Friday, January 18, 2013

Crispy Chilli Baby Corns

It was a bright sunny morning today. The first thing on a winter morning, that starts my day, is a ray of warmth from my french window. And then a cup of warm aromatic tea. But these days it's been coffee all the way. As much a hot cuppa can brighten my mornings, anything hot and spicy can make my evenings.

Now, have I ever mentioned here how much M and I love Indo-Chinese food? Yes yes, I can hear you say the same about yourself. No? Ah well, you love it or not, the Crispy Chilli Baby Corn recipe that I am sharing today makes a great appetizer, and there is no reason you shouldn't make it. It's perfectly hot and perfectly spicy to be your perfect starter. I don't get baby corns often, but I love baby corns too. This is going to be a good, indeed good combination.

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Just in case you are wondering about Indo-Chinese food, let me tell you it's nothing but Chinese food made in India; which is an adaption of the Chinese cooking techniques and seasonings. Indo-Chinese food is made to suit and appeal to the palates and taste buds of Indians. Since we are typically far far away from any bland food, we tend to make our own slightly spicy Chinese food, called Indo-Chinese food. As far as my knowledge goes, this cuisine was started by the Chinese community in Calcutta, probably over a century back. Even today, China Town here remains a favoured destination for many who dig this cuisine.


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Most of the times I use ajinomoto when I am cooking any Indo-Chinese dish. And I feel it does enhance the flavour, to quite a great extent. But I see many people reluctant in using it. So, in this recipe I chose not to add any ajinomoto. But if you are someone who is fine with its usage in your food, go ahead. I do many times.

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Crispy Chilli Baby Corns

Ingredients

Baby Corns, 200 gm
Spring Onion, chopped, 1 cup
Green chillies, chopped, 2-3 nos.
Chopped Garlic, 1 tbsp.
Chopped Ginger, 1 tbsp.
Whole Red Chilles, chopped, 6-8 nos.
Soy Sauce, 2 tbsp.
Sesame Seeds, 1 tsp.
Vinegar, 1 tbsp.
Honey (optional), 1 tbsp.
Cornflour, 1 tbsp. (dissolved in 4 tbsp. water)
Sesame Oil
Refined Oil
Salt as per taste

To make the batter:

Refined flour, 1/2 cup
Cornflour, 2 tbsp.
Baking Soda, a pinch
White Pepper Powder, 1/2 tsp.
Salt as per taste
Water

Directions
  1. Cut each baby corn lengthwise and then into halves. Mix refined flour, cornflour, white pepper powder and salt with some water to make a smooth batter.

  2. Heat refined oil in pan. Dip baby corn pieces in the batter and deep fry till golden brown in color. Keep aside.

  3. In a pan, heat sesame oil. Add chooped ginger, garlic, green and red chillies. Sauté for about 2 minutes. Then add vinegar, soy sauce, honey, salt and some water. As the water boils add the cornflour dissolved in water. Mix well.

  4. Finally, once the mixture thickens, add the fried baby corns, sesame seeds, chopped spring onions. Mix evrything really well. Serve hot.

Other than baby corns, there are other options for this recipe. Like, paneer or any veggies of your choice. Do let me know about your experiments.

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