Millets are highly nutritious and gluten free, they are easily digestible. Hence can be had for both breakfast and dinner. Today's recipe is going to be Thinai Adai. Thinai is known as Foxtail Millet in English, Kangni in Hindi, Korra in Telugu, Navane in Kannada and Thina in Malayalam. This adai is made using millets and lentils, so it is rich in protein, full of fiber and highly nutritious. Try making this and I am sure it will become one of the regular preparations in your house too. Now, to the recipe!
 

 
Ingredients

Thinai arisi/foxtail millet - 1 cup
Channa dal/kadalai paruppu - 1/2 cup
Tur dal/thuvaram paruppu - 1/2 cup
Whole Urad dal - 1 tbsp
Red chillies - 3-4
Hing and salt as per taste
Oil for making adai

Method

Wash and soak the dals together for 3-4 hours. Grind it along with hing, red chillies and salt as we grind for regular Adai dosa. The consistency of the batter should not be too thick or too thin.

Preparing the adai dosa

Heat a tawa, (check by sprinkling water to see if the tawa is hot enough to pour the batter) pour a ladle full of adai batter and spread it in a circular motion just as you do for regular dosas.

Drizzle a tsp of oil around the adai. Once it is cooked, the corners will start lifting up. Flip it over to the other side. Drizzle another 1/2 tsp of oil and cook well.

Remove from tawa and serve hot with any chutney of your choice or with Avial.

Note

You can also add finely chopped onions, green chillies, 1-2 tbsp finely chopped coriander leaves to the Thinai Adai batter to make it more delicious.

Dates Almond Milkshake

This is VJ's favorite milkshake. This healthy and delicious shake will both fill you up as well as give you that extra burst of energy that will refresh & rejuvenate your body after a hectic long day of work.

Ingredients

Chilled milk - 2 cups
Almonds - 10
Dates - 10
Vanilla essence - 1/2 tsp

Method

Soak the almonds in hot water for 15-20 mins. Peel of the skin and add it to the blender. 
Remove the seeds from dates and add them to the blender too. Add a teaspoon of vanilla essence and pour 1/4th of the milk and blend well until the dates and almonds are combined and smooth. Then pour in the remaining milk and give a quick whip.
Transfer these to a serving glass and enjoy

Instant Ragi Dosa Recipe Using Leftover Idly Batter

Ragi (Finger Millet/ nachni) is a nutritious grain which is staple food in most of the South Indian states. If you have some left over idly batter then this ragi dosas are quick and easy to prepare. You can also check the other method of preparing ragi dosas here

Ingredients

Dosa batter - 1 cup
Ragi flour - 1/2 cup
salt and water as needed

Method

Mix the ragi flour along with the dosa batter and add required amount of salt and water. The batter consistency should be similar to our regular dosa batter.

Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.

When the corners start lifting up, flip it over to the other side. Let the other side also get cooked.

Then remove the dosa from the tawa and serve hot with any Chutney or Sambar of your choice.

Check out the other method of Fermented Ragi Dosa where ragi is soaked along with idly rice and urad dal, ground and allowed to ferment.

Ragi Dosa Recipe - How To Make Ragi Dosa - Fermented Ragi Dosa

Ragi is known as finger millet in English, Kezhvaragu in Tamil and nachni in hindi. It is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also. It is said to be a poor man’s grain since it is cheap and highly nutritious. The most interesting fact is that this grain needs no fertilizer and no pesticide while growing up. Rarely do they get infestations. In such cases very minimal quantities of pesticides are used. This is one of the main reasons why it is preferred by most people especially in small towns and villages. Now, here comes the recipe

Ingredients

Ragi - 1 cup
Idly rice - 1/4 cup
Whole urad dal - 1/4 cup
Methi seeds - 1 tsp
Salt as per taste

Method

Wash and soak all the ingredients together for 6-7 hours or overnight.

Grind it to a smooth batter adding little water needed. This doesn't require as much water as we use for our regular idly/dosa batter. Once ground, add needed salt and mix well.

Keep the batter in a warm place for 8-9 hours so that it gets fermented. Prepare dosas just as you make regular dosas.

Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.

When the corners start lifting up, flip it over to the other side. Let the other side also get cooked.

Then remove the dosa from the tawa and serve hot with any Chutney or Sambar of your choice.