chilli baby corn

by dassana in Indo-Chinese Recipes after all the drinks, juices and beverages post, finally am posting something that can be eaten – chilli baby corn. this indo chinese recipe is a hit with many folks. i usually make chilli baby corn as a side dish when i have a indo chinese menu at home. this recipe is a crisp version and a semi dry dish. its has some moistness, hence i call it semi dry. there is no gravy and the sauce coats the fried baby corn. usually in any indo chinese dish, that has the tag "chilly", capsicum is always added. i wonder why. neither its hot nor has any "chilli" factor in it. when for the first time and even later, as a kid when i had a chilli chinese dish….there was no capsicum in these dishes at all. just green chilies… and thats what i would think then, thats these dishes have the tag of chilli, since green chilies are added. but i think i was and am wrong. even the goan chilli fry, does not have a great number of chilies. so why the name chilli fry, i wonder. however, the indo chinese chilli dish, does have green chilies and green capsicum (green bell pepper) too. i have not added capsicum. if you want you can add some capsicum. quantity is mentioned in the recipe details below. i have pan fried the batter coated baby corn, as i wanted a lighter and healthier dish. for extra crispness, you can shallow or deep fry the baby corn. instead of posting step by step pics, i have made a video. its less work for me to make a video with the images and the page also loads faster. let me know what you think. this video has better sound than my earlier video of palak paneer. chilli baby corn Author: dassana Recipe type: starter, main Cuisine: indian, indo chinese Serves: 3-4 12-15 baby corn ½ inch ginger, finely chopped 2-3, green chilies, slit 3-4 garlic, finely chopped ½ cup finely chopped onion or spring onions 1 small capsicum/green bell pepper, thinly sliced 1 tsp soy sauce or as required ½ tsp apple cider or white vinegar (optional) 1 tsp chopped celery 2 tbsp water 1 tsp corn starch/corn flour to be sprinkled from above salt, pepper and sugar as required 2-3 tsp oil for frying the baby corn 1 tbsp oil for the sauce 2 to 3 tbsp all purpose flour/maida 2 to 3 tbsp cornstarch/cornflour water as required to make a thick paste salt and pepper as required make a smooth paste with the cornflour, all purpose flour (maida), salt, pepper and water. rinse and dry the baby corn with kitchen towels. chop the baby corn if they are larger in size or keep them whole if they are smaller. heat oil on a tava or a frying pan. dip each baby corn piece in the batter and coat it well with the batter. pan fry the baby corn till the edges and sides are golden brown. since we have used less oil, you don't need to drain the babycorn on kitchen napkins. in another pan or kadai or wok, heat about 1 tbsp oil. add chopped onions or spring onions, ginger, garlic and slit green chilies. stir fry on a medium flame till the onions have become translucent. (if adding capsicum, add now.stir fry till the capsicum have partly cooked but still retain their crunch.) add the soy sauce and stir well. now sprinkle black pepper powder, salt and sugar. add 2 tbsp water and stir. add the pan fried baby corn with chopped celery to this mixture. stir well. to give a glaze and smoothness in the dish, sprinkle about 1 tsp of corn flour. mix well and cook for 1-2 minutes or more till the corn flour has cooked. lastly add the apple cider or white vinegar and stir again. check the seasonings and add salt, pepper or soy sauce if required. serve the baby corn garnished with some spring onions or chopped celery. serve as a starter or with bread or even veg fried rice. 3.2.1753 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/DIuRIrTZzy4/

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