BABYCORN- BRINGING IT ON !

Babycorn one of that cute and delicate looking variety of veggies we have been looking at and trying to include in our recipes in a number of ways for a while now is a cereal grain taken from corn harvested early while the stalks are still small and immature. It typically is eaten whole, cob included, in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes. Used extensively in Asian and oriental cooking, baby corn has been touted as one of the healthiest veggies you can add to your stir-fries and salads. 

Babycorn are just regular corns that are picked before maturing. In terms of the nutritive profile too, baby corn and corns very very slightly. In fact, for those trying to lose weight baby corn may just prove to be a better bet, because of its relatively lesser starch content. Baby corns have found a popular fan following in the west too. It is one of the most imported vegetables across the world. 

Here are some essential benefits of Babycorn we need to be aware of in order to use it more effectively in our recipes and diets:

Rich Source of Folate: Folic acid is said to play an important role in preventing neural-tube birth defects in the fetus. Pregnant women may want to add baby corn in their pregnancy diet for healthy nutrition. From weight loss to healthy vision, baby corn is a storehouse of health benefits. Don't let its mini size deceive you into believing otherwise. 

Good for Eye Health: Yellow baby corn, much like the matured corn has a decent amount of carotenoids. Carotenoids support eye health and lower the risk of cataracts. Baby corns are rich in Vitamin A which helps to aid eye health. We can take care of our eyes by eating healthy foods that are a good source of vitamin A. Baby corns consist of carotenoids which are a type of pigment found in plants and algae which gives it a yellow.

Stimulates Digestion Baby corn is packed with both soluble and insoluble fibers. Fibers help stimulate healthy digestion. A healthy digestive system may also help in healthy and effective weight loss. Baby corn has 0% fat and is a rich source of Vitamins A and C whereas sweet corn has 1.2 grams of fat and also is rich in vitamins A, B, and E, thiamine, niacin, pantothenic acid and folate.

Nutrient-Dense Baby corn is an extremely nutrient-dense veggie. In addition to essential fibers and proteins, baby corns are packed with vital antioxidants too. It is said that just half-cup serving meets 4 percent of the daily body requirement of vitamin A and iron, and 2 percent of the daily requirement of vitamin C.

 

Adding Babycorn into our routine cooking and daily recipes:

A little thinking and experiment usually go a long way and as they say sky is the limit! for me Babycorn has been one of the most commonly used veggie options as an add on and blend it in type variant in combination with various cuisines and cooking styles:

1. Babycorn in soups, salads, stir-fries: choice of ingredients, freshness and crunch to bite into, Babycorn is one good ingredient to add to that bowl of soup be it an indian shorba or a cream of tomato soup, a minestrone from Italy or a chowder from America, it turns up well. For salads I like to blanch them a little and refresh with chilled water, marinate them in a nice spicy, tangy, pungent combination and lightly grill them or pan fry them and add them to salads. For a stir fry recipe baby corn is always a welcome and with mushrooms, broccoli, asparagus, zucchini and others it adds a nice balance to the dish.

2. Babycorn in baked dishes, rice and stews: referring this to a multi-cuisine approach in our kitchens Babycorn into a baked version with a little white sauce, some blanched spinach, assorted non-veg options like boiled/roasted chicken or sausages, salami, bacon etc with a little spread of grated cheese, baked and served hot is simply irresistible. Adding to fried rice with eggs, prawns, chicken, mushrooms etc, with a touch of spice soya, schezuan just makes it complete in all respects and offers a good level of satisfaction on the plate. Into stews and gravies be it coconut-based or the regular onion tomato- brown onion masala etc Babycorn turns out good enough in a number of variations with capsicums, potatoes, sweet potatoes, and many more veggies.

3. Getting Creative with Babycorn: from snacks like pakodas, bhajiyas, toasts, wraps and rolls, samosas, spring rolls, cutlets and tikki concepts, Babycorn can be adapted into all these recipes by working on its form and developing its flavor in a number of ways.  For instance, a Babycorn skewer marinated with indo- Indonesian spices and sauces, grilled like a satay concept and served with an achari peanut butter sauce! Marinated roasted Babycorn stuffed in mini eggplant cups layered with chicken mince and olives topped with cheesy Makhni sauce, baked and served with til wala garlic bread is simply scrumptious!

Here are a few easy to make recipes using Babycorn:

Recipe-1] BABYCORN KI PESHGI

Ingredients:

Babycorn- 150 gms, cut into smaller pieces

Potato-1-2 small, peeled, and cubed.

Oil-2 tsp

Ghee-1 tsp

Jeera-1/2 tsp

Ginger-garlic paste-1 tsp

Onion paste-1 cup

Bay leaf-1 no

Peppercorns-2-3 no

Green cardamom-2 no

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Kasuri methi-1 tsp

Cashew paste-2 tsp

Curd-2-3 tbsp. thick and beaten up

Coriander leaves-2 tbsp. chopped

Water as needed

Method:

1. Prepare all the ingredients for the Babycorn recipe.

2. Heat oil and ghee in a pan, add in the bay leaf, peppercorns, cardamom, cumin seeds and saute for few seconds, add in ginger- garlic paste, onion paste and cook for 3-4 mins.

3. Continue cooking the onion paste mixture for around 5-7 mins, add little water to prevent sticking at the base. Add in the tomato puree, salt and all powdered spices, kasuri methi, cashew paste and mix well.

4. Cook the masala on a medium flame for 2-3 mins, add in the potato cubes and Babycorn pieces and little water and simmer for 8-10 mins or until just cooked to the bite.

5. Add in fresh cream and coriander leaves and cook for another 2 mins, serve hot garnished with ginger juliennes, fried red chili etc. serve this recipe with a plain kulcha, missi roti, pudina paratha etc.

 

Recipe-2] BABYCORN LEMON FRIED RICE

Ingredients:

Babycorn- 150 gms, cut into smaller pieces

Oil-2 tsp 

Butter/ghee-1 tsp

Hing- ¼ tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 4-5 no

Slit green chilies-2 no

Ginger-1 tsp chopped

Onions/ shallots- 2-3 tbsp. cut/ sliced

Boiled white/ brown rice -1 and a half cup

Salt to taste

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Sunflower seeds/ flax seeds/ pumpkin seeds- 2 tsp

Turmeric powder-1/2 tsp

Grated coconut-1/4 cup

Lime juice-2-3 tsp

Method:

1. Prepare all the ingredients for the Babycorn lemon fried rice.

2. Heat oil and ghee in a pan add in the ingredients for the tempering from hing to mustard seeds, cumin seeds, curry leaves, red chili, green chilies, ginger, and saute for a few seconds.

3. Add in the sliced/chopped onions/ shallots and saute them until lightly pink, add in the grated coconut, salt and all the powdered spices, Babycorn pieces and mix well. Add a few spoons of water to prevent burning and to allow the Babycorn to get a little tender.

4. Now add in the cooked rice of your choice, seeds as desired for a crunch and give it a nice toss and cover, simmer and cook for 8-10 mins, add a splash of fresh lime juice, mix and serve hot garnished with fresh coriander/ fried curry leaves/ mint or assorted nuts.

 

Recipe- 3] BABYCORN SNACK TIME

Ingredients

Babycorn- 150 gms cut into pieces

For the marination:

Oil-2 tsp

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-2 tsp

Honey-1 tsp

Sugar-1 pinch

Mustard paste-1/4 tsp

To add to the marination:

Egg -1/2 no if desired

Maida-2-3 tsp

Cornflour-2-3 tsp

Oil to deep fry.

Additional ingredients to stir fry:

Oil- 2 tsp

Slit red chilies-1-2 no

Slit green chilies-1-2 no

Sliced spring onions-2-3 no

Ginger-garlic-2 tsp chopped mix

Red/ green/ yellow capsicum-1/2 cup diced

Salt and pepper to taste

Water/stock-1 cup

Soy sauce-1 tsp

Red chili sauce-1 tsp

Schezuan sauce-2-3 tsp

White vinegar-1 tsp

Corn starch solution-2-3 tsp to thicken up

Spring onion greens-2 -3 tsp chopped

Roasted/ fried/ boiled peanuts-2 -3 tbsp.

Method:

1. Pre-prep all the ingredients for this recipe and keep it ready.

2. Apply marination on the Babycorn and keep refrigerated for 20 mins, remove add egg if desired or else just maida and cornflour and few drops of water to coat the pieces well.

3. Deep fry the batter coated Babycorn pieces in medium hot oil for 3-4 mins, remove onto a kitchen paper and drain off the excess oil.

4. To stir fry the recipe further, heat oil in a pan add in the chilies, onions and saute them for a few seconds, add in the capsicums, salt, pepper, the sauces, water/stock and bring to a boil.

5. Add in the corn starch solution and bring to a boil, as the gravy starts thickening up simmer the flame, add in the fried Babycorn pieces and allow to cook in the sauce for 1-2 mins.

6. Turn off the flame add in the peanuts, spring onion greens for garnish and serve hot as a snack.

 

Recipe-4] DESI BABYCORN PEPPER FRY

Ingredients:

Babycorn-150 gms, cut into long slices

Oil-2 tsp

Ghee/butter-1 tsp

Red capsicum-1/2 no cubed

Green capsicum-1/2 no cubed

Garlic-1 tsp sliced

Onion-1 small chopped

Ginger-1 tsp shredded

Tomato ketchup-2-3 tsp

Water/stock-1 cup as needed

Salt and pepper to taste

Lime juice-2 tsp

Coriander/parsley/spring onion greens-2-3 tsp chopped

For the masala paste:

Dry red chilies-2-3 no

Coriander seeds-1 tsp

Cumin seeds-1/2 tsp

Peppercorns- 4-5 no

White sesame seeds-1 tsp

Dry roast all above for 2-3 mins, Using 3-4 tbsp. water grind to a paste.

Method:

1. Pre-prep all the ingredients for the Babycorn recipe.

2. Heat oil and butter/ghee in a pan and add in the ginger, garlic, onions and saute them for a couple of mins, add in the prepared masala paste, little water to prevent burning and saute the mixture for a minute.

3. Reduce the flame add in salt and all the powdered spices to taste and little water/stock to cook the masala well for 3-4 mins. Now add in the sliced Babycorn pieces, tomato sauce mix and cover, simmer and cook for 8-12 mins.

4. Add in the capsicums and mix, cover and simmer for another 2-3 mins and add fresh coriander and a little lime juice, mix and serve hot, this recipe can also be having add ons like sweet potato cubes, mushrooms, beans or even boiled pulses, moong etc as well to add more variety, taste, flavor and crunch.

 

Recipe-5] BABYCORN COCONAKA SOUP

Ingredients:

Babycorn-150 gms, cut into smaller pieces

Oil-1 tsp

Butter-1/2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp strips

Green chilies- 1-2 slit

Red chilies-1 slit

Onion-1/2 chopped

Thai curry paste- green/red- 2 tsp

Fresh basil leaves- 3-4 no

Water-2-3 cups

Salt to taste

Pinch of sugar

Assorted veggies to go along- carrots/beans/ capsicums/ mushrooms/ zucchini/ broccoli etc, cut and blanch the tough ones.

Assorted non-veg: boiled/ cooked chicken pieces, sliced sausages, salami, bacon, pieces of roast meat etc can also be added.

Corn starch solution-2-3 tsp to thicken up a little

Coconut milk-1 cup thick

Boiled noodles-1 cup

Spring onion greens-2-3 tsp. chopped for garnish

Lime juice-1-2 tsp add and serve

Roasted crushed peanuts-2-3 tsp.

Method:

1. Pre-prep all the ingredients for the Babycorn soup with noodles and coconut milk.

2. Heat oil and butter in a pan, saute the ginger, garlic, chilies, onions for a few seconds, add in the thai curry paste of your choice, add in little water, Babycorn pieces along with other tough veggies if any to allow cooking for few mins, if blanched can be added later as well.

3. Add in salt to taste, coconut milk, simmer for 3-4 mins, add in the noodles, fresh basil leaves, pinch of sugar and bring to a boil add little corn starch solution to thicken a little after having adjusted the texture for a soup.

4. Finally add lime juice, roasted crushed peanuts, greens for garnish and serve the soup piping hot.

 

 

Recipe-6] BABYCORN MUSHROOM MASALA

Ingredients:

Babycorn-150 gms, cut into small pieces.

Mushrooms- 6-8 no cut into quarters

Oil-2 tsp

Ghee-1 tsp

For the masala paste:

Garlic-5-6 cloves

Ginger- 2 tsp chopped

Red chilies-2 no

Green chilies-2 no

Onion-2 med sized

Tomato-2 med sized

Coriander seeds-1 tsp

Cumin seeds-1 tsp

Ajwain-1/4 tsp

Peppercorns-4-5 no

Water-1/4 cup to grind

Additional ingredients:

Curd-1/4 cup thick and beaten

Almond paste-1 tsp

Fresh cream-2 tsp

Water as needed for the masala

Salt to taste

Garam masala powder-1/4 tsp

Lime juice-1-2 tsp add and serve

Ginger-1 tsp strips for garnish

Coriander leaves- 2 tsp chopped.

Method:

1. Prepare all ingredients as needed for the recipe.

2. Using 2 tsp oil saute all the ingredients for the masala paste and keep aside, cool down and then grind to a paste using little water.

3. Heat oil and butter/ghee in a pan add in the prepared masala paste and cook for 2-3 mins add in little water, simmer.

4. Now add in the Babycorn, mushrooms and almond paste, curd and mix well, simmer for 12-15 mins until it all gets cooked and gravy gets a nice texture.

5. Add in fresh cream and coriander, mix well and cook for another 2 mins, add in lime juice, serve hot garnished with fried red chili/ strips of ginger. This goes well with hot phulkas, chapattis, naan, pudina laccha paratha etc and a bowl of raita on the side.