Corn Rice and Creamy Mushroom Ring

sweet corn mix.jpg

sweet corn rice.jpg

Sweet corn Rice:-

Ingredients :-

  1. Basmathi Rice – 1.5 cups
  2. Ghee – 1 tbsp.
  3. Boiling water – 3 cups
  4. Sunflower oil – 2 tbsps.
  5. Mustard seeds – 3/4 tsp.
  6. Cumin seeds – 1 tsp.
  7. Hing – a pinch
  8. Curry leaves – a few
  9. Ginger garlic paste – 2 heaping tsps.
  10. Onion – 2 medium, finely chopped
  11. Greenchilly – 1 number, slit
  12. Turmeric powder – 1/2 tsp.
  13. Coriander powder – 1 heaping tsp.
  14. Red chilly powder – 1/2 tsp.
  15. Tomato – 1.5 cups, chopped
  16. Green capsicum – 1 medium; finely chopped
  17. Boiled sweet corn kernels – 1.5 cups
  18. Garam masala powder – 1 tsp.
  19. Cilantro – 1/4 cup
  20. Salt to taste

Method:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the rice aside.
  2. Heat the ghee & fry the rice for 3-4 minutes. Add boiling water & 1.5 tsps. of salt & cover cook on medium low heat for 10 minutes. Keep this cooked rice aside.
  3. Heat the oil & add the mustard seeds. Allow them to splutter. Add the cumin seeds & allow them to pop.
  4. Add the hing and curry leaves. Stir in the ginger and garlic paste and cook till the raw smell disappears. Throw in the onions & greenchilly. Cook till the onions turns translucent.
  5. Add the coriander, red chilly & turmeric powders & cook for a minute on low heat.
  6. Throw in the chopped tomatoes & add salt to taste. Cook for 10 minutes adding water as & when required. Add the chopped capsicum and corn kernels and cook for 5 more minutes.
  7. Add the garam masala powder & cilantro.
  8. Add the cooked rice to this sweet corn masala & mix.
  9. Serve with raitha/curd/creamy mushroom.

Creamy Mushroom:-

cream mushroom.jpg

  1. Mushroom – 250 grams; thinly sliced
  2. Oil – 1 tsp.+ 1 tbsp.; divided
  3. Butter – 25 grams
  4. Garlic – 2 big cloves; minced
  5. Onion – 1/4 cup; finely chopped
  6. Green capsicum – 1/2 cup; chopped
  7. Plain flour – 1 heaping tbsp.
  8. Cooking cream – 3/4 cup
  9. Water – 1/2 cup
  10. Pepper powder to taste
  11. Salt as needed
  12. Celery – 2 tbsps; chopped

Method:-

  1. Heat 1 tbsp. of oil in a frying pan & cook the mushrooms for 5 minutes or till completely dry. Remove the mushrooms from the pan & keep aside.
  2. To the same pan, add butter and 1 tsp. of oil. Stir in the minced garlic and fry for a minute. Add the chopped onions & capsicum. Cook till the onions turns translucent. Add flour and cook for a minute on low heat. Stir in the cooked mushrooms and mix. Add cream, salt and pepper powder and cook for a minute more. Garnish with celery.
  3. Serve with the corn rice.

The Corn-Rice Ring:-

corn ring.jpg

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This entry was posted in fusion, rice. Bookmark the permalink.

2 Responses to Corn Rice and Creamy Mushroom Ring

  1. cinlorac says:

    This looks so appetizing! 🙂
    A friend of mine loves mushrooms, sent it to her to try 😀

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