Baby Corn Masala | Baby Corn Gravy Curry

Baby corn makes a tasty and delicious preparation, especially when making curries for chapathis. This is one such preparation that needs no intro, as it is similar to baby corn butter masala but uses more spices. Cashew and khus khus ground together along with sautéed masala adds the richness to the gravy. Try this out and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 3-4 

Ingredients

baby corn 250 g

onion 1 medium-sized, chopped

tomato 1 medium-sized, chopped

ginger 1/2' piece

garlic 2 cloves

cashews 10-12

poppy seeds(khus khus) 1/2 tsp

turmeric powder 1/4 tsp

fennel powder 1/4 tsp

garam masala 1/2 tsp

coriander powder, 1 tsp

hot chilli powder 1/2 tsp

cumin powder 1/4 tsp

veg oil 2tbsp + 2 tbsp

coriander leaves 2 tbsp

sugar a pinch

Watch on YouTube-

 

Method

• Clean the baby corn and cut thick slices.Keep aside.
• Soak the cashews and khus khus in water for 20 minutes.
• Heat a pan, add 2tbsp oil. Add the chopped onion, add chopped ginger, chopped garlic.
• Add turmeric powder, cumin powder, fennel powder, garam masala, coriander powder, hot chilli powder. Sauté on low flame.
• Add chopped tomato and add salt. Cook till the tomatoes are mushy. Switch off flame.
• Cool the mix lightly and transfer to a blender jar. Add the soaked cashews, khus khus and grind to a smooth paste.
• Heat a pressure cooker and add 2tbsp oil. Add the chopped baby corn. Sauté on high for 3 minutes until slightly wilted.
• Add the ground paste, add a cup of water. Adjust salt, add a pinch of sugar. 
• Close the cooker and coo for three whistles. Switch off and wait till the pressure is released.
• Open the lid, and you can see oil floating on the surface of a well cooked masala. Garnish with some coriander leaves. Mix and enjoy with chapathis, phulkas.

NOTES

* You can use the same gravy and add paneer or cauliflower instead of baby corn.

RELATED POSTS

* Baby Corn 65

* Baby Corn Butter Masala

* Baby Corn Stir fry 

Baby Corn Manchurian (Step by Step Pics) ~ Indo - Chinese Appetizer

The word 'Manchurian' in itself is mouth watering and my kids love it with fried rice. Manchurian can be made with different vegetables and chicken. Gobi manchurian is one of the famous one that all  frequently try and then there is mushroom manchurian,  soya manachurian, prawns manchurian, chicken manchurian.  I have tried all of these once in a while whenever I prepare fried rice but these days spring onion is a rare entity in our near by veg shops. Minus the spring onion all of the rest was available and so made baby corn manchurian. All manchurian can be made dry or with gravy. This is a simple manchurian that you can prepare quickly with baby corn. You can use fresh or frozen baby corn. If you are using frozen baby corn, then can omit boiling the baby corn. I have used fresh baby corn in this recipe. The frying part of baby corn is the only place where you can go wrong if the fried baby corn turn soft. To avoid this its better to boil the baby corn pieces and then add to the prepared batter and then fry the baby corn pieces which will make the pieces crispy. Do give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

for batter fry

baby corn  6-8

maida 3 tbsp

corn flour 2 tbsp

chilli powder 1/2 tsp

salt to taste

oil to fry

for sauce

capsicum cube chopped 1 medium sized

onion 1 cubed

garlic cloves 3 fine chopped

chilli sauce 1 tbsp

dark soy sauce 2 tsp

tomato sauce/ ketchup 2tbsp

corn flour 1 tbsp

salt a pinch

sugar a pinch

vinegar 1 tsp (optional)

oil 2 tbsp

Method

• Peel the husk and hair of baby corn. Wash under running water and then slit vertically. Cut horizontally in two and keep ready. Heat water in a sauce pan and add salt. To this add the chopped baby corn pieces when the water is boiling. Then cook for 4-5 minutes. Using a slotted spoon remove all pieces in a plate (this step is important to get the baby corn pieces crisp while frying, otherwise the pieces gets cooked when frying and becomes soft when drained off the oil).

• Make a batter using maida, corn flour, chilli powder, salt and water. The batter should be thick so that when we add the baby corn pieces, it loosens slightly and will become the right consistency else the batter may not coat the baby corn pieces well.

• Heat oil in a wok or kadai and add oil to this. When oil is hot, drop each pieces of baby corn coated with batter to the oil. Please don't overcrowd the wok and fry the pieces in batches. Drain on a paper towel and then immediately remove this on a plate ( if left in the paper towel, it becomes soggy and soft).
• Use 2 tbsp of the same oil in a non stick pan and add the chopped garlic. Saute the garlic until lightly browned. Add in the chopped capsicum and onion, saute for 30- 45 seconds on high heat. Then add the sauces one by one. Mix the corn flour in a tbsp of water and pour to the sauces. 

• Finally slide in the baby corn pieces, adjust salt if needed and add a pinch of sugar,vinegar at this point if using(I generally don't use vinegar as it doesn't suit us). Switch off flame.
• Finally garnish with spring onion / chopped cilantro and a tbsp of sesame seeds on top. Serve hot.

NOTES
* If you don't have chilli sauce, replace this with 1/2 tsp chilli powder or crushed chilli flakes.

* Vinegar is optional as the sauces already have this in it.

* Please be careful while adding salt to sauces as the sauces have salt in it.

* Also if you are preparing ahead, make till the sauces and wait to mix the fried baby corn pieces else it becomes soft while serving. It good to mix just before serving for the best results.

* If you wish to have a gravy then, please go ahead and 2 tbsp of corn flour more to half a cup of water and add top to the sauces. This way the gravy will be thick and not watery.

RELATED POSTS
* Baby corn Stir fry

* Baby corn 65

* Baby corn Butter masala

Baby Corn Stir Fry ~ Side Dish

When you have two contrasting foodies (esp kids) at home and each having a unique taste then the real hard work of mom is to please each one in her own way. My elder one loves 'erivum puliyum' or rather chatpata flavors at the most and younger one loves sweet flavors the most. However the younger chap also loves bitter gourd which is all the way contradicting(still cracking heads to understand his tastebuds). When it comes to packing food for lunch,each has a new menu ready satisfying to their tastes. However, I do make a balance in their menu and wrap up my own variations to please both. They both unanimously nod a 'yes' to very few recipes and this baby corn stir fry is one such healthy recipe. Now, that its lent time for Kerala Christians and I think many may be in a hunt for vegetarian recipes. So,this may be a yummy side dish for one of these nombu (lent) days.

Baby corns are easy to cook and there are a number of dishes that can be prepared in no time with this versatile vegetable. I had earlier posted baby corn butter masala which pairs perfectly with chapathis/rotis / naan. Baby corn 65 is another simple appetizer and tastes yumm when served hot. This is yet another simple and healthy stir fry that can be prepared in a jiffy. Do check this out !!

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 2-3
Author ~ Julie
Ingredients
baby corn 15
onion 1 medium sized; chopped fine
tomato 1 small
ginger garlic paste 1 tsp
kashmiri chilly powder 1/2 tsp
pepper powder 1/2 tsp
perinjeerakam / fennel seeds 1/2 tsp
turmeric powder 1/2 tsp
salt to taste
coconut oil 1tbsp + 1 tsp

Method

• Wash the baby corn under running water ,drain and keep aside (don't leave the baby corns in water as they tend to soak up water).
• Cut in small roundels after snipping off the top and bottom portions lightly. Add the chopped tomato in a blender and blend till smooth.Keep aside.
• Heat a pan and add oil. When the oil is hot add perinjeerakam(fennel seeds), let it sizzle. Add in ginger garlic paste and saute till raw smell disappears. Transfer the fine chopped onions and saute lightly browned(add a pinch of salt to speed up the process). Then add the spice powders on low flame and then add tomato pureed. 

• Give a quick mix and saute till the tomato paste is well cooked and the gravy is thickened. Add in the cut baby corn and salt, give a quick mix. 

• Lower flame on low and cook covered for 7-8 mins, in between give a stir just to ensure there is even cooking. Open the lid and add in a tsp of oil. Increase flame to high and dry up the moisture left behind and the masala is well coated with the baby corns.
• Switch off flame and serve warm with rice.

RELATED POSTS
Baby Corn Butter Masala
Baby Corn 65

If you're looking for more vegetarian curry type dishes esp Kerala style,then here is the link-
Kerala Veg Curry(Ozhichu Curry)

Baby Corn Butter Masala (Step by Step Pics) ~ Chapathi Sides

Son - "Amma, Do you have common sense?"
Amma - " Yes,my dear..Don't you think so?"
Son- Then spell it...
(He expected amma will say C-O- M-M-O- N  S-E-N-S-E   and so was hiding with a smile )
Amma(after thinking for a while) - I -T 
Son - Oh no !! Amma I asked COMMON SENSE spelling... though he knows the truth that amma was right !! :D

So goes today's generation and am quite happy to be surrounded with mine, they make me think a little wierd,out of box I feel. Atleast I don't feel left out to match their generation now but  may be a little later that may happen too..
Today's post is a simple and delicious masala- Baby Corn butter masala which doesn't need any explaination and the name says it all. This is a very tasty side dish that can be served with naan or chapathis. This is similar in preparing butter chicken or paneer butter masala. Baby corn takes much lesser time to cook and so gets ready faster too. The cut corn sauteed in butter imaparts a unique flavor and so does the ground masala with cashew paste, onion and tomatoes. It has a mild spicy, tangy and sweet flavors that makes it perfect to pair with naan. Do try it out !!

Preparation time ~ 20 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 4

Ingredients
baby corn 20
kasuri methi 2 tsp
salt to taste 
oil 2tbsp
butter 1tbsp
sugar a good pinch

for masala
onion 2 medium sized fine chopped
tomato 1 large
ginger-garlic paste /crushed 2 tsp
chilli powder 1 tsp
garam masala 1/2 tsp
coriander powder 1 tsp
turmeric powder 1/2 tsp
cashews 10-12

Method

• Wash the baby corns under running water and snap the base end,very lightly to remove the hard end. Then slice the baby corn in roundels or cut vertically. I cut it in vertical and then cut in two.
• Soak the cashews in warm water for half an hour.
• Heat 2 tbsp oil in a pan and add the ginger-garlic paste. Saute until raw smell disappears, add the onions and saute until the onions turn slightly caramelized or light brown.
• Then add the spice powders listed on low flame. Saute until the raw smell disappears.
• Slide in the tomatoes and cook till softened. Switch off flame and leave to cool.

• Transfer the contents in the mixer jar and add the cashews. Grind until smooth by adding little water.
• Heat the same pan and add the 1tbsp butter,the sliced baby corns. Add a dash of salt and saute for a minute until slightly toasted.
• To this,add the ground mix and a cup of water, add salt as per tastes. Simmer the masala on low flame for 5 minutes by covering with a lid else the masala splashes out( the cooking time of baby corn depends on how crunchy you want them to be,I love a slight crunch even after cooking but if you love it little more cooked then add 1/4 water and cook till done).

• The gravy slightly thickens by now and the baby corns gets cooked. Finally garnish the masala with kasuri methi.
• Leave covered for 2 minutes,mix and serve with chapathis / naan. Add in tablespoon of cream if you wish to make it more creamier( I haven't used that).

NOTES
* You can saute the corn in oil too but butter imparts a special flavor.
* Use kashmiri chilli powder for best results.


You may also like a few more butter masala dishes listed below-
* Butter Chicken
* Mushroom Butter Masala
* Paneer Lababdar
* Butter naan

Enjoy :)

Baby corn 65( Step by Step Pics) | Quick Appetizers

Did you know baby corns are rich in folates ?? Pregnant women or those planning pregnancy may wish to add this to the daily healthy nutrition. Also these are less starchy compared to the regular corn and so low in carbs. Baby corns are so cute to look at and so soft to munch and so goes the baby corn 65? Aren't they cute little bites? These days baby corns are easily available in super markets. They are perfect for starters,stir fries, manchurian or any masala gravy. This is a quick starter that you can prepare in very less time and there is no much work too. All you have to have is fresh baby corns cut in cube size pieces and voila !! We had these as a snack on a cold rainy evening with garam chai(tea), what more can you ask for on a drizzling day??

These corn starters need to be served hot to get the actual taste of the crunchy starters. And they tend to get cold soon as the corn inside leaves moisture and so once cold,they don't taste good. Its always better to prepare immediately and serve. They are crispy on the outside and soft inside.If you would like to give that a try for a non veg starter, then please check out the chicken 65  recipe posted long time back. Anyways,this is one of the simplest snack that you can put together. Do try and enjoy !!

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ 40-45 bite size pieces


Ingredients
baby corn 13-15
 green chillies 2 vertical slit
curry leaves 2-3 sprig(thandu)
oil for frying 

for batter
all purpose flour /maida  3 tbsp
rice flour 2 tbsp
kashmiri chilly powder 1.5 tsp
garam masala 1/4 tsp
ginger garlic paste 1 tsp
*curd/ yogurt 2 tbsp
salt to taste

Method

• Wash the baby corns under running water,drain water and keep aside. Remove from water immediately else they soak up water. Cut in cube size pieces. Its better to use slightly plump ones rather than thin small ones. You can cut each baby corn in 3 good pieces. Keep aside.
• Boil water in a pan and add salt. When the water starts boiling, slide the baby corn pieces in  and cook for 5 minutes. Remove the pieces using slotted spoon, keep aside.

• Prepare a batter using the ingredients listed under batter. Use kashmiri chilly powder for color and make a thick paste. The batter should coat the spoon,keep aside for 10 minutes.
• In the mean time, heat oil in a wok or kadai or cheenachatti. The oil should be atleast 2" deep. Add the cooked baby corn pieces in the prepared batter. Using a spoon flip all sides to coat.

• When the oil is hot enough,test a drop of batter in the oil. If the drop of batter pops up to the surface of oil then it is ready. Slide in the batter coated baby corn pieces. Gently flip using a colander and cook on medium flame. Don't fry it deep brown and drain these on a paper towel lined plate.
• Similarly fry the remaining batter coated baby corn pieces till you finish. Lastly add in the curry leaves and green chillies,fry till crisp and drain.
• Remove the baby corn pieces from paper liners and serve on a plate by adding the curry leaves,green chillies on top and sprinkle a dash of chat masala or just like that. Baby Corn 65 is ready,serve it hot.

NOTES
* Yogurt should be mildly sour to taste good in the batter else add lemon juice to bring out the sour flavors.
* The baby corn inside has no particular taste and so the batter is the one which gives that flavor.


You may also like a few more veg starters-

* Sprouted Green Gram Cutlet
* Mushroom Manchurian
* Hot Chilli Gobi Fry
* Baked Vegetable Cutlets
* Cheese Corn Balls
* Pizza Pin Wheels
* Scallion Pancakes
* Soya Manchurian
* Samosa 
* Goat Cheese Tartlette with Onion Jam 
* Vegetable Puffs 
* Italian Goat Cheese Bruschetta
* Stuffed Mushroom