Babycorn 65 in tamil|Babycorn fry|Easy starter recipe|Evening snacks recipe
Recipes in this Video
Originating from the city of Mysore in Karnataka, Mysore Pak is a traditional Indian sweet made during festivals and special occasions. Its rich texture and flavor come from the generous use of ghee and sugar, making it a favorite among many. Over the years, it has gained popularity beyond Karnataka, with variations appearing across India and even internationally.
Ingredients
- ●gram flour
- ●ghee
- ●sugar
- ●water
- ●cardamom powder
- ●cashews
- ●pistachios
- ●salt
Instructions
- 1Heat ghee in a pan over low heat until melted.
- 2Add gram flour to the pan and roast until fragrant, about 5-7 minutes.
- 3In a separate pot, combine sugar and water; heat until sugar dissolves completely.
- 4Pour the sugar syrup into the roasted gram flour gradually, stirring continuously.
- 5Cook the mixture over low heat until it thickens and starts to leave the sides of the pan.
- 6Add cardamom powder and mix well to incorporate.
- 7Fold in chopped cashews and pistachios for added texture.
- 8Transfer the mixture to a greased plate and spread evenly.
- 9Allow to cool slightly before cutting into squares or diamonds.
- 10Let it cool completely before serving.
Ingredient Alternatives
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil offers a healthier fat alternative.
sugar
Healthier: honey
Cheaper: jaggery
Honey can reduce refined sugar content.
Techniques
Equipment
Also Known As
Originating from South India, Babycorn 65 is a popular vegetarian appetizer often served at parties and celebrations. This dish showcases the versatility of baby corn, which is coated in a spiced batter and deep-fried to achieve a crispy texture. It is often enjoyed with various chutneys or sauces, and its popularity has led to variations across Indian cuisine, making it a favorite in restaurants and homes alike.
Ingredients
- ●baby corn
- ●besan (gram flour)
- ●rice flour
- ●cornstarch
- ●ginger-garlic paste
- ●green chilies
- ●red chili powder
- ●turmeric powder
- ●garam masala
- ●cumin powder
- ●salt
- ●lemon juice
- ●fresh coriander
- ●oil
- ●water
Instructions
- 1Wash and trim the baby corn into bite-sized pieces.
- 2In a mixing bowl, combine besan, rice flour, cornstarch, red chili powder, turmeric powder, garam masala, cumin powder, and salt.
- 3Add ginger-garlic paste and lemon juice to the dry ingredients.
- 4Gradually add water to form a smooth batter.
- 5Heat oil in a deep frying pan over medium heat until hot.
- 6Dip each piece of baby corn into the batter, coating evenly.
- 7Carefully drop the battered baby corn into the hot oil in batches.
- 8Fry until golden brown and crispy, about 4-5 minutes, turning occasionally.
- 9Remove with a slotted spoon and drain on paper towels.
- 10Garnish with fresh coriander and serve hot with dipping sauce.
Ingredient Alternatives
besan (gram flour)
Healthier: chickpea flour
Cheaper: all-purpose flour
Chickpea flour is gluten-free and adds a nutty flavor.
cornstarch
Healthier: arrowroot powder
Cheaper: potato starch
Arrowroot is a healthier thickening agent.
ginger-garlic paste
Healthier: fresh ginger and garlic
Cheaper: none
Using fresh ingredients enhances flavor.
red chili powder
Healthier: paprika
Cheaper: cayenne pepper
Paprika is milder and adds color.
Techniques
Equipment
Also Known As
Ingredients
- ●200g baby corn
- ●1/2 cup all-purpose flour
- ●1/4 cup cornflour
- ●1 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp garam masala
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup water
- ●Oil for deep frying
Instructions
- 1Clean and wash the baby corn thoroughly. Cut them into halves or quarters depending on their size.
- 2In a mixing bowl, combine all-purpose flour, cornflour, red chili powder, turmeric powder, garam masala, salt, and black pepper.
- 3Gradually add water to the dry ingredients and mix until you have a smooth batter.
- 4Heat oil in a deep frying pan over medium heat.
- 5Dip each piece of baby corn into the batter, ensuring they are well coated.
- 6Carefully place the coated baby corn into the hot oil, frying in batches to avoid overcrowding.
- 7Fry until they are golden brown and crispy, about 3-4 minutes per batch.
- 8Remove the fried baby corn with a slotted spoon and drain on paper towels to remove excess oil.
- 9Serve hot with your choice of dipping sauce or chutney.
Equipment
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