Crispy Corn spicy Schezwan Corn ribs monsoon Bhutta Chef Ranveer Brar

CRISPY CORN 2 ways - The one ingredient that's almost never out of season. Try these 2 spicy, chatpata recipes today!

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For more fantastic recipes, check out the Ranveer Brar App
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CRISPY CORN 2 WAYS
Preparation time 10-15 minutes
Cooking time 15-20 minutes
Serve 2-4

Ingredients
For Corn Bhajiya
2 whole Sweet Corn kernels, plucked,
Salt to taste,
1 tsp Black peppercorn, crushed,
1 tbsp Ginger Garlic paste,
1 cup Rice flour,
1 cup Gram flour,
2 tsp Degi red chili powder,
cup Water,
2 tsp Butter, cubed,
tbsp Schezwan sauce,
tsp Baking powder,
Oil for frying,

For Corn Rib
2 tsp Oil,
2 no. whole Sweet Corn, cut into ribs,
6-7 no. Garlic cloves,
Salt to taste,
2 cup Water,
1 tbsp Butter, cubed,
1 tbsp Schezwan sauce,
1 tbsp Butter, cubed,
tbsp Coriander leaves, chopped,
2 tsp Lemon juice,

For Garnish
Coriander sprig,
Lemon wedges,


Process
For Corn Bhajiya
In a bowl, add sweet corn kernels, salt to taste, black peppercorn, ginger garlic paste, rice flour, gram flour, degi red chili powder, water and mix it well.
Add butter, schezwan sauce, baking powder and coat the kernels well.
In a kadai, heat oil, drop the lemon size batter and fry until golden in color on medium high flame.
Transfer it to an absorbent paper and keep it aside for further.
Refry the bhajiyas until crispy and transfer it to a serving dish.
Garnish it with coriander sprig and serve hot with schezwan sauce.

For Corn Rib
In a kadai, add oil, place the corn ribs, add garlic cloves and sear it for a minute.
Add salt to taste, water, butter, close the lid and cook it for 5-6 minutes until cooked well.
Add schezwan sauce, butter and simmer it for a while.
Finish it with some coriander leaves and lemon juice.
Transfer it to a serving dish, garnish it with coriander sprig and lemon wedges.
Serve hot with schezwan sauce

***********************
For more fantastic recipes, check out the Ranveer Brar App:
- http://bit.ly/RBAppAndroid
- http://bit.ly/RBAppiOS
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