Babycorn Phuljari These marinated and grilled babycorns make a super diwali snack This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Baby corn, Shallots Cuisine Fusion Course Snacks and Starters Prep Time 41-50 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Babycorn Phuljari 16 Baby corn blanched 2-3 tablespoons Shallots 2-3 Shallot chopped 1 teaspoon Ginger paste 1 teaspoon Garlic paste 1 tablespoon Red chilli paste 1 teaspoon MSG 1 teaspoon Light soy sauce 5-6 Black peppercorns crushed 1 teaspoon Sugar to taste Salt 1 1/2 tablespoons Roasted peanuts powdered 1/2 tablespoon Lemon juice as required Satay sticks Method Heat oil in a pan, add shallots and sauté on medium heat for a minute. Add ginger, garlic and red chilli pastes and continue to sauté for another minute. Add MSG, soy sauce, crushed peppercorns, sugar and salt and continue to cook till sugar dissolves. Remove from heat, add peanut powder and lemon juice, stir and keep aside to cool. Soak satay sticks in water for half an hour. Thread babycorns onto the satay sticks and marinate them in the above mixture for half an hour. Arrange the satay sticks on a grill and cook for three to four minutes turning the sticks a few times, so that the babycorn gets cooked evenly. When done, arrange the sticks on a platter and serve hot. Nutrition Info Calories 632 Carbohydrates 62.7 Protein 13 Fat 36.7 Other Fiber Niacin- 3.7mg #Shallots Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article