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Baby Corn Chilli Fry

25 Jul 2014

Baby Corn chilli fry is an amazing Indo-Chinese recipe made with batter coated, double fried baby corns sautéed in a palatable and yummy spice mix. The spice mix is an amalgamation of various sauces like green sauce, soya sauce, tomato ketchup, and vinegar, MSG mixed and spiced with red chilli powder. The spice mix is added with little cumin powder to give a lovely flavour. The flavour of ginger and garlic engulfed into the spice mix gives awesome zest to the dish. Baby corns or cornlettes are baby sized cereal grain taken from corn (maize) harvested early while the ears are still young and immature. It is generally eaten whole cob and most commonly used in Asian cuisine. Baby corn is eaten both raw and cooked, however cooking does not change its culinary and physical properties significantly; the texture remains relatively the same, as does the taste, whether raw or cooked. Baby corn is most commonly used in Asian cuisine. Peak season for fresh corn is May through September. The...