Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, baby corn. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Baby Corn is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Baby Corn is something that I have loved my whole life.
Save On Baby Corn at Walmart. Baby corn (also known as young corn, cornlets or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole - cob included - in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked.
To begin with this particular recipe, we must first prepare a few ingredients. You can have baby corn using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Baby Corn:
- Get 250 grams Baby corn
- Make ready 3 tbsp Besan
- Prepare 3 tbsp Maida
- Make ready 1 tbsp Oil
- Get 1 tsp Salt
- Get 1 tsp Turmeric powder
- Prepare 1 tsp Red chilli powder
- Take 1 tsp Ginger-garlic paste
Those rotund, smile-sabotaging kernels we love so well don't make a showing in baby corn, along. Baby corn is basically corn that's harvested when it's immature and before it's pollinated — almost right after the silk starts to appear. The result is a product that doesn't carry the same level of starches and sugar — and one might argue, flavor — that full-fledged adult corn does. The only difference between planting corn for baby corn or fully mature sweet corn is the spacing.
Instructions to make Baby Corn:
- Boil the water with salt in a pan. Add the baby corns. Blanch for about 2 minutes. Drain the hot water and rinse the baby corns with cold water.
- Put maida in a bowl, add besan, salt, turmeric powder, red chilli powder and coriander powder followed by soda.
- In a bowl, put ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder and salt followed by oil.
- Mix all the ingredients together to form a paste. Now put the baby corns in the bowl and mix with the paste for the masala to completely coat in. Refrigerate for about 15 minutes.
- Now coat the masala paste baby corn with the batter and deep fry them in some oil until golden brown and crisp.
- Serve hot with tomato sauce.
The result is a product that doesn't carry the same level of starches and sugar — and one might argue, flavor — that full-fledged adult corn does. The only difference between planting corn for baby corn or fully mature sweet corn is the spacing. Perfect for salads and Asian cuisine. Unlike its baby carrot brethren, baby corn is not a lie. In fact, it's precisely what it sounds like: an immature ear of corn, picked before its prime.
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