Baby Corn 65

Baby corn or young corn is a grain taken from maize harvested early while the stalks are still
small and immature. Baby corn is commonly used in stir fry or salad. Baby corn is an
appreciated vegetable consumed world wide. Its production has been steadily increasing for
the last 10 years. Baby corn is harvested, usually by hand, as soon as the corn silk begins
peeking out. Thailand is the primary producer, but it is also grown in India and Kenya. We
can eat it raw or cooked, or you can pop the whole thing, cob and all, into your mouth. Let’s
make baby corn 65 today.

Baby corn - 200 gram
Corn flour - 2 tsp
All purpose flour / Maida - 2 tsp
Red chilli powder - 1-1/2 tsp
Turmeric powder - ½ tsp
Garam masala - ½ tsp
Ginger garlic paste - 1 tsp
Lemon - ½
Green chilli - 3
Curry leaves - 2 spring
Oil for deep fry and seasoning
Salt as required
Clean 200 gram baby corns and break each baby corn into two pieces.
In a pan add 2 tsp corn flour, 2 tsp all purpose flour, 1 tsp red chilli powder, ½ tsp turmeric
powder, ½ tsp garam masala powder, Salt as per taste, 1 tsp ginger garlic paste, 2 tsp lemon
juice, baby corns.
Mix it all together.
Add water spoon by spoon and mix it until the thick masala coated on baby corns.
Marinate this mix for 20 minutes.
Heat oil for deep fry in a pan. Once oil hot, add the marinated baby corns and deep fry batch
by batch.
In a pan add 2 tsp of oil and heat. Once oil hot, add 3 slitted green chillies, 2 spring curry
leaves and fry for 30 seconds.
Then add fried baby corns and stir it.
Now the tasty baby corn 65 is ready to serve.

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