Chilli Baby Corn

For Frying

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• ▢ 4 tablespoons all purpose flour

• ▢ 4 tablespoons cornstarch (cornflour)

• ▢ ¼ teaspoon black pepper powder

• ▢ ¼ to ⅓ teaspoon salt or add as per taste

• ▢ 4 tablespoons water

• ▢ 18 to 20 baby corn – 200 grams

• ▢ 6 tablespoons oil – for frying

For Sauce

• ▢ 1 tablespoon oil

• ▢ ½ cup chopped spring onion whites (scallion whites)

• ▢ 2 teaspoons finely chopped garlic or 5 to 6 medium sized garlic

• ▢ 2 teaspoons finely chopped ginger or 1 to 1.5 inches ginger

• ▢ 2 to 3 green chilies – slit or sliced

• ▢ ⅓ cup thinly sliced or finely chopped capsicum

• ▢ 2 teaspoons soy sauce – naturally brewed

• ▢ 1 teaspoon sweet green chili sauce or sweet red chilli sauce, add as per taste

• ▢ ¼ teaspoon black pepper powder

• ▢ ½ to 1 teaspoon sugar or add as required

• ▢ salt as required

• ▢ 2 to 3 tablespoons water – optional

• ▢ 1 teaspoon cornstarch (cornflour) – optional

For Garnish

• ▢ 1 to 2 tablespoons finely chopped spring onion greens (scallion greens)

• ▢ 1 to 2 tablespoons spring onion greens

INSTRUCTIONS

Making batter

• Rinse and dry the baby corn with kitchen towel. Chop the baby corn in halves if they are larger in size or keep them whole if they are smaller.

• Prep the spring onions, garlic, green chillies, ginger, capsicum and set aside.

• Make a smooth and medium thick batter with the cornstarch (cornflour), all purpose flour, salt, pepper and water.

• Heat the oil in a wok or frying pan.

• Dip each baby corn piece in the batter and coat it well with the batter.

• Gently place the batter coated baby corn pieces in the hot oil.

• When one side firms up and is crispy, light golden, turn over and fry the second side.

• Fry the baby corn till the edges and sides are golden brown turning over a couple of times with a slotted spoon

• Place the fried baby corn on kitchen paper towels.

Making sauce

• In another pan or frying pan or wok, heat about 1 tablespoon oil. Or you could use the same pan that was used for frying the baby corn – keeping 1 tablespoon oil in it, remove the remaining oil with a spoon.

• Add chopped spring onions, ginger, garlic and slit green chilies.

• Stir fry on a medium-high heat for 1 to 2 minutes.

• Now add the sliced capsicum (green bell pepper). If you do not have capsicum, you can skip it

• Stir-fry on medium-high heat for 3 to 4 minutes until the capsicum is half cooked. It should have some crunch.

• Lower the heat to medium and add the soy sauce, sweet green chilli sauce or sweet red chilli sauce. Mix well.

• Now sprinkle black pepper powder, salt and sugar. Mix again.

Making Chilli Baby Corn

• Add the fried baby corn. Gently mix with the rest of the ingredients. You could stop here if you prefer a highly crispy and crunchy baby corn texture. But if you want a smooth glazed sauce coating on the baby corn then proceed to the following steps.

• Add 2 to 3 tablespoons water and mix again.

• To give a glaze and smoothness in the dish, sprinkle about 1 teaspoon of cornstarch (cornflour). 

• Mix well and cook for 1 to 2 minutes or more till the cornstarch has cooked.

• Add the apple cider vinegar or rice vinegar and stir again.

• Lastly add the chopped green springs greens and give a mix.

• Check the taste and add salt, pepper or soy sauce if required.

• Serve the baby corn garnished with some spring onion greens or chopped celery.

• You can serve chilli baby corn as a starter snack or with bread or as a side with stir fried noodles or fried rice.

Bhajji

Besan - 2 cup

Maida - 2 tbsp.

Rice Flour - 2 tbsp.

Baking Soda - 1/4 tsp

Asafetida - 1/4 tsp

Turmeric - 1/4 tsp

Chilli Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Ajwain Seeds - 1/2 tsp

Salt

Raw Banana - 1, peeled and thinly sliced

Potato - 1, peeled and thinly sliced

Onion - 1, thick slices

Potato - 1, thinly sliced

Oil

In a medium bowl add Besan along with Maida, Rice Flour, Baking Soda, Asafetida, Turmeric, Chilli Powder, Cumin seeds, Ajwain and required Salt. Adding Water little at a time make a smooth thick Batter.

Heat Oil in a medium pan. Dip the Vegetable slices in the Batter and deep fry till golden brown.

Stuffed Ladies Finger

• 200 grams okra (bhindi or bhendi or lady finger) or 20 to 22 small to medium sized okra

• ▢ 3 tablespoon oil for sauteing okra

• ▢ ½ teaspoon mustard seeds

• ▢ ¼ teaspoon turmeric powder

• ▢ 1 pinch asafoetida (hing)

• ▢ a few chopped coriander leaves for garnish

  (cilantro leaves)

stuffing masala (to be ground coarsely)

• ▢ 2 to 3 garlic chopped + ¼ cup chopped coriander leaves + ¼ cup roasted peanuts + 1 green chili, chopped

other ingredients to be added in the stuffing masala

• ▢ ¼ cup tightly packed grated coconut or ¼ cup unsweetened desiccated coconut

• ▢ ½ teaspoon Cumin Powder

• ▢ ½ teaspoon Coriander Powder

  (ground coriander)

• ▢ 2 teaspoon Goda Masala or ½ teaspoon garam masala powder

• ▢ ½ teaspoon lime or lemon juice or add as per taste

• ▢ ½ teaspoon sugar or powdered jaggery or add as per taste (optional)

• ▢ salt as required

INSTRUCTIONS

preparation

• Heat a pan and add 1/4 cup peanuts.

• On a low flame, roast the peanuts till they are crunchy and golden. Keep aside and allow them to cool.

• Rinse 20 to 22 medium sized bhendi (okra or bhindi) in running water for a couple of times. 

• Then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate.

• Slice off the crown and base tip of the bhendi. With a knife give a slit on one side. Make slits on all the okra and keep aside.

preparing stuffing for bharli bhendi

• In a grinder jar, add the roasted peanuts along with 1 green chili, 2 to 3 garlic, and 1/4 cup chopped coriander leaves.

• Without adding water coarsely grind and keep this mixture aside.

• In a plate or mixing bowl, take the ground mixture along with 1/4 cup tightly packed grated coconut, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 2 tsp goda masala or 1/2 tsp garam masala powder, 1/2 tsp lime or lemon juice and 1/2 tsp sugar or salt as per taste.

• Mix the stuffing mixture very well.

• Now stuff this mixture in each bhindi very well.

sauteing and making bharli bhendi

• Heat 3 tbsp oil and crackle 1/2 tsp mustard seeds first. Use a shallow frying pan.

• Lower the flame and then add 1/4 tsp turmeric powder and a pinch of asafoetida.

• Stir very well and then add the stuffed okra. Stir the okra well.

• Now cover the pan tightly with a lid and cook the okra.

• Do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 tbsp water). Stir, cover and continue to cook.

• When the okra is half done, add the remaining ground stuffing masala.

• Stir. Sprinkle some water if required. Cover and cook.

• It takes about 15 to 18 minutes for the okra to cook on a low flame. This is a dry okra curry when cooked. So there should be no water in the okra.

• Garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a side dish with dal-rice or varan-bhat.