How to make Babycorn in Hot Garlic Sauce -

Oh what a delicacy – babycorns deep fried and further cooked in hot garlic sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Babycorns (बेबी कॉर्न), Garlic (लहसुन)

Cuisine : Fusion

Course : Main Course Vegetarian

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For more recipes related to Babycorn in Hot Garlic Sauce checkout Babycorn Salt and Pepper, Dahiwale Babycorn and Mushroom. You can also find more Main Course Vegetarian recipes like Urad Dal Soya Keema Jain Dum Raw Banana Guar Ki Sabzi Vatana Ani Batata Ambat

Babycorn in Hot Garlic Sauce

Babycorn in Hot Garlic Sauce Recipe Card

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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 : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Babycorn in Hot Garlic Sauce Recipe

  • Babycorns cut diagonally 8-10

  • Garlic chopped 1 tablespoon

  • Oil 1 tablespoon + for deep-frying

  • Salt to taste

  • Crushed black peppercorns to taste

  • Red chilli flakes 1 1/2 teaspoon

  • Cornstarch 2 tablespoons

  • Vegetable stock 1/2 cup

  • Red chilli paste 2 tablespoons

  • Onion cut into cubes 1 medium

  • Green capsicum cut into triangles 1/2 medium

  • Yellow bell pepper cut into triangles 1/2 medium

  • Red bell pepper cut into triangles 1/2 medium

  • Tomato ketchup 1 tablespoon

  • Sugar 1/2 teaspoon

  • Spring onion greens chopped 1-2

  • Vinegar 1 teaspoon

Method

Step 1

Heat sufficient oil in a kadai.

Step 2

Combine babycorn, salt, crushed peppercorns, 1 teaspoon chilli flakes and cornstarch with 2 tablespoons stock in a bowl and mix well.

Step 3

Deep-fry babycorn in hot oil till golden and crisp. Drain on absorbent paper.

Step 4

Heat 1 tablespoon oil in anon-stick pan. Add garlic and sauté for 30 seconds. Add red chilli paste, mix and sauté for a minute. Add onion, capsicum and peppers and toss to mix. Add remaining stock and mix well.

Step 5

Add tomato ketchup, remaining chilli flakes and sugar, mix and bring to boil.

Step 6

Dissolve cornstarch with some water to make smooth slurry and add it to the pan. Add salt and crushed peppercorns and mix well.

Step 7

Add fried babycorns to the sauce mixture and mix well. Add spring onion greens, mix and cook for a minute.

Step 8

Add vinegar and switch off heat and mix well.

Step 9

Serve hot with some bell pepper curls.

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MasterChef Sanjeev Kapoor

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.