Spicy Babycorn Satay

• Produce

  • 2 clove Garlic

• Condiments

  • 1 Peanut dipping sauce to serve

• Baking & Spices

  • 1 tbsp Corn flour
  • 1 tsp Garam masala
  • 1 tsp Red chili powder
  • 1 Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1/4 cup Yogurt

• Other

  • 1/4 teaspoon ajwain
  • 10 Babycorns

Found on archanaskitchen.com

Description

Ingredients

• 10 Babycorns
• oil for cooking
• peanut dipping sauce to serve
• 1/4 cup yogurt
• 1 tablespoon corn flour
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 clove garlic, grated
• 1/4 teaspoon ajwain
• 1 teaspoon garam masala
• salt to taste

Directions

• To 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.
• In 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.
• Once the baby corns have marinated well, its time to toss them in a pan, so the the corn get cooked and coated well with the marinade.
• Heat 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. 
• Once done, remove the baby corn satay from the pan, insert skewers or picks through the center, place it in a platter and serve.
• Serve the Baby Corn Satay along with a peanut dipping sauce as an appetizer for parties.