Monday 25 January 2016

Chilli Babycorn/Dry Chilli Babycorn

The weather is getting too chilled since few days and we are waiting for snow fall now. Obviously our tastebuds asks for deep fried foods or else for spicy foods. Since my lil one asked for chinese foods for his sunday lunch, i ended up in making a quick sunday special lunch with fried rice and chilly babycorn.Though this kind of cuisine is quite available in roadside hotels in India, its quite a hard task for us to get this kind of dishes here. If we crave for some Indo chinese foods,we dont have any option other than cooking at home.As i told earlier, last weekend i prepared a chicken fried rice, to serve along with this fried rice i quickly prepared this dry yet an excellent side dish with babycorns. Quick to make with simple ingredients, this chilli babycorn will definitely please anyone's tastebuds. Give a try to this dish, am sure you will definitely prepare this dish quite often.

Chilli Babycorn, Chilly Baby Corn
Its been a while i bookmarked this chilli babycorn from Sailu's space,finally i got a chance to prepare this delicious dish last weekend for our lunch. You can either prepare this dish as a dry version or else as a semi gravy version. However mine is a dry version and you can serve it very well as a starter. Though a crispy version of chilli babycorn do exists, i love this version very much as you can enjoy this dish as a starter as well as a side dish with a simple fried rice. If you dont have babycorn, just stick with cauliflower florets. Am running this month's last week's blogging marathon with bookmarked recipes as theme, obviously this post is going to this week's theme.

Chilli Babycorn, Indo Chinese Chilli Babycorn

1/4kg Baby corn (cut in small pieces)
2nos Onions (diced)
1tbsp Garlic cloves (chopped)
1tbsp Ginger (choppped)
2tsp Soya sauce
2tsps Vinegar
1tbsp Corn flour 
1tsp Sugar
1no Green capsicum (sliced)
1+ 1/2 tbsps Tomato sauce
1tsp Green chilli paste
2tbsps Oil
Oil for deepfrying 

For marinade: 
1/4tsp Pepper powder
1/4 tsp Ginger-garlic paste
2tbsp Corn flour 

Marinate the babycorn pieces with pepper powder, ginger garlic paste, salt and corn flour, sprinkle some water and mix well until the babycorn pieces gets well coated.

Deep fry or shallow fry the babycorn pieces and keep aside.

Heat a kadai, add enough oil, add the chopped ginger and garlic and saute on high flame for few seconds.

Add the onions and fry in high flame.

Add sliced capsicum and stir fry on high flame for few minutes.

Chilly Babycorn

Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. 

Now add the fried baby corn and toss on high flame.

Meanwhile mix the cornflour in enough water to make a thick paste. Pour it to the cooking babycorn and cook until the babycorns gets well coated with the sauces.

Serve hot as a starter or as a side dish.


rajani said...

Since I stay in NJ, there are a lot of restaurants that serve these kind food. Anywhere else, its difficult I guess. This version of babycorn has always been a favorite with my son.

cookingwithsapana said...

Babycorn chilli looks very delicious.Very nicely prepared.

coconut chutney said...

looks delicious!

annuswamy said...

spicy and tasty baby corns....

vaishali sabnani said...

baby corn tastes amazing with capsicum...a combo made in heaven.

Pavani said...

Tempting and delicious chilli babycorn. The dish looks amazing.

Srividhya said...

Perfect starters. Love this dish

sushma said...

Wow yummy looking baby corn.

Harini R said...

Perfect looking chili babycorn

Chef Mireille said...

what a great treat when its cold outside