It has been a year since I started this blog. How time flies. I want to thank you all for your support and well wishes and hope I can continue to count on it in the future.
Most people would choose a sweet dish to celebrate an anniversary, but given that I like savory dishes more, I decided to go with that.
Difficulty level: Easy
Preparation time: 10 min
Cooking time: 30 min
Makes: 2 servings
Ingredients:
Baby corn : about 150 gms (20 numbers), cut in half width-wise
For the batter:
Corn flour(corn starch): 1/4 cup
All-purpose flour: 1/4 cup
Soy sauce: 1 tbsp
Salt: to taste, if needed (soy sauce already has salt, so keep that in mind)
Oil: for deep-frying
Water
For the gravy:
Oil: 1 tbsp
Ginger: 1" cube, cut into long thin strips
Garlic: 2 big cloves, cut into long thin strips
Bell peppers/ capsicum: 1/4 cup, chopped into about the same size as baby corn
Soy sauce: 1 tbsp
Green onions/ spring onions: 1/4cup, chopped
Red chilli paste: 1 1/2 tbsp
Sugar: 1/2 tsp
Corn flour/ corn starch: 1 1/2 tbsp, mixed with 3 tbsp water (making sure there are no lumps)
Salt: to taste
Heat oil in a skillet. In the meantime, mix the ingredients for the batter with enough water to make a slightly thick batter. Drop the cut baby corn pieces and mix to coat. Deep fry until light golden brown. Drain onto platter lined with paper towel. Keep aside.
In a skillet, heat the oil and saute the ginger and garlic slices. Once it starts to turn colour, add the bell pepper pieces and saute for a minute. Add the sauces and saute for another minute. Add the corn flour syrup and allow to boil. Add the sugar and fried baby corn. Mix well. Allow to cook for 2-3 minutes, until it gets to desired consistency. Add the green onions and remove from fire. Serve immediately topped with more spring onions. Perfect as an appetizer for any gathering. Dig in!!!!
Most people would choose a sweet dish to celebrate an anniversary, but given that I like savory dishes more, I decided to go with that.
Difficulty level: Easy
Preparation time: 10 min
Cooking time: 30 min
Makes: 2 servings
Ingredients:
Baby corn : about 150 gms (20 numbers), cut in half width-wise
For the batter:
Corn flour(corn starch): 1/4 cup
All-purpose flour: 1/4 cup
Soy sauce: 1 tbsp
Salt: to taste, if needed (soy sauce already has salt, so keep that in mind)
Oil: for deep-frying
Water
For the gravy:
Oil: 1 tbsp
Ginger: 1" cube, cut into long thin strips
Garlic: 2 big cloves, cut into long thin strips
Bell peppers/ capsicum: 1/4 cup, chopped into about the same size as baby corn
Soy sauce: 1 tbsp
Green onions/ spring onions: 1/4cup, chopped
Red chilli paste: 1 1/2 tbsp
Sugar: 1/2 tsp
Corn flour/ corn starch: 1 1/2 tbsp, mixed with 3 tbsp water (making sure there are no lumps)
Salt: to taste
Heat oil in a skillet. In the meantime, mix the ingredients for the batter with enough water to make a slightly thick batter. Drop the cut baby corn pieces and mix to coat. Deep fry until light golden brown. Drain onto platter lined with paper towel. Keep aside.
In a skillet, heat the oil and saute the ginger and garlic slices. Once it starts to turn colour, add the bell pepper pieces and saute for a minute. Add the sauces and saute for another minute. Add the corn flour syrup and allow to boil. Add the sugar and fried baby corn. Mix well. Allow to cook for 2-3 minutes, until it gets to desired consistency. Add the green onions and remove from fire. Serve immediately topped with more spring onions. Perfect as an appetizer for any gathering. Dig in!!!!
