Baby corn 65( Step by Step Pics) | Quick Appetizers

Did you know baby corns are rich in folates ?? Pregnant women or those planning pregnancy may wish to add this to the daily healthy nutrition. Also these are less starchy compared to the regular corn and so low in carbs. Baby corns are so cute to look at and so soft to munch and so goes the baby corn 65? Aren't they cute little bites? These days baby corns are easily available in super markets. They are perfect for starters,stir fries, manchurian or any masala gravy. This is a quick starter that you can prepare in very less time and there is no much work too. All you have to have is fresh baby corns cut in cube size pieces and voila !! We had these as a snack on a cold rainy evening with garam chai(tea), what more can you ask for on a drizzling day??

These corn starters need to be served hot to get the actual taste of the crunchy starters. And they tend to get cold soon as the corn inside leaves moisture and so once cold,they don't taste good. Its always better to prepare immediately and serve. They are crispy on the outside and soft inside.If you would like to give that a try for a non veg starter, then please check out the chicken 65  recipe posted long time back. Anyways,this is one of the simplest snack that you can put together. Do try and enjoy !!

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ 40-45 bite size pieces


Ingredients
baby corn 13-15
 green chillies 2 vertical slit
curry leaves 2-3 sprig(thandu)
oil for frying 

for batter
all purpose flour /maida  3 tbsp
rice flour 2 tbsp
kashmiri chilly powder 1.5 tsp
garam masala 1/4 tsp
ginger garlic paste 1 tsp
*curd/ yogurt 2 tbsp
salt to taste

Method

• Wash the baby corns under running water,drain water and keep aside. Remove from water immediately else they soak up water. Cut in cube size pieces. Its better to use slightly plump ones rather than thin small ones. You can cut each baby corn in 3 good pieces. Keep aside.
• Boil water in a pan and add salt. When the water starts boiling, slide the baby corn pieces in  and cook for 5 minutes. Remove the pieces using slotted spoon, keep aside.

• Prepare a batter using the ingredients listed under batter. Use kashmiri chilly powder for color and make a thick paste. The batter should coat the spoon,keep aside for 10 minutes.
• In the mean time, heat oil in a wok or kadai or cheenachatti. The oil should be atleast 2" deep. Add the cooked baby corn pieces in the prepared batter. Using a spoon flip all sides to coat.

• When the oil is hot enough,test a drop of batter in the oil. If the drop of batter pops up to the surface of oil then it is ready. Slide in the batter coated baby corn pieces. Gently flip using a colander and cook on medium flame. Don't fry it deep brown and drain these on a paper towel lined plate.
• Similarly fry the remaining batter coated baby corn pieces till you finish. Lastly add in the curry leaves and green chillies,fry till crisp and drain.
• Remove the baby corn pieces from paper liners and serve on a plate by adding the curry leaves,green chillies on top and sprinkle a dash of chat masala or just like that. Baby Corn 65 is ready,serve it hot.

NOTES
* Yogurt should be mildly sour to taste good in the batter else add lemon juice to bring out the sour flavors.
* The baby corn inside has no particular taste and so the batter is the one which gives that flavor.


You may also like a few more veg starters-

* Sprouted Green Gram Cutlet
* Mushroom Manchurian
* Hot Chilli Gobi Fry
* Baked Vegetable Cutlets
* Cheese Corn Balls
* Pizza Pin Wheels
* Scallion Pancakes
* Soya Manchurian
* Samosa 
* Goat Cheese Tartlette with Onion Jam 
* Vegetable Puffs 
* Italian Goat Cheese Bruschetta
* Stuffed Mushroom