Friday, January 25, 2013

CRISPY BABYCORN

Baby Corn is so versatile that it can be used in making starters or main course.. Here is a simple and quick way to make a yummy snack with minimum ingredients and time! 











Ingredients:

  • Baby Corn - 10-15 Nos. slit in the middle and chop to 1" sized pieces
  • Onion - 1 Big
  • Tomato - 2 Medium 
  • Corn Flour - 2 tbsp
  • All purpose flour - 1 tbsp
  • Green chillies - 4 finely chopped
  • Ginger Garlic paste - 2 tsp
  • Soy Sauce - little
  • Vinegar - little
  • Tomato Ketchup - 2 tbsp
  • Spring onions - a small bunch
  • Coriander - a few sprigs [only the leaf part]
  • Oil for deep frying
  • Salt to taste
Method:
  • Take a bowl and mix the corn flour, all purpose flour 2 green chillies [finely chopped or paste] salt to taste. Batter should be of medium consistency not to thick nor thin and should nicely coat the slit baby corns well. 
  • Deep fry the babycorns and keep aside.
  • Take a big wok/ kadai and add a tbsp of oil add chopped onions which is cut length wise also add the ginger garlic paste, fry it on a high flame until the raw smell disappears.
  • To this add the chopped tomato and fry well add the tomato and soy sauce also the vinegar.
  • Add the fried baby corn and mix well and flame should be high this will make the corn crisp keep tossing it to avoid burning.
  • finally end it with chopped spring onions and coriander finely chopped.
  • Serve hot as an appetizer with some ketchup.

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