Baby Corn Salt And Pepper Fry Recipe

Baby Corn Salt and Pepper Fry Recipe – A simple baby corn appetizer perfect for parties. Deep fried baby corn tossed with garlic and pepper. Recipe with step by step pictures.

This is one of the most easiest appetizers that can be put together in no time. This is one of our current favorites. Here is how to do Baby Corn Salt and Pepper Fry Recipe.

Take a bowl and add in the maida (all purpose flour) and corn starch. Add in the black pepper and salt. Add a couple of tablespoon of water and make it into a slightly thick batter.

Add in the diced baby corn. Toss the corn well so it adheres well to the batter.

Chop some curry leaves and add it to the batter. Curry leaves adds a nice flavour to the recipe. Toss well to coat.

Heat oil in a pan/kadai in high flame. High flame works well for frying baby corn. When the oil is hot, drop in the corn one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the corn.

Using a fork, just help the corn release from the kadai (sometimes it may stick to the bottom). Just a slight movement with the fork will help the corn to release.

When the corn is cooked (the bubbles have subsided), remove from oil. Make sure the corn is well fried and cooked well.

Drain on a paper napkin. Set aside.

Heat oil in a pan and add in finely minced garlic to the pan. Add in the spring onion, diced onion and capsicum. Saute for a couple of minutes.

Add in the black pepper powder and salt. Add in the fried baby corn. Toss well to coat.

Finally add in the chopped coriander leaves. Remove from heat.

Serve hot.

Deep Frying Baby Corn

• 2 tablespoon maida (all purpose flour)
• 2 tablespoon corn starch
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon salt
• 3 sprigs curry leaves, finely chopped
• 200 grams baby corn, diced
• Peanut oil / Vegetable oil to deep fry

For tempering

• 1 teaspoon peanut oil / Vegetable oil
• 5 cloves garlic, minced
• 1 onion, diced
• 2 sprigs spring onion, chopped
• 1 capsicum, diced
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon salt
• 2 sprigs coriander leaves, chopped

1. Take a bowl and add in the maida (all purpose flour) and corn starch. Add in the black pepper and salt. Add a couple of tablespoon of water and make it into a slightly thick batter.
2. Add in the diced baby corn. Toss the corn well so it adheres well to the batter.
3. Chop some curry leaves and add it to the batter. Curry leaves adds a nice flavour to the recipe. Toss well to coat.
4. Heat oil in a pan/kadai in high flame. High flame works well for frying baby corn. When the oil is hot, drop in the corn one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the corn.
5. When the corn is cooked (the bubbles have subsided), remove from oil.
6. Drain on a paper napkin. Set aside.
7. Heat oil in a pan and add in finely minced garlic to the pan. Add in the spring onion, diced onion and capsicum. Saute for a couple of minutes.
8. Add in the black pepper powder and salt. Add in the fried baby corn. Toss well to coat.
9. Finally add in the chopped coriander leaves. Remove from heat.
10. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Tamilnadu

Deep Frying Baby Corn

• 2 tablespoon maida (all purpose flour)
• 2 tablespoon corn starch
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon salt
• 3 sprigs curry leaves, finely chopped
• 200 grams baby corn, diced
• Peanut oil / Vegetable oil to deep fry

For tempering

• 1 teaspoon peanut oil / Vegetable oil
• 5 cloves garlic, minced
• 1 onion, diced
• 2 sprigs spring onion, chopped
• 1 capsicum, diced
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon salt
• 2 sprigs coriander leaves, chopped

1. Take a bowl and add in the maida (all purpose flour) and corn starch. Add in the black pepper and salt. Add a couple of tablespoon of water and make it into a slightly thick batter.
2. Add in the diced baby corn. Toss the corn well so it adheres well to the batter.
3. Chop some curry leaves and add it to the batter. Curry leaves adds a nice flavour to the recipe. Toss well to coat.
4. Heat oil in a pan/kadai in high flame. High flame works well for frying baby corn. When the oil is hot, drop in the corn one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the corn.
5. When the corn is cooked (the bubbles have subsided), remove from oil.
6. Drain on a paper napkin. Set aside.
7. Heat oil in a pan and add in finely minced garlic to the pan. Add in the spring onion, diced onion and capsicum. Saute for a couple of minutes.
8. Add in the black pepper powder and salt. Add in the fried baby corn. Toss well to coat.
9. Finally add in the chopped coriander leaves. Remove from heat.
10. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/baby-corn-salt-and-pepper/

Chicken Pacha masala stew made with a simple masala paste made with green chillies and stewed in coconut milk. Perfect for Dosa, Appam and Idiyappam.

This recipe is from the repertoire of Vinodh’s sister Padma akka . I would say that this is the Indianised version of Thai green curry. The flavour of coconut milk along with fennel seeds is divine. Padma akka learnt this recipe from Cook Subramani whom they fondly called as “Suburu” who is no more. This recipe is perfect for parties and is perfect for a wintry night. It goes really well with dosa , appam or idiyappam .

Here is how to do it. Take a mixie jar and add in the green chillies, garlic, ginger, fennel seeds, poppy seeds and cinnamon. Grind to a smooth paste adding half a cup of water. Let the paste be very fine. Set aside. Note: 1. If you cannot source poppy seeds, just omit it. 2. Use green chillies according to your like. Use less or more depending on how spicy you want the stew.

Next, lets cook the chicken. I like to use chicken in bone for this recipe. The gelatinous juices from the bones that release while cooking are very flavourful. When making any south Indian curry, make sure to use chicken in bone. Take a pressure cooker and add in the chicken, half of the ground masala paste and half a teaspoon of salt. Add in a cup of water to the cooker.

Cook for 3-4 whistles and remove from heat. Let the pressure from the cooker settle naturally. Set aside.

Heat oil in a pan (coconut oil) and add in the cinnamon, clove, cardamom, bay leaves, green chillies and garlic. Add in the chopped onions.

Saute the onions for a few minutes until soft.

Add in the remaining masala paste and the salt. Saute for five minutes.

Add in the cooked chicken along with the juices. Add in the second pressed coconut milk. Let the curry simmer for 15 minutes on a low flame. Here is the recipe for making coconut milk at home.

Add in the first pressed coconut milk. Simmer for just a minute. Do not let the curry simmer for a long time after adding the first pressed coconut milk. Chicken pacha masala stew is ready.

For the masala paste

• 6 green chillies (use less if you want a less spicy curry)
• 12 cloves garlic
• 1/2 inch ginger
• 1/2 inch cinnamon
• 1 teaspoon fennel seeds
• 1 teaspoon white poppy seeds

Other Ingredients

• 1 tablespoon coconut oil
• a small piece cinnamon
• 2 cloves
• 2 cardamom
• 2 bay leaves
• 2 - 3 green chillies (use less if you want a less spicy curry)
• 4 cloves garlic
• 1 cup chopped onions
• 1 teaspoon salt
• 1 cup second pressed coconut milk
• 1/2 cup first pressed coconut milk
• 500 grams chicken in bone

1. Take a mixie jar and add in the green chillies, garlic, ginger, fennel seeds, poppy seeds and cinnamon. Grind to a smooth paste adding half a cup of water. Let the paste be very fine. Set aside.
2. Take a pressure cooker and add in the chicken, half of the ground masala paste and half a teaspoon of salt. Add in a cup of water to the cooker. Cook for 3-4 whistles and remove from heat. Let the pressure from the cooker settle naturally. Set aside.
3. Heat oil in a pan (coconut oil) and add in the cinnamon, clove, cardamom, bay leaves, green chillies and garlic. Add in the chopped onions.
4. Saute the onions for a few minutes until soft.
5. Add in the remaining masala paste and the salt. Saute for five minutes.
6. Add in the cooked chicken along with the juices and add in the second pressed coconut milk.
7. Add in the first pressed coconut milk. Simmer for just a minute. Do not let the curry simmer for a long time after adding the first pressed coconut milk. Chicken pacha masala stew is ready.
8. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Tamilnadu