Wednesday, December 30, 2009

Sweet memories and savory baby corn snack

If I said I had fun on my India tip it would be an understatement. I didn't realize when the 2 weeks flew by. Adding to the short trip was a wedding to attend. We had loads of fun at the wedding. My cousin who was getting married had arranged for several fun evenings. Every evening was a party and the day times were endless trips to the temples or peoples houses. My daughter who was attending a wedding for the 1st time had a whale of a time. Here is a picture of her colorful mehndi hand.

Ofcourse I found time to read some of the latest (maybe not so latest anymore) - Chetan Bhagat books. The '2 States' was hilarious though slightly predictible.

After coming back, I have been so swamped that there is no time to click, post or blog hop. Ofcourse cooking/eating and surviving is still happening. Chinese baby corn is a quick recipe and goes well as a snack or a side dish. Enjoy this and have a safe and Happy New Year!


Baby corn - 1 packet
2-3 Green chili (optional)
4-5 grated garlic (or chopped into small pieces)
Salt to taste
1 table spoon of Oil
1 table spoon vinegar
1 table spoon soy sauce
1 table spoon chili sauce

How to

In a large bowl, mix the mushrooms, salt, corn starch, besan and ginger garlic paste and leave aside for 1/2 hr.
In a separate bowl, heat oil and deep fry the above mushrooms in slow fire and then keep aside.
In a pan, put oil and add the green chili and then the baby corn. Fry for about 10 min on low fire, until the baby corn is cooked through but still crunchy (taste it - that's the best way to figure out whether it is cooked enough or not). Add the garlic, sauces and salt and take off the stove.
Serve hot with chinese fried rice or noodles.