Baby Corn Rice with green chilli pickle

Recipe by
Total Time:
30-45 minutes
Rated : 3 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Healthy Bottle Gourd Juliennes in Noodles, Best Muli Ke Parathe, Easy Sweet Banana Dosa

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How to Make Baby Corn Rice with green chilli pickle

  • In a bowl, add sugar, baking soda, flour and salt.
  • In another bowl, combine the eggs, pumpkin and oil and butter.
  • Add into dry ingredients until moistened.
  • Fold in apples.
  • Fill paper-lined muffin cups two-thirds full.
  • Bake at 350 degrees for 35-40 minutes or until golden brown.
  • Heat oil in a pressure cooker and add bay leaves, cumin seeds, dried whole red chilli and mustard seeds.
  • As crackling starts add sliced onions, saute for 5 minutes till onion becomes dark brown in colour.
  • Now add all spices, 1/2 tsp garam masala and salt in the sequence given above.
  • Mix well.
  • Add chopped tomatoes, green chillies and saute till oil comes out.
  • To this add baby corn slits and diced carrots.
  • Add washed rice and chopped coriander leaves.
  • Top up with 4 cups water and 1/2 tsp garam masala.
  • Cover the lid and cook for 1 whistle.
  • Let all steam come out before opening the lid.
  • Garnish with chopped red chilli pickle and chopped coriander leaves.
  • Serve hot with mint chutney.
  • Recipe Courtesy: Cooking With Sapana