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Chilli Baby Corn

Print version of Chilli Baby Corn

Cold and wet weather is pleasant and a welcome change from the sultry summer we’ve had this year. Comforting, like an occasional deep fried indulgence. But unabated rain is anything but enjoyable. I prepared a spicy Indo-Chinese appetizer, Chilli Baby Corn, which served as a perfect antidote, adding a cheerful note to the day. Makes for a warm, well spiced appetizer.

Chilli Baby Corn Recipe

Marination: 10 mts, Prep & Cooking: 20 mts

Serves: 5 persons

Cuisine: Indo-Chinese

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Ingredients:

1/4 kg baby corn, cut into 1″ pieces

2 small onions, quartered (optional)

6-7 tbsps spring onion whites

3-4 tbsps spring onion greens

1 tbsp chopped garlic

1 tbsp chopped ginger

2 tsp soya sauce

2 tsps vinegar

1 tbsp corn flour + 5 tbsps water

1/2 tbsp brown sugar

1 large green capsicum, cut into thin slices

1 1/2 tbsps tomato sauce

1 tsp green chilli paste

salt to taste

2 tbsps oil

For marinade: (marinate baby corn with below ingredients for 10 mts)

large pinch black pepper pwd

1/4 tsp ginger-garlic paste

salt to taste

1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)

1 Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
2 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
3 Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to cornflour.
4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Chilli Baby Corn Recipe

Prep time: 10 min
Cook time: 20 min
Yield: 4
Main Ingredients: baby corn capsicum

Cold and wet weather is pleasant and a welcome change from the sultry summer we’ve had this year. Comforting, like an occasional deep fried indulgence. But unabated rain is anything but enjoyable. I prepared a spicy Indo-Chinese appetizer, Chilli Baby Corn, which served as a perfect antidote, adding a cheerful note to the day. Makes for a warm, well spiced appetizer.

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By • Jul 7th, 2010 • Category: All Recipes, Indian Chinese Recipes, Indian Snacks and Starter Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • http://www.superyummyrecipes.com/ satya

    wow, what a delicious n mouth watering chilli baby corn …i wish i can get some right away from the screen

  • http://mharorajasthanrecipes.blogspot.com/ Priya (Yallapantula) Mitharwal

    Beautiful looking curry, I have to make it one of these days.

  • kavya

    hello sailu aunty,

    thank you for ur wonderful recipes. they r jus so great.my mom uses ur recipes for almost all the parties we have at home. i have become a fan of ur blog. as i have finished my 12th recently i’hv got plenty of time before joining engg. so each day im into cooking some fabulous recipes that i find in ur wonderful blog. i hv tried ur marie biscuit choco balls recently. they hv turned up very nicely. my sister jus loved it. her bday is at the end of this month and im going to make it a blast by using some of ur awesome recipes. thanx a lottt. give my regards to nehal…

    • http://sailusfood.com Sailu

      Happy Cooking, Kavya. Appreciate your sweet feedback. :)

  • http://thecuisine.blogspot.com Hari Chandana

    Wow… spicy and delicious chilli baby corn.. looks perfect and inviting.. Lovely presentation too.. u r gr8 :)

  • http://www.cooking-as-hobby.blogspot.com suma

    looks yummy!!!

  • Vid

    Picture has onions in it (not spring onions) but the recipe does not mention it. Could you pl update it.

    • http://sailusfood.com Sailu

      I used both spring onions and onions in this recipe but onions are optional.

  • http://homely-food.blogspot.com Neha

    looks really yummy..marination process is new to me..I have seen it in some fish recipes

  • http://forkbootsandapalette.wordpress.com sheba

    This sounds great..having some guests and this sounds just perfect…thanks..

  • vijaya

    I am planning to buy a OTG to try ur recepies. Could you please provide the OTG model number? Your help is really appreciated.

    • http://sailusfood.com Sailu

      Murphy Richards OTG 18 lt capacity.

  • http://asha-oceanichope.blogspot.com/ AshaLatha R K Prasad

    Hey,

    This is so good & tempting… I am drooling…. I loved this prep totally… I would love to try this ASAP…… Thanks a ton for sharing…. God Bless!!!!

    Ash…

  • Anjani

    Dear Sailu

    Can u tell me a substitute for brown sugar? Can i use regular sugar for this?

    • http://sailusfood.com Sailu

      Yes, you can use regular sugar.

  • Michelle

    Hi Sailu,
    I have seen yellow brown sugar and a darker brown sugar available. Do you know if they are different. Can you tell me what kind of brown sugar you use in the recipe. Thank you. Michelle

    • http://sailusfood.com Sailu

      They are different in terms of amount of molasses. More molasses, darker the sugar. Less molasses, lighter the sugar. For this recipe, you can use either.

  • reena

    Hi:

    Is tomato sauce…the ketchup or something else.

    Thanks

    • http://sailusfood.com Sailu

      Yes, tomato ketchup.

  • Anuradha

    Dear Sailu garu,

    I barge into your food space whenever i have any doubt and till now you have given me answers to all my queries. I hope you will continue to do the same in the future also. I really appreciate your patience and mastery in this field. And one small doubt which vinegar is to be used in chilly babycorn reicpe. Please let me know. And thanks for sharing such mouth-watering, tasty, yummy recipes. Thanks a lot.

    • http://sailusfood.com Sailu

      Use white wine vinegar.

  • Priya

    Are you referring to corn flour or corn starch?? please help!

  • Sravanthi

    Simply amazing and loved it…… It hardly took half an hour to prepare this dish and every one in the family liked this.

    thank you Sailu…

  • Vasavi

    Excellent recipe… But I found the same content in some other website. By checking the dates, found that it was posted first on ur site.. Please check.
    http://smsread.com/blog/tag/crispy-chilli-baby-corn

  • niharika

    wow……..its very yummy spicy cilly baby corn.me & my family loved it.. THANKS

  • Shiny

    i m gonna try it now

  • Guest

    Hello sailu,
    can we substitute venigar with anything and also do u mean ketchup by tomato sauce. Can you please answer me i would like to prepare this weekend

    Thanks

  • Guest

    Hello sailu,
    can we substitute venigar with anything and also do u mean ketchup by tomato sauce. Can you please answer me i would like to prepare this weekend

    Thanks

    • Jain Diya89

      i think vinegar can be substituted with lemon juice….both are sour…

    • Jain Diya89

      i think vinegar can be substituted with lemon juice….both are sour…

  • Kala

    Will the baby corn remain crispy???

    • http://sailusfood.com/ Sailu | Indian Food

      Yes.

  • Pingback: Easy Recipes for home cooking | yogicook.com - Chili Indian Corn

  • sahana

    Hi…I tried this today, tastes good but it became little soggy (sticking to each other) n baby corn is not crispy. Also I didn’t get the perfect brown color as per your picture. one more thing soy sauce changed the whole of the dish, should I need to use light or dark soy sauce. pls guide me on the mistakes i would have done and also when to cook on low n high flames.

    • http://sailusfood.com/ Sailu | Indian Food

      Use light soy sauce sparingly. Just half a tsp will do. You need to heat the oil really hot, reduce flame to medium and place each baby corn (dipped in batter) carefully. They will not stick to each other if placed individually in the oil. Fry on medium flame for a few minutes and on high for 2 mts till golden brown and remove from oil.

    • http://sailusfood.com/ Sailu | Indian Food

      Use light soy sauce sparingly. Just half a tsp will do. You need to heat the oil really hot, reduce flame to medium and place each baby corn (dipped in batter) carefully. They will not stick to each other if placed individually in the oil. Fry on medium flame for a few minutes and on high for 2 mts till golden brown and remove from oil.

  • sahana

    Hi…I tried this today, tastes good but it became little soggy (sticking to each other) n baby corn is not crispy. Also I didn’t get the perfect brown color as per your picture. one more thing soy sauce changed the whole of the dish, should I need to use light or dark soy sauce. pls guide me on the mistakes i would have done and also when to cook on low n high flames.

  • guest

    is capsicum manditory?

  • http://www.nicegarlic.com/ Chinese garlic

    Dishes have the tag of chilli, since green chilies are added. but i
    think i was and am wrong. even the goan chilli fry, does not have a
    great number of chilies. so why the name chilli fry, i wonder.