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Baby Corn Schezwan Recipe – Khanapoor

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Ingredients

Adjust Servings:
200 grams Baby Corn
1 big Onion (pyaaz)
1 big Capsicum (simla mirch)
2 medium bulbs Garlic (lehsun)
2 sachets Ching's Schezwan Chutney
2 tbsp Refined Flour (maida)
2 tbsp Corn Flour
2 tsp Soya Sauce
1 tsp Green Chilli Sauce
1/2 tsp Red Chilli (lal mirch) Powder
1/2 tsp Black Pepper (kali mirch) Powder
2 tsp Water or paani (Only if required.)
As per taste Salt (namak)
300 ml Cooking oil (tel)
1/2 tsp Chopped Coriander leaves

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Baby Corn Schezwan Recipe – Khanapoor

Features:
  • Vegan
Cuisine:

    A Hassle Free, No Fail dish.

    • Serves 3
    • Easy

    Ingredients

    Directions

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    Baby Corn Schezwan Recipe is an easy dish which can be cooked in a jiffy.

    Baby Corn Schezwan Recipe is a NO FAIL recipe. It is an ideal dish when you have unannounced guests. This dish can also be prepared when you want to cook something hassle free.

    In this recipe I have used Schezwan chutney instead of Schezwan sauce. I have always loved the taste  of Schezwan chutney compared to Schezwan sauce. I assure you this dish is absolutely lip smacking and you will want to cook and eat it over and over again.

    Now, let us see how to cook this yummy dish!!!

    Firstly, wash and  slit the baby corn from the middle and then cut the slit parts into half.

    Slit Babycorn

    Chop the onion (pyaaz)

    Kata hua pyaaz

    Slit the capsicum (simla mirch)

    Lamba Kata Hua Simla Mirch

    Chop the garlic (lehsun). Adding generous amounts of chopped garlic (lehsun) really enhances the taste of the dish. If you are not very fond of garlic (lehsun), you can always change the quantity depending upon your taste.

    Kata Hua Lehsun

    Buy 2 small sachets of Ching’s schezwan sauce.

    Schezwan chutney

    Take refined flour or maida and corn flour in equal quantities.

    Maida

    Corn Flour

    Mix the flours together and add soya sauce, chilli sauce, red chilli (lal mirch) powder, black pepper (kali mirch) powder and salt or namak (if required). I did not add salt (namak) as the the salt from the sauces were sufficient.

    The baby's riches

    Mix the ingredients properly and add little water (paani) only if required. Keep the batter thick as it has to coat the baby corn properly.

    Batter

    Put the baby corn pieces in the batter so that it gets coated properly.

    Babycorn dipped in batter

    Heat cooking oil (tel) in a wok.

    Talne ke liye tel

    Once it is hot, add the baby corn pieces dipped in the batter and fry till it is cooked.

    Baby corn ko talna

    Remove the fried baby corn on a plate.

    Tale hue baby corn

    Heat cooking oil (tel) in a wok.

    Khane Ka tel

    Add chopped onion (pyaaz) and stir properly

    Kate Hua Pyaaz

    Once the onions (pyaaz) turn translucent, add chopped garlic (lehsun).

    Kate hue lehsun

    Once the garlic (lehsun) is cooked, add the sliced capsicum (simla mirch).

    Lamla kate hue Simla Mirch

    Now, add the schezwan chutney.

    Add Schezwan Chutney

    Now, add the fried baby corn pieces and give it a good stir.

    Add deep fried baby corn and give it a good stir

    Add salt (namak), only if required.

    namak daliye

    Mix properly and your baby corn schezwan is ready!!!

    Baby Corn Schezwan is ready

    Put it in a serving bowl and garnish with chopped coriander leaves (dhania patta). Serve it along with any rice dish or flatbread.

    Babycorn Schezwan

    Do try this recipe and let us know your valuable thoughts. I would also like to share a few links of other recipes from this blog Paneer Chilli Recipe, Quick Mushroom Ghee Roast Recipe, Mushroom Pepper Fry Recipe, Chicken Maharaja Recipe.

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    Steps

    1
    Done

    Step 1

    Wash 200 grams baby corn and slit it from the middle. Now, cut these slit pieces into half. Chop 1 big onion (pyaaz), cut lengthwise 1 big capsicum (simla mirch), chop 2 medium bulbs garlic (lehsun).

    2
    Done

    Step 2

    In a bowl, add 2 tbsp refined flour (maida), 2 tbsp cornflour, 2 tsp soya sauce, 1 tsp green chilli sauce (you can also use red chilli sauce), 1/2 tsp red chilli (lal mirch) powder, 1/2 tsp black pepper (kali mirch) powder, salt (namak) and water (paani) only if required. Make a thick batter so that the baby corn pieces coat properly. Put the baby corn pieces in this batter and mix properly.

    3
    Done

    Step 3

    Heat cooking oil (tel) in a wok to deep fry. Once the cooking oil (tel) is hot, put the baby corn pieces in it and fry till it is cooked. Remove the fried pieces on a plate.

    4
    Done

    Step 4

    In a wok, add 2 tbsp cooking oil (tel), once it is hot, add the chopped onion (pyaaz), once it turns translucent, add the chopped garlic (lehsun). Once the garlic (lehsun) is cooked, add the sliced capsicum (simla mirch). Now, add the schezwan chutney and fried baby corn pieces and mix properly. Add salt (namak) only if required.

    5
    Done

    Step 5

    Put it in a serving bowl and garnish with chopped coriander leaves (dhania patta). You can serve Baby Corn Schezwan with any rice preparation like fried rice, pulao or even plain rice. It also tastes great with flat breads like naan, roti or chappati. You can also serve it as a starter. Bon Appetit!!!

    Megha

    Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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