Broccoli and Baby Corn Vegetable

The cashew nuts added to Broccoli and Baby Corn Vegetable provide the extra crunch and taste. Learn how to prepare Broccoli and Baby Corn Vegetable by following this easy recipe.

Ingredients:

• ½ cup Capsicums. cut into big pieces
• ½ cup Onions, cut into big pieces
• 1 cup Broccoli or Cauliflower, blanched and cut into big pieces
• ½ cup Baby Corn, sliced diagonally
• ¼ cup French Beans, parboiled
• A few pieces Cucumber, sliced diagonally
• 7 to 8 Cashew Nuts, fried lightly
• 1 tsp Garlic, finely chopped
• 1 tbsp Corn Flour
• A pinch of Sugar
• 2 pinches Black Pepper
• 2 tbsp Oil
• Salt to taste
   
How to make Broccoli and Baby Corn Vegetable:

• Heat oil in a frying pan, on high flame.
• Add the garlic and stir for a few seconds.
• Add in capsicums, onions, broccoli, baby corn, French beans and cucumber and stir fry for about 2 minutes.
• Dissolve cornflour in ¾ cup of water. Add it to the vegetables.
• Add sugar, black pepper and salt to the preparation and cook for another minute.
• Remove from heat, garnish with fried cashew nuts and serve hot.

Corn Muffins

Corn Muffins is a very popular Mexican recipe in Christmas times. Learn how to prepare Corn Muffins by following this easy recipe.

Ingredients:

• 2 boxes Corn Muffin Mix 

• 2 Eggs (beaten) 

• 2/3 cup Milk 

• 4 tbsp Sour Cream 

• 2 stick Butter (melted)

How to make Corn Muffins:

• Combine corn muffin mix with eggs, milk, and sour cream in a large mixing bowl.

• Add butter and blend well.

• Pour the batter into greased muffin tins, about ¾ full.

• Bake at 375 degrees F for 35 to 40 minutes, until golden.

• Serve warm.

Corn Capsicum Curry

Corn Capsicum is both a delectable and a mouth watering recipe from the Punjabi cuisine. Learn how to make/prepare Corn Capsicum by following this easy recipe.

Ingredients:

• 5- 6 Baby Corns 
• 2 Capsicums 
• 2 Onions 
• 1/4 cup Spring Onions, chopped 
• 3- 4 tbsp Coriander Leaves, chopped 
• 1 Tomato, chopped 
• 1 tbsp Tomato Sauce 
• 1 tbsp Soy Sauce 
• 1 tbsp Chilly Sauce 
• Salt (to taste) 
• ¾ cup Water 
• 2 tsp Chilly Powder 
• 1 tbsp Corn Flour

How to make Corn Capsicum:

• Boil the corns and slice them into 1-inch slanting pieces.
• Wash onions and capsicums & then dice them into square-shaped pieces, of approx 1 inch.
• Now, take a deep bottomed pan and heat some oil in it. When the oil becomes hot, fry onion pieces in it.
• Add chopped tomatoes to it and fry till they turn soft. Add chopped coriander leaves and spring onions and fry for a minute.
• Sprinkle some water and chilly powder over the above mixture and mix well.
• Add capsicum, salt, baby corns, tomato sauce, soy sauce and chilly sauce to it and saute them well, for 3 minutes.
• Dissolve the corn flour in some water and add to the mixture.
• Now, add the remaining water and mix well. Cook till the mixture gets a gravy consistency.
• Serve hot.

Avocado Corn Salsa

Avocado Corn Salsa is a very popular recipe. Learn how to make Italian Avocado Corn Salsa by following this simple & easy recipe.

Ingredients:
• ½ Avocado (thinly sliced) 
• ½ cup Corn (boiled) 
• 1 Italian Plum (chopped) 
• 2 tbsp Cilantro (finely chopped) 
• 2 tbsp Lemon juice 
• Salt and Black Pepper to taste

How to make Avocado Corn Salsa:
• Combine avocado, corn, plum and cilantro in a large bowl.
• Drizzle with lemon juice and toss the bowl.
• Sprinkle with salt and pepper.
• Avocado Corn Salsa is ready to serve.

Baby Corn Soup

Baby corn soup is very rich in protein. Learn how to make/prepare Babycorn Soup by following this easy recipe.

Ingredients:


• 6 Baby corn

• 1/4 Cup beans, chopped

• 1/4 Cup carrot, diced

• 1/4 Cup peas, boiled

• 1/4 Cup cabbage, thin strips

• 1/4 Cup cauliflower

• 1/2 Onion

• 2 Cubes cheese

• 2 Pods garlic

• 1 tsp Sugar

• Pepper powder to taste

• Salt to taste

• Oil as required

• Few dhania leaves for garnishing

• Water as required


How to make Baby Corn Soup:

• Cook the baby corns with onion and garlic in the pressure cooker until soft.

• Meanwhile, boil peas.

• Take a pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside.

• Blend the cooked baby corn properly.

• Strain into a pan, and add boiled peas, water and other vegetables to it.

• Bring it to a boil.

• Combine salt, pepper and sugar with it, mix well.

• Boil for about one minute and add cheese to it.

• Remove it from the heat.

• Garnish it with the dhania leaves and serve hot.

Tandoori Baby Corn

Tandoori Baby Corn is a delicious Punjabi recipe, popular throughout North India. Learn how to prepare Tandoori Baby Corn by following this easy recipe.

Ingredients:



• 250 g Baby Corn


• 100 g Curd


• 1 tsp Ginger-Garlic Paste


• 1 tsp Red Chili Paste


• ½ tsp Garam Masala Powder


• ½ tsp Cumin Powder


• ½ tsp Cardamom Powder


• ½ tsp Black Salt


• Salt, to taste


• 20 ml Mustard Oil


How to make Tandoori Baby Corn:


• Take a muslin cloth and put curd in it. Tie the cloth so that water drains out of it.


• Now, put this strained curd in a bowl and add red chili paste, ginger-garlic paste, garam masala powder, mustard oil, black salt, salt, cumin powder and cardamom powder. Mix well.


• Soak baby corn well in this masala paste and then grill it in hot tandoor, till it is cooked.


• Serve hot.

Baby Corn Capsicum Masala

Enjoy the delicious blend of baby corn and capsicum in a mouth-watering blend of spices. Learn how to prepare Baby Corn Capsicum Masala by following this easy recipe.




Ingredients:
• 1 cup Capsicum, chopped
• 3 heads Baby Corn
• 1 cup Fresh Beans
• 2 Potatoes (medium sized)
• 3 Onions (medium sized)
• 1 Tomato (medium sized)
• 1 piece Ginger
• 5 Garlic Cloves
• 1 tsp Mustard Seeds
• 1 1/2 tsp Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 1 tsp Cumin Seeds
• 15 Cashews
• 4 tsp Kasthuri Methi

How to make Baby Corn Capsicum Masala:
• Chop the baby corn into small pieces.
• Wash the potatoes and peel them. Cut them into medium-sized pieces.
• Add the chopped potato, baby corn and fresh beans to a bowl of salt water.
• Cook this in a cooker for 15 minutes.
• Peel the onions and chop them into tiny pieces.
• Wash and chop tomatoes.
• Peel the garlic cloves.
• Add the chopped onions, tomatoes, ginger, garlic and cashews to a blender and blend until it becomes a smooth paste. Add water, if needed, in order to get the right consistency.
• Take a pan and add 5 teaspoons of cooking oil to it. Once the oil is hot, add the chopped capsicum and fry for 2 minutes.
• Transfer the capsicum to another bowl.
• Add 1 teaspoon of oil to the same pan and heat the oil. Add mustard to the oil once it is heated.
• Once the mustard stops sputtering, add chili powder, turmeric powder and garam masala powder to this and fry this well.
• Add the previously blended mixture of chopped onions, garlic, etc to the pan and cook over a low flame.
• Stir the mixture until the water in it evaporates and the gravy begins to get thick.
• Add the vegetables that were cooked in the cooker and cook for 1 minute.
• Add the fried capsicum and salt to taste.
• Add kasthuri methi and cumin seeds. Stir for 2 minutes and take the pan off the heat.
• Serve hot with rice or roti.

Babycorn Manchurian

Babycorn Manchurian is a popular brunch recipe. Learn how to prepare Baby Corn Manchurian by following this easy recipe.

Ingredients:

• 15-20 Baby corn

• 5 tsp Rice flour

• 15 tsp Corn flour

• 2 tsp Ginger-garlic paste

• 1-2 tsp Chili-garlic sauce

• 1 tsp Soya sauce

• 2 tbsp Cashew peanut powder

• 2 tbsp Fresh coriander leaves, washed and chopped, for garnishing

• 2 Medium onions, finely chopped

• 4 Green chilies, washed and chopped

• 2 Garlic cloves, washed, peeled and finely chopped

• Tomato sauce, as required

• Oil for deep frying

• Salt to taste

How to make Baby Corn Manchurian:

• Boil babycorns in a little salty water.

• Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled babycorns.

• Pour oil in a pan and heat it.

• Now fry the babycorns.

• Remove them from the pan and drain out excess oil on clean paper towels.

• Pour 3 tbsp oil in a pan and heat it.

• Add onions, green chillies and garlic, saute until golden brown.

• Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.

• Fry for about 10 minutes over medium heat.

• Garnish Babycorn Machurian with cashew-peanut powder and corriander leaves.

Baby Corn Finger Chips

Baby Corn Finger Chips are a refreshing and healthy change from potato chips. Learn how to prepare Baby Corn Finger Chips by following this easy recipe.


Ingredients:
• 10 Baby Corns
• 2 tbsp Gram Flour/Besan•2 tbsp Rice Flour
• 3 tbsp Corn Flour
• 2 tsp Chili Powder
• A pinch of cooking Soda
• Oil for deep-frying
• Salt to taste

How to make Baby Corn Finger Chips :
• Cut Baby Corn vertically into two long pieces.
• In a bowl mix Gram, Rice, Corn Flour, Chili Powder, Soda and Salt with water to a batter.
• Dip Baby Corn fingers into the batter and marinate baby corns in the above mixture for 30 minutes.
• Deep fry on medium heat till they turn reddish brown.
• Remove them on a kitchen towel and serve hot with Tomato Ketchup or Chili Sauce.

Baby Corn Capsicum Curry

Baby Corn Capsicum Curry is both delicious and mouth watering and can be savored at any time of the year. Learn how to prepare Baby Corn Capsicum Curry by following this easy recipe.

Ingredients:

• 3 sticks Baby Corn, sliced

• 1 Capsicum, chopped

• 1 Onion, chopped

• 1 Tomato, chopped

• 1 tsp Ginger-Garlic Paste

• 1 tsp Chili Powder

• ½ tsp Turmeric Powder

• 1 tsp Garam Masala Powder

• ½ tbsp Coriander Powder

• 3 spoon Grated Coconut

• 1 tsp Mustard Seeds

• 1 Urad Dal

• 4 Curry Leaves

• Salt, to taste

• Oil, as required

How to make Baby Corn Capsicum Curry:

• Pressure cook the baby corn pieces, after adding turmeric powder and little salt, for about 10 minutes or till it turns tender.

• When boiled, drain water out of it and keep it aside.

• Heat oil in a pan and put mustard seeds and urad dal in it.

• When the seeds start to crackle, add curry leaves, onion and capsicum in it and fry till onion becomes golden brown in color.

• Add tomatoes to it and fry till they become soft.

• Now, put ginger-garlic paste, chili powder, garam masala powder, coriander powder and salt in it and mix well again.

• Add cooked baby corn and fry again, for 2 minutes.

• Add water to this mixture and cook for about 5 minutes.

• In the meantime, prepare coconut milk by grinding grated coconut with water.

• Add the milk to baby corn gravy. Cook it for 5 more minutes and serve hot with chapattis.

Baby Corn Mushroom Masala

Baby Corn Mushroom Masala is a spicy and delicious dish. Learn how to make/prepare Baby Corn Mushroom Masala by following this easy recipe.

Ingredients:

• 250 gm Mushrooms (halved)

• 3 Tomatoes (chopped finely)

• 1 Onion (chopped finely)

• 1 Capsicum (chopped finely)

• 100 gm Baby Corn (halved)

• 1/2 tsp Ginger Paste

• 1 tsp Garlic Paste

• 2 Green Chilies (chopped)

• 1 tsp Red Chili Powder

• 1/2 tsp Turmeric Powder

• 1 tsp Garam Masala

• Salt (to taste)

• 1 tbsp Oil

• Coriander Leaves (chopped)

How to make Baby Corn Mushroom Masala:

• Heat oil in a pan and fry onions, until they are golden brown.

• Add in ginger-garlic paste and allow it to simmer for 2 minutes.

• Stir in green chilies and red chili powder.

• Add in tomatoes and simmer for 5 minutes.

• Add salt, garam masala and turmeric powder

• Then, add mushrooms, babycorn and capsicum.

• Stir for five minutes, or till tender.

• Garnish with coriander leaves and serve hot.

Tip fo the day: Add a few tsps. of milk to cauliflower while boiling to rid it of the raw smell. Drain and wash before adding to the recipe.

Baby Corn Korma

Hai....Today I present Hyderabadi Special corn recipe that is..........Baby Corn Korma and one tasty chicken cutlet.so.......enjoy these tasty dishes...

Ingredients:

• 12-15 Baby Corns

• ½ tsp Garam Masala Powder

• ¼ tsp Turmeric Powder

• 2 tbsp Oil & Ghee (mixed)

• Salt (to taste)

• Coriander Leaves (for garnishing)
To Grind (1)

• 2 big Onions

• 1 medium Tomato

• 1 small piece Ginger

• 2 small Garlic Cloves

• 4 medium Green Chilies
To Grind (2)

• 1½ tbsp Coconut

• 10 Cashew Nuts (soaked for 3 hours)

• ½-1 tsp Fennel Seeds
To Temper

• 1 Bay Leaf

• 1 Elaichi

• A small piece of Cinnamon

• 2 Cloves

How to make Baby Corn Korma:

• Cut baby corns into small pieces and pressure cook them for 3 whistles. Set them aside.

• Cut onions and tomato. Place them in a grinder.

• Add ginger, garlic cloves and green chilies and grind them to a paste.

• Heat oil and ghee in a kadai. • Add bay leaf, elaichi, cinnamon and cloves.

• Add the onion paste prepared in the kadai and stir well.

• Add turmeric powder, salt and garam masala powder. Mix well.

• Fry the mixture at low heat for 10 to 15 minutes until the oil leaves the sides of the kadai.

• Add water to form a gravy consistency and boil the mixture.

• Add the cooked baby corn pieces.

• Place cashew nuts, coconut and fennel seeds in a grinder and grind them to form a smooth paste.

• When the gravy starts boiling, add the cashew nut paste and stir well.

• Boil the gravy till it becomes thick.

• Garnish with coriander leaves.

• Serve hot with chapatti or fried rice.

Baby Corn Broccoli

Ingredients:

• 1/2 teacup Capsicums (cut into big pieces)

• 1/2 teacup Onions (cut into big pieces)

• 1 teacup Broccoli (cut into big pieces)

• 1/2 teacup Baby Corn (sliced diagonally)

• 1/4 teacup French Beans (parboiled)

• A few pieces Cucumber (diagonally sliced)

• 7-8 Cashew Nuts (lightly fried)

• 1 tsp Garlic (finely chopped)

• 1 tbsp Corn Flour

• A pinch Sugar

• 2 pinches Black Pepper

• 2 tbsp Oil

• Salt (to taste)

How to make Baby Corn Broccoli:

• Heat oil in a frying pan, on high heat. Add garlic and stir fry for a few seconds.

• Add capsicums, capsicums, onion, broccoli, baby corn, French beans and cucumber and stir fry for 2 minutes.

• Combine corn flour and 3/4 teacup of water. Add to the vegetables.

• Add black pepper, sugar and salt. Cook for one minute.

• Served hot, garnished with fried cashew nuts

Baby Corn Paneer

Ingredients:
• ½ tsp Chili Powder
• 1 tsp Cumin Seed Powder, roasted
• 2 tbsp Oil
• 1 cup Baby Corn, sliced
• 1 cup Paneer / Cottage Cheese, sliced
• I Tomato, pulp removed & chopped
• 2 Onions, chopped finely
• 2 Capsicums, sliced
• Salt to taste
How to make Baby Corn Paneer:

• In a pan, fry onions in hot oil. Add capsicum and baby corn and cook for 3 to 4 minutes. Baby corn can be boiled beforehand, to make it tender.
• Add tomatoes to the pan and continue to fry it for a while.
• Add chili powder, cumin seed powder and salt and mix.
• Cook the mixture for another 1 minute.
• Add paneer or cottage cheese and cook for another 3 minutes.
• When paneer gets cooked, transfer to a pan and serve hot.

Baby Corn Gravy

Ingredients:

• 6 Baby Corns
• 2 Onions
• 2 Tomatoes
• 1 tsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Fennel Seeds
• 1 tbsp Ginger-garlic Paste
• 1 tsp Chili Powder
• 1 tsp Coriander Powder
• 2 tsp Garam Masala Powder
• Coriander Leaves (for garnishing)
• Salt (to taste)

How to make Baby Corn Gravy:

• Place the baby corns in a cooker, along with some salt and pressure cook them until soft.
• Remove and cut them into small pieces.
• Chop onions and tomatoes separately.
• Place a pan on fire and heat oil in it.
• Add mustard seeds and fennel seeds.
• When they splutter, add the chopped onions.
• Stir fry the onions until they are golden brown in color.
• Add in the ginger-garlic paste and stir fry.
• Now, add the chopped tomatoes and mix well.
• Mix in baby corns and saute for a few minutes.
• Add chili powder, coriander powder, garam masala powder and little water. Stir well.
• Bring the mixture to a boil.
• Now, cover the pan and cook for 2 minutes.
• Garnish with coriander leaves.
• Remove and serve hot, with naan, chapaati or roti.

Baby Corn Sabzi

Ingredients:

• 1½ kg (3.3 lb) Baby Corn (boiled, diced into ½-inch cubes)
• 4 tsp (25 g) Ginger-Garlic Paste
• 1 tbsp (15 ml) Vegetable Oil • ½ tsp (1 g) Cumin Seeds
• 1 cup (200 ml) Tomato Puree
• 1 cup (200 g) Yoghurt (whisked)
• 100 g (3 ½ oz) Green Peas (shelled)
• 2 tsp (8 g) Salt
• 1 tbsp (4 g) Green Coriander (chopped)
How to make Baby Corn Sabzi:

• Extract the ginger-garlic juice from the paste and discard the pulp.
• Place a kadai on fire and heat vegetable oil.
• Add cumin seeds and sauté till they start spluttering.
• Add in the tomato puree and stir well. Cook for 6 to 8 minutes, till the raw flavor disappears.
• Add yoghurt, baby corn and green peas. Stir well and cook for 5 minutes.
• Sprinkle salt and ginger-garlic juice.
• Cook for 2 minutes, till the gravy becomes thick.
• Garnish with chopped green coriander.
• Serve hot with any Indian bread.

Baby Corn Pakoda

Ingredients:
• 10 Baby corns
• 5 tbsp Corn flour
• 5 tbsp Maida
• 4 Green chillies
• 6 Garlic pods
• 1 Inch piece ginger
• 1 tbsp Coriander leaves, chopped
• Oil for frying
• Salt to taste
• Water as required

How to make Baby Corn Pakoda:

• Cut the baby corns lengthways into two, set aside.
• Grind together the green chillies, garlic and ginger to make a fine paste.
• Combine maida, cornflour, salt, masala paste, coriander and water to form a soft batter.
• Take a skillet and heat oil in it.
• Dip each baby corn in the batter and fry until crisp and golden.
• Baby Corn Pakodas are ready to serve.