Baby corn fry | Baby corn starter recipe | Easy Indian style baby corn recipes

Baby corn fry | Baby corn starter recipe

Ingredients:

Baby corn - 20

All purpose flour - 1/2 cup

Corn flour - 1/4 cup

Chilli powder - 1 tsp

Kashmiri chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Chopped Coriander leaves - 1 Tbsp

Chopped curry leaves - 1 Tbsp

Ginger garlic paste - 2 tsp

Water - 3/4 cup ( It will vary as per the flour you used ) + to blanch baby corn

Oil for frying.

Method:4

1. Boil 2 liter of water and add cleaned baby corn. Boil for 1 minutes and strain water.

2. Into an another bowl add all purpose flour, corn flour , chilli powder, Kashmiri chilli powder, turmeric powder, ginger garlic paste , coriander leaves, curry leaves,salt and water. Mix well and make a thick batter.

3. Heat oil in a kadai . Dip baby corn in the batter and deep fry it.

4. Fry on medium heat until baby corn become crisp and golden colour.

5. Serve with tomato sauce.

Comments

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1. Cook pineapple with salt,sugar,turmeric powder and water until the pineapple become soft and tender.OR you can pressure cook it for 1 whistle. 2. Grind grated coconut, cumin, turmeric powder, shallots, green chili into a smooth paste by adding water. 3. Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4. Beat the curd well. Add it to the curry and mix well....

Homemade Pineapple Jam recipe | Preservative free Jam | Preeja's Cookbook

Homemade Pineapple Jam recipe Ingredients: Pineapple puree - 2 Cup Sugar - 1 & 1/2 cup Pineapple essence - 1/8 tsp Lemon juice - 1/4 tsp Method : 1. Cut the pineapple and add into a mixer . Blend well without adding water. Pineapple puree is ready. 2. Heat a Pan on medium heat and add 2 cups of pineapple puree. Stir continuously. 3. When it starts to boil , switch to low heat and add sugar. Mix well . Keep on low heat throughout the process. 4. Stir continuously until the mixture thickens . It will take 30 minutes approximately. 5. Add lemon juice and Pineapple essence. Mix well. 6. Turn off the stove. Let the jam cool down completely. Keep the jam in an airtight container . Note: 1. Adjust the sugar as per your taste.

Eggless Carrot cupcake| Carrot Muffin

Eggless Carrot cupcake| Carrot Muffin Cooking time -20 minutes Preparation time : 10 minutes Total - 30 minutes Makes 7-8 medium size cupcakes Ingredients: All purpose flour - 1& 1/4 Cup Grated carrot - 3/4 Cup Brown sugar - 1 cup Thick Curd - 1 Cup ( Room temperature) Baking powder - 1/2 tsp Baking soda - 1/2 tsp Sunflower Oil - 1/4 cup A pinch of salt Cinnamon powder - 1tsp Method: 1. Wash , Peel and grate Carrot and keep it aside. Preheat oven at 180 degree celcius. 2. Grease or line the muffin tray. 3. Sift all purpose flour, Baking powder, Baking soda, Cinnamon powder and salt. Mix well and keep it aside. 4. Into a mixing bowl, add curd and brown sugar. Whisk until the sugar dissolves completely. Into this add oil and mix well. 5.Add the sifted dry ingredients little by little and gently fold it together. Add grated carrot and gently fold it together. Do not over mix. The cake batter is ready. 6. Fill the cupcake liners 3...

Preeja's cookbook

Search This Blog