Good baby corn recipes?!
Kadhai Babycorn
Ingredients
2 cups chopped baby corn(tinned babycorn will work just as fine)
2 big capsicums,deseeded and chopped finely
1 large onion cut into thin strips
1 tsp chopped garlic
1 tsp chopped ginger
Tomato sauce 5-6 tsps
Kasuri methi 1-2 tsps (dried fenugreek leaves)
Coriander seeds 1 tsp
Cummin seeds 1 tsp
Chilli powder 2 tsps
Sugar 1 tsp
Salt to taste
Oil 3-4 tsps
Fresh coriander for garnishing
Method
1. Dry grind the kasuri methi,coriander seeds and cummin seeds together and make a fine powder.
2. Heat the oil and add the chopped onion and the ginger and garlic.
3. When the onions turn translucent,add the chopped capsicums and stir well.Try using red capsicum for more stunning results.
4. Now add the tomato sauce and the dry powder as described in step 1.
5. Mix well and add the cut babycorn.
6. Add a little bit of water if required,cover the pan and cook till almost done(about 10-15 mins)
7. Now add the sugar,salt,chilli powder and the fresh coriander.
8. Simmer for a further 5 mins and serve hot with chapatis or parathas.
Recipe 2:
Baby Corn Masala Curry
Ingredients
Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds, Ani seeds ('sounf') and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.
Method:
1. 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).
2. Puree 4 tomatoes.
3. Grind onion into a paste.
4. 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.
5. Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered groundnuts and again cook for a few minutes.
6. Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.
Goes well with Chappathis, Parathas and Poories.
Recipe 3:
Baby corn Manchurian
Ingridients
15-20 baby corn
15 teaspoons cornflour
5 teaspoons rice flour
2 teaspoons ginger-garlic paste
2 medium onions, finely chopped
4 green chilies, washed and chopped
2 garlic cloves, washed, peeled and finely chopped
tomato sauce, as required
1-2 teaspoon chili-garlic sauce
oil, to deep fry
2 tablespoons cashew peanut powder
2 tablespoons fresh coriander leaves, washed and chopped, for garnishing
1 teaspoon soya sauce
salt to taste
Procedure :
1. Parboil the babycorns in a little salted water.
2. Put corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt amd the parboiled babycorns in a bowl. Mix well.
3. Heat oil in a wok.
4. Deep fry the babycorns in it.
5. Remove from pan and drain out excess oil on clean kitchen paper towels.
6. Pour 3 tbsps. oil in a pan.
7. Add onions, green chillies and garlic to it.
8. Saute until golden brown.
9. Add the deep-fried baby corns, tomato sauce, soya sauce, chilli-garlic sauce and salt to it.
10. Saute for 10 minutes on medium heat.
11. Garnish with corriander leaves and cashew-peanut powder.
12. Serve!
Hope u like it enjoyyyyyyyyyyyyyyyy
Answers: Recipe 1:
Kadhai Babycorn
Ingredients
2 cups chopped baby corn(tinned babycorn will work just as fine)
2 big capsicums,deseeded and chopped finely
1 large onion cut into thin strips
1 tsp chopped garlic
1 tsp chopped ginger
Tomato sauce 5-6 tsps
Kasuri methi 1-2 tsps (dried fenugreek leaves)
Coriander seeds 1 tsp
Cummin seeds 1 tsp
Chilli powder 2 tsps
Sugar 1 tsp
Salt to taste
Oil 3-4 tsps
Fresh coriander for garnishing
Method
1. Dry grind the kasuri methi,coriander seeds and cummin seeds together and make a fine powder.
2. Heat the oil and add the chopped onion and the ginger and garlic.
3. When the onions turn translucent,add the chopped capsicums and stir well.Try using red capsicum for more stunning results.
4. Now add the tomato sauce and the dry powder as described in step 1.
5. Mix well and add the cut babycorn.
6. Add a little bit of water if required,cover the pan and cook till almost done(about 10-15 mins)
7. Now add the sugar,salt,chilli powder and the fresh coriander.
8. Simmer for a further 5 mins and serve hot with chapatis or parathas.
Recipe 2:
Baby Corn Masala Curry
Ingredients
Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds, Ani seeds ('sounf') and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.
Method:
1. 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).
2. Puree 4 tomatoes.
3. Grind onion into a paste.
4. 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.
5. Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered groundnuts and again cook for a few minutes.
6. Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.
Goes well with Chappathis, Parathas and Poories.
Recipe 3:
Baby corn Manchurian
Ingridients
15-20 baby corn
15 teaspoons cornflour
5 teaspoons rice flour
2 teaspoons ginger-garlic paste
2 medium onions, finely chopped
4 green chilies, washed and chopped
2 garlic cloves, washed, peeled and finely chopped
tomato sauce, as required
1-2 teaspoon chili-garlic sauce
oil, to deep fry
2 tablespoons cashew peanut powder
2 tablespoons fresh coriander leaves, washed and chopped, for garnishing
1 teaspoon soya sauce
salt to taste
Procedure :
1. Parboil the babycorns in a little salted water.
2. Put corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt amd the parboiled babycorns in a bowl. Mix well.
3. Heat oil in a wok.
4. Deep fry the babycorns in it.
5. Remove from pan and drain out excess oil on clean kitchen paper towels.
6. Pour 3 tbsps. oil in a pan.
7. Add onions, green chillies and garlic to it.
8. Saute until golden brown.
9. Add the deep-fried baby corns, tomato sauce, soya sauce, chilli-garlic sauce and salt to it.
10. Saute for 10 minutes on medium heat.
11. Garnish with corriander leaves and cashew-peanut powder.
12. Serve!
Hope u like it enjoyyyyyyyyyyyyyyyy
same thing go to google.com and type india baby corn recipes
Try http://www.allrecipies.com I love this site, it is easy and simple!
Good Luck to you!
CHINESE VEGETABLE CASSEROLE
2 (16 oz.) cans French cut green beans
2 cans bean sprouts
2 cans white shoe peg corn
2 c. chopped celery
1 c. chopped onion
1 can sliced water chestnuts
1/2 c. chopped green pepper
1 c. grated sharp cheese
1 c. sour cream
2 cans cream of mushroom soup
1/2 c. slivered almonds
Salt & pepper to taste
Drain all vegetables. Mix all ingredients together. Place in large casserole baking dish, bake at 350 degrees for 45 minutes. Or place into crock pot on high for 3 hours. Freezes well.
Shoepeg Corn & Green Chile Casserole
2 tablespoons butter
1/2 cup onions, diced
2 (12 ounce) cans white shoe peg corn
2 (4 ounce) cans diced green chilies
8 ounces sour cream
16 ounces Monterey jack cheese, shredded
salt
pepper, to taste
1. Melt butter in a large sauté pan on medium heat.
2. Add onions and sauté until translucent.
3. Add corn and green Chiles (including juices), stirring until warmed through.
4. Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt.
5. Transfer to crock pot, cook on HIGH for 3 or more hours may need to turn down, depending on your crock pot!