Tandoori Baby Corn

Name: Tandoori Baby Corn
Total time: 2100 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 10 Baby Corn; 2-3 tsp Oil; 3/4 cup Curd; 1/2 tsp Ginger garlic paste; 1/8 tsp Turmeric powder; 1 tsp Kashmiri Red Chilli powder; 1/4 tsp Garam Masala powder; 1/4 tsp Coriander powder; 1/4 tsp Tandoori Masala powder; 1/4 tsp Jeera/ cumin powder; To taste Salt

Minakshi maheshwari @cook_17178703

Tejpur, Aasam

#picnicrecipes
#treat
#2019fav
#teamtrees
#ebook

Minakshi maheshwari @cook_17178703

Tejpur, Aasam

#picnicrecipes
#treat
#2019fav
#teamtrees
#ebook

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Ingredients

30-35 minutes

2 servings

10Baby Corn
2-3 tspOil
3/4 cupCurd
1/2 tspGinger garlic paste
1/8 tspTurmeric powder
1 tspKashmiri Red Chilli powder
1/4 tspGaram Masala powder
1/4 tspCoriander powder
1/4 tspTandoori Masala powder
1/4 tspJeera/ cumin powder
To tasteSalt

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Steps

30-35 minutes

1

Add a cup of curd to a muslin cloth and hang it for 30 mins.Set aside.Clean baby corn.
2

Boil water with a pinch of turmeric powder and salt.Add baby corn and parboil it.Just cook for 2 mins.Drain, trim both the edges and slit it into 2 vertically
3

Further slit into 2, this is optional as my baby corns were fat I did this.Chop into small finger size pieces, collect in a bowl.
4

Now take hung curd along with all the ingredients listed under ‘for the spice mix’.Mix well with a whisk to form a smooth thickish batter.Now take wire rack, wrap with aluminium foil and grease it with oil.Preheat oven at 200 deg C
5

Now each piece of baby corn in the batter,turn over all sides to coat the batter.Now carefully arrange them in the greased sheet.Now bake it in the same temperature for 15 mins and change the mode to grill and grill it for 4 mins or until the edges turn slightly black.Brush with oil and turn over the pieces in between to avoid burning,
6

Serve hot with green chutney, tomato ketchup.