Could you make this chilli baby corn as an appetizer? It is best eaten with veggies, fried rice, noodles, or a hearty snack. It is an ideal starter recipe but tastes great when served as a side dish to veg fried rice recipe.
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Video link
https://youtu.be/INPfNUii0kA
Fried Crispy Chilli Baby Corn
Fried chilli baby corn is a common
Indo-Chinese fusion side and snack. It features sweet and tender pieces of baby
corn, battered and fried to crispy perfection. The corn is then tossed in a
sweet and spicy sauce for a delightfully flavorful, crunchy, and saucy veg.
dish.
Make this chilli baby corn as an appetizer. It is best eaten with veggies, fried rice, noodles, or a hearty snack. It is
an ideal starter recipe but tastes great when served as a side dish to veg fried
rice recipe.
The sauce for this recipe is so
good. You’ll seriously want to eat this bold, sweet and spicy chilli baby corn
with nearly everything!
Make this chilli baby corn as an appetizer, best eaten with Veg Fried Rice, Noodles or just as a hearty snack. However you choose to fry and serve, I am sure you will love this satisfying chilli baby corn!
It is an ideal starter recipe but tastes great when served as a side dish to veg fried rice recipe.
This recipe of baby corn chilli recipe is very much inspired by the chilli paneer or chilli chicken recipe. For vegetarians or baby corn lovers. the recipe is very simple and can be made directly from the deep-fried baby corn fritters.
It has to hold its shape and should not be soft and
stale. secondly, you can prepare these deep-fried fritters well ahead in
advance and use it when required. Prepare these and store them in a preheated
oven to hold its crispiness and shape. lastly, you can add variation or extend
it by adding extra sauces to make it a lip-smacking snack. Perhaps Schezwan sauce and Tomato ketchup sauce are an ideal contender for these.
Summary:
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
COURSE INDIAN
STREET FOOD
CUISINE: INDO
CHINESE
SERVINGS: 2
Ingredients FOR
FRYING BABY CORN:
·
3 cup water
·
9 baby corn, chopped
·
Half cup maida /
plain flour
·
Quarter cup corn
flour
·
Half tsp ginger
paste
·
Half cup water
· Oil for frying
Ingredients FOR
CORN FLOUR Paste:
·
1 tsp corn flour
· Water as per requirement
OTHER
INGREDIENTS:
·
3 tsp oil
·
1 inch ginger, finely chopped
·
3 clove, finely chopped
·
4 tbsp spring onion, finely chopped
·
Half cup spring onion petals
·
1 quarter inch ginger juveniles
·
Quarter capsicum, cubed
·
2 tbsp tomato sauce
·
1 tbsp vinegar
·
1 tbsp soy sauce
·
Salt, pepper, red chilli and sugar as per taste
Method:
·
In a large kadai heat 3 tsp oil and sauté 2 green
chilli, 1 inch
ginger and 3 clove
on high flame.
·
Sauté 2 tbsp spring onion slightly.
·
Now add onion, capsicum and sauté on high flame.
·
Additionally add tomato sauce, vinegar, soy sauce,
pepper,
sugar and salt.
·
Mix well and sauté for a minute.
·
Prepare corn flour, water mix corn flour with water, add
corn flour paste
· Mix if well until the gravy slightly thickens and turns
translucent.
·
Additionally, add fried baby corn.
· Mix gently making sure the sauce has coated well and uniformly
· Finally, transfer chilli baby corn to a
serving bowl and garnish with chopped spring onions green and ginger juveniles and
serve with fried rice.
Important Tips:
Firstly, cut the baby corn to a size
of your choice or prepare with whole baby corn itself.
Additionally, do not over-boil baby corn as it is deep-fried once coated with batter.
Also, add red food colour to the batter to prepare
bright red colour chilli baby corn.
Furthermore, adjust the consistency of the gravy by
increasing the cornflour water.
Finally, the chilli baby corn recipe tastes
great when served hot and crispy.
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