Babycorn Wrap

      Since Abi is a picky eater we have difficulty in selecting food items to cook for him. Like most children he likes fried food items but that also selectively. He does not like the taste of baby corn except in pasta. So I thought of camouflaging them into something to make him eat it. As I was looking for some new way of cooking baby corns, I found this recipe by Rajshri food video very interesting. It was an instant hit as elders in the family liked it but Abi did not like the baby corn part of it and enjoyed only the outer covering! Overall, I found it an interesting find and hence I'm posting this to BM#60. 

Ingredients to marinade:

• Baby corns: 6 pieces
• Tomato sauce: 2 teaspoon
• Tabasco Sauce:1 teaspoon
• Chilly sauce: 1/2 teaspoon
• Oil: 1/2 teaspoon
• Oregano: 1/2 teaspoon
• Salt to taste

Method:

 Boil the baby corns for 2  to 3 minutes. Mix all the other ingredients together add the corns into the mixture. Coat them nicely and keep them for half an hour. After half an hour cook them on a slow heat in a frying pan. Let them cool. 

Ingredients for the wrap:

• Potatoes: 3 nos
• Ginger paste: 1 teaspoon
• Green chilli paste: 1 teaspoon
• Corn flour: 2 tablespoons
•  Salt to taste
• Bread crumbs: as needed
• Oil: for frying

1. Boil and mash the potatoes. Add all the ingredients for wrap and mix them nicely.

2. Take a tablespoon of the mixture (depends upon the size of the baby corn) roll into an oblong shape then flatten it. Keep the corn in the centre and cover it with the potato mixture.

3. Roll the wrap in bread crumbs and fry them in hot oil till golden brown.

4. Drain them on a kitchen towel and serve with green chutney or any dip of your choice.

 check out Blogging Marathon page for the other Blogging Marathoners doing BM#60