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Monsoon recipes: Crispy Baby Corn and more

Last updated on: July 13, 2009 17:45 IST
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We invited Get Ahead readers to share rainy-day recipes with us -- pakoras, samosas and every other kind of tasty preparation that has you smacking your lips during the monsoons. We've been flooded with responses and as part of an ongoing series, present three recipes that you can make the most of this season.

Anamika Bhardwaj sent in two recipes. The first is for Crispy Baby Corn:


  • Baby corn
  • 1 tbsp maida (all-purpose flour)
  • 1 tbsp rice flour
  • 2 tbsp corn flour
  • 2 tsp lime juice
  • 1 tsp soya sauce
  • Salt to taste
  • Black pepper powder
  • 1 capsicum cut into thick cubes
  • 1 onion cut into thick cubes
  • 1 onion finely chopped
  • 1 tsp each ginger, garlic, chilly, all finely chopped
  • Oil for frying

Method of preparation:

  • Mix the maida, rice flour, corn flour, salt, lime juice, soya sauce and baby corn well.
  • Sprinkle some water to bind the ingredients.
  • Deep fry the baby corn till it turns golden brown. Keep it aside.
  • Heat oil in a wok and saute chopped onion, ginger, garlic, chilly.
  • Add capsicum, onion cut into thick cubes and again saute for two minutes.
  • Add salt, black pepper and fried baby corn.

Next is her recipe for Pisang Goreng (a popular Indonesian recipe for Fried Bananas):


  • 2 ripe bananas, cut into two pieces
  • 1/2 cup maida (all-purpose flour)
  • A pinch of salt
  • Oil for frying
  • Water as needed

Method of preparation:

  • Make a thick batter of the maida, salt and water the same as we made for Bhajiyas.
  • Add the pieces of banana to it and fry till golden brown serve hot.

Amrita Acharya sends this recipe for Potato Cutlets:


  • 2 potatoes
  • 2 carrots
  • 2 green chillies
  • 1/2 cup green peas
  • 1/4 cup semolina
  • red chilly powder
  • Chaat masala

Method of preparation:

  • Boil the potatoes and carrots.
  • Mash the boiled potatoes.
  • Cut the boiled carrots and green chillies into small pieces.
  • Mix the mashed potatoes, carrot pieces, green peas and cut green chillies.
  • Add 1/2 tbsp salt, 1 tsp red chilli powder and 1 tsp chaat masala to the mixture and mix well.
  • Make round flattened balls of the mixture, dip each in semolina just to cover the surface and shallow fry in oil.
  • Crispy cutlets are ready to eat with tomato and chilly sauce.

Do you have any special monsoon recipes that you'd like to share with us and other readers? Simply write in to (subject line: 'Monsoon Recipes') with instructions on how to prepare lip-smacking rainy-day foods and we'll publish your recipes right here on Make sure to include your name, age and hometown and try to come up with the hottest, tastiest snacks you can this rainy season.

We're smacking our lips and waiting, so write in right away!

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