Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, baby corn masala noodles. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Baby Corn Masala Noodles is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Baby Corn Masala Noodles is something which I’ve loved my whole life. They’re fine and they look fantastic.
Baby corn masala is a dish I prepared on a sunday afternoon for lunch along with some ghee rice and a whole moong dal called dal mashqalian, a rich and vibrant dish reminscent of the mughal era served in the Dum Pukht restaurant of ITC Maratha in Mumbai. Baby Corn Masala Gravy: Baby corn is one of my favorite vegetables in Indo-Chinese food, stir-fried vegetable, and noodles recipes. A few times have had tried Baby Corn Curry, Baby Corn Jalfrezi, and Baby Corn Rice too but my love still remains with the Indo Chinese only until recently.
To begin with this recipe, we have to first prepare a few ingredients. You can cook baby corn masala noodles using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Baby Corn Masala Noodles:
- Prepare 2 packet Maggi or Chinese noodles
- Get As required Water for boiling noodles
- Get 2 cup baby corn boiled and chopped
- Make ready 1 cup onion chopped fine
- Prepare 1 cup tomato chopped fine
- Make ready 1 cup capsicum chopped fine
- Make ready 2 green chillies split vertically
- Prepare 1 tsp pepper corns
- Make ready 1 tsp black pepper
- Take 1/2 tsp turmeric powder
- Prepare 1/4 tsp coriander powder
- Prepare To taste Salt
- Make ready 1/2 cup carrot & beans (optional)
- Prepare 1 tsp ginger garlic paste
- Prepare 1/2 tsp Kashmiri red chilli powder
- Prepare 1/4 tsp garam masala
- Get 2 tbsp oil
- Take As required Chopped spring onion greens for garnish
Its one of those veggies, that is liked by most folks including kids. Baby Corn Masala is a restaurant style creamy and lightly spiced curry. My sister in law, Dainey lives in Vizag; Andhra Pradesh and when my mother in law visited them sometime back, she tasted this curry at a friends place and at my request got me a vague idea of the curry. Add in green chilli and cook till oil separates.
Steps to make Baby Corn Masala Noodles:
- In a pan fry the ginger garlic paste, chillies, onion until brown.
- Add the tomatoes and cook till mushy.
- Boil baby corn chopped until al dente.
- Add the baby corn to a pan. Add chopped capsicum and fry for 2 mins on high flame. (Carrots abs beans can be added at this stage)
- Add the spice powders now and mix well. Add salt according to taste. Sprinkle a little water cover and cook until baby corn is cooked and raw smell of chilli powder leaves.
- Boil noodles in water until al dente. Don’t cook too much. Drain the noodles and mix with baby corn masala.
- Garnish with spring onion greens. Serve hot with ketchup.
Add in all beans and baby corn and mix well. Add soya sauce and mix well. Put in the soaked rice and mix well. While fresh cottage cheese is succulent and soft, baby corn and fried noodles add abundant crunch to the recipe. The homemade tomato sauce, on the other hand, imparts a sharp tang that is characteristic of tomatoes.
So that’s going to wrap it up with this special food baby corn masala noodles recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
