Baked Baby Corn

Last month I was in Chennai for some personal work and realized a good thing that happened with the advent of internet is that no matter wherever you are in the world, you can be friends with everybody and share your knowledge. I got some vital information about the city through my blogger friends.

  Now distance do not matter and as far as food's perspective it is a great way to enjoy delicacies from all over the world. Mind you it has got nothing to do with the lavishness but the way even small preparations made with care can be tastier than the most expensive dishes.
At my home starters are much in demand, reason is almost every weekend we have some guests over for dinner. So more than the main course my hubby steps inside the kitchen to see what's for starters? :-) This is not only nutritious and healthy but the idea that you can make these ready in advance, helps in speeding up the process later. Just need to bake these for 15 minutes at 170 Degrees Celsius, after your guests arrival.


Ingredients:
12-14 tender Baby corns
2 tbsp Cornflour powder
2 tsp Ginger-Garlic paste
2 tsp Chilly powder
2 tsp Tomato sauce
1 tsp Green chilly paste
5-6 Lemon drops
1/2 tsp White pepper powder
Pinch of Oregano
Handful of Parsley
Olive oil to drizzle
Salt to taste


Method:
Pressure cook baby corns in little water till 1st whistle or become tender. Drain the baby corns into the sieve and keep aside. In a mixing bowl, rub ginger-garlic-green chilly paste on baby corns, cornflour, sprinkle pepper powder, chilly, oregano and salt. Pour sauces, lemon drops, chopped parsley and mix well to coat each baby corn individually.  Leave it for 15-20 minutes to marinate.

Ready to go inside .....

Place these baby corns on a baking sheet and drizzle some olive oil on top equally. Bake for 15 minutes or until light brown in color (170 Degree Celsius). Serve these nutritious and flavoury baked baby corns with tomato chilly sauce or mayonnaise.