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Babycorn 65 – New Recipe

Name: Anjappar Indian Cuisines Babycorn 65 – New Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 12 pieces baby corn; 0.5 cups plain yogurt (or beaten curd); 3 tbs cornflour (cornstarch); 4 tbs all-purpose flour (maida); 1 tbs rice flour; 1 tsp ginger-garlic paste; 1 tsp 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 piece egg (optional for richer batter); 1 tsp salt; 3 tbs water (to adjust batter consistency); 1 cups vegetable oil (for deep frying & sauce); 1 tbs butter (or more oil); 0.25 tsp mustard seeds; 8 pieces curry leaves; 2 pieces green chilies (slit); 1 tsp ginger (finely chopped); 1 tsp garlic (finely chopped); 0.5 tsp red chili flakes (optional); 2 tbs tomato ketchup; 1 tbs soy sauce; 1 tsp vinegar (white or apple cider); 0.5 tsp sugar; 1 tsp lemon juice; 2 tbs water (for sauce); 1 tsp cornflour slurry (cornflour + water); 0.25 tsp salt (for sauce)

Inspired by Anjappar Indian Cuisine

Time45m

Serves3

Make Babycorn 65 – New Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Batter

12 pieces baby corn

1/2 cups plain yogurt (or beaten curd)

3 tbs cornflour (cornstarch)

4 tbs all-purpose flour (maida)

1 tbs rice flour

1 tsp ginger-garlic paste

1 tsp 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 piece egg (optional for richer batter)

1 tsp Celtic sea salt

3 tbs water (to adjust batter consistency)

Tempering & Sauce

1 cups vegetable oil (for deep frying & sauce)

1 tbs butter (or more oil)

1/4 tsp mustard seeds

8 pieces curry leaves

2 pieces green chilies (slit)

1 tsp ginger (finely chopped)

1 tsp garlic (finely chopped)

1/2 tsp red chili flakes (optional)

2 tbs tomato ketchup

1 tbs Aged soy sauce

1 tsp vinegar (white or apple cider)

1/2 tsp sugar

1 tsp ReaLemon lemon juice

2 tbs water (for sauce)

1 tsp cornflour slurry (cornflour + water)

1/4 tsp salt (for sauce)

2 tbs fresh cilantro (coriander) chopped

Garnish

4 pieces lemon wedges

1/2 cups finely sliced onion

Method

Marinade & Batter

Prepare baby corn

Trim ends of baby corn and rinse under cold water. Pat dry with kitchen towel. If pieces are large, halve lengthwise to create 2-3 cm thick sticks.

Make marinade

In a bowl combine yogurt, ginger-garlic paste, chili powders, turmeric, garam masala, black pepper and salt. Mix until smooth.

Marinate baby corn

Toss baby corn pieces in the yogurt-spice mixture so they are evenly coated. Marinate for 15–20 minutes (or up to 1 hour in refrigerator).

Prepare batter

In a separate bowl whisk together cornflour, all-purpose flour, rice flour and beaten egg (if using). Add 2–3 tbs water gradually to make a thick, pourable batter — similar to pancake batter but thicker so it clings to the corn. Adjust salt and consistency.

Frying

Heat oil in a deep frying pan or wok to 170–180°C (340–355°F). To test, drop a little batter — it should sizzle and rise slowly. Dredge each marinated baby corn through the dry batter (coat evenly) and carefully slide into hot oil in batches to avoid overcrowding. Fry 4–5 minutes per batch, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven if needed. Reserve about 1 tbs frying oil in the pan for sauce step; discard the rest or reuse appropriately.

Tempering & Sauce

Prepare aromatics

Wipe the frying pan leaving about 1 tbs oil (or heat separate skillet with 1 tbs oil and butter). Warm over medium heat. Add mustard seeds and let them crackle briefly. Add curry leaves, slit green chilies, chopped ginger and garlic. Sauté for 30–45 seconds until fragrant but not brown.

Build the sauce

Add tomato ketchup, soy sauce, vinegar, sugar, red chili flakes (if using), and 2 tbs water. Stir and bring to a gentle simmer. Taste and adjust salt, sugar or vinegar to balance sweet, sour and salty elements. Add lemon juice and chopped cilantro.

Thicken sauce

Mix 1 tsp cornflour with 1 tbs water to make a smooth slurry. Slowly add the slurry to the simmering sauce while stirring. Cook 1 minute until the sauce thickens to a glossy coating consistency. If too thick, add 1–2 tbs water. Turn off heat.

Toss fried baby corn

Add the fried baby corn to the pan and gently toss so each piece is well coated with the sauce. Heat for 30–45 seconds over low heat just to warm and meld flavors. Do not overcook to keep the coating crisp.

Plating & Garnish

Transfer Babycorn 65 to a serving plate. Sprinkle with chopped cilantro, scatter sliced onions around, and serve immediately with lemon wedges on the side. Serve hot as an appetizer.