Cashew Crispy Babycorn

Spread the love

This bowlful of Cashew Crispy Babycorn is a lovable, heartwarming, spicy comfort food that is full of flavours.

It is a very healthy and nutritious starter. Let’s see, how to make it.

About the Recipe

Cashew Crispy Babycorn is a dish inspired by Chinese flavours. And, the Chinese flavours are something, which is loved by all of us.

The dish is really quick to make.

In veggies, I added Onions and Capsicums only.

If you like, you can add more veggies like Carrots, Broccoli, Cabbage, Peas etc. These veggies go really well with Babycorn and Cashew Nuts.

You will love this dish because it is:

  • Easy to Make
  • Healthy
  • Tasty
  • a pack of Nutritions
  • Quick to Make

Storage Suggestion

This Cashew crispy Baby corn lasts for about 2 to 3 days in the refrigerator, if only stored properly in an airtight container.

Before serving, reheat it in the microwave for a or 1.5 minutes at 900W.

You can heat it in a Pan too. Heating in a Pan will take around good 10-12 minutes.

Heating is really important and good for the health point of view if it has been stored for a long time.

Serving Suggestion

This dish is an amazing Starter for your Home Parties, Kitty Parties, Bachchon ki Birthday Parties, etc etc. There is no party where you cant add this in Menu.

The Cashew Crispy Babycorn can be served along with fried Rice or Noodles.

Step by Step Recipe

Cut Babycorns into cubes.

Take the Babycorn cubes in a large bowl. Add a tbsp cornflour, a tbsp rice-flour, a and half tsp water. Add all the spices and mix well to coat each baby corn cubes. Keep it aside.

Deep-frying

Heat oil in a kadhai. Pour the coated cubes one by one and deep fry them to light brown or until they turn crispy. Take them out in a kitchen napkin.

Deep fry 10-12 Cashew nuts and 6-7 Dry Red Chilies in the same oil. As the oil is hot, so fry them for 2 minutes.

Stir-fry

In a Pan, take two tbsp of oil. Add a tbsp chopped ginger-garlic. Saute for a few secs.

Add Onion cubes and Capsicum cubes. Stir for a minute. Add red chilli sauce, soya sauce, vinegar and mix well. Add cumin powder, black pepper powder, Ajinomoto.

Now add the baby corns, fried red chillies and fried cashews. Gently coat the baby corns with the sauces and cook for 5 minutes. Add a tbsp of cornflour-water mixture. Mix well.

Add a tsp honey and a pinch of sesame seeds. Turn off the flame.

Cashew Crispy Babycorn is ready to serve.!!

Cashew Crispy Babycorn Recipe

This bowlful of Cashew Crispy Babycorn is a lovable, heartwarming, spicy comfort food that is full of flavours.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Pooja Mahto

Ingredients

Sauces used

  • 1 tbsp  Dark Soy Sauce
  • 1 tsp Vinegar1/2 tsp Black Pepper Powder
  • 1 tsp  Red Chilli Sauce

For Baby corns

  • Oil for frying
  • 10-12 Cashew Nuts
  • 6-7 Dry Red Chilies
  • 1 tbsp Corn flour
  • 1 tbsp Rice flour
  • 200 g Baby corns
  • 1 tsp Cumin powder
  • 1 tsp Black pepper powder
  • 1 tsp Blacksalt

For Stir fry

  • 1 tbsp Olive Oil
  • 1 tbsp Garlic Cloves; finely chopped
  • 1 tbsp Ginger; finely chopped
  • 1 Onions; cut into cubes
  • 1 Capsicum; cut into cubes
  • 1 tsp Cumin powder
  • 1 tsp Black pepper powder
  • 1 tsp Azinomoto
  • 1 tbsp cornflour-water mixture
  • 1 tsp Honey
  • to sprinkle Sesame seeds

Instructions

Coating Babycorn

  • Cut Babycorns into cubes.
  • Take the Babycorn cubes in a large bowl. Add a tbsp cornflour, a tbsp rice-flour, a and half tsp water.
  • Add all the spices and mix well to coat each baby corn cubes. Keep it aside.

For Deep frying

  • Heat oil in a kadhai.
  • Pour the coated cubes one by one and deep fry them to light brown or until they turn crispy. Take them out in a kitchen napkin.
  • Deep fry 10-12 Cashew nuts and 6-7 Dry Red Chilies in the same oil. As the oil is hot, so fry them for 2 minutes.

Stir-fry

  • In a Pan, take two tbsp of oil.
  • Add a tbsp chopped ginger-garlic. Saute for a few secs.
  • Add Onion cubes and Capsicum cubes. Stir for a minute.
  • Add red chilli sauce, soya sauce, vinegar and mix well.
  • Add cumin powder, black pepper powder, Ajinomoto.
  • Add a tbsp of cornflour-water mixture. Mix well.
  • Now add the baby corns, fried red chillies and fried cashews.
  • Gently coat the baby corns with the sauces and cook for 5 minutes.
  • Add a tsp honey and a pinch of sesame seeds. Turn off the flame.
  • Cashew Crispy Babycorn is ready to serve.!!

Notes

If, you want to make it spicier, add more chillies.
To make it in gravy, add more mixture of cornflour and water.  And cook until cooked.
If you want to make it more crispier, then fry it twice. First time on low-medium flame, and second time on high flame.

Leave a Reply

Your email address will not be published. Required fields are marked *