Showing posts with label Corn. Show all posts
Showing posts with label Corn. Show all posts

Baby Corn Masala (Vegan)

Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy.

baby corn masala tomato gravy north indian curry

I’m all into Baby Vegetables this week. First came the baby potatoes simmers in a delicate creamy gravy a.k.a Punjabi Dum Aloo. In case you missed it, check it out here.

Now it is the time for Baby Corn to shine in this super simple Vegan Baby Corn Masala.

I go through phases in my cooking. One week it is the all down to earth pure South Indian meals with simple vegetables cooked in their own juices with just a simple tempering of mustard, green chilli and curry leaves and finished off with a generous helping of grated coconut. Ah! I just LOVE love love fresh Coconut. I even made Raj get me some fresh Coconut oil from Karkala and it tastes amazing.

baby corn masala tomato gravy north indian curry

Anyway, my next week is all full blown Masala curries or other cuisines I love – Italian, Chinese or Thai. This last week was full on North Indian week. I’ve been busy making grilled Paneer, Punjabi Dum Aloo and now Baby Corn Masala.

Now this recipe is very similar to most North Indian curries you have made and very similar to the Vegatable Jalfrezi that I made earlier (which was super AWESOME, btw). 

It is made by sautéing onions, ginger-garlic paste and tomato puree until the oil separates. But don’t be upset if this never happens for you. It rarely happens when I cook too. For oil to separate, there needs to be sufficient quantity of oil in the pan before you add the ingredients, and I usually skimp on the oil. As far as you fry it sufficient enough, the oil-no oil should not be any problem. 

Then add the tomatoes and cook them until oil “separates”, but seriously, don’t worry about it separating, just as long as the tomatoes are cooked and the flavor has intensified, you should be good to go.

baby corn masala tomato gravy north indian curry

I stir fried the baby corn separately and added it. I’ve found that baby corn never softens, no matter how much I cook it. I like that in a way, since I don’t need to worry about over cooking it, but sometimes I wonder if I’m doing it wrong. But I’m still okay with it since it tastes great with that crunch.

This Baby Corn Masala tastes really good with Naan bread or Roti. 

baby corn masala tomato gravy north indian curry


If you liked this, you may also like:



Baby Corn Masala


baby corn masala tomato gravy north indian currySemi-dry North Indian style curry made with Baby Corn tossed in a tomato based masala gravy.

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:                Serves 2

Ingredients:


18-20 Baby corn cobs
1 large Onion
1 large Tomato
1 tsp Ginger Paste
1 tsp Garlic Paste
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1/2 tsp Kitchen King Masala or Garam Masala
1/2 tsp Cumin Seeds or Jeera
4-5 tsp Oil
1/4 cup Water
Coriander leaves for garnish

Method:


Cut the baby corn cobs into chunks.
Heat 1-2 tsp of oil in a pan. Once it is hot, add the baby corn and stir fry for 3-4 minutes.
Remove from heat and keep aside.
Chop the onion finely and puree the tomato.
Heat the remaining oil and add the cumin seeds.
Once the cumin seeds brown slightly, add the onions and fry until translucent.
Add the ginger and garlic paste and fry for 1-2 minutes until fragrant.
Add the tomato puree and cook on low heat for 5-6 minutes. Stir occasionally.
Add all the spices and salt. Mix well. Cook on low heat for another 3-4 minutes. Stir occasionally.
Add the fried baby corn and the water. Cook on medium heat for 4-5 minutes.
Garnish with chopped coriander leaves and serve hot with Rotis.


Read more ...

Honey Sesame Baked Tofu Tacos with Corn and Raw Mango Salsa


mint yogurt sauce pudina raita vegan phulka wholewheat roti tortilla chapati

These Honey Sesame Baked Tofu Tacos are set to BRIGHTEN up your Weeknights. Crispy sweet salty baked Tofu... Salsa made with sweet juicy corn and tart raw mango and a cooling mint, coriander and yogurt sauce...

I remember a time when I absolutely hated Tofu. I wondered how anyone loved it. And then I discovered deep fried Tofu and I was converted. Can you imagine that sinfully CRISPY Tofu? Crisp on the outside, soft on the inside. And I just melted away with a bite of that Tofu.

And then I found BAKED Tofu. It is just as tasty, but it is BAKED... So much taste for so less oil.


Is it true that eating colorful food makes you all cheerful? These colorful tacos did that to me. The honey-soy marinade gives the otherwise pale Tofu this interesting DARK look. The corn salsa is the real color overload here - yellow, read, pink, green... it is like a rainbow. May be I should call it a rainbow salsa. 




The mint-coriander-yogurt sauce was my replacement for a regular guacamole. It is just a seasonal issue. Summer, you see, apparently, isn't the best time for the Avocado and they are all out of the market. I did manage to get a couple of good looking ones, but then, looks aren't everything. They just didn't taste as good. So I decided to skip the old Guac and add my own Minty sauce.


This is the biggest advantage of growing your own food. One fine day I took a sprig of mint and simple stuffed it in a pot in my balcony. That little act is totally paying off!!! Now I have not one, but THREE pots bursting with fresh mint. I love that fragrance of fresh mint. Every time I touch those mint plants, my hand smells like mint. Absolutely love it!!! So every time I'm undecided on what sauce to make or what chutney to make, I always turn to Mint. This mint, coriander and yogurt sauce is a cooling addition to the taco. You can totally replace this sauce with any sauce or dip you love - Guacamole, Sour cream, Mayo - whatever pleases you and fits in with your diet choices.





Honey Sesame Baked Tofu Tacos with Corn and Raw Mango Salsa


Honey and soy marinated tofu, baked crisp and garnished with toasted sesame seeds. Topped with a corn and raw mango salsa and a mint yogurt sauce to make a colorful weeknight Taco dinner.

Recipe Type:  Snacks
Cuisine:         International Fusion
Prep Time:    40 minutes
Cook time:     30 minutes
Yield:             4 servings

Ingredients:


Honey Sesame Baked Tofu Tacos


100 gms Firm Tofu
2 Tbsp Soy Sauce
2 Tbsp Organic Honey
1 tsp Sesame seeds
1 tsp Chilli sauce
1/2 tsp Cumin powder
1/2 tsp Garlic Powder
2 tsp Sesame Oil
4 Tortillas

Corn and Raw Mango Salsa


1 cup boiled Corn
2 Tbsp finely chopped Onion
2 Tbsp finely chopped Tomato
2 Tbsp finely chopped Raw Mango
1 Tbsp finely chopped Coriander Leaves
Salt to taste

Mint Coriander Yogurt Sauce


1/2 cup Mint leaves
1/4 cup Coriander leaves
2 Tbsp Thick Yogurt
1 Green Chilli
Salt to taste

Method:


To make the Honey Sesame Baked Tofu:


Take some kitchen towels and pat the tofu to remove any excess water. We want firm and dry tofu.
Cut the tofu into bite sized pieces.
Mix the soy sauce, honey, garlic powder, cumin powder and chilli sauce to make the marinade.
Pour the marinade over the tofu and allow it to rest for 30 mins.
Preheat the oven to 180 degree Celsius.
Grease the baking sheet with the sesame oil and place the tofu on the sheet. Do not crowd the tofu.
Drizzle some sesame oil on top of the tofu too.
Bake the tofu for 20 mins, turning the tofu every 5 mins to get an even crispy outer crust on it.
Sprinkle toasted sesame seeds on it.

To make the Corn and Raw Mango Salsa:


Mix all the ingredients well in a bowl and keep aside.

Mint Coriander Yogurt Sauce:


Blend all the ingredients in a blender and until blended finely.

To make the Tacos:


Grill the tortillas.
Now place the tofu on the tortillas
Top it up with the salsa and the sauce.
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Vegetable Jalfrezi

mix vegetable gravy paneer jalfrezi indian


mix vegetable gravy paneer jalfrezi indian


Guests coming over and you wanna impress them? Or are you just bored of your usual dinner fare? Jalfrezi can be your answer. Try it !

I saw this lovely photo of Jalfrezi in a magazine, it had me salivating. That one photo was my inspiration to try my hand at Jalfrezi. Jalfrezi has made its presence felt worldwide. It was voted to be UK’s most popular Indian curry a few years ago. And who would believe making it was so easy. 

The only effort needed is actually in cutting the vegetables, but you can totally skip it by buying already cut veggies from the supermarket or using your food processor. And you can relax doing your crossword or watching your favorite show on TV, while it simmers slowly. All it needs is like a check around 5-10 mins. Open the pan, peek, stir, close and back to what ever you were doing. Lovely, isn't it?

The best part is, you can add any vegetables you fancy or use up all your leftover vegetables at the end of the week to make it. I would however recommend adding baby corn as I felt it gives it an added crunch. To make it vegan, replace the paneer with Tofu or totally skip it, you won't be missing out on anything.


mix vegetable gravy paneer jalfrezi indian

Step by Step Recipe with Photos:


mix vegetable gravy paneer jalfrezi indian

1) Cut all vegetables except the onion and tomato into baton sized pieces. Cut the paneer /tofu similarly Chop the onion finely. Puree the tomato. 

mix vegetable gravy paneer jalfrezi indian

2) Heat oil in a large pan and add the cumin seeds.


mix vegetable gravy paneer jalfrezi indian

3) Once they brown slightly, add the onions and saute until they are translucent. Add the ginger garlic paste and mix well.

mix vegetable gravy paneer jalfrezi indian

4) Add the tomato puree. 


mix vegetable gravy paneer jalfrezi indian

5) Add ketchup.

mix vegetable gravy paneer jalfrezi indian

6)  Cook on low heat until the oil separates. Approximately 8-10 minutes.

mix vegetable gravy paneer jalfrezi indian

7) Now the vegetables like cauliflower, carrot and beans which take a little longer to cook. 

mix vegetable gravy paneer jalfrezi indian

8) Add water. Cook on medium high heat until the vegetables are almost done.

mix vegetable gravy paneer jalfrezi indian

9) Now add the remaining vegetables like baby corn, broccoli, capsicum.
Add the turmeric powder, kitchen king masala, red chilli powder and salt.
Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.

mix vegetable gravy paneer jalfrezi indian

10) In the meanwhile, heat 1 tsp of oil in a non stick pan. When the oil is hot, add the paneer / tofu.

mix vegetable gravy paneer jalfrezi indian

11) Fry until the paneer is slightly brown.

mix vegetable gravy paneer jalfrezi indian


12) Add the paneer to the gravy. Add sugar/jaggery to suit your taste.


13) Garnish with coriander leaves and serve.

mix vegetable gravy paneer jalfrezi indian

Vegetable Jalfrezi


Tomato gravy based curry made with mix vegetables and spices.

Recipe Type:  Main
Cuisine:          North Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              5-6


Ingredients:


1 medium sized Onion
3 medium sized Tomatoes
1 cup Cauliflower florets
0.5 cup Broccoli florets
2 small Carrots
10-12 Green Beans
8-10 Baby corn
1 Capsicum (or a mix of colored Capsicums/Peppers)
2 Tbsp chopped Coriander leaves
100gms Paneer or Tofu
2 tsp Ginger Garlic Paste
2 Tbsp Tomato Ketchup
1.5 cups Water
3 Tbsp + 1 tsp Vegetable Oil
0.5 tsp Turmeric Powder (Haldi)
1 tsp Kitchen King Masala or Garam Masala
1 tsp Red Chilli Powder
1 tsp Sugar or Jaggery (Optional but recommended)
1 tsp Cumin seeds (Jeera)
Salt to taste

Method:


Cut all vegetables except the onion and tomato into baton sized pieces. Cut the paneer / tofu similarly.
Chop the onion finely.
Puree the tomato.
Heat oil in a large pan and add the cumin seeds.
Once they brown slightly, add the onions and saute until they are translucent.
Add the ginger garlic paste and mix well.
Add the tomato puree and ketchup allow it to cook on low heat until the oil separates (approximately 8-10 mins)
Now the vegetables like cauliflower, carrot and beans which take a little longer to cook. 
Add water.
Cook on medium high heat until the vegetables are almost done.
Now add the remaining vegetables like baby corn, broccoli, capsicum.
Add the turmeric powder, kitchen king masala, red chilli powder and salt.
Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.
In the meanwhile, heat 1 tsp of oil in a non stick pan. When the oil is hot, add the paneer / tofu and lightly fry it until it turns brown.
Add the paneer to the gravy.
Add sugar/jaggery to suit your taste.
Garnish with coriander leaves and serve hot with rotis or rice.




mix vegetable gravy paneer jalfrezi indian
Read more ...

Beetroot Pulao with mixed Vegetables

It's been over a month since my last post. I can attribute it to nothing but heat, laziness and of course, my travels. With so many recipes in the backlog, I must be more diligent but sometimes laziness just rules :) Anyway, better late than never.

You can love it, you can hate it, but ignoring the bright vibrant magenta vegetable is very difficult. I hate the way it colours almost everything it touches from my chopping board to my hands. But its earthy sweetness lets me forget this. I generally just stick to the simple beetroot palya or sambhar. But this time thought of doing something different. I assumed a beetroot pulao would end up being red and sweet. I was wrong on both accounts. The colour is actually due to turmeric and spices rather than the beetroot and the taste was very earthy rather than sweet. I added other vegetables because I had them. You can add any vegetable you like or skip them altogether. This is one simple one-pot meal I've made multiple times...




Beetroot Pulao with mixed Vegetables

Beetroot Pulao

Pilaf / Pulao made with beetroot and other mixed vegetables.
Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

3/4 cup peeled and cubed Beetroot
3-4 Babycorn
1 small Capsicum
1 Onion
1/4 cup Green Peas
50gms Paneer (cut into small cubes)
1/2" piece or 1 tsp paste of Ginger
2-3 cloves or 1 tsp paste of Garlic
3/4 cup Rice (uncooked)
1 Bay leaf
1 tsp Cumin seeds
2-3 dry Red Chillies (as per taste)
1 Tbsp Coriander Seeds
1/2" piece Cinnamon
1-2 Clove
1 Cardamom
A pinch Nutmeg
1 cup Water
1/2 cup Milk
3 tsp Oil
1/2 tsp Turmeric powder
1/2 Maggi magic cube (veg)
Salt


Method:

  • Wash the rice 2-3 times. Soak the rice in the 1 cup of water and keep aside.
  • Dry roast the cumin seeds, coriander seeds, cinnamon, cloves, bay leaf, cardamom, nutmeg and red chillies until slightly brown.
  • Remove from heat and allow it to cool.
  • Grind into a fine powder. You can store this powder in an airtight box for 1-2 months.
  • Heat the oil in a pressure cooker.
  • Add chopped onions and fry until translucent
  • Crush the ginger and garlic into a paste and fry along with the onions until fragrant.
  • Add the pulao powder and mix well
  • Add all the vegetables and mic well. Stir fry for around 30-60 secs.
  • Add the rice along with the water.
  • Add the milk.
  • Add the turmeric powder, maggi cube and salt.
  • Pressure cook for 3 whistles.
  • As soon as you can open the cooker, fluff the rice with a fork to prevent it from forming a sticky mess.
  • Serve hot with some cool raita.


Note:

1) If you are in a hurry, you can replace the pulao powder with 1/2 tsp or more of garam masala or store bought biryani or pulao masala
2) The vegetables used here are optional. You can replace it with anything available and still have a wonderful pulao. By anything available, I mean any of the traditional vegetables used for pulao/biryani and not vegetables like brinjal/eggplant, okra which may mush up on cooking.
3) Maggi's magic cube is a taste enhancer. You can replace it with a pinch of ajinomoto or skip it all together. It is better to skip this if you plan on giving this to kids.


Read more ...

Baby Corn and Capsicum Masala Recipe [Video]

Babycorn and Capsicum Masala is a vegetarian curry made by simmering sliced baby corn and diced capsicum in a restaurant style browned onion based gravy.

In a hurry? Jump to Video or Jump to Recipe


There are days when all you want to eat is something simple, down to earth and closer to the heart. Something familiar. But there are those days too when you want that restaurant style dish. If you eat out often, I'm sure you have realized that there are just a few types of gravies in Indian cooking and most places just change the vegetable added. The most common of these is that brown colored gravy. I used to always think that since it is brown, it must be made of tomatoes, but it never tasted of tomatoes. The restaurant brown gravy was always a mystery. I then found out the base, browned onions. Yes, just browned onions.

I used to love capsicum as a kid, in fact I was nicknamed "Dabbu menasinkayi" (capsicum in Kannada) by my dad, I'm sure the fact that I was a chubby kid just added to the name. But somehow I outgrew loving it. Now a days, I buy it for hubby dearest and then think of various ways to transform it so I can eat it too. One experimental evening, I decided to try the brown gravy to go with the capsicum. And this time, I nailed it... I however, deviated from the regular recipe a little, generally cashew nuts are used to add creaminess. I did not want to add too many of those (watching my fat & cholesterol intake), so I added just a few and I added a bit of boiled cauliflower. It gave the same taste and the same creaminess. Next time, I'm going to try it without any cashew nuts.



babycorn and capsicum masala curry

babycorn and capsicum masala curry

babycorn and capsicum masala curry




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Video Recipe





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Baby Corn and Capsicum Masala


babycorn and capsicum masala curryBaby Corn and Capsicum in a restaurant style gravy

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     20 minutes
Cook time:     45 minutes
Total time:     65 minutes
Yield:              Serves 2

Ingredients:


1 large Capsicum
10-12 Baby Corn
3 small Onions
1 tsp Ginger Garlic Paste
18-20 Cashew nuts
0.5 tsp Red Chilli powder
0.5 tsp Turmeric powder
0.25 tsp Garam Masala
2 Tbsp Fresh Cream
1 tsp Jaggery or Sugar (Optional)
6 tsp Oil
Salt to taste
Water as required

Method:


1. Heat 2 tsp of oil in a kadhai
2. Once it is hot, add chopped onions. Fry until the onions are brown. Be careful,do not burn them. I prefer cooking them on low heat.
3. Remove it onto a dry plate and allow it to cool.
4. Blend together the browned onions, soaked cashewnuts and ginger garlic paste with a little water until it is a smooth paste.
5. Heat 2 tsp of oil in a kadhai and add sliced baby corn and diced capsicum.
6. Saute until the vegetables are cooked. Remove from heat and keep aside.
7. Heat the remaining oil in a kadhai and add the onion-cashew paste.
8. Add the turmeric powder, red chilli powder, coriander powder, garam masala and salt. Mix well.
9. Cook on low heat for 4-5 minutes while stirring frequently.
10. Add a little water and simmer for 4-5 minutes.
11. Now add the cream and mix well.
12. Add 2-3 tbsp of water and cook on low flame for 3-4 minutes.
13. Add the sugar or jaggery if you are using. Add water to get the desired consistency.
14. Add the capsicum and baby corn and allow it to cook for 1 min,
15. Garnish with the chopped coriander leaves.
16. Serve hot with roti or chapati

If you liked this, you may also like:

mix vegetable gravy paneer jalfrezi indian
Vegetable Jalfrezi

Pan fried okra cooked in a curry made with pickle spices and yogurt.
Achari Bhindi Dahiwali
Bottle gourd dumplings in a tomato based gravy<
Lauki Kofta




Read more ...

Corn Tomato Bharta



Grilled juicy Tomatoes. Boiled Sweet Corn. Fresh Spices. A marriage made in HEAVEN!

The sweetness of the corn marries well with the tanginess of the tomatoes and the sprinkling of spices, just make this Corn Tomato Bharta so delicious.



It was fate that make me sample this Corn Tomato Bharta. We planned to eat at a particular restaurant but the long winding queue of people waiting to be seated, made us change our mind and go to a new place. Since, we'd never heard of Corn Tomato Bharta, we decided to take a chance and try it. Try it, we did. Love it, we did.

How can I sample something new and not try to make it myself? I tried many versions and finally settled on this recipe.



Use frozen or fresh sweet corn depending on the availability. You can either grill the tomatoes in the oven or on a direct flame. My sister does it slightly differently, she heats oil in a pan and adds the whole tomatoes, covers and cooks on low flame until the tomatoes melt into themselves. Try that if you please.

Corn Tomato Bharta


Indian curry made with grilled or roasted tomatoes and sweet corn

Recipe Type:  Side
Cuisine:          North Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:              Serves 3-4

Ingredients:

3 Tomatoes
1/2 cup Sweet Corn
1 small Onion
½” piece Ginger
1-2 cloves Garlic
1-2 tsp Red Chilli Powder
½ tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
½ tsp Sugar
3-4 tsp Oil
½ tsp Cumin seeds
Salt
Water

Method:

  • Grill the tomatoes in an oven for 20 mins. Turn them every 7-8 mins. Alternatively, arrange them on a skewer and grill them over an open gas flame until the skin is charred and the tomato softens.
  • Allow the tomatoes to cool, then peel and puree them.
  • Boil the corn until done. Takes around 4-5 mins in the microwave.
  • Grind the onion, ginger and garlic together until fine
  • Heat oil in a pan and add the cumin seeds
  • Once the cumin seeds brown slightly, add the onion-ginger-garlic paste and fry until it turns light brown
  • Add the tomato puree and add the red chilli powder, turmeric powder, cumin powder and coriander powder.
  • Cook until the oil separates or for 8-10 mins on low flame while stirring frequently
  • Add water to achieve the desired consistency and cook for another 2 mins
  • Add the salt and corn and simmer for 1 min
  • Serve hot with rotis
Read more ...