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Babycorn 65 Recipe

Name: Masala Indian Kitchen - Novis Babycorn 65 Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indo-Chinese
Ingredients: 400 g baby corn; 150 g plain yogurt (thick or hung); 4 tbs cornflour (cornstarch); 3 tbs all-purpose flour (maida); 1 tbs ginger-garlic paste; 1 tsp red chilli powder; 0.5 tsp garam masala; 1 tsp salt; 0.5 tsp black pepper (freshly ground); 1 cup all-purpose flour (for batter); 0.5 cup cornflour (cornstarch) (for batter); 0.5 tsp baking powder; 3 /4 cup ice cold water; 0.5 tsp salt; 600 ml vegetable oil (for deep frying); 120 g plain yogurt (whisked smooth); 2 tbs tomato ketchup; 1 tbs red chilli sauce (adjust to heat); 1 tsp soy sauce (light); 0.5 tsp white vinegar or lemon juice; 0.5 tsp sugar; 1 tsp garlic (finely minced); 0.5 tsp red chilli flakes (optional); 0.25 tsp salt; 0.25 tsp black pepper; 2 tbs vegetable oil; 0.5 tsp mustard seeds; 6 leaves curry leaves (optional); 1 no green chillies (slit) or 1 small serrano; 3 stalks spring onions (green parts and white separated, sliced)

Inspired by Masala Indian Kitchen - Novi

Time50m

Serves4

a delicious Indo-Chinese appetizer featuring crispy baby corn fritters tossed in a flavorful spicy yogurt sauce.

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Ingredients

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Marinated Babycorn

14 1/8 oz (400 g) baby corn

5.29 oz (150 g) plain yogurt (thick or hung)

4 tbs cornflour (cornstarch)

3 tbs all-purpose flour (maida)

1 tbs ginger-garlic paste

1 tsp red chilli powder

1/2 tsp Garam masala

1 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Batter & Frying

1 cup all-purpose flour (for batter)

1/2 cup cornflour (cornstarch) (for batter)

1/2 tsp Baking powder

3 /4 cup ice cold water

1/2 tsp Celtic sea salt

2.54 cup (600 ml) vegetable oil (for deep frying)

Spicy Yogurt Sauce (Tossing Sauce)

4 1/4 oz (120 g) plain yogurt (whisked smooth)

2 tbs tomato ketchup

1 tbs red chilli sauce (adjust to heat)

1 tsp soy sauce (light)

1/2 tsp white vinegar or lemon juice

1/2 tsp sugar

1 tsp garlic (finely minced)

1/2 tsp red chilli flakes (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Stir-Fry & Garnish

2 tbs Tuscany sunflower oil

1/2 tsp mustard seeds

6 leaves curry leaves (optional)

1 no green chillies (slit) or 1 small serrano

3 stalks spring onions (green parts and white separated, sliced)

1/2 no bell pepper (capsicum, small, thinly sliced)

2 tbs fresh cilantro (coriander leaves), chopped

4 wedges lemon wedges (to serve)

Method

Marinated Babycorn

Prepare and marinate

Trim ends of baby corn and rinse. Pat dry. In a large bowl combine 150 g thick yogurt, 4 tbs cornflour, 3 tbs all-purpose flour, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, 1/2 tsp garam masala, 1 tsp salt and 1/2 tsp black pepper. Mix into a smooth paste. Add the baby corn and toss thoroughly so each piece is coated. Marinate for 20–30 minutes (can refrigerate up to 1 hour).

Batter & Frying

Make batter

In a bowl whisk 1 cup all-purpose flour, 1/2 cup cornflour, 1/2 tsp baking powder and 1/2 tsp salt. Gradually add about 3/4 cup ice cold water (start with 1/2 cup and add until you have a thick, smooth, slightly flowing batter). Batter should coat but not be too thin.

Heat oil

Pour about 600 ml vegetable oil into a heavy-bottomed pan or wok and heat over medium-high until it reaches 175–180°C (350–360°F) or a small drop of batter sizzles and rises immediately.

Fry baby corn

Take marinated baby corn pieces one by one, dip briefly into the prepared batter to coat fully, then gently lower into hot oil. Fry in batches (do not overcrowd) for 3–4 minutes per batch until golden and crisp. Use a slotted spoon to remove and drain on paper towels. Repeat until all baby corn is fried.

Spicy Yogurt Sauce (Tossing Sauce)

Whisk sauce

While frying, whisk together 120 g smooth yogurt, 2 tbs tomato ketchup, 1 tbs red chilli sauce, 1 tsp soy sauce, 1/2 tsp vinegar or lemon juice, 1/2 tsp sugar, 1 tsp minced garlic, 1/2 tsp chilli flakes (optional), 1/4 tsp salt and 1/4 tsp black pepper in a bowl until homogenous. Taste and adjust heat/salt/sweetness. Keep refrigerated until ready to toss.

Stir-Fry & Garnish

Prepare aromatics

In a large wide skillet or wok heat 2 tbsp vegetable oil over medium-high heat. Add 1/2 tsp mustard seeds and let them crackle for a few seconds. If using, add 6 curry leaves and the slit green chilli; sauté briefly until fragrant (about 15–20 seconds).

Add vegetables

Add the white parts of 3 spring onion stalks and 1/2 small thinly sliced bell pepper. Stir-fry for 1 minute; you want them slightly softened but still crisp to retain texture.

Combine fried baby corn and sauce

Add the fried baby corn to the wok and immediately pour the prepared spicy yogurt sauce over. Toss briskly and continuously for 30–45 seconds so each piece is evenly coated and the sauce warms slightly. Do not cook long — just enough to bind the coating without breaking the yogurt emulsion.

Finish and serve

Turn off heat. Stir in the green parts of the spring onions and 2 tbs chopped cilantro. Transfer to a serving plate, garnish with extra cilantro and lemon wedges. Serve hot as an appetizer.