Saturday, November 5, 2016



I am always on the look out for recipes for starters, as they set the tone for a dinner as it were. Some of the interesting starter recipes you will find elsewhere in this blog are Hara Tawa Paneer, Semolina Roast Potato, and Paneer Tikka Kathi Rolls.

I recently came across this Indian Chinese starter which I have adapted from Crispy Chilli Baby Corn by Richa Sharma in Sify Bawarchi. I particularly liked that in this dish we shallow fry the baby corn and not deep fry it.

As is common with dishes in Indian Chinese cuisine there are a large number of items in the Ingredients but I assure you the final result is well worth getting them all together.


  • Baby Corn, 250 gms, 
  • Small-sized Onions, 2 
  • Spring Onion Whites, 1/3 cup.
  • Spring Onion Greens, 1/4 cup.
  • Ginger, chopped, 1 tbsp
  • Garlic, chopped, 1 tbsp
  • Capsicum, large-sized, 1,
  • Green Chilli Paste, 1 tsp
  • Tomato Sauce, 1 and 1/2 tbsp.
  • Soya Sauce, 2 tsp
  • Vinegar, 2 tsp
  • Sugar, 1/2 tbsp.
  • Corn Flour, 1 tbsp.
  • Water, 5 tbsp.
  • Salt, to taste,
  • Oil, 2+ 1 tbsp.
For the Marinade:
  • Corn Flour, 1 tbsp.
  • Ginger Garlic Paste, 1/4 tsp
  • Black Pepper Powder, a large pinch or 1/8 tsp
  • Salt, to taste
  • Water, a few tbsp.

Cut the baby corn into 1 " pieces, quarter the onions, and chop the spring onion whites and greens. Keep aside.
Thinly slice the capsicum. Keep aside.
Prepare the marinade by mixing the ingredients listed under "For The Marinade" (black pepper powder, ginger garlic paste, salt, corn flour and water) in a bowl.
Marinate the baby corn in this for about 10 minutes
Heat 2 tbsp of oil in a thick-bottomed pan and when it gets hot add the marinated baby corn and shallow fry on medium flame till it turns golden brown on all sides. Keep aside.
Heat 1 tbsp oil in a thick-bottomed wok and when it gets hot add the chopped ginger and garlic
Saute on high flame for 1/2 a minute
Add the chopped spring onion whites and quartered onions and saute for 2-3 minutes
Next add the thinly sliced capsicum and stir fry for about 2 minutes
Add green chilli paste, tomato sauce, soya sauce, vinegar, sugar and mix well
Add the shallow fried baby corn and toss for a minute on high flame
Add 1/4 cup of water, mix well, check for salt (and add if necessary)
Now add the paste made of 1 tbsp of corn flour and 5 tbsp of water
Mix well and toss on high flame for 2- 3 minutes
Add most of the chopped spring onion greens and combine
Lastly, garnish with some more spring onion greens
Serve hot

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !