Spicy Babycorn Satay Recipe

Name: Spicy Babycorn Satay Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 10 pieces Baby Corn (10 Baby corn); 0 pieces Vegetable Oil (Oil as required (vegetable oil used)); ¼ cup Yogurt (1/4 cup Curd (Dahi / Yogurt)); 1 tbsp Corn Flour (1 tablespoon Corn flour); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 2 cloves Garlic (2 clove Garlic grated); ¼ tsp Ajwain (1/4 teaspoon Ajwain (Carom seeds)); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 0 pieces Table Salt (Salt to taste)

Spicy Babycorn Satay Recipe - Continental Party Appetizer & Starter Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin making the Spicy Baby corn Satay Recipe, first steam the baby corns over high heat in a steamer for about 3 to 4 minutes, until just about cooked. Once cooked firm, turn off the heat and keep aside.
2In a bowl mix combine all the ingredients for the marinade and make a thick paste. Add the baby corns to this and evenly coat them with the mixture. Allow the baby corns to marinate in the mixture for at least 20 minutes.
3Once the baby corns have marinated well, it's time to toss them in a pan, so the the corn get cooked and coated well with the marinade.
4Heat a skillet pan on medium high heat. Add a tablespoon of oil in the skillet and place the baby corns along with marinade into the pan and toss them in the oil and heat until all the marinade has thickened and the baby corn has cooked through.
5Once done, remove the baby corn satay from the pan, insert skewers or picks through the center, place it in a platter and serve.
6Serve the Baby Corn Satay along with a peanut dipping sauce as an appetizer for parties.