Tuesday, August 18, 2009

stirfried baby corns with caremalised onions



corns of any shape size and form are A's favorite , and whenever i see baby corns i can't stop myself from buying it.......i like it in soups, with pasta dishes , pakode and tempura and what not.......it has immense possibilities...
this stirfry is simple and yum....if you like caramelized onions , then it'll become your favorite style of stirfrying veggies.....it is suitable for all veggies which remain firm and crunchy after cooking....like broccoli and cauliflowers and even cabbage if you don't overcook it.

ingredients

baby corns chopped in slanted slices ( to absorb more flavors) 1.5 cup
onions chopped in slices 3/4 cup
garlic and ginger chopped in julienne 1 tbsp each
green chillies slit 2 nos.
salt and pepper to taste
dark soya sauce 1 tsp
oil 1 tsp

procedure

heat oil in a thick bottomed pan and throw in the chopped ginger, garlic and green chillies and then the onions...add salt at this stage to allow the onions to get browned faster......let the onions get lightly browned , till then the garlic n ginger also release their flavors in the mixture ...

after this add the chopped baby corns n pepper ....mix well and cook covered if the baby corns are a bit mature ( like i used here) ...if the BC's are tender , they just need 2 minutes of further cooking.........

finish with soya sauce...mix well before turning the heat off.....


we had it with multigrain roti......will be good with noodles or brown rice too.

roti or chapati is a staple at our place and we can have any kind of veggie preparation with them.....try rolling this inside a chapati or tortilla .....and tell me..

21 comments:

  1. Hey nice combinnation!! looks good:)

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  2. Looks so good and love this type of stir fries...

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  3. Sangeeta, it looks so good. You know i studied in India and i miss all the great food i used to eat. Thats what made me put on weight! :-)
    I miss mushroom manchurian. do you have a recipe for that?

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  4. Oh my both are my fav, love it

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  5. Sangeeta,

    Thanks for the comment. I will wait for the manchurian recipe. u r absolutely right the indo-chinese is so good.My mouth is watering just thinking of it. I studied in Pune @ Ferguson College. Abt the posting, sometimes if u r not signed in it refuses to go through.

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  6. Hi Sangeeta, I left an award for you on my blog, pls come by and collect it. Cheers

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  7. I love baby corns, this is a delicious preparation!

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  8. I loved this dish!! Very different!! Your imagination is growing day by day!! Keep it UP!!

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  9. thanks all of you..
    swatantra..it's not my imagination dear...it is REALITY.ha ha.....

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  10. This looks so good...babycorn is my favourite and am happy to see so many corn and Dalia dishes in your blog..this is my first visit to your blog and I absolutely love all those healthy recipes that you have mentioned. The Dalia Cheelas are very tempting and am sure to make them soon.

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  11. yummyyy recipe... thanks for sharing!!

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  12. This sounds great! Do you use babycorn a lot in India? I haven't seen it all in Brazil and only as a special ingredient in the US.

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  13. baby corn has become popular in India recently and it is still not available everywhere...though it is quite expensive i get it whenever it is on sale .....
    American sweet corn also is easily available here ( in the big cities) n i use all kinds of corn as my husband likes it very much...me too...

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  14. I would have never thought to put baby corn and carmalized onions together. What a great combination! I am learning a lot from reading your blog.

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  15. ohhh caramelised onions! yumm

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  16. I love caramelized onions and it's corn season here in Wisconsin. I want to try this using corn cut from the cob in place of the baby corn. Your recipes are inspiring.

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  17. thankyou Velva...we all learn from each other and i see so many new cooking techniques everywhere n get inspired.
    thankyou Martha...a compliment coming from you really counts...this recipe will work very well with fresh corn from the cob.tell me how it turned out .

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