Recipe of Ultimate Rajma chawal and crispy babycorn
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Simple Way to Make Award-winning Rajma chawal and crispy babycorn. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Rajma chawal and crispy babycorn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rajma chawal and crispy babycorn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rajma chawal and crispy babycorn is 3-4 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rajma chawal and crispy babycorn estimated approx 35 minutes.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Rajma chawal and crispy babycorn using 37 ingredients and 6 steps. Here is how you cook it.
This is amalgamation of our usual rajma chawal.. Very delicious...kids get allured the most... nice to serve in parties. Crispy babycorns were served along with rajma chawal. Have the babycorns as a starter then enjoy the Rajma chawal Wait for the dessert #cookpad #toc4 #babycorn #rajma #rice #vegetable #maincourse #starter
Ingredients and spices that need to be Get to make Rajma chawal and crispy babycorn:
- For rajma chawal
- 150 g raw rice (soaked and strained and cooked)
- 75 g raw rajma (soaked overnight then boiled
- For masala
- 30 ml oil
- 1 bay leaf
- 1/2 tsp cumin seeds
- 1 onion chopped
- 1 tomato pureed with 1 tsp ginger garlic paste,
- as needed green chillies,cardamom, cloves,cinnamon stick,black peppercorns
- as per taste Salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tbsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp curry powder
- 1/4 th tsp garam masala
- as needed coriander leaves
- as required Mint
- For crispy babycorn
- For marination
- 1 packet babycorn (diced into half)
- 1 tsp Salt
- 1/4tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp curry powder
- 1/4 th tsp garam masala
- 1.5 tbsp cornflour
- 1 tsp oil
- As required Oil for frying
- For tempering fried babycorns
- 1 tsp oil
- 1 tbsp grated ginger
- 6-7 garlic cloves finely chopped
- 2-3 chillies chopped
- 1 pinch Salt
- 1 pinch Black pepper powder
Instructions to make to make Rajma chawal and crispy babycorn
- Heat a kadhai/ pan with oil. Splutter cumin seeds. Add bay leaf, chopped onion and saute. Next add the prepared tomato puree. Saute. Add salt, turmeric powder,red chilli powder, coriander powder, cumin powder. Mix and saute till masala leaves oil.
- Add water whenever required. Next as masala gives a nice aroma, add the boiled rajma. Mix. Add little water. Put curry powder and garam masala. Mix and let it be on medium heat.
- As flavours combine, allow the water in the rajma to evaporate. As it's almost dry, add the precooked rice. Adjust salt.
- Mix gently. Add chopped coriander and mint leaves. Mix all well. It's ready... Serve hot... Have rajma chawal with salad and curd and crispy babycorn as a starter.
- For crispy babycorn, marinate the babycorn with the above-mentioned ingredients. Cover and keep aside for 15 minutes. Next heat a kadhai with oil for deep frying. Deep fry the corns, strain and keep aside.
- Next temper the corns, place a pan. Heat with oil. Put chopped garlic, saute. Next add grated ginger and chopped fresh green chillies. Saute all together. Keep flame slow. Next add salt and pepper. Mix and switch the flame off. Put the fried crispy golden brown babycorns. Mix.. it's done... serve hot...
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