Baby Corn Satay with Tomato Chutney Dip

Indian Spicy Baby Corn Satay is quick, easy and exotic snack recipe. These crunchy and spicy Indian style vegetarian satay are kid friendly and make perfect evening snack. If you are looking out for Iftar or IPL snack, then try you must definitely try these baby corn satay. I served these satay with very easy to make tomato chutney dip.

Baby Corn is a wonderful and versatile vegetable. Though it has no certain taste of its own, a little masala and spice will make it taste delicious. Baby corn when added to capsicum or potato or any mixed vegetable gravy-based curries, bring wonderful taste in the recipe.

What does satay mean?

Satay is originally a street food from Indonesia and Malaysia. Satay is often made with meat or fish. Thin strips of meat or fish are skewered on bamboo skewer and grilled till done. These are often served with peanut sauce.

Vegetarian Appetizer Recipe

Planning a non-vegetarian meal menu is quite easy to me. But planning a vegetarian menu is bit tough. My vegetarian meal menu is limited with recipes including aloo, paneer and soya. But since the time I have started using baby corn in curries, I am loving this vegetable more.

My today’s recipe baby corn satay is a perfect vegetarian appetizer or starter party or weekend recipe. You can even serve these satay in snack with evening tea or coffee or you can serve these with jeera rice or pudina rice as side dish.

Must-Try Baby Corn Recipes

Baby Corn Cigars

Baby Corn Capsicum Stir Fry

Capsicum Baby Corn Masala

Indian Style Spicy Baby Corn Satay

Mix red chili powder, salt, turmeric powder, coriander powder, garam masala and salt in a bowl. To this add steamed baby corn and mix. Shallow fry until golden on all sides. Tada, spicy baby corn satay are ready to indulge. These satay are,

• Easy to make
• Vegan
• Gluten-free
• Kid-friendly

Points To Remember:

• You can even serve baby corn satay with tomato ketchup or green-chili sauce.
• Soak the wooden skewers in water before inserting them into baby corn.

Yield: 4

Indian Spicy Baby Corn Satay

Print

Indian Spicy Baby Corn Satay is crunchy and spicy vegetarian satay which are kid friendly, easy to make and perfect for evening snack. If you are looking out for Iftar or IPL snack, then try you must definitely try these baby corn satay. I served these satay with very easy to make tomato chutney dip.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 10 Baby Corns
• 1 tbsp. Red chili powder
• ¼ tbsp. Turmeric powder
• ½ tbsp. Ginger-Garlic paste
• ¼ tbsp. Garam Masala
• ¼ tbsp. Coriander powder
• 1 tbsp. Corn flour
• 2 tbsps. Water
• Salt
• Oil
• 10 Wooden Skewers, soaked in water for 30 minutes

Tomato Chutney Dip

• 2 ripe Tomatoes
• 2-3 Green chilies, chopped
• 2 cloves Garlic
• 3 tbsp. minced Coriander leaves
• ½ tbsp. roasted Cumin powder
• 1 tbsp. Sesame seeds paste
• 2 tbsp. Oil
• Salt

Instructions

How to make Baby Corn Satay

1. Microwave baby corns for 3 minutes or blanch them. Set aside.
2. In a bowl mix red chili powder, turmeric powder, ginger-garlic paste, garam masala, coriander powder, corn flour, and salt with 2 tbsps. of water.
3. Add baby corns to this and evenly coat them with the mixture. Leave for 10-15 minutes.
4. Insert skewers into the baby corns and set aside.
5. In a heavy bottom cooking vessel or on non stick pan, add oil and when it heats up line above marinated baby corns side by side.
6. Brush with remaining marinade and shallow fry until golden on all sides.
7. Add love to make these Indian style spicy baby corn satay taste ‘Yummy’.
   

How to make Roasted Tomato Chutney Dip

1. Wash and pat dry the tomatoes. Make a cross on them by slitting the tomatoes from top until the base. Set aside.
2. In a skillet add oil and when it heats up add tomatoes by keeping the stem part down. Cover with a lid and let it fry for 3-4 minutes.
3. Carefully remove the lid and turn the tomatoes, by now you can the skin coming off the tomatoes.
4. Place the lid again and cook till done by turning in between. Take off the tomatoes on to a kitchen tissue and in the same pan add green chilies. Fry for 1-2 minutes.
5. Take out on kitchen tissue. When the tomatoes are cool enough to handle, then slowly peel the skin and roughly chop them by removing the seeds.
6. Now grind chopped tomatoes, green chilies and garlic by adding roasted cumin powder, salt, sesame seeds paste (tahini paste) and coriander leaves until smooth.
7. Serve this as a dip or chutney with any fried savory snack.
8. Add love to make this roasted tomato chutney dip taste ‘Yummy’.

Notes

Lubna’s Serving Suggestions:

Serve these crunchy, spicy and yummy baby corn satay as,

• Appetizer or starter in any three-course vegetarian or non-vegetarian meal menu.
• Snack with evening tea or coffee or any fruit drink.
• Side dish with jeera rice, coconut rice or any flavoured rice.
  

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 205Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 393mgCarbohydrates: 21gFiber: 4gSugar: 6gProtein: 4g

Did you like this recipe?

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Soon the wedding was on cards for the her and she was in doubt whether her to-be life partner would be interested in her work, will fuel her passion , would be supportive, etc…getting carried away in the whirlwind of thoughts, she said ‘YES’…as she don’t want to go against her lovely parents.  She got married and moved to a new place with the man of her life. Soon her husband recognized her creative passion, encouraged her in every aspect, appreciated her creativity, stood by her and he became backbone to her success. Her husband being the wind beneath her wings, she flew high….she soar new heights and to a new world which she always dreamed of….

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