Monday, September 26, 2011

Chili Babycorn Capsicum

I hate deep fried starters especially when entertaining large crowds. That’ll make me confine to the kitchen when the guests arrive, and by the time I come out and manage to sit with them, I’ll be like a burnt veggie myself, after batches and batches of deep frying!!

This one is a no-fry quick fix starter, that fits well when cooking for large groups as well. Keep all the veggies ready and it can be made in a jiffy. The spices and other ingredients can be varied as per your tastes.

Chili Babycorn Capsicum

Preparation time
: 10 min
Cooking time : 20 min
Serves : 4-5


Baby corn - ~15
Capsicum - 1, slit into 1” thin strips
Onion - 3 medium sized
Cooking oil - 2 Tbsp
Garlic - 4-5 cloves
Green chilies - 2-3, chopped fine or slit
Red chili powder - ½ -3/4 tsp
Ajinomoto - 1 pinch, optional
Salt - ½ tsp, vary acc to taste
Vinegar - 1 tsp
Soya sauce - 1 tsp
Tomato ketchup - 2 Tbsp
Pepper powder - 1 tsp, optional (adjust as per your taste)

• Chop onions into quarters and capsicum into bite sized chunks
• Slit the baby corn and chop into bite size pieces
• Meanwhile in a wide pan, heat 1 Tbsp oil and add chopped onion, garlic and green chilies
• When done, add capsicum and sauté for a few seconds - don’t over cook the capsicum, retain the crunchiness
• Transfer to a bowl and keep aside
• In the same pan, heat remaining oil and fry the baby corn
• Cook covered on low flame till tender
• Mix in the reserved onion and capsicum
• Add salt, sauces, vinegar, ajinomoto if using and stir thoroughly
• Adjust salt and pepper as per taste and optionally garnish with some chopped scallions and serve hot
• Goes well with flavored rice as an accompaniment, or as a starter as is

• Make sure this is not made much ahead, as the veggies tend to become over tender if kept for long. Tastes the best when served immediately
• The quantity of sauces used can be varied as per your taste - no hard and fast rule on the exact measures


  1. I prefer baked stuff for starters. Either that or home made pita chips with couple of dips. Works great since two cookie sheets can bring out up to 60 pieces of appetizers.

  2. Thanks for the comment Champa! But you know what? With these tiny ovens we have, it really takes multiple batches :(
    I have tries some and love them... but then for me it has worked only when serving for a small group... mainly because of the tiny size of the oven... How i wish i had a huge one like you guys have there...

  3. Love recipe...Sure to please the guests...

  4. Thats a fantastic fry, lovely flavours and veggies together.


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