We experienced our first typhoon #Nida today in Hong Kong. It was intense. The rains, the strong wind hitting my balcony french window is something that will stay with me for a long time. I was a little paranoid when I came to know about it yesterday morning. To be honest, I have never witnessed a typhoon in my life. This was my first and I was too overwhelmed about it. So I stocked up on everything I could possibly get my hands on at the grocery store. My fridge is now overflowing with fruits and veggies. Typhoon Nida is over and things are almost back to normal. I just realized how well HK is equipped to deal with these kind of situations and how I can over react at times (most of the times). My husband stayed home today. We had no where to go as the thunder storm warning was still in place even though things looked calm. I was really bored. I had bought baby corn as a part of typhoon shopping. So I made a quick deep fried snack for our afternoon tea. Here is how to do baby corn pepper fry – baby corn milagu varuval.
Clean and cut the baby corn into one inch pieces. Cut them on a bias. Slightly boil them in hot water for 5 minutes. Drain the water and set aside. The baby corn will be half cooked.
Take a bowl and add in the hot, half cooked baby corn. Add in the finely chopped onion, finely chopped curry leaves and spring onions. Finely chop all the ingredients so that the masala adheres to the corn. Add in the black pepper. Use freshly ground black pepper.
Add in the besan – kadala maavu, rice flour, salt, and ginger garlic paste. Do not add any water. Mix well with hand. The masalas stick to the baby corn better if they are a little hot. If the mixture is very dry, add in a tablespoon of water. Do not add more.
Heat a pan of oil until hot. Take the baby corn and try to press the masala with the thumb and gently place them in oil. This will ensure that the masalas don’t separate in oil.
Once the baby corn is placed in oil, do not disturb the oil with a spatula for at-least two minutes. Do not crowd the pan. The masalas might not stick well if disturbed with a spatula in the beginning. Fry the baby corn in really hot oil. The baby corn is already cooked. We are just trying to brown the outer skin. Fry each batch for 3-4 minutes until golden brown. Remove from heat and drain on paper towels.
For garnish, fry some curry leaves and add it to the baby corn pepper fry. Serve hot with dum tea.
- 20 baby corn, cut into one inch pieces
- 1 medium sized onion, finely chopped
- 2 sprigs curry leaves, finely chopped
- 5 stalk spring onions, finely chopped
- 2 tablespoon besan - kadala maavu
- 2 tablespoon rice flour
- ¾ teaspoon salt
- 1 teaspoon ginger garlic paste
- 1 teaspoon freshly ground pepper
- 500 ml refined sunflower / vegetable oil for deep frying
- Clean and cut the baby corn into one inch pieces. Slightly boil them in hot water for 5 minutes. Drain the water and set aside.
- Take a bowl and add in the hot, half cooked baby corn. Add in the rest of the ingredients. Mix well with hand. If the mixture is very dry, add in a tablespoon of water.
- Heat a pan of oil until hot. Take the baby corn and try to press the masala with the thumb and gently place them in oil. This will ensure that the masalas dont separate in oil.
- Fry the baby corn in really hot oil for 3-4 minutes until golden brown. Remove from heat and drain on paper towels.
- Serve hot with tea.