Welcome to the month long blogging fiesta!!!!!
If you have read my previous post, you would be aware that a group of food bloggers have joined once again to take part in a mega blogging marathon event.
This is my first post for 'Buffet on the Table' which is the theme of the month.
The first week is 'combo meals across the countries' and the first meal in this series is a Fried rice and gravy combo...
In restaurants, such dishes are categorized under Chinese but as long as I lived in China I have never seen or eaten most of the things mentioned under Chinese dishes in the Indian restaurant menu!
Yes, I have not seen Gobi manchurian,Schezwan fried rice/ noodles! But I guess certain Chinese dishes were modified to suit the Indian Palette and on the run they underwent terrific changes to the extent that they can no longer be compared to the original dish!
So instead of categorizing the combo dish as Chinese, I choose to put them under Indo Chinese flavors.
Usually, when we dine out, a vegetable based gravy is ordered along with fired rice. Actually we never order in this manner but this idea came up when we dined out once and saw something similar being served in a table next to ours.
I have also seen such combos in several blogs and hence thought it would be a great idea to present it in this mega marathon!
Here I have prepared baby corn fried rice and served it with baby potato gravy ,put together with the Indo-Chinese flavors in mind.
This was one of the favorites of the season.I can say that this dish pleased the kids and adults alike.
Rice- 1 cup,cooked,grains seperate
Baby corn-150 grams
Garlic-2 pods,finely chopped
Ginger-1" piece, minced
Spring onion-2 stalks,chopped,greens and white seperated
Tri color capsicum-1/2 cup,chopped
Soya sauce- 1 teaspoon
Pepper powder- 1 teaspoon
Salt to taste
Oil- 1 tablespoon + for deep frying
Corn flour- 1 tablespoon
All purpose flour- 1 teaspoon
Chili powder- 1 teaspoon
Soya sauce- 1 teaspoon
Chop the baby corn,rinse well , drain and take in a bowl. To the baby corn, add the ingredients under marinade and add a little water to make a paste of coating consistency.Set aside for at least 15 minutes.
Heat oil for deep frying and deep fry the corn pieces till golden brown and crisp.Fry in batches, drain and keep aside.
Heat 1 tablespoon oil in a pan and saute the onion,ginger and garlic till onion is translucent.Add spring onion whites and capsicum and saute for a minute. Add soya sauce,pepper powder and salt.
Mix well and cook for a couple of minutes. The capsicum should still be crisp.Add the cooked rice, spring onion greens[keep aside a teaspoon for garnishing].Mix well. Add the fried baby corn and mix. Remove from heat and serve garnished with spring onion greens.
Delicious baby corn fried rice is ready to be served with a gravy of your choice.
- If tri color capsicum is not available use green capsicum alone.
- Cook the rice and spread on a plate to cool so that the grains remain seperate.
Take a look at all that was served so far on The Buffet On Table...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Labels: Babycorn, Blogging Marathon, Flavors from across the border, Perfect pair, Rendezvous with Rice, Step-by-step Pictorial Recipes, Touch of the Orient, Vegan varieties