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Baby Corn Recipe
Baby Corn Recipe
Method
1. Combine the soya sauce, tomato-chilli sauce and cornflour with 2 tablespoons of
3 onions
1 tsp salt
2 tbsp oil
Instructions:
1. Cut Baby corn into one inch pieces. Add salt and turmeric powder and pressure
cook in 4 cups of water for 10 minutes (until it becomes soft).
6. Add the chilli powder and powdered groundnuts and again cook for a few minutes.
7. Add the cooked baby corn and boil for five minutes. Add salt to taste.
Ingredients
Baby Corn 1 Kg peeled.
Method
Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of
turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it
becomes soft).
Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the seasoning
and after the seasoning splutters, add the ground onion and saute till the raw smell
goes.
Add the tomato puree and cook for a few minutes. Add the chilli powder and
powdered
Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut
coriander before serving hot.
Ingredients:
Cut baby corn into thin round slices and cook in little water till they become soft.
Do not over cook. In a nonstick pan put ghee and fry cashewnuts till they turn to golden brown
colour.
Now add baby corn, salt and red chilly powder. Serve hot.
Babycorn Masala
Ingredients
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Recipe:
1. Cut Baby corn, Capsicum, Onion and Tomato into small pieces.
2. Cook Baby corn pieces by adding Turmeric powder and little salt in pressure
cooker.
3. Heat a pan. Add oil, Mustard seeds and Urad dhal. Once it splutters, add Curry
leaves, Onion and capsicum.
4. Fry all the above items till it becomes golden brown in color. Then add Tomatoes
and fry till it becomes soft.
5. Then add Ginger Garlic paste, Chili powder, Masala powder, Coriander powder
and salt.
6. Once the raw smell of masala goes, add the cooked Baby corn and fry for
sometime. Then add the required Water and cook for sometime.
7. Finally add Coconut milk(by grinding coconut with water) into the Baby corn
gravy.
ingrediants:
200 gm baby corns (20 pieces approx.)
• Juice of ½ lemon
• 2 capsicums – cut into fingers
• 1-2 dry red chillies
• 1½ tsp saboot dhania (coriander seeds)
• A pinch of methi daana (fenugreek seeds)
• 2 tsp ginger-garlic paste
• 2 onions- chopped
• 4 tomatoes- pureed in a grinder
• 1 tbsp kasoori methi (dry fenugreek leaves)
• ¼ tsp haldi, ½ tsp garam masala
• ½ tsp amchoor, 1¼ tsp salt, or to taste
• ½” piece ginger – cut into match sticks or shredded on the grater (1 tsp)
• 4 tbsp Olive Oil
• ¼ cup milk, ¼ cup cream
• Corns in the usual kadhai masala, flavoured with fenugreek and coriander. The addion
of some milk at the end makes all the difference.
COOKING INSTRUCTIONS:
Boil 4 cups of water with 2 tsp salt and lemon juice. Add baby corns and boil for 2
minutes. Drain.Refresh in cold water. Cut into 2 pieces lengthwise.
Warm red chillies and dhania saboot on a tawa, till slightly crisp and dry, for about 30
seconds.
Heat 1½ tbsp Olive Oil in a kadhai and add the boiled baby corns. Saute for 4-5
minutes till they start turning brown. Keep them spaced out while frying and let them not
overlap each other. Add the capsicum strips and stir fry for 2 minutes. Remove from
kadhai and keep aside.
Heat 2½ tbs Olive Oil in a kadhai. Reduce flame. Add a pinch of methi daana,
dhania-red chilli powder. Stir for 30 seconds. Add garlic or ginger paste.
Add onion. Cook till onions turn light golden.
Add tomatoes and stir for about 4-5 minutes on low heat till dry.
Add salt, kasoori methi, haldi, garam masala and amchoor. Mix well till oil separates.
Add ½
cup water. Let it boil.
Add baby corns and capsicum. Cook for 2-3 minutes.
Reduce heat. Mix in the shredded ginger, milk and cream. Remove from fire, serve
hot.