Baby Corn Cigars

During one of her visits my sister-in-law once prepared these lovely looking appetizers. I could only cherish eating them at the time. Last week we had a get together at home and I thought about this no onion, no garlic recipe. Alas ! I did not note down the recipe… after browsing and browsing and browsing the internet.. Voila!! I found a culinary teacher who had shared this recipe..

Made my own fine adjustments and this dish was the show stopper at the get together… everybody enjoyed it …more so because of the presentation..

I had a great time making these, took me a while to get the coating right.

The potatoes played their game, sticky it was..

But after all the messy work, the resulting product brought a big smile on my face and it only got bigger when the guests couldn’t stop praising it..

Lets get started pal…

BabyCorn

RECIPE

Ingredients for Cigar

  • Babycorns blanched – 10 pc
  • Toasted bread crumbs  – 4tb sp
  • Olive oil – 1tb. sp
  • Pizza seasoning – 1 tb sp
  • Red Chilli powder – 1/2 tsp
  • Garlic paste (optional)
  • Vinegar – 1 tsp
  • Boiled potatoes mashed – 6 pc
  • Ginger chilli paste –  2 tsp
  • Corn flour – 3 tb sp
  • Coriander leaves – 2 tb sp
  • Salt to taste
  • Oil for frying

Ingredients for dip

  • Mayonnaise- 4 tb sp.
  • Onion finely chopped (optional)
  • Garlic paste (optional)
  • Capsicum finely chopped
  • Carrots very finely chopped
  • Green chillies finely chopped
  • Powdered sugar 1 tsp
  • Olive oil
  • Salt to taste

Method for dipping Sauce

Add mayonnaise, finely chopped capsicum, carrot, onions, green chillies, little garlic paste, powdered sugar, pinch of salt in a bowl. Drizzle olive oil. Mix all the ingredients well. Refrigerate until you want to serve.

Method for cigar

Carefully chop the babycorn into halves, vertically. In a bowl, take pizza seasoning, red chilli powder, garlic paste, salt and add vinegar to it. Drizzle some olive oil. Nicely mix all the ingredients together. Add the babycorns and coat the marinade over it.

Cook the coated babycorns in a hot nonstick pan for about a minute. Remove from pan and cool. For outer covering of the cigar, take potato mash in a bowl. Add ginger chilli paste, corn flour, coriander leaves and salt. Mix everything well. Take small part out of the mash. Roll it into a stick. Place a corn slit in the centre of the mash. Cover it properly. Roll and remove any extra mashed potato. Do it for all the remaining babycorn slits.

Roll each babycorn cigar in toasted bread crumbs and fry them until golden brown.

To serve

Take shot glasses. Pour half a tsp of the chilled dipping sauce and then put one cigar in each glass…your appetizer is good to go…:)

TIPS

  1. Add additional cornflour if the potato mixture is sticky.
  2. The cigars can be coated in bread crumbs and refrigerated a few hours in advance. Fry them hot just before serving.
  3. The dipping sauce can be used for other starters also like kebabs and cutlets.
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11 thoughts on “Baby Corn Cigars

  1. Lovely appetizers and party finger food they made. Yes the way you served them made them more appealing.I liked that you toasted the bread crumbs and added pizza seasoning which I thought was different. Also cooking the corn once dipped in the marinade before frying it again with the potato coat must have enhanced the flavour with every bite. I can really see why your guests couldn’t stop praising this yummy dish of yours.

    Like

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