Baby corn 65 is an incomparable classic snack which has a unique texture
and taste. Baby corns, cut lengthwise are nicely coated with an exotic
spice batter and deep fried until golden brown in color. Baby corn,
young corn is a cereal grain taken from corn (maize) while they are very
small and immature. Baby corn is most common in Asian cuisine and is
used in stir fries, pastas, pizzas, soups and Manchurian etc.
Ingredients:
Baby corns, cut length wise - 8-10 nos
Coriander leaves, small - 1 bunch
Curry leaves - 1 tbsp
Green chilli - 2-3 nos
Garlic - 3-4 cloves
Ginger - 4-5 pieces
Salt - to taste
Garam masala - 1 tsp
Chill pd - 1 tbsp
Red food color - a pinch
Rice flour - 1/2 tbsp
Maida - 1 tbsp
Lemon - 2 tsp
Curd - 1 tbsp
Method:
In the blender, blend few coriander leaves, green chilies, garlic, ginger and curry leaves to a slightly coarse paste. Remove this into a bowl and add chili pd , rice flour, all purpose flour, salt, garam masala, lemon juice, curd, a pinch red food colour and mix all the ingredients well to a smooth paste. Add little water if required to slightly dilute the paste to form a batter consistency.
Gently add the baby corn pieces into the masala mix paste and mix well so that all the pieces are coated well with the masala. Heat some oil in a pan/ kadai and when it gets hot, add in the baby corn pieces in batches and deep fry until they become crisp and golden in color.
Baby corn 65 can be eaten by itself as a snack or served with sauce
Ingredients:
Baby corns, cut length wise - 8-10 nos
Coriander leaves, small - 1 bunch
Curry leaves - 1 tbsp
Green chilli - 2-3 nos
Garlic - 3-4 cloves
Ginger - 4-5 pieces
Salt - to taste
Garam masala - 1 tsp
Chill pd - 1 tbsp
Red food color - a pinch
Rice flour - 1/2 tbsp
Maida - 1 tbsp
Lemon - 2 tsp
Curd - 1 tbsp
Method:
In the blender, blend few coriander leaves, green chilies, garlic, ginger and curry leaves to a slightly coarse paste. Remove this into a bowl and add chili pd , rice flour, all purpose flour, salt, garam masala, lemon juice, curd, a pinch red food colour and mix all the ingredients well to a smooth paste. Add little water if required to slightly dilute the paste to form a batter consistency.
Gently add the baby corn pieces into the masala mix paste and mix well so that all the pieces are coated well with the masala. Heat some oil in a pan/ kadai and when it gets hot, add in the baby corn pieces in batches and deep fry until they become crisp and golden in color.
Baby corn 65 can be eaten by itself as a snack or served with sauce