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Tuesday, February 16, 2016

Baby Corn Pepper Fry


Last July when I had been to Mangalore, my co-sister had prepared this lovely dish when she invited us over for dinner. Something as simple as baby corn became a massive hit with everyone that evening. I loved it so much that I asked her for the recipe and tried it out over the weekend. It was a hit again with my son coming back for second, third and fourth helpings! :-)

It was my first time cooking baby corn in an Indian avatar and I realised that it can be made in a zillion different ways. I will be adding it to my ever growing list of veggies to make!

Thanks so much Sumana for sharing this wonderful recipe with me :)




Baby Corn Pepper Fry
Prep time: 10 mins | Cook time: 15-20 mins | Serves 3-4

Ingredients:
  • 20 baby corns
  • 1/2 of a medium capsicum, chopped
  • 4-5 sprigs (25-30 leaves) curry leaves
  • 10-12 fat cloves of garlic, peeled and cut lengthwise
  • Crushed pepper, to taste
  • Salt to taste
  • Oil for deep frying
For the batter:
  • 1/4 cup all purpose flour (maida)
  • 1/4 cup cornflour (cornstarch)
  • 1/4 cup + 1 or 2 tablespoons water
  • Salt to taste
Method:
1. Wash the babycorn and trim the end. Cut into 3 parts each (or into desired size). Transfer into a pressure cooker, add approx 1 cup water and salt to take and cook for 1 whistle. Let the cooker cool down before opening it. Drain off the water (you can use it to flavour soups or as stock for pulaos etc). Keep aside
2. In a small bowl prepare the batter by mixing the flours, salt and the 1/4 cup of water and a little extra to achieve a loose batter (should be slightly thinner than podi/pakora batter so add water little by little and test). 
3. Heat oil for deep frying and when it is ready (hot but not smoking), dip the pre cooked baby corn pieces in the prepared batter till they are well coated and release them gently into the oil. Fry for 2-3 minutes or till they turn slightly golden. Remove onto an absorbent kitchen tissue to drain off excess oil.
4. In a frying pan or kadhai heat some oil and fry the curry leaves and chopped garlic till the garlic turns golden brown. Take care not to fry beyond this point as the garlic will burn and taste bitter
5. Add the chopped capsicum and fry till the raw smell goes away and the pieces look slightly translucent
6. Add the fried babycorn and sprinkle the crushed pepper and salt to take
7. Serve hot as a starter or side dish

4 comments:

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Tuesday, February 16, 2016

Baby Corn Pepper Fry


Last July when I had been to Mangalore, my co-sister had prepared this lovely dish when she invited us over for dinner. Something as simple as baby corn became a massive hit with everyone that evening. I loved it so much that I asked her for the recipe and tried it out over the weekend. It was a hit again with my son coming back for second, third and fourth helpings! :-)

It was my first time cooking baby corn in an Indian avatar and I realised that it can be made in a zillion different ways. I will be adding it to my ever growing list of veggies to make!

Thanks so much Sumana for sharing this wonderful recipe with me :)




Baby Corn Pepper Fry
Prep time: 10 mins | Cook time: 15-20 mins | Serves 3-4

Ingredients:
  • 20 baby corns
  • 1/2 of a medium capsicum, chopped
  • 4-5 sprigs (25-30 leaves) curry leaves
  • 10-12 fat cloves of garlic, peeled and cut lengthwise
  • Crushed pepper, to taste
  • Salt to taste
  • Oil for deep frying
For the batter:
  • 1/4 cup all purpose flour (maida)
  • 1/4 cup cornflour (cornstarch)
  • 1/4 cup + 1 or 2 tablespoons water
  • Salt to taste
Method:
1. Wash the babycorn and trim the end. Cut into 3 parts each (or into desired size). Transfer into a pressure cooker, add approx 1 cup water and salt to take and cook for 1 whistle. Let the cooker cool down before opening it. Drain off the water (you can use it to flavour soups or as stock for pulaos etc). Keep aside
2. In a small bowl prepare the batter by mixing the flours, salt and the 1/4 cup of water and a little extra to achieve a loose batter (should be slightly thinner than podi/pakora batter so add water little by little and test). 
3. Heat oil for deep frying and when it is ready (hot but not smoking), dip the pre cooked baby corn pieces in the prepared batter till they are well coated and release them gently into the oil. Fry for 2-3 minutes or till they turn slightly golden. Remove onto an absorbent kitchen tissue to drain off excess oil.
4. In a frying pan or kadhai heat some oil and fry the curry leaves and chopped garlic till the garlic turns golden brown. Take care not to fry beyond this point as the garlic will burn and taste bitter
5. Add the chopped capsicum and fry till the raw smell goes away and the pieces look slightly translucent
6. Add the fried babycorn and sprinkle the crushed pepper and salt to take
7. Serve hot as a starter or side dish

4 comments:

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)