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Thursday, May 30, 2013

Baby Corn Manchurian



Well I can guarantee you a restaurant style Babycorn Manchurian. The trick is all in the way you handle the food on the pan cooking at the right temperature. Overfrying of baby corns can give you   hard chewy lumps. Stir frying on low heat will end up in a soggy and watery fried corns. In my recipe I have mentioned about adjusting the flame every now and then....well you can get a hang of it with good practice. 

Ingredients:

For babycorn marinade:


  • 10 babycorns whole (half boiled in salty water)
  • 2 tbsp plain flour
  • 1 tbsp corn flour
  • 1 tsp rice flour
  • 1 tbsp ginger and garlic paste
  • Salt to taste
  • Few drops of water


Chop the baby corns sliced diagonally (1" thick slices) and mix all the ingredients well . Deep fry and keep aside. ( Caution: Keep it in a hiding place ....or else nothing will be left for stir frying).

For Sauce:


  • 3 to 4 garlic pods finely chopped
  • 1 tbsp ginger finely chopped
  • 3 to 4 green chilies chopped
  • 1/4 cup spring onion chopped
  • 1 small capsicum cut into cubes
  • 1 small onion cut into cubes
  • 1/2 tsp red chili powder
  • 1 tbsp soya sauce
  • 1 tsp chili sauce
  • 1 tsp vinegar
  • 2 tbsp tomato sauce
  • 1/2 tsp sugar
  • Salt to taste
  • Ajinomoto pinch (optional)
  • 1 tsp sesame oil
  • 1 tbsp chopped green coriander leaves
  • Sesame seeds for garnishing (til)

Method

  1. Heat 4 tbsp of cooking oil and sesame oil and fry garlic, ginger and green chilies till the colour changes slightly.
  2. Increase the flame and stir fry capsicum and onion for few seconds.
  3. Lower the heat and add rest of the ingredients along with fried baby corns. In case if baby corns are stolen then add fried paneer or fried cauliflower. just kidding.
  4. Again increase the flame and quickly toss everything together for 10 seconds.
  5. Garnish with coriander leaves and sesame seeds. Serve hot with a tooth pic.
Serves only 1 how much ever quantity you prepare.






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