In the month of monsoon, people often like to eat spicy and crispy things, that is why Bhajiya, Vada, Pakodas and other crispy spicy recipes are famous in this season. During monsoon, people get bored of eating bhajiya vada and pakoda every day, so today we will tell you some recipes of baby corn which you can make while enjoying the rain in monsoon.
Butter Garlic Baby Corn:
Ingredients for Butter Garlic Baby Corn:
Baby Corn: 200 grams
Butter: 2 tbsp
Garlic finely chopped: 1 tsp
Cashew nuts finely chopped: 2 tsp
Black pepper powder: Half tsp
Salt: As per taste
Coriander finely chopped: 1 tsp
How to make Butter Garlic Baby Corn
Heat butter in a pan and add grated garlic (how to peel garlic).
Garlic gives off a delicious aroma so fry it until it turns light brown.
Now add chopped cashews and fry. Cashews give creamy flavor to Garlic Baby Corn.
Now add baby corn, black pepper powder and salt to the garlic and cashew mixture.
Mix all three well and cook on medium flame for ten minutes.
Add green coriander before serving.
Baby Corn Manchurian
Ingredients to make Baby Corn Manchurian
• Baby Corn
• 2 Eggs
• Flour
• Garlic Paste
• Ginger Paste
• Oil
• Finely Chopped Garlic
• Finely Chopped Onion
• Capsicum Cornflour
• Vinegar
• Salt
• Soy Sauce
• Tomato Puree
How to make Baby Corn Manchurian
Make a thick batter by mixing egg, flour, garlic and ginger paste.
Coat baby corn in this solution and leave it for 15 minutes.
Now heat oil in a pan and fry the baby corn until it turns golden brown.
Heat two spoons of oil in a pan and fry garlic, onion and capsicum on high flame.
Now add the sauce mixture and cook everything well.
Add fried corn and mix. Your Baby Corn Manchurian is ready.
