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Make Delicious Recipes Using Baby Corn…

By – Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction to Baby corn :

Baby corn, a miniature version of sweet corn, is harvested early, before it matures. This tender, pale yellow to white vegetable is a popular ingredient in Asian cuisine, known for its mild, slightly sweet flavor and crisp texture.

It’s often used in stir-fries, salads, soups, and appetizers, adding a unique crunch to dishes. Rich in fiber and low in calories, baby corn is also a nutritious addition to a balanced diet.

Origin of Baby corn:

Baby corn is the immature ear of maize (corn) plants. It is harvested early, before the ears have fully matured and developed, typically about 5 to 10 days after pollination. Baby corn is popular in Asian cuisine and is prized for its tender texture and mild flavor. It is believed to have originated in Thailand.

Health Benefits of Baby Corn

Baby corn is not only tasty but also packed with several health benefits:

  • Low in Calories: Baby corn is low in calories, making it a great choice for weight management.
  • Rich in Fiber: It is a good source of dietary fiber, which aids in digestion and helps prevent constipation.
  • Vitamins and Minerals: Baby corn is rich in vitamins A and C, as well as minerals like potassium and folate, which are essential for overall health.
  • Antioxidants: It contains antioxidants like lutein and zeaxanthin, which are beneficial for eye health.
  • Heart Health: The fiber, potassium, and folate in baby corn contribute to heart health by helping to lower cholesterol levels and regulate blood pressure.
  • Diabetes Management: Its low glycemic index helps regulate bloodsugar levels, making it a good choice for people with diabetes.
  • Boosts Immunity: The vitamins and minerals in baby corn help boost the immune system and keep you healthy.

Uses of Baby Corn in Indian Kitchen

Baby corn is a versatile ingredient in Indian cuisine and is used in various dishes. Some common uses of baby corn in the Indian kitchen include:

  • Stir-fries: Baby corn is often used in stir-fry dishes along with other vegetables like bell peppers, onions, and mushrooms.
  • Curries: It can be added to curries and gravies, adding a unique texture and flavor to the dish.
  • Salads: Baby corn can be used raw in salads, adding crunch and sweetness to the mix.
  • Fritters: Baby corn fritters are a popular snack or appetizer, where the baby corn is dipped in a batter and deep-fried until crispy.
  • Rice dishes: It can be added to rice dishes like pulao or fried rice to enhance the flavor and texture.
  • Pickles: Baby corn can be pickled and used as a condiment or side dish.
  • Snacks: It can be used in snacks like spring rolls or as a topping for pizzas and sandwiches. Overall, baby corn adds a unique texture and flavor to dishes and is a versatile ingredient in the Indian kitchen.

Delicious Recipes using Baby Corn:

1) Baby Corn Masala:

Ingredients:

  • 200g baby corn, sliced
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • Oil for cooking

Method:

  1. Heat oil in a pan and sauté onions until golden brown.
  2. Add ginger-garlic paste and sauté for another minute.
  3. Add tomato puree, turmeric powder, red chili powder, garam masala, and salt. Cook until the oil separates.
  4. Add sliced baby corn and mix well. Cook for 5-7 minutes.
  5. Garnish with coriander leaves and serve hot with roti or rice.

2) Baby Corn Manchurian:

Ingredients:

  • 200g baby corn, cut into small pieces
  • 2 tbsp all-purpose flour
  • 2 tbsp cornflour
  • 1 tbsp ginger-garlic paste
  • 1 tbsp soy sauce
  • 1 tbsp chili sauce
  • 1 tsp vinegar
  • Salt to taste
  • Oil for frying

For the sauce:

  • 1 onion, finely chopped
  • 1 capsicum, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp chili sauce
  • 1 tsp vinegar
  • 1 tsp sugar

Method:

  1. Mix all-purpose flour, cornflour, ginger-garlic paste, soy sauce, chili sauce, vinegar, and salt to make a thick batter.
  2. Dip baby corn pieces in the batter and deep fry until golden brown. Drain excess oil and set aside.
  3. In a separate pan, heat oil and sauté onion and capsicum.
  4. Add soy sauce, chili sauce, vinegar, sugar, and salt. Cook for 2-3 minutes.
  5. Add fried baby corn and mix well. Cook for another 2-3 minutes.
  6. Garnish with spring onions and serve hot.

3) Baby Corn Pulao:

Ingredients:

  • 1 cup basmati rice, soaked
  • 200g baby corn, sliced
  • 1 onion, thinly sliced
  • 1 tomato, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
  • Oil for cooking
  • Water as needed

Method:

  1. Heat oil in a pressure cooker and add cumin seeds.
  2. Add sliced onions and sauté until golden brown.
  3. Add ginger-garlic paste, turmeric powder, garam masala, and salt. Sauté for another minute.
  4. Add chopped tomatoes and cook until soft.
  5. Add sliced baby corn and soaked rice. Mix well.
  6. Add water (1:2 ratio of rice to water) and pressure cook for 2 whistles.
  7. Once the pressure releases, fluff the rice gently and serve hot.

4) Baby Corn Tikka:

  • 200g baby corn, boiled and cut into pieces
  • 1 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp chaat masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • Salt to taste
  • Oil for grilling

Method:

  1. In a bowl, mix yogurt, ginger-garlic paste, chaat masala, cumin powder, coriander powder, red chili powder, and salt.
  2. Add baby corn pieces to the marinade and coat them well. Let it marinate for 1-2 hours.
  3. Thread the marinated baby corn pieces onto skewers.
  4. Heat a grill pan and brush it with oil. Grill the baby corn skewers until lightly charred.
  5. Serve hot with mint chutney.

5) Baby Corn Curry:

Ingredients:

  • 200g baby corn, sliced
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • Oil for cooking

Method:

  1. Heat oil in a pan and sauté onions until golden brown.
  2. Add ginger-garlic paste and sauté for another minute.
  3. Add chopped tomatoes and cook until soft.
  4. Add turmeric powder, red chili powder, cumin powder, coriander
    powder, garam masala, and salt. Cook until the oil separates.
  5. Add sliced baby corn and mix well. Cook for 5-7 minutes.
  6. Garnish with coriander leaves and serve hot with rice or roti.

6) Baby Corn Pakora:

Ingredients:

  • 200g baby corn, cut into thin strips
  • 1 cup gram flour (besan)
  • 1 tsp carom seeds (ajwain)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • Water as needed
  • Oil for frying

Method:

  1. In a bowl, mix gram flour, carom seeds, turmeric powder, red chili powder, and salt.
  2. Add water gradually to make a thick batter.
  3. Dip baby corn strips in the batter and deep fry until golden brown and crispy.
  4. Drain excess oil and serve hot with chutney or ketchup.
  5. Enjoy these delicious Indian recipes using baby corn!

Conclusion

In conclusion, baby corn is a versatile and nutritious ingredient that can be used in a variety of Indian dishes. Whether you’re making a spicy curry, a crunchy stir-fry, or a flavorful pulao, baby corn adds a unique texture and flavor to your cooking.

Its low calorie and high fiber content make it a healthy choice for weight management and digestive health. With these six recipes, you can explore the delicious possibilities of cooking with baby corn in the Indian kitchen.

Dr. Kaviraj Khialani
Dr. Kaviraj Khialani
Chef Kaviraj Khialani is Swiss Certified in International Hotel Management & Culinary Arts. He is a Master Chef in over 33 types of International Cuisines & is certified by the British Executive Overseas Training Center-United Kingdom.
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