Crispy Chilli Baby Corn

Crispy Chilli Baby Corn:

 

Fried Chilli Baby Corn is a common Indo Chinese snack. It features sweet and tender pieces of baby corn, battered and fried crispy snack tossed in a sweet and spicy sauce.

 

Video link

https://youtu.be/IL5xiIj6dCs

Important Cooking Tips:

 

The baby corns should be dry before dipping them in the batter to ensure a crispy coating.

 

Adjust the spice level according to your preference by adding more or less chilli sauce.

 

You can also bake the baby corns instead of deep frying them.

Substitute the Baby Corn with the same quantity of mushrooms, cauliflower, paneer, chicken (increase to 250 grams) or prawns for variations to this recipe

 

Storage and Serving:

Crispy Chilli Baby Corn is best served immediately to enjoy the crunchiness.

 

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

 

Reheat the leftovers in a preheated oven or on a stovetop to retain the crispiness.

 

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Course: Indian street food

Cuisine: Indo Chinese

Servings : 2

 

Ingredients:

 

For Frying Baby Corn:

9 baby corn, chopped

Half cup maida / plain flour

Quarter cup corn flour

Half tsp ginger paste

Salt, Kashmiri Red Chilli Powder and Crushed Pepper as per taste

Half cup water

Oil for frying

 

For Corn Flour Batter:

1 tsp corn flour

Quarter cup water

 

Other ingredients:

3 tsp oil

2 green chilli slit

1 inch ginger, finely chopped

3 cloves garlic, finely chopped

4 tbsp spring onion, finely chopped

Half capsicum, cubed

2 tbsp tomato sauce

1 tbsp vinegar

1 tbsp soy sauce

1 tbsp chillie sauce

Salt, crushed pepper and sugar as per taste

Method:

In a mixing bowl, combine all-purpose flour, cornflour, salt, and pepper. Add water gradually to make a smooth batter.

Heat oil in a pan.  Dip each baby corn piece in the batter and coat it well with the batter and deep fry.Fry the baby corn till the edges and sides are golden brown turning over a couple of times with a slotted spoon.

Place the fried baby corn on kitchen paper towels.

In a separate pan or same pan, heat the same oil and sauté garlic, ginger, and green chillies for a minute. Add chopped onions and bell peppers and cook until they are slightly tender.

Add soy sauce, tomato sauce, vinegar, and chilli sauce to the pan. Mix well and cook for a minute.

Add the fried baby corns to the sauce and toss until they are well coated. Cook for another minute.

Garnish with spring onions and serve hot as an appetizer or with fried rice.

Amritsari Panch Saag

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6 people

Ingredients:

 For The Saag:

200 grams mustard greens (sarson)

35 grams spinach (palak)

35 grams radish greens (mooli ke patte) (or turnip greens)

35 grams chenopodium (bathua)

35 grams fenugreek leaves (methi)

Quarter cup chopped radish (mooli) (or turnip)

1 cup chopped tomatoes

1 cup chopped onions

1 inch chopped ginger

8-10 cloves chopped garlic

2-3 chopped green chillies

Quarter tsp asafetida (hing)

2 tbsp corn meal (makki ka atta)

Salt and red chilli powder as per taste

 For Tempering:

2 tbsp clarified butter (ghee)

Quarter cup finely chopped onions

3-4 cloves peeled and smashed garlic

Method:

Wash the greens thoroughly 2-3 times with water to get rid of any mud in them.  Drain well. 

Chop the greens.

Add the washed greens to a large pressure cooker. Press the green so that they fit in the cooker.

They will be reduced in volume once cooked.

Add tomatoes, onions, ginger, garlic, radish, chilies, salt, and 1 cup of water to the cooker.                                                                        

Close the lid of the cooker and pressure cook for one whistle on high heat.

Remove the pressure cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker. Let the greens cool down slightly.

Blend The Greens. Transfer the cooked and cooled greens to the large jar of a blender along with the leftover water.

Blend to make a coarse paste if you like the saag a little coarse. If you like it smooth, blend the greens until smooth.

Transfer the paste to the same pressure cooker or another pan.

Dissolve makki ka atta (maize flour) in half cup water and add it to the cooker.

Add red chilli powder and asafetida and mix well.

Cook for 5-6 minutes on medium heat.

If the saag is thick for your liking, then add some water

to it and cook for a minute. If it’s too thin, then cook it for 5-6 minutes until the consistency is right.

Check for salt and add more if required.

Method to Temper the Sarson Saag:

Heat ghee in a small pan over medium heat.

Once the ghee is hot, add onions and garlic and fry till golden brown. Keep stirring while frying.

Pour the tadka over the saag and mix well. 

Serve hot with Makke ki Roti (recipe given below), jaggery, and white butter.

Makki Di Roti

Makki roti is a traditional, unleavened, gluten-free flatbread from the Punjab region of India, made from maize flour (cornmeal). A rustic and hearty bread, it is a winter staple typically served with sarson ka saag (mustard greens curry) and a dollop of butter.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 Makki di Roti

Course: Main Course

 Ingredients:

2 cups maize flour or cornmeal (makki ka atta)

1 cup hot water or add as required

1 tsp carom seeds (ajwain)

Salt as per taste

5 to 6 tbsp Ghee or oil or add as required, for

roasting

Method:

Making Dough:

In a mixing bowl take the maize flour or cornmeal, carom seeds and salt as required. Mix them together with a spoon.

Heat water separately in a pan till it comes to a boil. Add this hot water to the flour.

Mix with a spoon. Cover and keep aside till the dough mixture becomes warm.

When the mixture becomes warm and the heat is fine to handle, begin to knead to a smooth yet firm dough.

If the dough looks dry, then add some warm water. If the dough looks sticky, then add a few tablespoons of maize flour.

Knead into a smooth yet firm dough. Fine cracks will be there on the dough but not to worry. Make medium sized balls of the dough. Shape them into a neat ball and flatten them.

Rolling – Method 1

Sprinkle some maize flour on the rolling board. Place the dough ball on the rolling board. Then sprinkle some maize flour on the dough ball also.

Begin to gently roll with a rolling pin (belan). Add more flour if required. 

Roll to small to medium-sized round circle. Make into the size of a roti or chapati but not very thin, but a little thick. 

Method 2:

You can even use a ziplock bag. If using a ziplock bag, then keep the bag on the rolling board or on a plate or on a surface which you can move. Place the dough ball in the bag.

Press it slightly with your hands. Now with the rolling pin, slowly roll. Sprinkle some flour. Move the rolling board and roll again. This is to ensure that all the sides of the roti are evenly rolled.

Making Makki ki Roti:

Now spread some ghee or oil on a hot tawa (skillet) – about 1 to 2 teaspoons of ghee or oil.

Gently place the roti on the tava or griddle. If there is a crack on the roti, then gently and carefully pat that portion with a few drops of water.

When one side is a little browned, flip the roti with the help of a spatula.

When the other side gets browned, flip again. Flip a couple of times and cook till the roti is well browned and cooked from all sides. Press the edges with a spatula so that they get cooked well. 

Drizzle a bit of ghee on the sides while cooking the roti. If the dough is kneaded very well, the roti will start puffing up also or you can see the roti puffing at some spots.

Remove roti from pan and serve hot.

Sweet & Sour Shrimp

This recipe for Spicy Sweet and Sour Shrimp is not overly sweet, nor sour, nor spicy, but is a perfect combination of the three. The light coating gives it crunch without adding a lot of calories or fat. Simple to prepare, delicious to eat. Please like and subscribe to my video. Link is given below: Video link https://youtu.be/qL3OCclM-M0

Recipe Notes:

SPICINESS – Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.

NON SPICY version – skip the chilli flakes and sriracha

Prawns/shrimp – if using frozen, thaw completely and pat with paper towels to remove excess water. 

Toasted Sesame Oil is brown and has a stronger sesame flavour than untoasted sesame oil which is yellow.

Chilli flakes – also known as Red Pepper Flakes. You could also use a jar of minced chilli or chilli paste but do not try to sauté it with the garlic because it will spit everywhere! Stir it in when you add the water. 

Sriracha is an Asian chilli sauce that is made with more than just chilli, it has flavourings.

How to tell if prawns are cooked: Raw prawns hang straight by the trail, perfectly cooked prawns form a “C” and overcooked prawns will curl into a tight “O”. Overcooked prawns have a rubbery texture and are not nice – so don’t do it!

Prep time: 5 minutes 

Cook time: 25 minutes mins

Total time: 30 minutes 

Servings: 3 – 4 people

Ingredients:

500g prawns / shrimp, raw, , peeled and deveined

3 garlic cloves , very finely minced

2 tsp ginger , grated or finely chopped (can be omitted)

1 tsp chilli flakes

3 tbsp Sriracha 

2 tsp soy sauce  all purpose

3 tbsp brown sugar 

Vegetable oil (or canola) & 1 tsp Sesame Oil

Half cup water

Garnish (optional) Sesame seeds

Green onions , finely sliced

Red chillies  chopped

Method:

Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl.

Repeat.

Remove skillet from stove to cool down slightly, turn down heat to medium.

Return skillet to stove, heat sesame oil. 

Add garlic, ginger and chilli flakes. Cook until garlic turns golden.

Add water, then Sriracha, soy sauce and salt and sugar - as per taste. Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.

Return prawns into skillet and toss to coat in sauce and reheat, and cook for 1 – 2 minutes until sauce is reduced and coats the prawns nicely.

Garnish with sesame seeds, fresh chilli and shallots if desired.

Serve with Cauliflower Salad and steamed rice.

Cauliflower Salad:

1 head raw cauliflower cut into florets

1 whole bunch parsley, stems partially removed

3 to 4 tomatoes very small diced or chopped

1 cucumber  chopped

Half red onion finely chopped

1 to 2 garlic cloves minced

Kosher salt and pepper as per taste

Juice of 2 lemons

Method:

 

Place the cauliflower florets in the bowl of a food processor fitted with a blade. Pulse a few times until the cauliflower turns rice-like in texture.

Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.

Now, add the minced garlic and season with salt and pepper. Finish with fresh lemon juice and a good drizzle of extra virgin olive oil (about 2 tbsp). Give the salad one more toss to combine.

Garnish with peanuts.

For best results, set the cauliflower salad aside for a few minutes before serving to allow the cauliflower to soften and absorb some of the dressing. You can also cover and chill for later.

Enjoy!