Tuesday, July 16, 2013

Chilli Baby Corn ~ Gravy Version

Remember the chicken fried rice recipe that I posted some time back. Well this chilli baby corn was served as side with the fried rice. Both were not a striking combo, it would have been if it was chicken manchurian but that does not mean that the chilli baby corn was less by flavor. The dish was hot, saucy and so good. I made this gravy style but you can skip adding the water and make it dry. It makes a great accompaniment for naans, rotis or even chapathis.

One tip that I want to share is serve the dish immediately i.e., as soon as you add the fried baby corn to the prepared sauce. Allow it to rest for sometime and the corn loses that crispiness and starts getting soggy. Or else prepare the sauce, fry the baby corns and donot mix them. Just before serving, give it a stir, coat the baby corn pieces with the sauce and then serve.

As for this tip I got to know it the hard way. I made the dish, allowed it to rest for sometime and then gave it a quick re-heat and then served it. Thats why the baby corns look soggy and plump. Tastewise there was no difference, but visually the dish was a tad bit less appealing.

~*What U Need*~
Baby corn - 15
Turmeric powder - 1/4 tsp
Salt - 1 tbsp

For Chilli Sauce
Garlic - 6, finely chopped
Ginger – 1" piece, finely chopped
Chopped onions - 1/4 cup
Capsicum, bite sized - 1/2 cup
Chilli Powder – 1 tsp
Green chilli - 2 or 3
Chilli sauce - 1 tbsp
Soy sauce - 1 tsp
Tomato sauce - 1 tsp
Cornflour - 1 tsp, dissolved in water

Red Food color – a pinch (Optional)
Oil - tbsp + for deep frying

For Batter:
All Purpose Flour / Maida – 1/2 cup
Corn flour – 2 tbsp
Soya Sauce – 1 tsp
Chilli Powder - 1 tsp
Salt to taste
Water - 1/2 cup

How I made it:
Cut the baby corn to bite sized pieces. Boil water in a pan, add turmeric powder and salt. Now add baby corn and parboil it. Drain and set aside. Heat oil for deep frying. Mix up the ingredients under batter list to a smooth paste. Dip the baby corn in the mixture till evenly coated. Fry till golden brown, drain and set aside.

Heat 1 tbsp of oil in a kadai, add ginger, garlic and green chilli and fry for 1 min. Add onion and saute till glossy or 2 mins. Add ginger, garlic and green chilli and fry for 1 min. Add soy sauce, tomato sauce, chilli powder and chilli sauce. Mix well.

Add water and then add the cornflour slurry and cook in high flame till glossy. Add the fried baby corn, capsicum cubes and mix till evenly coated. Garnish with finely chopped spring onion or coriander leaves and serve immediately.

Serve hot with fried rice or any pulao varieties.

** My Notes:
** I skipped the green chilli as we are not that much into spiciness.
** U can skip the water and make this a semi-dry version.
** I skipped the red food color too and hence the mild color.

So thats it Folks...
With Love,

Signs off!!!

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26 comments:

  1. wow..so well explained.. ijust love the combo of fried rice with it..looks delish..love it.

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  2. Looks so delicious! Love the rice too.

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  3. Chili baby corn looks delicious I love it.

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  4. droolworthy recipe with awesome clicks.

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  5. very inviting and lovely vimitha...

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  6. yummilicious starter and nice clicks

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  7. delicious chilli corn and bookmarked this one

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  8. looks fab just like from a restaurant...

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  9. wow..Chilli baby corn looks so delicious n inviting Vimitha..luv it!

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  10. Superb clicks n just love the recipe

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  11. wonderful recipe... mouth watering...

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  12. God !! i am craving some chinese right right now !!! very appetizing dish...

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  13. Baby corn looks so inviting. Excellent preparation.
    Deepa

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  14. Hi Vimitha, that's a very interesting recipe. The baby corn look great. Very inviting dish.

    Best regards.

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  15. Nice! you are sharing such helpful and easy to understandable blog. i have no words for say i just say thanks because it is helpful for me. restaurant in satya niketan delhi

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