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Cream Corn With Soy Sauce


Feb 28, 2013

PREPARATION TIME

COOKING TIME

SERVES

3-4

PREPARATION LEVEL

Medium

With all the budget talk happening around you here is a recipe which will be light on your pockets! Yummy restaurant regulars need not necessarily be the most expensive ones to make at home. Cream corn sauce by Arina is simple yet a not-so-regular recipe that also takes care of your pockets!

INGREDIENTS

    1 can of corn cream style
    2 green chillies, finely chopped
    1/2 inch ginger finely chopped
    4-5 cloves of garlic, finely chopped
    Few Spring onion leaves, finely chopped
    4 tbsp of light soya sauce
    2-3 tbsp of corn flour
    1 vegetable stock cube
    Pepper to taste
    Salt to taste
    2 tsp of oil

DIRECTIONS

Cream Corn
Put water for boiling
Place the metal stand in it
Cover it with a lid
Add the corn flour to the corn cream
Add salt as per taste
Add pepper as per taste
Blend the ingredients together until smooth
Take a deep Thali and apply some oil on it
Transfer the batter into the thaali and spread it evenly
Once the water is hot enough, place the thaali to let the batter cook
Cover it with a lid and let the batter steam for 15-20 mins
Heat the oil for deep frying
Cut the steamed cream corn into cubes
Take the cubes one by one and dip them into dry flour
Slide in the cream corn cubes for deep frying
Keep moving them in the oil
Let the cream corn turn golden brown and then turn off the flame
Take them out on a tissue paper to soak excess oil
Soya Dipping Sauce
Heat a small tempering wok
Add 1 tsp of oil
Add 1 tsp of chopped garlic
Add 1 tsp of chopped green chillies
Add 1 tsp of chopped ginger
Add the soya sauce once the ingredients start to sizzle
Add 1 vegetable stock cube
Let the sauce come to a boil and it’s ready

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