You are on page 1of 10


1 tin of canned baby corn

1 1/2 cups plain flour (maida)
1 tbsp cornflour
a pinch of M.S.G
1 tsp black pepper (kalimirch) powder
2 tbsp dark soy sauce
2 1/2 tbsp ginger-green chilli paste and garlic (lehsun) paste
salt to taste
oil for frying
spring onions and coriander (dhania) for garnishing


1. Mix maida,cornflour, salt,1 tsp soya ssauce,pinch of blackpeper,and 1 tsp of ginger-

garlic-grenchilly paste(optional)
2. Put baby corns in this batter and deep fry till golden brown
3. Now put little oil in a kadia heat it then put ginger-garlic-greenchilly paste saute for a
min on medium gas flame
4. Add soya sauce,black pepper,ajni no motto and salt to taste saute for a min
5. Then add fried baby con spinkle little water simmer it for 5 min and remove it in a
serving bowl.
6. Garnish it with green onoins and coriander.
Fried Baby Corn - Ingredients:
baby corn, sliced into 2 lengthwise 200 grams (2 packets)
green chilli, finely chopped 1
ginger, finely chopped 1 1/2 tsp
garlic, finely chopped 1 1/2 tsp
soya sauce 1 tsp
tomato-chilli sauce 2 tsp
cornflour 1 tsp
red and green capsicum a few slices
oil 1 tsp
salt to taste
pepper to taste

Fried Baby Corn - Directions:

1. Combine the soya sauce, tomato-chilli sauce and cornflour with 2 tablespoons of

2. water in a bowl. Keep aside.

3. Heat the oil in non-stick pan, add the baby corn and saut� over a high flame for
4 to

4. 5 minutes.

5. Add the green chilli, ginger and garlic and saut� for another 2 minutes.

6. Add the cornflour and sauce mixture. Mix well over a high flame till the sauce

7. the baby corn evenly.

8. Toss in the capsicum, add salt and pepper and mix well. Serve hot.
Baby Corn Masala Curry

1 kg/35 oz baby Corn peeled

3-4 medium size tomatoes

3 onions

1 cup roasted groundnut powder

1 tsp salt

1 tsp chilli Powder

Coriander Leaves finely chopped

1/4 tsp turmeric powder

1/4 tsp onion seeds

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1/4 tsp fenugreek seeds

1/4 tsp sounf (Ani seeds)

2 tbsp oil


1. Cut Baby corn into one inch pieces. Add salt and turmeric powder and pressure
cook in 4 cups of water for 10 minutes (until it becomes soft).

2. Grind tomotoes to fine puree.

3. Grind onion into a paste.

4. Heat oil in a kadhai. When hot, add the seasoning and after the seasoning splutters,
add the ground onion and saute till the raw smell goes.

5. Add the tomato puree and cook for a few minutes.

6. Add the chilli powder and powdered groundnuts and again cook for a few minutes.

7. Add the cooked baby corn and boil for five minutes. Add salt to taste.

Garnish with coriander leaves before serving hot.

Serve with Chappathis, Parathas and Poories.

Baby Corn Masala Curry Recipe

Baby Corn 1 Kg peeled.

Tomatoes 4 numbers medium size.

Onion 3 numbers medium size.

Roasted Groundnut powder (fine ground) one tea cup.

Salt one teaspoon

Turmeric powder 1/4 teaspoon

Chopped Coriander Leaves 1/4 tea cup

Chilli Powder 1 teaspoon

Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds,

Ani seeds ('saunf') and Jeera 1/4 teaspoon each.

Oil Normal cooking oil 2 table spoon.


Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of

turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it

becomes soft).

Puree 4 tomatoes. Grind onion into a paste.

Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the seasoning

and after the seasoning splutters, add the ground onion and saute till the raw smell


Add the tomato puree and cook for a few minutes. Add the chilli powder and

groundnuts and again cook for a few minutes.

Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut
coriander before serving hot.

Goes well with Chappathis, Parathas and Poories.



• 15-20 Baby corn

• 5 tsp Rice flour
• 15 tsp Corn flour
• 2 tsp Ginger-garlic paste
• 1-2 tsp Chili-garlic sauce
• 1 tsp Soya sauce
• 2 tbsp Cashew peanut powder
• 2 tbsp Fresh coriander leaves, washed and chopped, for garnishing
• 2 Medium onions, finely chopped
• 4 Green chilies, washed and chopped
• 2 Garlic cloves, washed, peeled and finely chopped
• Tomato sauce, as required
• Oil for deep frying
• Salt to taste

How to make Baby Corn Manchurian:

• Boil babycorns in a little salty water.
• Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt
and the parboiled babycorns.
• Pour oil in a pan and heat it.
• Now fry the babycorns.
• Remove them from the pan and drain out excess oil on clean paper towels.
• Pour 3 tbsp oil in a pan and heat it.
• Add onions, green chillies and garlic, saute until golden brown.
• Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to
• Fry for about 10 minutes over medium heat.
• Garnish Babycorn Machurian with cashew-peanut powder and corriander leaves.
Baby Corn - 4
Tomato - 1
Capsicum - 1
Cinnamon - 1/2''
Cloves - 4
Cardamom - 4
Redchilli Powder 1tsp
Cashewnuts - 8 T0 10
Ghee - 1tbsp
Powder cinnamon, clove and cardamom.

Cut baby corn into thin round slices and cook in little water till they become soft.

Do not over cook. In a nonstick pan put ghee and fry cashewnuts till they turn to golden brown

Add the cinnamon powder and capsicum pieces and fry.

Now add tomato pieces and cook for few minutes.

Now add baby corn, salt and red chilly powder. Serve hot.

Babycorn Masala


20 gms baby corns

dry coconut (kopra)
2 tbsp ginger-garlic (adrak-lehsun) paste - green chilli paste
2 onions, finely chopped
1 tomato, pureed
1 tsp coriander (dhania) powder
a little fresh cream
1 tbsp garam masala
2 tbsp chilli powder
1 tsp cumin seeds (jeera) , turmeric powder (haldi) and asafoetida (hing)
3 tbsp oil
little water
salt to taste
Cut baby corns in small round pieces and cook it in pressure cooker.
Add oil to pan, after that put jeera, haladi, asafoetida in that.
Add ginger-chilly-garlic paste.
Then add onion, cook for 2 mins, then add tomato puree.
Add dhana powder nd cream.
After that add coconut''s paste. and stir well.
Add garam masala and red chilly powder
Add some water
Then add cooked baby corns nd salt to taste.
Searve hot.

Baby corn capsicum curry

Ingredients: (for 2 people)

• Baby corn – 3 sticks

• Capsicum -1
• Onion – 1
• Tomato – 1
• Ginger garlic paste – 1 tspn
• Chilli powder – 1 tspn
• Turmeric powder – a pinch
• Masala powder – 1 spoon
• Coriander powder – ½ spoon
• Grated coconut – 3 spoons
• Mustard seeds and urad dhal – 1 tspn
• Curry leaves – a few
• Salt and oil – As required


1. Cut Baby corn, Capsicum, Onion and Tomato into small pieces.
2. Cook Baby corn pieces by adding Turmeric powder and little salt in pressure
3. Heat a pan. Add oil, Mustard seeds and Urad dhal. Once it splutters, add Curry
leaves, Onion and capsicum.
4. Fry all the above items till it becomes golden brown in color. Then add Tomatoes
and fry till it becomes soft.
5. Then add Ginger Garlic paste, Chili powder, Masala powder, Coriander powder
and salt.
6. Once the raw smell of masala goes, add the cooked Baby corn and fry for
sometime. Then add the required Water and cook for sometime.
7. Finally add Coconut milk(by grinding coconut with water) into the Baby corn

Goes well with: Chapathi

Kadhai Baby Corns

200 gm baby corns (20 pieces approx.)
• Juice of ½ lemon
• 2 capsicums – cut into fingers
• 1-2 dry red chillies
• 1½ tsp saboot dhania (coriander seeds)
• A pinch of methi daana (fenugreek seeds)
• 2 tsp ginger-garlic paste
• 2 onions- chopped
• 4 tomatoes- pureed in a grinder
• 1 tbsp kasoori methi (dry fenugreek leaves)
• ¼ tsp haldi, ½ tsp garam masala
• ½ tsp amchoor, 1¼ tsp salt, or to taste
• ½” piece ginger – cut into match sticks or shredded on the grater (1 tsp)
• 4 tbsp Olive Oil
• ¼ cup milk, ¼ cup cream
• Corns in the usual kadhai masala, flavoured with fenugreek and coriander. The addion
of some milk at the end makes all the difference.

 Boil 4 cups of water with 2 tsp salt and lemon juice. Add baby corns and boil for 2
minutes. Drain.Refresh in cold water. Cut into 2 pieces lengthwise.

 Warm red chillies and dhania saboot on a tawa, till slightly crisp and dry, for about 30
 Roughly grind red chillies and saboot dhania to a rough powder

 Heat 1½ tbsp Olive Oil in a kadhai and add the boiled baby corns. Saute for 4-5
minutes till they start turning brown. Keep them spaced out while frying and let them not
overlap each other. Add the capsicum strips and stir fry for 2 minutes. Remove from
kadhai and keep aside.

 Heat 2½ tbs Olive Oil in a kadhai. Reduce flame. Add a pinch of methi daana,
dhania-red chilli powder. Stir for 30 seconds. Add garlic or ginger paste.
 Add onion. Cook till onions turn light golden.
 Add tomatoes and stir for about 4-5 minutes on low heat till dry.
 Add salt, kasoori methi, haldi, garam masala and amchoor. Mix well till oil separates.
Add ½
cup water. Let it boil.
 Add baby corns and capsicum. Cook for 2-3 minutes.
 Reduce heat. Mix in the shredded ginger, milk and cream. Remove from fire, serve