Cheesy Chilly Baby Corn

Ingredients

For the Crisp coating

Baby Corn – 15-16
All purpose flour – 3 tsp
Corn flour – 2 tsp
Salt - according to taste

Sugar - according to taste

For sauce

Onions -2  (cut in cubes)
Spring onions -1/4 cup (finely chopped)
Sliced Capsicum – 1 cup
Minced Garlic – 1/2 tsp
Minced Ginger – 1/2 tsp
Green chillies (chopped) – 1-2 tsp
Soy sauce and Chili sauce – 1 tsp
Vinegar – 1 1/2 tsp
Tomato sauce – 2 tsp
Salt – according to taste
Vegetable oil  – 1 1/2 tsp
A cube of cheese (For garnish)

Procedure

1. Take a deep frying pan and heat oil in it.

2. Mix all purpose flour, corn flour, rice flour, salt and water in a mixing bowl and make a thick paste. Now, cut the baby corns diagonally into two. Dip these pieces of baby corns into thick paste and coat them well. Deep fry these baby corns in oil till they are cooked. Cook them till they are golden brown. Remove from oil when they are cooked and keep them aside.

3. Now, heat oil in a pan and add the chopped garlic, chillies, ginger and the onions and fry them for few minutes till they are golden brown. Now, add the spring onions which are finely chopped. Stir them for few seconds and then add capsicum, green chillies and stir them for seconds. Remember not to overcook otherwise capsicum will lose its crunch.

4. Turn the flame to medium and then stir in the soy sauce, tomato ketchup, vinegar and chilli sauce. Add 3 tsps of water mix well and add sugar and salt according to taste. And pour in the remaining of the batter in which the baby corns were coated. And cook for around a min or so.

5. Add the fried baby corns in it. Cook again for 2-3 minutes on high flame. Turn the flame off and garnish it with grated cheese over the top and let it melt for a while. Enjoy it hot with some chilled beer.



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Thandai RAITA

Ingredient

-1/2 cup yogurt

-1tbsp oil

-1/2 cucumber 

-1onion, finely chopped

-1/2 tomato(diced)

-1/2 tbsp cumin 

-1/2 tbsp rock salt

-1 green chilly, finely chopped

-coriander leaves

-curry leaves

Procedure

-Whisk the curd and keep it aside.

-take a pan and heat the oil, now fry the curry leaves and the cumin in it.

-Peel the cucumber and cut about 1/2 inch from both the ends.  Grate the Cucumber.

-Now put grated Cucumber, salt, green chillies, fried cumin seed curry leaves and 

 chopped onions with few drops of oil and the then add salt and mix nicely

-Take out the raita in a serving bowl, and garnish it coriander and put the diced tomato.

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