Baby Corn and Capsicum Satay with Peanut Sauce

Ingredients:

12 baby corns, small sized - put in boiling water for 3 minutes and wipe dry

1 green capsicum - cut into 1" cubes

6 cherry tomatoes or 1 large, firm tomato, cut into 8 pieces and pulp removed

Marinade: 

1/2 tsp salt

1/4-1/2 tsp red chili powder

2 tsp brown sugar

2 tsp oil

2 tbsp coconut milk

1 tsp lemon juice

1/2 tsp soya sauce

8-10 garlic flakes - crushed to a paste

1/2 tsp cumin powder

1/2 tsp coriander powder

Peanut Sauce:

1/4 tsp roasted salted peanuts

1/2 tsp salt

1 tbsp oil

4-6 garlic flakes crushed

1/2 tsp red chili powder

1/2-1 tsp sugar

1 1/2 tsp lemon juice

1 tsp soya sauce

1 cup coconut milk

Method:

To make coconut milk, grate a coconut and add 1 1/2 cups hot water to it. Keep aside for 15 minutes. Blend in a strainer and squeeze through a muslin cloth to get fresh coconut milk. If fresh coconut is not available you may use 1 cup coconut mixed with 1 cup hot water and get milk the same way.

Mix all the ingredients of the marinade together. Add baby corns, capsicum and tomatoes. Keep covered for 1/2 hour or till serving time.

Thread marinated vegetables onto oiled wooden skewers. Leave behind the marinade. Cook in a preheated grill at 350F for 10 minutes. If using stove top, heat a kadai with little oil and fry the vegetables until tender.

To make peanut sauce, grind peanuts with the salt to a rough powder.

Heat 1 tbsp oil in a heavy bottomed small pan or kadai. Add crushed garlic. Saute till it starts to change color. Reduce heat. Add 1/2 tsp red chili powder. Add only 1/2 cup coconut milk. Boil, stirring. Cook on low heat for 3 minutes, stirring constantly. Stir in the crushed peanuts, 1/2 tsp sugar, 1 1/2 tsp lemon juice, 1 tsp soya sauce and the remaining 1/2 cup coconut milk. Boil. Simmer gently for 5 minutes, stirring occasionally to prevent it sticking to the pan. Transfer to a bowl and serve with the prepared satay.

Serves: 6 

Tip of the day: To keep asafoetida(hing) soft without getting harder, keep a green or red chili with it and the hing will always be soft.