Crisy Baby Corn (Must try)

I always loved pop corn but loathed baby corns or any form of corn which did not have Pop to it. Until I tried crispy baby corns. It is not the most original food but gosh!! Are they delicious if done well. So I tried some at home and loved it. Try this and tell me you don’t love it. I am pasting the recipe from a website which was the easiest and best I could find. (http://foodviva.com/chinese-recipes/baby-corn-manchurian/) – But I deleted few ingredients because I do NOT like capsicum

Time taken : 35 minutes

Ingredients:

·        10-15 Baby Corns

·        1/4 cup Corn Flour

·        2½ tablespoons All purpose flour (Maida)

·        1 teaspoon Ginger-Garlic Paste (or crushed)

·        1/2 teaspoon Soy Sauce (try Chings)

·        Salt to taste

·        1/4 cup Water

·        Oil

For Sticky Sauce:

·        1 teaspoon minced or crushed Ginger

·        1 teaspoon minced or crushed Garlic

·        1-2 Green Chillies, slit vertically and halved

·        1 medium Onion, finely chopped

·        1/4 cup finely chopped Spring Onion

·        1½ tablespoons Soy Sauce

·        1½ teaspoons Red Chilli Sauce or Green Chilli Sauce

·        2 tablespoons Tomato ketchup

·        1/4 teaspoon Black Pepper Powder

·        1 teaspoon Corn Flour dissolved in 2 tablespoons Water

·        1 tablespoon Oil

·        Salt to taste

Directions for Making Fried Baby Corn:

·        Cut baby corns into half and chop other vegetables.

·        Mix corn flour, maida, ginger-garlic paste, soy sauce and salt with 1/4 cup water in a medium size bowl and prepare a batter. Make sure, that there are no lumps in the prepared batter. Add halved baby corn pieces in it and coat them evenly with batter.

·        Heat oil in a frying pan over medium flame. When it is medium hot, take one piece of batter coated baby corn and gently drop into the oil. Make a batch of 4-5 pieces at a time and deep-fry them until light golden brown and crispy. Transfer them using slotted spoon over oil absorbent paper in a plate. Deep-fry remaining pieces.

Directions for Sticky Sauce

·        Heat 1-tablespoon oil in a wok or wide mouthed pan over high flame. Add minced ginger, minced garlic, slit green chilli and chopped onion and sauté them for a minute.

·        Add spring onion, red chilli sauce, soy sauce, tomato ketchup and black pepper powder. Mix well and cook for 30-40 seconds.

·        Add dissolved corn flour, mix well and cook for a minute.

·        Add fried baby corn pieces.

·        Toss until all ingredients are mixed well and corns are coated well with sauce and cook for approx 2-minutes.

·        Baby Corn Manchurian is ready for serving. Serve it hot.

Upside down Pineapple cake (NOT for pregnant women)

Delicious Upside down Pineapple cake

Ingredients

2 1/2 cups all-purpose flour (maida)
1 tablespoon baking powder
1 teaspoon salt
 1 and 1/2 cups granulated sugar - Pls make sure that its not more than this
1 stick unsalted butter, at room temperature
1/4 cup vegetable oil

2 large eggs
2 teaspoons vanilla extract (If you want)

1/2 cup brown sugar
1 20-ounce can sliced pineapple,  - tinned

Directions

Preheat the oven to 180/200 degrees. 

Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the oil, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.

 

ALWAYS MIX THE DRY INGREDIENTS FIRST

Melt the remaining 1/2 stick butter in a pan. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. 

Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.

This recipe has been taken from Tarla Dalal and my good friend Ame Tayeng for the recipe and the picture