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Babycorn Salt and Pepper

A quick and simple dish – baby corns cooked with salt and pepper taste really great. This is a Sanjeev Kapoor exclusive recipe.

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Babycorn Salt and Pepper

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Main Ingredients Babycorns, Salt
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Babycorn Salt and Pepper

  • 16-20 Babycorns cut diagonally
  • to taste Salt
  • to taste Crushed black peppercorns
  • 3 tablespoons Cornstarch
  • for deep-frying Oil 2 tablespoons +
  • 1 inch Ginger grated
  • 2 Green chillies sliced diagonally
  • 1 tablespoon Garlic chopped
  • 3-4 Spring onion bulbs chopped
  • 1 teaspoon Celery chopped
  • 2 stalks Spring onion greens chopped
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Method

  1. Take babycorns in a bowl. Add salt, crushed peppercorns, 2 tablespoons cornstarch and little water and mix well.
  2. Heat sufficient oil in a pan. Deep-fry babycorns till golden and crisp. Drain on absorbent paper.
  3. Heat 2 tablespoons oil in a non-stick pan. Add ginger and green chillies and sauté well. Add garlic, mix and sauté for a minute.
  4. Add spring onion bulbs, mix and sauté for a minute. Add celery, sauté and cook for a minute.
  5. Dissolve remaining cornstarch in little water to make a smooth slurry.
  6. Add some water, crushed peppercorns and slurry and mix well. Add fried babycorns and toss to mix.
  7. Add spring onion greens and mix well. Let it get heated through.
  8. Serve hot garnished with bell pepper curls.

Nutrition Info

Calories 1061
Carbohydrates 94.1
Protein 17.3
Fat 68.4
Other Fiber Niacin- 2.4mg
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