How to make Garlic Babycorn -
Baby corns in garlic flavoured sauce.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Babycorns (बेबी कॉर्न), Garlic (लहसुन)
Cuisine : Chinese
Course : Main Course Vegetarian
For more recipes related to Garlic Babycorn checkout Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce, Dahiwale Babycorn and Mushroom. You can also find more Main Course Vegetarian recipes like Stuffed Paneer With Plum Chutney Zunkha Bhakhar Raw Banana Sabzi Carrot And Onion Florentine
Garlic Babycorn Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve :
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Garlic Babycorn Recipe
Babycorns 16-20
Garlic 3 tablespoons
Soy sauce 3 teaspoons
Chilli sauce 3 teaspoons
Oil 4 tbsps + to deep fry
Spring onions sliced 2
Garlic chopped 10-12 cloves
Cashewnuts 10-12
Green capsicum cut into thin strips 1 medium
Red capsicum cut into thin strips 1 medium
Yellow capsicum cut into thin strips 1 medium
Salt to taste
White pepper powder 1/4 teaspoon
MSG 1/4 teaspoon
Spring onion greens chopped 2 stalks
Method
Step 1
Take halved babycorns in a bowl; add one-tablespoon cornflour, one-teaspoon of soy sauce, one teaspoon of chilli sauce and mix. Heat sufficient oil in a deep pan and deep-fry the baby corns. Drain and place on absorbent paper.
Step 2
Heat oil in a pan, add sliced spring onions and stir-fry. Add chopped garlic and mix. Add cashewnuts, remaining soy sauce, remaining chilli sauce and mix. Add the three capsicums and stir.
Step 3
Add fried babycorns and stir. Add salt, pepper and MSG. Blend the remaining cornflour with a little water in a bowl. Add it to the pan and cook for a minute more. Transfer onto a serving dish and garnish with spring onion greens.
Step 4
Serve hot.
Nutrition Info
Calories : 341.3 Kcal
Carbohydrates : 34.03 gm
Protein : 6.63 gm
Fat : 20.4 gm
Other : 4.35
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
