Crispy chilli baby corn

About the food:

This is a Chinese recipe, perfect to be a starter. This is really easy to make, and is absolutely delicious.

Preparation time: 10 mins.

Cooking time: 30 mins.

Ingredients: (serves 4)

1 bowl baby corn, sliced through the middle, and then in half
1 bowl mushroom, sliced
1 medium onion, diced
4-5 garlic cloves, minced
1/2 cup corn flour
3 tbsp red/white wine
2 tbsp soya sauce
1 tbsp black pepper powder
2 green chillies, chopped
salt

Method:

1. Put oil in a pan. Fry the garlic until light golden.Take it out of the oil and reserve.

2. Part boil the baby corn and the mushroom separately for about 5 mins. This makes them soft and tender.

3.Coat the baby corn and the mushrooms with corn flour and deep fry until golden in colour. For best results, fry them separately. Remove them from the oil.

4. Heat a fresh pan and add some oil. Add the onion and green chillies and saute for 3 mins. Add the baby corn and mushroom. Add garlic, soya sauce, wine, a pinch of salt and black pepper. Mix them well.

5. Remove from flame and serve it hot.

Best served as a party starter. Goes well with baked garlic breads.

Indo-oriental Chilli Cauliflower

About the food:

This is a fusion food involving Indian, Chinese and Thai cuisines. The 'Chinese' or 'Thai' food that we get in India is basically a fusion of the cuisines. The original 'Chinese'/'Thai' foods are entirely different and distinctive in their own style. This recipe belongs to this group of fusion foods, and I am confident that it would be extremely appealing to anyone who likes Indian style Chinese/Thai foods.


I learned this recipe from a friend, and I have slightly modified it. For non-veg lovers, you can substitute the cauliflower with chicken, and it tastes absolutely fantastic. Try this, it is extremely easy to cook, and makes a great meal!

Preparation time: 20 mins
Cooking time: 30 mins

Ingredients: 1 big cauliflower
1 bunch of spring onions
1 inch root ginger, finely chopped
1 big onion, cut in rings
3-4 dried red chillies, cut through the centre de-seeded, chopped
vegetable oil
1/2 cup cornflour
1 tsp ajinamoto
salt
1 tbsp black pepper powder
2 eggs
1/2 cup Thai sweet-chilli sauce
1 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp sugar
2 tbsp soya sauce
2 tbsp vinegar
1/2 cup cashew nuts, halved

Method:

1. Cut the cauliflower with big chunky pieces, with the florets intact. Wash and put them in a large bowl. whisk the eggs in a glass, add 2 tbsp of cornflour, 1/2 tbsp salt and the ajinamoto. Pour this on the cauliflower and coat them well with the mixture.

2.Heat oil in a deep pan. Dip fry the cauliflower in batches until golden brown. Take them out in a kitchen towel.

3.Heat 3 tbsp oil in a pan. Add the onions, capsicum, chopped ginger, cashew nuts, red chillies and fry them for 2 mins. Add the ginger garlic paste and saute for 1 min. Keep on cooking until the onions are tender but do not brown them. Add the cauliflowers and mix them well in the pan.Add the soya sauce, vinegar, the sweet-chilli sauce, a pinch of salt and 2 cups of water. Bring the water to boil. Mix 2 tbsp of cornflour with water in a cup and add it to the pan. Let it simmer for 2 mins.

4. Put it in a serving tray and serve with plain rice or any kind of Chinese/Thai fried rice.