Baby Corn Manchurian / Baby Corn Manchurian Dry Recipe
Today I will share Indo-Chinese cuisine. i.e. Baby Corn Manchurian / Baby Corn Manchurian Dry Recipe, which is a sauce-based recipe that tastes sweet and sour. The marinated baby corn is fried and then simmered in a thick, spicy, and glossy gravy made with different types of sauces along with capsicum. This Manchurian goes well as a starter or along with fried rice and chow mein.
Equipment used
- Chinese wok/fry pan
- Strainer
- Pressure cooker
- Spatula
- Mixing bowl
Ingredients
- Baby corns-250 gm
- All-purpose flour-2 tbsp
- Corn flour-1 tbsp
- Ginger-garlic paste-1 tbsp
- Grated garlic- 1 tbsp
- Grated ginger-1 tbsp
- Onion-1(cut into big cubic shape)
- Silted green chili-2
- Capsicum-1(cut into big cubic shape)
- Soy sauce-1 tbsp
- Red chili sauce-1 tbsp
- Vinegar-1 tbsp
- Tomato sauce-1 tbsp
- Peppercorn powder-1/4 tbsp
- Corn flour-1 tbsp
- Sugar-1/4 tbsp
- Oil-1 cup
- Salt to taste
How to make Baby Corn Manchurian / Baby Corn Manchurian Dry Recipe
- Cut the baby corns into 1 inch pieces
- Put them in a pressure cooker, and go for 1 whistle in a medium flame
- Open the lid of the pressure cooker after releasing the pressure, and strain them
- In a mixing bowl add all-purpose flour, corn flour, ginger-garlic paste, and salt
Now add the boiled corn flour, and mix them well so that they stick to each other
- Heat oil in a kadai
- Drop the flour coated corns and fry them well, so that they become crispy
- Take them out from the oil and keep them in a kitchen paper
- Heat 1 tbsp oil in a pan, and add the grated garlic and ginger; sauté them for 20 seconds
- Add onions and capsicum; stir them for a minute in high flame
- Add vinegar, red chili sauce, and tomato sauce and toss well
- Now add soy sauce and peppercorn powder, and stir them on high flame
- Add corn flour mixed, with water and mix them well
- Add salt and sugar and mix them well
- Now slowly add the fried baby corn and mix well
- Transfer them to a serving plate and serve hot with prawn fried rice.
Baby Corn Manchurian
Themarinated baby corn is fried and then simmered in a thick, spicy, and glossygravy made with different types of sauces along with capsicum. This Manchuriangoes well as a starter or along with fried rice and chow mein.
Equipment
- pressure cooker
- mixing bowl
- A kadai or a fry pan
- Spatula
- strainer
Ingredients
- 250 gm Baby corns
- 2 tbsp All purpose flour
- 1 tbsp Corn flour
- 1 tbsp ginger-garlic paste
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 Onion(cut into big cubic shape)
- 2 green chili (silted)
- 1 Capsicum(cut into big cubic shape)
- 1 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp tomato sauce
- 1 tbsp vineger
- 1/4 tbsp Peppercorn powder
- 1/4 tbsp sugar
- 1 cup oil
- salt
Instructions
- Cutthe baby corns into 1 inch pieces
- Putthem in a pressure cooker, and go for 1 whistle in a medium flame
- Openthe lid of the pressure cooker after releasing the pressure, and strain them
- Ina mixing bowl add all purpose flour, corn flour, ginger-garlic paste and salt
- Nowadd the boiled corn flour, and mix them well so that they stick with each other
- Heatoil in a kadai
- Dropthe flour coated corns and fry them well, so that they become crispy
- Takethem out from the oil and keep them in a kitchen paper
- Heat1 tbsp oil in a pan, and add the grated garlic and ginger; sauté them for 20seconds
- Addonions and capsicum; stir them for a minute in high flame
- Addvinegar, red chili sauce and tomato sauce and toss well
- Nowadd soy sauce and pepper corn powder, and stir them in high flame
- Addcorn flour mix, with water and mix them well
- Addsalt and sugar and mix them well
- Nowslowly add the fried baby corns and mix well
- Transferthem to a serving plate and serve hot with prawn fried rice.