Pink rice with Mughlai Baby Corn

I am running low on vegetables and when I went to the Indian stores for vegetables on Sunday, it was super crowded and I couldn't find a parking space. So I didn't go shopping and I don't have much in my fridge. So I am left with canned vegetables since I didn't want to cook any non-vegetarian.
            So today's menu is Pink Rice (Pink color is from the beet root) and Mughlai style baby corn with carrots. And this is such a treat for the eyes as well as the stomach. It is so very healthy too.

Pink Rice (Fried rice with beet root)

Beet Root Rice

Ingredients:

1. 2 cups rice cooked
2. 1 can shoe string beet root drained (2 cups red beet root cubed and boiled)
3. 1-11/2 tablespoons dry roasted sesame seed powdered
4. 1-2 tablespoons oil
5. 1/2 teaspoon each of cumin, mustard seeds, urad dal, chana dal (soaked in water for 10 minutes)
6. Few curry leavs
7. 2 green chillies sliced

In a pan heat the oil and fry the cumin, mustard seeds, urad dal and chana dal for a few minutes. Add the green chillies and curry leaves and fry till they start spluttering. Add the beet root and salt to taste and fry for 5 minutes. Add the rice and stir to combine. Add the sesame seed powder and handful of chopped cilantro and stir to combine. Serve

Mughlai Baby Corn (Baby corn and carrots in a creamy spicy gravy)

Mughlai Baby Corn

Ingredients:

1. 1 can baby corn drained
2. 2 medium carrots cut into 1/2 inch pieces
3. 1/2 cup sliced red onions
4. medium small white/yellow onion
5. 2 tablespoons oil divided
6. 1 tablespoon each of heaped plain yogurt beaten, tomato paste
7. 1/2 cup each of water, milk
8. 1/2 teaspoon each of salt, cumin, coriander powder, garam masala, sugar
9. 1 inch ginger
10. 2 garlic pods
11. 1/2 bell pepper cubed (optional)

Heat 1 tablespoon oil and fry the sliced red onion till they become crispy. Drain and set aside. 

Boil the white/yellow onion along with cumin, ginger and garlic in a microwave safe boil, covered with a little water for 2 minutes. Grind to a fine paste.

Boil the baby corn and carrots in the same way for 2 minutes.

In a pan heat the remaining oil and if there is any oil left from the fried onion and fry the onion paste till it starts to change color. Add the spices and tomato and stir to combine and fry for a couple of minutes. Add the vegetables and stir. Reduce the heat and add the beaten yogurt, milk and water and stir. Simmer for 10 minutes. Give it a taste test and adjust seasoning. Garnish with fried onions and serve