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Thursday, January 15, 2015

Chilly Baby Corn - Snack and Kids Lunch break Dish

Crispy chilly baby-corn

 is an Indo-Chinese recipe which is an all-time hit with every small, medium or five-star restaurants. It is usually made as a side dish. The chilly baby corn is a bit crispy and a semi dry dish. It has some gravy, hence ideal to be served with veg fried rice and Best snack item cum Lunch box Item for Kids. 


12-15 baby corn

½ inch ginger, finely chopped

2-3 green chilies slit

3-4 garlic, finely chopped

½ cup finely chopped onion

1 small capsicum thinly sliced

1 tsp soy sauce as required

½ tsp white vinegar

2 tbsp water

1 tsp corn starch/corn flour to be sprinkled

salt, pepper and sugar as required

2-3 tsp oil for frying baby corn

1 tbsp oil for sauce

2 to 3 tbsp  flour/Maida

2 to 3 tbsp corn flour

Water required to make  thick paste

Salt for taste

Method :

Make a smooth paste with the corn flour or (Maida), salt, pepper and water.

Rinse, dry the baby corn and chop them in larger size.

Heat oil on a frying pan.

Dip each baby corn piece in the paste, coat it well.

Pan Fry the baby corn till it becomes golden brown.

Add chopped onion, ginger, garlic and slit green chilies.

Fry on a medium flame till the onions have become translucent add capsicum.

Add the soy sauce and stir well.

Sprinkle black pepper powder, salt and sugar.

Add 2 tbsp water and stir.

Add the baby corn with chopped vegetables.

Stir well.

To give a glaze and smoothness, sprinkle about 1 tsp of corn flour and cook for 1-2 minutes.

Lastly add the white vinegar and stir again.

Serve the baby corn garnished with some spring onions.