Corn rice is one of those dishes that everyone, from Tarla Dalal to Nigela Lawson has a recipe for. And most of the time no two recipes are the same.
So after a lot of deliberation, I decided to create one of my own. Here it is, tried and tasted :)
What you need:
Rice - 2 cups
Oil (preferably olive oil) - 2 spoons
Tomatoes - 2 large
Onion - 1 medium, chopped
Capsicum - 1/4 th cup, chopped
Sweet corn - 1 cup
Ginger - 1 teaspoon, finely shredded
Salt, black pepper powder, chilli flakes
Preparation:
Cook the rice. Drain off the excess water.
Boil the tomatoes. After they cool down, blend them and sieve out the seeds. This is your purée.
To a frying pan, add 2 spoonfuls of the oil. To this add the sweet corn and toast lightly. Then add the tomato purée along with chopped onions, capsicum and ginger. Add half a teaspoon of black pepper powder, half a teaspoon of red chilli flakes and salt to taste. Let the vegetable cook in the purée and soak in the flavours.
Once the vegetables are cooked, let the salsa cool to room temperature. Add the rice and mix lightly, ensuring you do not break the rice grains.
Note (all these are from my own real life experience today)
1. While draining the rice after cooking, pour cold water over it and drain off. This removes the starch and makes the rice non-sticky
2. If black pepper powder and chilli flakes do not spice it up enough, you can add finely chopped green chillis too.
3. If you feel the corn may not cook well enough in the purée, you can boil them a bit before adding to the purée.
So after a lot of deliberation, I decided to create one of my own. Here it is, tried and tasted :)
What you need:
Rice - 2 cups
Oil (preferably olive oil) - 2 spoons
Tomatoes - 2 large
Onion - 1 medium, chopped
Capsicum - 1/4 th cup, chopped
Sweet corn - 1 cup
Ginger - 1 teaspoon, finely shredded
Salt, black pepper powder, chilli flakes
Preparation:
Cook the rice. Drain off the excess water.
Boil the tomatoes. After they cool down, blend them and sieve out the seeds. This is your purée.
To a frying pan, add 2 spoonfuls of the oil. To this add the sweet corn and toast lightly. Then add the tomato purée along with chopped onions, capsicum and ginger. Add half a teaspoon of black pepper powder, half a teaspoon of red chilli flakes and salt to taste. Let the vegetable cook in the purée and soak in the flavours.
Once the vegetables are cooked, let the salsa cool to room temperature. Add the rice and mix lightly, ensuring you do not break the rice grains.
Note (all these are from my own real life experience today)
1. While draining the rice after cooking, pour cold water over it and drain off. This removes the starch and makes the rice non-sticky
2. If black pepper powder and chilli flakes do not spice it up enough, you can add finely chopped green chillis too.
3. If you feel the corn may not cook well enough in the purée, you can boil them a bit before adding to the purée.
3 comments:
Who are you? and where is Pradeep? Why do i see recipes posted in Confusion Rains?
next recipe request: beetroot rice.. :)
God bless you for this. Waiting for the part 2 and 3 and more recipes! I am so proud of you for this.
Rush, I have the beetroot rice recipe from Pradeep (in my email) but yeah would love to see it here as well! :)
Thanks ladies :)
Rashmi - Cooking was one of my original hobbies...and in the process of rediscovering it, I happened to cook the afternoon meal today, which was Corn rice, minestrone soup and open bread toast (an afterthought really)
And when it turned out well, decided to show off a bit :D
As for the beetroot rice, unlikely that I will share it here, its not my "Original" :)
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