Corn-Vindaloo Rice

**Author - Alee Venkatesh **
NOTE : This is my self-designed recipe and in case if you are browsing for this recipe from other bloggers, I don't think you can find it.  You are welcome to leave a comment and I will reply you back.  
 Ingredients:
  • 1 cup basmati rice (washed & soaked for 30 minutes)
  • 1/2 tsp. cumin seeds (added to cook with rice)
  • 1 cup loose corn kernels
  • 5-6 pieces of baby corn (cut into bite size)
  • 1 onion - thinly sliced lengthwise
  • ginger-garlic paste to taste (garlic-optional)
  • vindaloo paste to taste
  • salt to taste
  • 1/2 tsp - red chilli powder (this is for extra-hot)
  • 1 sp. lemon juice
  • few pieces of fresh cucumber, tomato & carrots for garnishing

FOR VINDALOO PASTE - Roast & grind 1-2 tsps. each - methi seeds, cumin seeds, coriander seeds, pepper corns, ginger, (garlic - optional), turmeric powder, 1/2" cinnamon stick, garam masala, 1 tsp. white vinegar & red hot chilli powder to taste.

Method:
  • Cook both corns until tender, drain, keep it aside.
  • cook rice with cumin seeds, allow it to cool.
  • in a pan, heat 1-2 tsps of oil (ghee may be used), fry onions until golden brown, add ginger-garlic and fry for few mins.
  • add cooked corns, toss with other (above) spice ingredients, fry for few more mins.
  • mix with rice by adding lemon juice & salt.
  • garnish with chopped tomatoes, cucumber & carrots, serve hot.