One of my favorite all time recipes goes online today ! Thats right. Presenting Shahi baby corns in Mughlai style. This recipe has been adapted from Mrs. Nita Mehta’s cookbook on Mughlai cuisine!
As the name goes, this cuisine involves cooking food with rich ingredients and aromatic spices and lays a good empahsis on low flame cooking, something DD2 hates and I excel in ! ;).. According to DD2, if Deepa cooks then either the hunger fades away or one dies hungry ;-))), but hey guys its not in the literal sense. I believe strongly in low flame cooking because it lets the food absorb the flavors of different spices pretty well keeping in mind not to destroy the nutrients. Mughlai cooking also stresses on curd, cream and milk thereby lessening the burden of using tomatoes. Onions are roasted to light golden brown color before being incorporated into the gravies.
Here is the recipe to Shahi Baby Corns ..
1) 200 gms baby corns (if you dont have baby corns then 2 small tender corn cobs)
2) 1 cup milk
3) 1/4 cup cream (can substitute 1/4 curd if you have dont have cream)
4) 2 Tbsp cashews – soaked in 1/4 warm water 10 mins and ground to paste using the same water.
1) 3 small onions, 3 tomatoes, 1″ ginger, 1 green chilli
2) 4 tbsp oil, 1/2 tsp shah jeera 1 tsp coriander powder, 1/2tsp amchoor
3) 2 tsp salt, 1/4 tsp turmeric, 1/2 red chili powder, 1 tsp garam masala
4) 1 tsp tandoori masala, 3 choti elaichi (green cardamom) seeds – crushed
5) 100 grams paneer grated – 1 Cup, 2 Tbsp chopped coriander leaves
1) 1 Tbsp oil , 1/2 Shah Jeera , 1 tsp finely chopped ginger
2) 6 almonds – cut into thin long pieces, 1/4 red chili powder
1) Choose the baby corns and keep them whole or slit into pieces depending on the thickness. If using corn cobs, cut them into 4 pieces and slit each piece into two.
2) Add all the pieces of the baby corn pour in 1 cup of milk and add a pinch of haldi. Give a boil and keep on low heat for 2 mins. If using corn cobs, give a whistle in a pressure cooke with the milk and haldi and keep on low flame for 5 mins. Remove from fire.
3) Blend onions, tomatoes, green chili and ginger to a fine paste in a blender.
4) Heat oil. Add shah jeera. After a minute, add onion-tomato paste and cook on low fire till the oil separates on the sides of the pan. Add red chili powder, haldi, dhania powder, amchoor, salt anf garam masala. Cook for 1 minute.
5) Add the cashew paste and stir well.
6) Keeping the flame low add the leftover milk from the boiled corns and stir continuously for 3 mins.
7) Now add cream/curd and the baby corns. Simmer and let is cook well for 5 mins.
8) Add 1 cup water to get a thin gravy, boil and simmer for another 5 mins still it thickens. Add tandoori masala, choti elaichi, paneer and coriander leaves.
9) Transfer to a serving dish bowl. Heat oil for tempering. Add shah jeera, ginger. After spluttering, add almonds, red chili powder. Remove from fire and pour on top of the gravy.
10) Serve with naans or tandoori rotis !