Monday, December 1, 2008

Babycorn Chilli

I have made this dish many a times and always liked by everybody, be it family members or party guests. This dish has to be served hot right out of the stove, charm in eating these babycorns is heavenly!!!

Baby corns-250gms (10 pieces)
capsicum - 1, deseeded and cut into square pieces
onion - 2, cut into square pieces
garlic - 3 cloves, finely chopped
ginger-garlic paste - 1 tbsp
red chilli powder - 2 tsp
cornflour - 2 tbsp
tomato sauce - 2 tbsp
soya sauce -1tsp
vinegar - 1tsp
salt to taste
oil -for deep frying + 1tbsp
coriander leaves - one handfull, chopped

Wash and slice babycorns into bite size pieces. Marinate babycorn with cornflour, ginger-garlic paste, 1tsp red chilli powder and salt. keep aside.

Chop the onions and capsicum to square pieces. Finely chop garlic and keep aside.
In a small bowl, mix soya sauce, tomato sauce and vinegar.
Keep the salt and remaining chilli powder ready on the counter.

These steps can be done well in advance.
When just about 10 minutes to serve, heat oil in a kadai for deep frying on one burner and heat a tbsp of oil in a wide pan on the other. when just about hot add chopped garlic and saute for a min or so. Add onions and capsicum and stir fry over a high flame for a minute.
Meanwhile deep fry the marinated babycorn till golden brown and drain on a paper towel.
Come back to the pan, after stir frying for a minute or so add the remaining chilli powder, salt, sauce-vinegar mix and give a quick stir. Now add the deep fried babycorns and cook for 2-3 min. Arrange the babycorn chilli in a serving dish and garnish with coriander leaves.

No comments: