Weekends are special, as we get some quality time to spend with our friends and family and get a break from the day-to-day hectic life.These are the days when we want to eat something delicious, but not want to take pain to prepare a three course meal. Here is a recipe of crispy corn.
Ingredients1 cup boiled sweet corn kernels (makai ke dane)
2 tbsp plain flour (maida)
4 tbsp cornflour
salt and freshly ground black pepper (kalimirch) to taste
oil for deep-frying
2 tsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/4 cup finely chopped spring onions (whites and greens)
2 tsp schezuan sauce
For Garnish- 1 tbsp finely chopped spring onion greens
For Serving- green onion and ginger dip
- honey chilli sauce
Direction- Combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well.
- Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.
- Add the spring onion whites and greens and sauté on a medium flame for a few seconds.
- Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute.
- Serve immediately with green onion and ginger dip and honey chilli sauce