BM# 76: Week 4/ Day 1
Theme: Bookmarked Recipes
Dish: Baby Corn Pepper Rice

We are starting the final week of BM today and my theme for the next 3 days is ‘Bookmarked Recipes’. First up is a quick and easy to make Baby corn Pepper Rice. It is perfect to make for lunchboxes or as a quick weeknight meal.Vegan Babycorn & Pepper RiceI am in the process of clearing the shelves for the big move and I have quite a few ingredients in the pantry and the fridge that need to be used up soon. So I thought why not look through my bookmarks for the recipes to try with them — 2 birds in 1 shot 🙂Vegan Babycorn & Pepper RiceCanned baby corn in the pantry inspired me to try this recipe from Tarla Dalal’s site. Original recipe only had baby corn and green pepper, I added some soy chunks (another one of those pantry items that needed to be used up) to make the dish more wholesome and filling.Vegan Babycorn & Pepper RiceWhat I found interesting about this dish is the use of tomato ketchup along with tomato puree. Initially I was skeptical how that would taste but it sure gives the dish a nice flavor and tanginess. This is a mildly spiced dish with just a little bit of chili powder and pepper for spiciness — makes it great for kids too. Also if different colored peppers are used, then it makes it look even more colorful and appealing.

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Lets check out what my fellow marathoners have cooked today for BM# 77.

Print Recipe
Baby Corn Pepper Rice Yum
Baby Corn Pepper Rice is a quick and easy to make Baby corn Pepper Rice. It is perfect to make for lunchboxes or as a quick weeknight meal.
Baby Corn Pepper Rice
Cuisine indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • cups Basmati Rice, rinsed and soaked for at least 30 minutes
  • 1 15 oz. can of Baby corn, drained and rinsed
  • 2 Green or other colored Pepper, chopped
  • 1 cup Mini Soy Chunks, soaked in hot water for 10 minutes
  • 2 tbsp Oil
  • 1 Large Onion, chopped
  • 2~3 Garlic cloves, finely minced
  • ½ cup Tomato puree
  • 3 tbsp Tomato Ketchup
  • 1 tsp Red Chili powder (adjust as per taste)
  • To taste Salt Pepper
Cuisine indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • cups Basmati Rice, rinsed and soaked for at least 30 minutes
  • 1 15 oz. can of Baby corn, drained and rinsed
  • 2 Green or other colored Pepper, chopped
  • 1 cup Mini Soy Chunks, soaked in hot water for 10 minutes
  • 2 tbsp Oil
  • 1 Large Onion, chopped
  • 2~3 Garlic cloves, finely minced
  • ½ cup Tomato puree
  • 3 tbsp Tomato Ketchup
  • 1 tsp Red Chili powder (adjust as per taste)
  • To taste Salt Pepper
Baby Corn Pepper Rice
Instructions
  1. Cook basmati rice and set aside to cool.
  2. Heat oil in a pan; add onions, garlic and cook until onions turn translucent, about 2~3 minutes.
  3. Add the peppers; cover and cook for about 6~8 minutes or until crisp tender.
  4. Drain the water from soy chunks and squeeze out the excess water.
  5. Next add the baby corn, soy chunks and cook for 2~3 minutes.
  6. Add the tomato ketchup, tomato puree, chili powder and sugar. Mix well and cook for 3~4 minutes.
  7. Add the rice, salt and pepper. Mix well and cook for another 2~3 minutes. Serve hot and Enjoy!!
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10 thoughts on “Baby Corn Pepper Rice (Vegan Recipe)”

  1. It must be a task to clear up the pantry ! The rice looks interesting , ketchup is something that the Gujjus love , I am not surprised to see it TD’s recipe.

  2. Good luck with the move Pavani. I know clearing the pantry is a huge task only next to packing :). But the baby corn and soy chunks have been put to good (delicious) use here.

  3. I love Tarla Dalal recipes and find them very easy to follow too. The rice looks amazing with all those ingredients.S

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