Well, the reason behind the whole prelude is that I was and am terribly impressed by one of their main courses called "Baby corn mushroom saute". Its a Tomato based Baby corn and Mushroom gravy served on a bed of herbed rice. And I was in a mood to re-create the taste in the confines on my kitchen because other than Eden, I havent found that entree in any of the other restaurants. And I remember the taste so well, after being a big fan all these years of this particular dish. So I took it up as a challenge and I was successful in recreating that taste, according to my palate though...:-)...So, without further ado, here we go with the recipe. [With a few little tweaks here and there...but the combined end result was as good...]
Sweet corn/Methi Pulav served with Tomato Gravy
Sweet corn-1 cup
Dried fenugreek leaves[Kasoori Methi]-1/2 cup
Onions-1, finely chopped
Cinnamon-1 small stick
Green chillies-2, slit through the centre
Salt-As per taste
Basmati Rice-1 cup[soak for 10 minutes]
- Heat Oil[and/or butter...I prefer adding a bit of both] in a wide mouthed vessel and add the cloves, cinnamon and cardamom. Wait for 5 seconds and add finely chopped onions, green chillies and saute until the onions are soft and pink.
- The add the sweet corn kernels and saute for about a minute and then add the Kasoori Methi.
- Saute them together for about 2-3 minutes and add 2 cups water and salt as per taste.
- Once the water comes to a boil, add the Basmati rice and cover and cook for exactly 10 minutes in medium heat and switch off stove. Wait for another 5 minutes to open and check the cooked rice.
For the Gravy
Onion-1, finely chopped
Tomatoes-5 or6, finely chopped
Green chillies-2, slit at the centre
Coriander powder-1 tbsp
Red chilli powder-1/2 tsp
Salt-as per taste
Thick Coconut milk-1/4 cup
Baby corn-1/2 cup, cut into long strips
Mushroom-1/2 cup, rough chopped
Capsicum-1/2, chopped into 1 inch strips
Coriander-finely chopped, for garnish[optional]
- Heat Oil in a kadai/wok and add finely chopped onions and saute just until brown.
- Add green chilli and saute for half a minute and then add coriander powder and red chilli powder and mix over stove for about 10 seconds.
- Add the finely chopped tomatoes and salt and cover and cook on medium flame until the tomatoes are really squishy and resemble a gravy.
- Saute the baby corn, mushroom and capsicum separately until they are cooked yet crunchy to bite into.
- Add the sauteed corn/mushroom/capsicum mixture into the tomato gravy and cook for about 2-3 minutes.
- Add the coconut milk to the gravy and cook uncovered for another 2 minutes.
- Switch off stove and garnish with finely chopped coriander.
Make a bed of rice on a plate and create a well at the centre of the plate. Spoon in the gravy just before serving. This allows the gravy to sort of seep through the rice slowly and gives a rich flavour.
For doing a picture and because we were eating it only after a while, I have done the picture with the rice and gravy separately on a plate.