Tandoori style baby corn recipe

Tandoori style baby corn recipe

Print Pin

0 from 0 votes

Tandoori baby corn

Tandoori baby corn in oven, baked with Indian spices just like we do panner. Full video, step by step pictures recipe.
Course Appetizer
Cuisine Indian
Prep Time 15 minutes
Cook Time 24 minutes
Standing time 15 minutes
Servings 3

Cup measurements

Ingredients

  • 15 Baby corn
  • 1/2 cup curd
  • 1 tsp ginger garlic paste
  • 1 tbsp besan or chickpea flour
  • 2 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp chaat masala
  • 1/2 tsp lemon juice
  • 1/4 tsp Kitchen king masala
  • 1/4 tsp ajwain
  • 1/4 tsp turmeric
  • 1 tbsp butter

Instructions

Make hung curd:

  • Take curd in a clean thin white cloth. Hang it to get rid of extra water.
  • I just kept it over a metal strainer and a bowl under to collect water.

How to cut baby corn:

  • Wash and pat dry baby corn. Trim the ends. I slit big baby corn in to 4 and small ones to 2. You can keep it whole too.

Prepare marinade:

  • Place hung curd, besan, ginger garlic paste, all the spice powders, 1 tsp butter, lemon juice, ajwain and salt in a mixing bowl.Mix to a smooth mixture.
  • Add baby corn to it and carefully coat the baby corn without breaking it. Use large bowl for this.

Bake baby corn:

  • Preheat oven at 200 deg C. Line a baking tray with aluminium foil. Grease it with butter and arrange the baby corn as single layer.
  • Bake it for 20 mins. Halfway through, take it out, brush with butter reserved and turn the tray, continue baking.
  • Once done, turn the temperature up, to 220 deg C and switch to grill mode. Put your baking tray in top rack and wait until you see browning here and there (Takes under 4 mins) and take out.
  • Keep an eye always as it can easily burnt. If your oven is small, you may even skip this step of grilling as it will brown within 20 mins. Depending upon oven, please adjust baking time.
  • Take out and slather the rest of butter all over the baby corn with brush.

Video

Notes

  • Grease the aluminium foil well as otherwise your baby corn will get stuck to it.
  • Turn over the tray halfway through for even cooking.
  • I clean baby corn by soaking in salt water plus vinegar or turmeric for 15 mins and pat dry, air dry completely before storing it.
  • If you like you can add a tbsp of cream in the marinade for rich taste. I did this but my tikka turned mild spice, so skipped mentioning it in the ingredient. If you use it, make sure to balance spice.
  • Butter adds good flavour as it gets roasted. You can use ghee or oil too.

How to make tandoori baby corn:

  1. Make hung curd: Take curd in a clean thin white cloth. Hang it to get rid of extra water. I just kept it over a metal strainer and a bowl under to collect water.
  2. How to cut baby corn: Wash and pat dry baby corn. Trim the ends. I slit big baby corn in to 4 and small ones to 2. You can keep it whole too.
  3. Prepare marinade: Place hung curd, besan, ginger garlic paste, all the spice powders, 1 tsp butter, lemon juice, ajwain and salt in a mixing bowl.
  4. Mix to a smooth mixture. Add baby corn to it and carefully coat the baby corn without breaking it. Use large bowl for this.
  5. Preheat oven at 200 deg C. Line a baking tray with aluminium foil. Grease it with butter and arrange the baby corn as single layer.
  6. Bake it for 20 mins. Halfway through, take it out, brush with butter reserved and turn the tray, continue baking.
  7. Once done, turn the temperature up, to 220 deg C and switch to grill mode. Put your baking tray in top rack and wait until you see browning here and there and take out.
  8. Keep an eye always as it can easily burnt. If your oven is small, you may even skip this step of grilling as it will brown within 20 mins. Depending upon oven, please adjust baking time.
  9. Take out and slather the rest of butter all over the baby corn with brush.

Serve with green chutney or as such

The post Tandoori style baby corn recipe appeared first on Raks Kitchen.