Baby Corn Rice | Baby Corn 65 Rice
Baby Corn Rice is a tasty, delightful rice made by marinating baby corn & frying it and blending it with cooked rice, spices and onions. Baby Corn Rice is a good choice of meal for weekend lunch and as an add-on dishfor parties. Baby Corn Rice Recipe is explained in this post with step by step pictures.
Servings2
Ingredients
- 8 nos baby corn
- 1 medium sized big onion
- 1/4 teaspoon garam masala powder
- 1/2 cup cooked basmati rice
- 1 tablespoon coriander leaves
- oil to deep fry
To temper
- 2 teaspoon oil
- 1/2 teaspoon pepper powder
- 1/2 teaspoon fennel seeds powder
- 1/4 teaspoon cardamom powder
To make the batter
- 2 tablespoon maida
- 2 tablespoon rice flour
- 1/4 teaspoon garam masala powder
- 1/2 teaspoon ginger garlic paste
- 1/4 teaspoon chat masala powder
- 1/2 teaspoon red chilli powder
- a pinch cooking soda
- salt to taste
Instructions
- Trim the edges and slice the baby corn.
- Pressure cook baby corn along with soaked basmati rice for 3 whistles with required water. I used 1:1.5 rice:water ratio for rice and added water just till immersing level of baby corn.
- Once cooked, take the baby corn, strain water and reserve it.
- In a mixing bowl add the ingredients listed under 'to marinade', add reserved baby corn stock water and make a slightly thick paste not too thick.
- Add baby corn and mix well. In a dosa tawa / pan toast it till golden brown. Set aside.
- Fluff the rice and set aside.
- Take pepper powder, elachi powder and fennel seeds powder, and add it to preheated oil, let it splutter.
- Then add onion and fry till it becomes transparent, then add garam masala powder and required salt.
- Now add toasted baby corn and toss it well.
- Add cooked rice and toss it once. Keep covered and cook for 5 mins in low flame.
- Then garnish with coriander leaves and switch off.
- Serve Baby Corn Rice with any of your favorite curry.
Notes
- I pressure cooked both rice and baby corn together to save time in the morning while packing for lunch. As its for the little one, I usually cook until soft. But if you prefer baby corn to be more crunchy then just parboil it.
- Don't make the batter too thick, we just need a thin coating for baby corn.
- You can deep fry baby corn too.
- You can even add tomato while sauteing onion and add more masala powders.
- You can even add garlic along with onions while sauteing.
- Adjust spice level according to your liking.
- I soaked the rice for 30 mins then pressure cooked to yield soft rice.
Nutrition Facts
Baby Corn Rice | Baby Corn 65 Rice
Amount Per Serving (200 g)
Calories 176
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 12mg1%
Potassium 148mg4%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 382IU8%
Vitamin C 5mg6%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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