A delectable new addition to your party appetizers! Baby Corn blanketed in the spicy mixture of cottage cheese, onions and potatoes spiked with garlic, schezwan and ginger, this will be a great hit at your next gathering.. Serve it with a dollop of schezwan sauce on the side and you're good to go.
You can also prepare them in advance and freeze ahead of time to save time or for impromptu guests.
Ingredients:
Baby Corn, cut, about 10 pieces
Paneer, 300 gms, grated
Potatoes, 2 medium sized, boiled, peeled and grated
Onion, 1 medium, finely chopped
Salt to taste
Black Pepper Powder, 1 + 1 tsp
Schezwan Sauce, 1 tbsp
Soy Sauce, 1 tsp
Coriander Leaves, 1 tbsp
Spring Onions, 4 stalks, finely chopped
Green Chilies, 2 finely chopped
Ginger, 1/2 inch
Garlic, 3 cloves
Cornflour, 2.5 tbsp
Lollipop Sticks or wooden forks to spear the lollipops, 10
Procedure:
1. Remove the baby corns on to a bowl and season with salt and 1 tsp of black pepper.
2. Crush together the chilies, garlic and ginger.
3. In another bowl take the grated paneer, add in the crushed ginger, garlic and green chilies, onions, coriander leaves, spring onions with the greens and mix well.
4. Next add in the soy sauce, schezwan sauce, salt, remaining black pepper and the grated potatoes and give this a good mix. Add in half the cornflour and knead it into a dough.
5. Divide the dough into 10 balls and take one ball in your palm. Roll it into your palm and creating a hollow in the middle, place the baby corn in the center and envelope it with the dough from all sides by pressing your palm and fingers around the ball. Give it the desired shape. I gave them a cylindrical shape. Dust them with the corn flour and set aside. I left them in the refrigerator overnight to be fried the next evening.
6. Heat oil in a wok. Once hot add in the prepared lollipops in small batches and fry them until golden brown.
7. I used green chutney and date chutney to dress up my platter. Using a basting brush dip it into the chutney and create desired shapes.
8. Spear the fried lollipops with the wooden forks or sticks and place them in the centre of the platter.
9. Serve them hot with schezwan sauce on the side.
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