SPICY BABY CORN SATAY

SPICY BABY CORN SATAY

A few days ago, I had posted the recipe for Baby Corn Masala which we enjoyed very much. Elsewhere in this blog you will find recipes for other dishes using baby corn such as Crispy Chilli Baby Corn and Palak Baby Corn Subzi.

A satay has its origins in Indonesian cuisine and is usually seasoned, skewered and grilled meat. It is extremely popular in Singapore, Malaysia and other South Eastern countries too.

Since I had some baby corn at home, I was looking for a different kind of recipe using baby corn when I came across this Healthy Starter version of satay using Baby Corn. The amount of oil used is minimal. This is adapted from Spicy Baby Corn Satay by the legendary Tarlaji Dalal.

It makes for a delicious starter which we loved so much!

Ingredients:

For Preparing the Marinade

• Curds, (Dahi) 3 tbsp
• Chilli Powder, 1 tsp
• Garlic, (Lehsun) grated, 1 tsp
• Carom Seeds, (Ajwain) 1/4 tsp
• Oil, 1 tsp
• Cornflour, 1 tsp
• Salt, to taste

Other Ingredients:

• Baby Corn, 12 nos or about 250 gms
• Oil, 1 tsp
• Spring Onions ( including Greens) finely chopped, 1/4 cup
• Capsicum, cut into strips, 1/8 cup
• Cornflour, 1 tsp dissolved in 2 tsp of water

Method:

Wash the baby corn and blanch it by briefly keeping them in boiling water and then plunging them into ice cold water. Keep aside.

Then we prepare the marinade (see picture below). Take all the ingredients listed under "Preparing the Marinade" and mix them well. Add the blanched baby corn and toss till each of the baby corns is well and evenly coated with the marinade. Set aside for 15-20 minutes. 

Heat oil in a broad non-stick pan, and when it gets hot add the finely chopped spring onions and the capsicum strips
Saute on medium flame for 1 minute

Add the marinated baby corn and the cornflour paste
Mix well and saute on medium flame till the baby corns are well coated with the spring onion and cornflour paste.

Transfer to serving plate and insert a toothpick in each of the satays. Serve hot as starters.