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.
I used:
Rice- 1 cup,cooked,grains seperate
Baby corn-150 grams
Onion-1,finely chopped
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
Marinade:
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.
Note:
- 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
Bon Appetit…
Yum yum yummy 😋
Great start to the marathon
Love the beautiful clicks
i know what you mean , these are indeed modified for our palette…but did i expect a chinese dish from you…ofcourse i did and this is beautiful one to start off…looking forward
I wanted to do a Chinese combo and then realized our Indo Chinese is not quite Chinese. Beautiful clicks and the combo looks tempting.
PJ that's one super combination you got there..I love the idea of fried corn in the rice..I have made with gobi..this is a surely a wonderful combination!
Indo chinese combos are something that we all love. I love the fried rice PJ maybe, just maybe the girls will eat babycorn like this.
Baby corn fried rice looks tempting.Very nice choice.
That's a perfect combo PJ, like that idea of frying baby corn every thing looks so yummm….
Indo Chinese never fails to impress the tastebuds as much as authentic Chinese would do I guess :/)) great combo !!
A perfect combo – very colorful and an apt one from u, PJ!
Yes truly what I see many Indian bloggers call Chinese food, I always think Indo-Chinese cuisine is truly its own genre as it bears little resemblance to Chinese food and flavors – just adding soy sauce doesn't make it Chinese. It is still delicious of its own accord – just not Chinese. But this happens everywhere – what we get as Chinese food here in American Chinese restaurants also is different from what is available in China I am sure – although I think ours is a little closer 🙂 Regardless this looks like a delicious combination!
Such a colourful looking rice. Must have tasted great with those potatoes. And yes what you said is absolutely true. Even I thought of all these foods as Chinese until I started blogging. Only then I realised that this is an Indian twist to authentic Chinese food.
Colorful and delicious combo, very pleasing to look at the dish.
Colourful platter..Looks delicious..Must be taste wonderful..
yummy and colorful fried rice
Am in love with your colourful fried rice, both fried rice and manchurian makes an excellent combo..My family favourites..
I m in love with the colors there pj!!! Such a delicious combo!! That crispy fried baby corn muat add a nice crunch to the rice!!
The rice looks all dressed up with such colors..absolutely delicious and what a perfect combo.
That rice dish looks so pretty and colorful. I was expecting an authentic Chinese combo from you. 🙂
What a delicious way to start the marathon PJ. Baby corn fried rice looks amazing.