I always love Baby corn 65. It is easy to prepare, crunchy inside and crispy outside. All my family members love its taste, when dipped in the tomato sauce or the chilli sauce. I tried this many times, by varying the ingredients and finally I liked the taste with the ingredients below. Addition of Tikka Masala made the Baby corn 65 little spicy and tangy which i liked a lot. But this is purely optional. Lets see the recipe.

You can view some of the other fried snacks below
Baby corn Golden fry
Cauliflower pakora
Crispy Cauliflower fry
Idli 65
Crispy Pavakkai fry

How to make Baby Corn 65

Preparation time: 15 min | Cook Time: 10 min
Total Time: 25 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

• Babycorn – 10
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam Masala – 1/2 tsp
• Curd/Yogurt – 2 tsp
• Ginger Garlic paste – 1 tsp
• Lemon juice/vinegar – 1 tsp
• Turmeric powder – 2 pinch
• Tikka masala – 1 tsp (optional)(i added for more spiciness)
• Corn flour – 2 tsp
• Maida/All purpose flour – 1 tbsp
• Salt – as needed for taste
• Water – 3 to 4 tsp (optional)
• Oil – for frying

Method

1. Wash the baby corn and cut in to half in lengthwise.

2. Add all the powders in a bowl and add the flours and yogurt and ginger garlic paste.

3. Mix all the ingredients. If it is thick, add water 1 tsp at a time. Add baby corn to soak.

4. Heat the oil and add the dipped baby corns in the oil. Fry till they become golden colour.

5. Remove and filter the excess oil from the babycorns in the kitchen towel.

6. Garnish with onion and coriander leaves and serve hot with the tomato ketchup.

Notes:

1. Addition of water is optional.

2. Addition of tikka masala is purely optional. I added for its tangy and spicy taste. 

Below are my old pictures

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Here is the recipe…

Ingredients

• Fresh or Left over Idli’s – 5 to 6
• Rice flour – 1 tsp
• Soy sauce – 1 tsp
• Vinegar – 1 tsp
• Ginger garlic paste – 1/4 tsp
• Red Color – a pinch (optional)
• Coriander powder – 1/4 tsp
• Chilli powder – 1/4 tsp
• Garam masala – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Corn flour – 1 tbp
• Maida flour/all purpose flour – 1 tsp
• Salt – acc to taste
• Oil – for frying
• Curry leaves – few
• Coriander leaves – few

• Cut the idli’s into cubical shape or square shape.
• Heat a kadai with little oil and add the idli’s and turmeric powder and cook them until they become soft.
• In a Plate add the ginger garlic paste, soy sauce, vinegar, chilli powder, coriander powder, garam masala powder, salt, red food color, corn flour, maida flour and rice flour and mix them well.
• Add the idli to this mixture and leave it for atleast 15 to 20 mts to get marinated.
• Now heat oil in the kadai and fry the idli’s in small batches.
• Finally fry some curry leaves and add to the fried idli’s.
• Garnish with coriander leaves.
• Serve with tomato sauce.

Sending to the following Wonderful events

1. My event – Celebrating Independence Day – 2010
2. Scrumptious delights from leftovers by Padmaja
3. Only event – Kids delight by Pari

The post Idli 65 appeared first on Learning-to-cook.

• Chicken – 1/2 kg
• Red chilli powder – 2 tsp
• Coriander powder – 1 tsp
• Curd / yogurt – 1 tsp
• Ginger garlic paste – 1/2 tsp
• corn flour – 1 tsp
• maida – 1 tsp
• Soy sauce – 1 tsp
• Vinegar / lime jucie- 1/4 tsp 
• Garam masala – 1/4 tsp
• Turmeric powder – 1/2 tsp
• Red colouring liquid – 2 tsp
• Pepper powder – a pinch (optional)
• Salt as per taste
• Egg white – 1
• Oil for frying

Method

• In kadai, fry the chicken, with turmeric powder and little salt.
• Fry till all the water comes out from the chicken and the chicken becomes soft.
• Now add curd, soy sauce, vinegar, garam masala, chilli powder, coriander powder, ginger garlic paste, red colouring liquid, pepper powder and salt to the chicken and let it marinate for 3 hrs atleast. ( if the masala is very dry, add little water)
• After 3 hrs, In a bowl, add egg white ( you can add the yold also ), corn flour and maida and again leave it for 30 mts.
• In the kadai, add oil and keep in medium flame.
• Slowly add the chicken pieces into the oil one by one and fry nicely till they become reddish brown colour.
• Serve hot with the onion pieces and lemon piece.

The post Chicken 65 appeared first on Learning-to-cook.

Ingredients

• Frozen Prawns or fresh prawns – 1/2 kg
• Rice flour – 1 tbspn
• Soy sauce – 1 tbspn
• Vinegar – 1 tbspn
• Ginger garlic paste – 1/4 tspn
• Red Color – a pinch (optional)
• Coriander powder – 1/4 tspn
• Chilli powder – 1/4 tspn
• Garam masala – 1/4 tspn
• Turmeric powder – 1/4 tspn
• Corn flour – 1 tbspn
• Salt – acc to taste
• Oil – for frying
• Curry leaves – few
• Coriander leaves – few

Method

• Heat a kadai with little oil and add the prawns and turmeric powder and cook them until they become dry. 
• In a Plate add the ginger garlic paste, soy sauce,vinegar, chilli powder, coriander powder, garam masala powder, salt, red food color, corn flour and rice flour and mix them well. 
• Add the prawns to this mixture and leave it for atleast 3hrs to get marinated. 
• Now heat oil in the kadai and fry the prawns.
• Finally fry some curry leaves and add to the prawns. 
• Garnish with coriander leaves.

This dish goes to the Event: Iftar moments by mymoonah.

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