Baby Corn Coriander Bullets | How to make Baby corn Kothimeera Bullets
Baby Corn Coriander Bullets is a simple yet a great party Starter, liked by one and all. This dish though looks like it is made following a Chinese recipe, is actually, an Indianised version to suit our palate.
Baby Corn Coriander Bullets is a hot and sour dish with the aroma of Coriander Leaves. It is a recipe made with simple ingredients which are available at home. Though it looks like Baby Corn Manchuria, its completely a native Indian dish.
I had this tasty Starter at a Star Hotel in a Wedding menu. I liked it so much that I asked the Chef for the recipe without any hesitation, and he happily shared it with me. And I am happy to share it with you all!
Some simple recipes made with simple steps will always come out in their best taste.
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Tips
BOILING BABY CORN:
Baby Corn should be blanched only 60%. To check if it is cooked, prick the Baby Corn with the fork. Over cooked Baby Corn becomes soft and mushy soon after it is fried.
To freeze the cooking process, pour some cold water on the blanched Baby Corn and let it rest for 5 mins.
TO GET CRISPY CORN:
The batter should be made thick, so, add very little water. When the Corn is dipped in to the batter, it should be thickly layered/coated and when fried it will turn into golden brown and comes out crispy. Baby Corn cut into 1.5 inch pieces is the right size.
HOW TO GET THE FALVOUR RIGHT?
Toss the Corn on a high flame to get a nice flavour.
Add the Sauces when they are still watery, keeping the stove on a high flame, so that the Sauces get absorbed by the Corn completly. Continue to toss the Corn on a high flame so that the Corn does not become soft immediately after frying.
Baby Corn Coriander Bullets | How to make Baby corn Kothimeera Bullets - Recipe Video
Baby Corn Coriander Bullets | How to make Baby corn Kothimeera Bullets
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 2
Ingredients
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FOR CORN COATING AND FRYING
- 200 gm Baby Corn
- Turmeric – pinch
- Water – for boiling
- 2 tbsp Maida
- 2 tbsp Corn Flour
- Salt – as required
- Chopped Coriander leaves
- 2 tsp Water
- Oil – for Deep Frying
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FOR CORN TOSSING
- 2 tbsp Oil
- 1 tbsp Crushed Coriander Seeds
- 2 tsp Chopped Garlic
- 2 tbsp Chopped Green Chillies
- 1 tbsp Tomato Ketchup
- 1 tsp Red Chilli Powder
- Salt – as required
- 1 tsp Chat Masala
- 1/2 tsp Garam Masala
- 1 cup Finely Chopped Coriender leaves
- 1 tsp Lemon Juice
Instructions
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Add a pinch of turmeric to the water and blanch Corn until it's done 60%. Test if the corn is done by pricking it with a fork.
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Filter and drain the excess water, immerse the 60% cooked Corn into cold water for about 5 minutes, remove, cut it into 1.5-inch pieces and allow the pieces to dry completely.
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Mix Maida, Corn Flour, Salt, chopped Coriander and blanched Corn pieces in a bowl. Mix all the ingredients, so that the Corn is coated well with the batter.
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Heat the oil, fry the Corn till they are crispy. Transfer the Corn into a sieve so that the corn does not become soft.
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Take a pan, add oil, and heat, now add the crushed Coriander Seeds, Garlic, chopped Green Chillies and toss them on a high flame till they turn golden brown.
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Now, add Tomato Ketchup, Salt, Red Chilli powder, Chat Masala, and little water and toss them again.
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When the Sauces are still watery, add fried Baby Corn, Garam Masala, Chopped Coriander, Lemon Juice and toss them on a high flame, and remove them from the stove.
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Hot Baby Corn Coriander Bullets are ready to serve.
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