Crispy babycorns
Crispy babycorns:
Babycorns are small versions of corns which are called as younger corns or baby sweetcorns. Its a cereal grain taken from corn ( maize) harvested early while the stalks are small and immature. Babycorns are eaten whole along with their cob or the central stick as compared to big sweetcorns whose cob is very hard to be consumed by humans. There are variety of recipes made using babycorns, however the ultimate taste of recipe is important. As per my observation, babycorns have a typical raw smell which do not disappear if cooked directly. So boiling of babycorns or blanching them removes their raw smell and improves their taste in final dish.
I always wondered on how these babycorns would be tasty since every time I tried any recipe with them like tandoor, Manchurian etc , I never liked their taste due to a typical raw corn smell. So today I did some twists and turns in the recipe and came out with super delicious crispy babycorns that you just can't stop eating just 2.
Ingredients:
Babycorns- 1 packet (10-12 pieces)
Tandoori masala-2 tsp
Ginger garlic paste-1 tsp
Curd-1 tsp
Jeera powder-1 tsp
Coriander powder-1 tsp
Garam masala powder-1 tsp
Red chilli powder-1 tsp
Coriander leaves- chopped very fine-2 tsp
Salt as per taste.
Rice flour-1 tsp
Corn flour-1 tsp
Murmure powder for coating as required.
Oil for frying.
Method:
First wash the babycorns and boil them in water for 5 mins. Drain the water and keep them aside.
Now prepare a mixture of tandoori masala, jeera powder, coriander powder, red chilli powder, garam masala powder, ginger garlic paste, salt, curd and coriander leaves. Sprinkle little water and prepare its paste. Apply this paste to all boiled babycorns evenly and keep these marinated babycorns in refrigerator for 30 mins.
Now in a plate take rice flour, corn flour, mumure powder. Roll the marinated babycorns in this mixture till all sides are evenly coated and deep fry.
Serve with tomato sauce or have it as it is- your choice.
Babycorns are small versions of corns which are called as younger corns or baby sweetcorns. Its a cereal grain taken from corn ( maize) harvested early while the stalks are small and immature. Babycorns are eaten whole along with their cob or the central stick as compared to big sweetcorns whose cob is very hard to be consumed by humans. There are variety of recipes made using babycorns, however the ultimate taste of recipe is important. As per my observation, babycorns have a typical raw smell which do not disappear if cooked directly. So boiling of babycorns or blanching them removes their raw smell and improves their taste in final dish.
I always wondered on how these babycorns would be tasty since every time I tried any recipe with them like tandoor, Manchurian etc , I never liked their taste due to a typical raw corn smell. So today I did some twists and turns in the recipe and came out with super delicious crispy babycorns that you just can't stop eating just 2.
Ingredients:
Babycorns- 1 packet (10-12 pieces)
Tandoori masala-2 tsp
Ginger garlic paste-1 tsp
Curd-1 tsp
Jeera powder-1 tsp
Coriander powder-1 tsp
Garam masala powder-1 tsp
Red chilli powder-1 tsp
Coriander leaves- chopped very fine-2 tsp
Salt as per taste.
Rice flour-1 tsp
Corn flour-1 tsp
Murmure powder for coating as required.
Oil for frying.
Method:
First wash the babycorns and boil them in water for 5 mins. Drain the water and keep them aside.
Now prepare a mixture of tandoori masala, jeera powder, coriander powder, red chilli powder, garam masala powder, ginger garlic paste, salt, curd and coriander leaves. Sprinkle little water and prepare its paste. Apply this paste to all boiled babycorns evenly and keep these marinated babycorns in refrigerator for 30 mins.
Now in a plate take rice flour, corn flour, mumure powder. Roll the marinated babycorns in this mixture till all sides are evenly coated and deep fry.
Serve with tomato sauce or have it as it is- your choice.
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