Recipes for Baby

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Golden Fried Baby Corn Recipe

Golden Fried Baby Corn Ingredients

  • Bread Cutlet Recipe

    Bread Cutlet Recipe

    6 baby corns

  • 2 tbsp cornflour
  • 2 tbsp plain flour (maida)
  • 1 tsp oil
  • 1/4 tsp baking powder
  • a pinch M.S.G
  • salt and pepper to taste
  • oil for frying

How to make Golden Fried Baby Corn

  • Cut the baby corn into three juliennes each.
  • Mix corn flour, flour, oil, baking powder, ajinomoto, salt and pepper well.
  • Add enough water to make smooth dough and beat well. the batter should be thick.
  • Heat oil in a frying pan.
  • Dip the baby corn in the batter and fry till golden brown.
  • Serve hot with chilli sauce.
  • Bread Cutlet is ready to serve.

How to make Bread Cutlet Recipe
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Crispy Chilli Baby Corn Recipe

Crispy Chilli Baby Corn Ingredients:

  • Cinnamon Donuts Recipe

    Cinnamon Donuts Recipe

    2 cups Baby corn

  • 1 tbsp Maida (All-purpose Flour)
  • 1 tbsp Rice Flour
  • 2 tbsp Corn Flour
  • 2 tsp Lime Juice
  • 1 tsp Soy Sauce
  • Salt (to taste)
  • Black Pepper Powder (to taste)
  • 1 Capsicum (cut into thick cubes)
  • 1 Onion (cut into thick cubes)
  • 1 Onion (finely chopped)
  • 1 tsp Ginger (finely chopped)
  • 1 tsp Garlic (finely chopped)
  • 1 tsp Chili (finely chopped)
  • Oil (for frying)

How to make Crispy Baby Corn:

  • Mix together maida, rice flour, corn flour, salt, lime juice, soy sauce and baby corn.
  • Add some water, if required, to bind the ingredients.
  • Deep fry the baby corn (coated with the maida mixture) until golden brown in color. Remove and set aside.
  • Place a wok on fire and heat oil in it.
  • Add chopped onion, ginger, garlic and chili and saut? well.
  • Add capsicum and onion cubes and saut? for 2 minutes.
  • Lastly, add in the salt, black pepper and fried baby corn. Mix well.
  • Crispy Chilli Baby Corn is ready to serve.

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Baby Corn Manchurian Recipe

Baby Corn Manchurian Ingredients:

  • Baby Corn Manchurian Recipe

    Baby Corn Manchurian Recipe

    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 it.
  • Fry for about 10 minutes over medium heat.
  • Garnish Babycorn Machurian with cashew-peanut powder and corriander leaves.
  • Baby Corn Manchurian is ready to serve.

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Baby Corn Sabzi Recipe

Baby Corn Sabzi Ingredients:

  • Baby Corn Sabzi Recipe

    Baby Corn Sabzi Recipe

    1 kg (3.3 lb) Baby Corn (boiled, diced into inch cubes)

  • 4 tsp (25 g) Ginger-Garlic Paste
  • 1 tbsp (15 ml) Vegetable Oil
  • tsp (1 g) Cumin Seeds
  • 1 cup (200 ml) Tomato Puree
  • 1 cup (200 g) Yoghurt (whisked)
  • 100 g (3 oz) Green Peas (shelled)
  • 2 tsp (8 g) Salt
  • 1 tbsp (4 g) Green Coriander (chopped)

How to make Baby Corn Sabzi:

  • Extract the ginger-garlic juice from the paste and discard the pulp.
  • Place a kadai on fire and heat vegetable oil.
  • Add cumin seeds and saut till they start spluttering.
  • Add in the tomato puree and stir well. Cook for 6 to 8 minutes, till the raw flavor disappears.
  • Add yoghurt, baby corn and green peas. Stir well and cook for 5 minutes.
  • Sprinkle salt and ginger-garlic juice.
  • Cook for 2 minutes, till the gravy becomes thick.
  • Garnish with chopped green coriander.
  • Serve hot with any Indian bread.
  • Baby Corn Sabzi is ready to serve.

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Baby Corn Salad Recipe

Baby Corn Salad Ingredients

  • Baby Corn Salad Recipe

    Baby Corn Salad Recipe

    1 Red Pepper

  • 1 Yellow Pepper
  • 1 sm. Red onion
  • 4 Cucumbers
  • 1 Carrot
  • 2 can Baby corn(Shimlahills)
  • 2 cups broccoli florets
  • 1 can kidney beans drained
  • 1 c. cauliflower pieces
  • 1/2 cup fat-free salad dressing

How to make Baby Corn Salad

  • Shred, grate or slice the carrot, cucumber, pepper (yellow/red). Clean the onion and chop it in small pieces. Take a large bowl add the sliced carrot, cucumber, pepper, onion, cauliflower, broccoli, kidney beans and Baby corn. Prow over fat-free salad dressing on the mixture in the bowl. saute the salad evenly.
  • Baby Corn Salad is ready to serve.
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Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs Recipe

Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs Ingredients

  • Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

    Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

    2 (2 pound) slabs baby back pork ribs

  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 1/4 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 1/4 teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses
  • 1/2 tablespoon ground red chile pepper

How to make Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs

  • Preheat oven to 300 degree F (150 degrees C).
  • Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  • Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  • Preheat an outdoor grill for high heat.
  • Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).
  • Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs Recipe is ready to serve.

Prep Time:20 Min
Cook Time:2 Hrs 40 Min
Ready In:3 Hrs

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Hot Garlic Baby Corn Recipe

Hot Garlic Baby Corn Ingredients:

Hot Garlic Baby Corn Recipe

Hot Garlic Baby Corn Recipe

  • 20 -25 baby corn, washed, trimmed and cut diagonally into 1 1/2 inch pieces
  • 4 tablespoons cornflour
  • 3 tablespoons oil
  • oil, to deep fry
  • 1/2 medium green bell pepper, washed, stems removed, deseeded and cut into 1/2 inch sized pieces
  • 1/2 medium red bell peppers or 1/2 medium yellow bell pepper, stems removed, de-seeded and cut into 1/2 inch sized pieces
  • 2 -3 whole red chilies, stems removed
  • 1 spring onion, washed, trimmed and finely sliced
  • 1 medium onion, peeled, washed and cut into quarters
  • 10 -12 garlic cloves, peeled, washed and finely chopped
  • 4 tablespoons tomato sauce
  • 1 tablespoon vinegar
  • 2 tablespoons red chili paste
  • 1 tablespoon hot black bean paste
  • 1 teaspoon sugar
  • salt
  • 1 cup vegetable stock
  • 1 tablespoon sesame oil
  • 1 tablespoon red chili pepper flakes

How to make Hot Garlic Baby Corn:

  • Sprinkle 2 tbsp cornflour over the baby corn in a bowl and mix well.
  • If it is too dry, sprinkle 2 tbsp of water.
  • Heat enough oil in a wok to deep fry the baby corn.
  • Once the oil is hot, deep-fry the baby corn for 3-4 minutes or until it is crisp on either side.
  • Drain on clean absorbent paper kitchen towels.
  • Break the red chillies into two.
  • Separate each layer of the quartered onions.
  • Blend 2 tbsp cornflour in a cup of water.
  • Heat oil in a wok. Add the red chillies and chopped garlic. Stir-fry it briefly.
  • Add tomato sauce, vinegar, red chili paste, hot black bean paste, sugar and salt to taste.
  • Now, gently stir in the vegetable stock.
  • Cook on high heat for a minute.
  • Add onions and bell peppers. Cook for 10 more minutes, stirring every 2 or 3 minutes.
  • Stir in the blended cornflour. Cook until the mixture starts to thicken.
  • Add the deep fried baby corn.
  • Toss well to coat.
  • Now, drizzle sesame oil and sprinkle red chili flakes over it.
  • Serve hot with hot garlic fried rice!
  • Enjoy!
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Crispy Fried Baby Corn Recipe

Crispy Fried Baby Corn Ingredients:

Crispy Fried Baby Corn Recipe

Crispy Fried Baby Corn Recipe

  • Baby corn
  • 1tbsp Maida
  • 1tbsp Rice flour
  • 2tbsp Corn flour
  • 2tsp lime juice
  • 1tsp soyo sauce
  • salt to taste
  • Black pepper powder
  • 1 capsicum cut into thick cubes
  • 1 onion cut into thick cubes
  • 1 onion finely chopped
  • 1tsp each ginger garlic-chilli finely chopped

How to make Crispy Fried Baby Corn:

  • Mix maida, rice flour, corn flour, salt,lime juice, soya sauce and baby corn well
  • Just sprinkle water to bind the ingredients
  • Deep fry the baby corn till it turns golden brown. Keep it aside
  • Heat oil in a wok and sautéChopped onion, ginger – garlic-chilli
  • Add capsicum, onion cut into thick cubes and again sauté for 2 minutes
  • Add salt,black pepper and fried baby corn
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