This week is all about Indo-Chinese cuisine for me, you can make that out by my recipes. Indo-Chinese food is a staple order whenever we dine outside, I mean even if the main course is some other cuisine, the starters are always Indo-Chinese food like paneer chilly, chicken chilly, manchurians, or any other snack. And I guess it is same with most of the Indians dining out. Even during my stay in Europe, we used to find out Indian restaurants and order for paneer chilly there, haha! There were so many Chinese restaurants around but I preferred Indo-Chinese paneer chilly over Chinese food which lacks the spice and punch.
Baby corn is the most under estimated vegetable, when it comes to Indo-Chinese food. People are busy eating chicken and paneer dishes which is widely popular in India. Though now a days a lot of people eat baby corn too, but I quite do not like it as baby corn chilly, I prefer having baby corn in hot garlic sauce. I once ate it somewhere in Mumbai, and the taste is still stuck on my tongue. I tried a lot of recipes from the internet at home after that but that taste was still missing, until I found one recently, tried it again, and finally succeeded in getting that taste. It was not the exact same but almost same, trust me, you have to try this. The difference from all the recipes that I tried earlier is that this recipe has red bell pepper in it which enhanced the taste 1000 times and took the taste so close to the taste of the baby corn which I had in Mumbai.
I love spicy food and I recreated the original recipe with some extra spice, you can always cut down the amount of spice accordingly. The recipe also has sugar in it which gets balanced with the spiciness beautifully plus the tang from vinegar completes the dish. All in all, the dish is hot, sweet and tangy! So next time you plan a dinner, make this and it will be a hit for sure. Come on guys, get over chilly paneer and chilly chicken, create something wonderful like this and impress your loved ones.
You can deep fry or pan fry(shallow fry) the batter coated baby corns. If you are a health freak, I suggest you pan fry the baby corns. I deep fried it today to share the recipe here otherwise I mostly shallow fry or sometimes I even fry them in air fryer without oil. I used one full red bell pepper/capsicum, if you do not find the red one, use green bell pepper and in that case use more kasmiri red chilli powder to get the vibrant red colour but I suggest you to use red bell pepper.
I highly recommend you to make the dish at home and stay updated for more recipes. I have uploaded another Indo-Chinese recipe recently which is mushroom manchurian. Why dine out when you can make restaurant worthy food right away at home.
- Baby corn(cut into two) - 12
- Oil - to deep fry
- For the batter : Cornflour - ¼ cup
- All purpose flour/maida - 3 tbsp
- Pepper powder - ⅛ tsp
- Salt - ⅛ tsp/as required
- Soy sauce - ½ tsp
- Water - as required to make a smooth batter
- For hot garlic sauce :
- Oil - 1½ tbsp
- Fresh red chillies - 2
- Red bell pepper / capsicum - 1½
- Onion - 1 (large)
- Chopped garlic - 2 tbsp
- Chilly sauce - 1 tbsp
- Tomato ketchup - 3 tbsp
- Kashmiri red chilli powder - 1 tsp
- Vinegar - ¼ cup
- Water - ¼ cup
- Sugar - 1½ tsp
- Cornflour - 1 tbsp
- Salt - 1 tsp/as required
- Soy sauce - ⅔rd tsp
- Wash the baby corns and pat them dry using a clean kitchen towel. Cut them into two and keep aside.
- For the batter, in a bowl take cornflour, all purpose flour, black pepper powder, salt, soya sauce, water as required and make a smooth batter to coat baby corns evenly.
- Now in deep pan, heat oil for deep frying.
- Coat the baby corns in the batter evenly and deep fry them in medium hot oil until crisp and lightly browned.
- Keep them aside on a paper towel so that the excess oil drains out.
- Now to prepare the sauce coarsely chop red bell pepper, onion, garlic and grind them in a food processor.
- In another bowl add in cornflour, water, vinegar, sugar, salt, soy sauce and mix well. Let everything dissolve. Keep aside.
- Take a pan and heat oil, add in chopped fresh red chillies and saute for a minute.
- Now add red bell pepper, onion and garlic mixture. Also add kashmiri red chilli powder.
- Saute on medium flame until the mixture starts releasing oil.
- Once the raw smell goes away, add in chilly sauce and tomato ketchup. Mix well.
- Now add the cornflour, water, vinegar mixture and give a stir.
- Within few minutes you will see the mixture will start thickening.
- Just then add the fried baby corns and coat them well in the sauce.
- Switch off the flame and baby corn in hot garlic sauce is ready.