{GUEST POST} (2) – BY SHARMI OF SHARMIS PASSIONS
With perfect & neat clicks of all her mouthwatering recipes, Sharmi`s posts never fail to amaze its readers. She has a way with the recipes that makes it easy for all to understand and try out successfully. Her blog features a wide variety of recipes – from starters to desserts to festive specials – with step wise pictures. The recipes usually call for readily available ingredients but the combination is such that the end result is nothing short of exquisite food! Another reason to admire her space – for the immense effort and patience she puts in for each of her posts.
Thank you Sharmi for contributing this all-time favorite and popular starter for Prathi Ruchi.
Now over to Sharmi
Thanks Prathima for the opportunity to guest post in your space.I am glad to do it for you…. 🙂
Coming to the recipe : Ever since the little one started liking baby corn I am trying new dishes with it. This was one of the tries I made last week – It was a perfect starter and vanished in no time.
Coming to the recipe : Ever since the little one started liking baby corn I am trying new dishes with it. This was one of the tries I made last week – It was a perfect starter and vanished in no time.
Baby Corn Fingers – Ingredients
- Baby Corn – 12 to 15
- Maida – 3 tbsp
- Rice Flour – 1.5 tbsp
- Corn flour – 2 tbsp
- Chat masala – 1/4 tsp
- Chilli powder – 1/2 tsp
- Cooking soda – a pinch (optional)
- Salt- to taste
- Oil – to deep fry
Method:
Pressure cook baby corn for 1 whistle(this step is optional). If your baby corn is a little big, then slit it in the middle into halves else you can use it as such like I did. Set aside. In a bowl add all other ingredients except oil and baby corn. Add little water to make a running paste like shown below.
Dip each baby corn in the batter and deep fry in the preheated oil in batches till golden brown.
Drain it in a tissue paper to take out the extra oil.
My Notes:
- I pressure cooked it for 1 whistle just to make it a little tender for my daughter. You can skip the pressure cooking step and just proceed with raw baby corn. Also parboiling makes the batter coat well.
- You can cut it into round slices too.
- Adjust spice level according to your liking.
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