Fried rice served,is never complete without a

sweet’n’sour dish !

Today it’s a baby corn, pineapple dish . I always

love the sweet and sour with pineapple ,if not

with orange juice ! I do not use soy sauce or aji-

no -moto in any recipe ,instead add fish sauce

or oyster sauce in minute quantities.

If you love soya sauce,then I have given the

option for it in my recipe .

The baby corn is first dipped in batter ,fried,

and added to the prepared hot sauce .

Moving to the recipe now

For the batter

Ingredients

1 egg

1/4 tsp baking powder

2 tbsp flour

1 tsp red chilli powder

salt

Oil for frying

Method

Separate the egg white from yolk,and beat

the egg white stiff.

Add baking powder to flour , and mix in the

rest of the ingredients .

If needed add 1 tbsp water.

Dip and fry to a golden brown colour.

INGREDIENTS

200 gm baby corn mixed with chilli powder

and salt

1 big onion chopped

2 -3 green chillies slit thin

1 tomato chopped

1 tsp ginger garlic paste ( coarse)

1 tsp chilli powder

1/2 tsp coarse pepper powder

1/2 cup tomato ketchup

1 tsp soy sauce/ fish sauce/ oyster sauce

1 tbsp oil

1/2 cup pineapple pieces chopped

1 tsp sugar

1 tbsp cornflour mixed in 1 cup water

METHOD

•Heat oil, add onion tomato , ginger-garlic

paste.

•Next add the rest of the ingredients except the

cornflour mixture and cook on high flame ,for

10 minutes.

•Next add cornflour mixture .

•The mixture will thicken.

•Cook for 4-5 minutes . Remove from

fire.

•Add the fried corn ,mix and serve .

•Garnish with spring onion leaves

Note : The sauce should not be too thick .The

consistency should be ‘pouring’.

This is the basic sauce for sweet and sour .

You can use prawns,fish,chicken …or any of

your favourites battered and fried .