Off late I got bored by eating the same routine vegetables and wanted to gratify my taste buds with something new and different. When I was returning from Deepa’s place I bought two packets of baby corn. With one I made baby corn manchurain and was wondering what I can do with another packet of baby corn. It has become quite a routine that I and Prathibha chat for almost whole day and asking the each other breakfast and lunch menu is quite a part of the chat. Sometimes I ask her to suggest a simple or quick dinner menu. As it is chapatti most of the times, I run out of ideas for side dish. Then the conversation between the two foodies (blogger’s) start like….
me: anything with baby corn to go with roti
prathibha: luv it,
me: now a days u r blog is becoming a bible for me, in fixing dinners, :-)
prathibha: he he good, it happens with everyone, I search all blogs for fixing menus, you can avoid cream n add milk instead of it, if u want bit low cal version, baby corn is an amazing veggie, love it a lot
me: hmm, baby corn will cook upon frying?
prathibha: yeah, I like it crunchy
prathibha: u can even steam it or microwave it
me: will give it a try, hmm thinking of that only
prathibha: u can even make stir fry out of it with capsicum, peas or paneer
even baby corn n paneer is a very good combo.
Hurray.....my menu is fixed for dinner….happy and relieved….When I try a new recipe from a blog or a recipe book or a tv show or any other medium….i completely follow the procedure mentioned to avoid recipe disaster. For the next time onwards if I am going to prepare it again….i make my own changes in the recipe accordingly….this is my funds of cooking….When Prathibha suggested me about this Capsicum and baby corn recipe, I simply followed the steps mentioned by her in the recipe…and now this recipe has become routine as side dish for roti’s. So with out delay scroll down for recipe and verdict……
RECIPE COURTESY: The Chef and her Kitchen
- 15 Baby corn, cut length wise
- 1 big green Capsicum, diced
- 1 Onions, sliced
- 2 Tomatoes, deseeded and chopped
- 4-5 Cashew nuts
- 1 tbsp Ginger-Garlic paste
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- ½ tsp Garam masala
- ½ tsp Jeera powder
- ¼ tbsp Turmeric
- ½ tsp Amchur powder
- ½ tsp Jeera
- 1/4 cup Cream, optional
- 2-3 fresh springs of Coriander leaves, minced
- In a heavy bottom cooking vessel, add oil and sliced onions and fry until they turn translucent, then add ginger-garlic paste, chopped tomatoes, red chili powder, turmeric powder, salt, coriander powder, amchur powder and jeera powder. Fry till tomatoes are soft and completely cooked. Leave the mixture to cool.
- Once the mixture gets cooled, grind to smooth paste by adding cashew nuts.
- Heat oil. To this add capsicum and baby corn pieces. Fry till they are semi cooked. Take out and set aside.
- Now heat little oil, add jeera, and fry till it flutters then add ground mixture and fry until oil starts to leave the sides. Now add semi cooked capsicum and baby corn pieces and cook covered till baby corn is completely done.
- Add cream and give a gentle mix to the curry. Garnish with minced coriander leaves and serve hot with roti’s.
- Last but not least add your 'love' to make the dish 'YUMMY'.
VERDICT: With the punch of aromatic spices, the recipe makes an ideal side dish for roti’s. Addition of cream gives an extra flavour. Medley of capsicum and baby corn is simple yum. All in all simple and delectable recipe.
MY VARIATION: When I made this recipe for the second time, I microwave baby corn and capsicum pieces, added 4-5 spoons of skimmed milk instead of cream, opt out cashew nuts and did not use amchur powder and jeera powder. The result was equally same. Try on!
This recipe is going to participate in Tried & Tasted hosted by Sushma of Savi-Ruchi and event by Lakshmi. Hop to Prathibha’s, “The chef and her Kitchen”, to find medley of simple and delectable recipes sometimes with fusion and sometimes with Indian spice punch. You can try some innovative and traditional dosa recipes from her place.