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Babycorn 65 Recipe

Name: Anjappar Indian Cuisines Babycorn 65 Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 12 pieces baby corn (trimmed, whole or halved if large); 0.5 cups cornstarch; 0.25 cups all-purpose flour (maida); 2 tbs rice flour; 1 tsp ginger-garlic paste; 1 tsp red chili powder (adjust); 0.5 tsp kashmiri red chili powder (for color, optional); 0.25 tsp turmeric powder; 0.25 tsp garam masala; 0.25 tsp black pepper (freshly ground); 1 tsp salt; 1 piece egg (optional, for richer batter); 0.5 cups cold water (adjust for batter consistency); 1 cups vegetable oil (for deep frying and tempering); 2 tbs vegetable oil (additional, for shallow toss); 0.5 tsp mustard seeds; 10 pieces curry leaves; 2 pieces green chilies (slit lengthwise); 4 cloves garlic (finely chopped); 1 tbs ginger (julienne); 2 pieces dried red chilies (broken); 0.5 piece onion (medium, thinly sliced); 2 tbs tomato ketchup; 1 tbs soy sauce; 1 tsp vinegar (white or rice); 1 tsp red chili sauce (optional, for heat); 2 tbs water (to adjust sauce); 1 tsp cornstarch slurry (cornstarch + water); 0.5 tsp sugar; 0.25 tsp salt

Inspired by Anjappar Indian Cuisine

Time40m

Serves2

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Ingredients

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Marinade & Batter

12 pieces baby corn (trimmed, whole or halved if large)

1/2 cups Cornstarch

1/4 cups all-purpose flour (maida)

2 tbs rice flour

1 tsp ginger-garlic paste

1 tsp red chili powder (adjust)

1/2 tsp kashmiri red chili powder (for color, optional)

1/4 tsp turmeric powder

1/4 tsp Garam masala

1/4 tsp black pepper (freshly ground)

1 tsp Celtic sea salt

1 piece egg (optional, for richer batter)

1/2 cups cold water (adjust for batter consistency)

Sauce / Tempering

1 cups vegetable oil (for deep frying and tempering)

2 tbs vegetable oil (additional, for shallow toss)

1/2 tsp mustard seeds

10 pieces curry leaves

2 pieces green chilies (slit lengthwise)

4 cloves garlic (finely chopped)

1 tbs ginger (julienne)

2 pieces dried red chilies (broken)

1/2 piece onion (medium, thinly sliced)

2 tbs tomato ketchup

1 tbs Aged soy sauce

1 tsp vinegar (white or rice)

1 tsp red chili sauce (optional, for heat)

2 tbs water (to adjust sauce)

1 tsp cornstarch slurry (cornstarch + water)

1/2 tsp sugar

1/4 tsp Celtic sea salt

2 tbs spring onions (green part, chopped)

1 tbs fresh coriander (cilantro, chopped, for garnish)

Method

Marinade & Batter

Prepare baby corn

Rinse the baby corn; trim ends and, if very large, halve lengthwise so pieces are bite-sized. Pat dry with a paper towel.

Marinate

In a bowl, combine ginger-garlic paste, red chili powder, kashmiri chili powder, turmeric, garam masala, black pepper and 1 tsp salt. Add the baby corn and toss to coat evenly. Let sit 10 minutes so flavors penetrate.

Make batter

In a separate mixing bowl, whisk together cornstarch, all-purpose flour, rice flour, and a pinch more salt. If using egg, beat it lightly and add to dry mix. Gradually add cold water while whisking to form a thick, slightly lumpy batter that coats the back of a spoon (about 1/2 cup). Batter should be thick enough to cling but not paste-like.

Coat baby corn

Heat oil in a deep pan to 180°C (350°F) or until a small drop of batter sizzles and rises. Dip each marinated baby corn into the batter, ensuring even coating, then carefully lower into hot oil. Fry in batches to avoid crowding for 3–4 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.

Sauce / Toss

Prepare sauce base

In a wide wok or skillet, heat 2 tablespoons oil on medium heat. Add mustard seeds and let them crackle (about 10–15 seconds). Add curry leaves, dried red chilies, slit green chilies, chopped garlic and julienned ginger. Saute for 30–40 seconds until fragrant, taking care not to burn garlic.

Add aromatics

Add the thinly sliced onion and sauté for 1–2 minutes until slightly softened but still with some bite.

Build the sauce

Stir in tomato ketchup, soy sauce, red chili sauce (if using), vinegar, sugar and 2 tablespoons water. Taste and adjust salt (use 1/4 tsp to start). Let the sauce simmer 30–45 seconds until ingredients meld.

Thicken sauce

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Pour the slurry into the simmering sauce and stir continuously for 30–60 seconds until the sauce thickens to a glossy coating consistency.

Toss fried baby corn

Add the fried baby corn to the skillet and toss gently but quickly to coat each piece in the sauce. Cook together for 1 minute so the corn absorbs the flavors; avoid overcooking to keep crispness.

Finish & garnish

Turn off heat. Stir in chopped spring onion greens and fresh coriander. If desired, add an extra drizzle (1–2 tsp) of oil to give shine. Transfer to a serving platter immediately to preserve crisp texture.