Wednesday, November 6, 2013

Baby Corn Manchurian

Ingredients

Baby Corn – 10-15
Corn Flour – 2 tsp 
Rice Flour – 1 tsp
Maida / All Purpose Flour – 3 tsp
Paste of ginger, garlic and green chilli – 1 tsp
Salt – according to taste

For sauce

Onion -1 Finely chopped  

Spring onions -1/4 cup (finely chopped)

Sliced Capsicum – 1 cup

Minced Garlic – 1/2 tsp

Green chillies (chopped) – 1-2 tsp

Soya sauce and Chili sauce – 1 tsp

Vinegar – 1 1/2 tsp

Tomato sauce – 2 tsp

Salt – according to taste

Vegetable oil / olive oil – 1 1/2 tsp

Coriander Leaves – 1 tsp (finely chopped)

Method:

1. Take a deep frying pan and heat oil in it.

2. Mix all purpose flour, corn flour, rice flour, salt, ginger-garlic-chilli paste, and water in a mixing bowl and make a thick paste. Now, cut the baby corns diagonally into two. Dip these pieces of baby corns into thick paste and coat them well. Deep fry these baby corns in oil till they are cooked. Cook them till they are golden brown. Remove from oil when they are cooked and keep them on absorbent paper. Keep them aside

3. Now, heat oil in a pan and add the chopped garlic, chillies, onions and fry them for few minutes till they are golden brown. Now, add the spring onions which are finely chopped. Stir them for few seconds and then add capsicum and stir them for seconds. Remember not to overcook otherwise capsicum will lose its crunch.

4. Turn the flame to medium and then stir , soya sauce, tomato ketchup, vinegar and chilli sauce. Add 3 tsps of water. Toss it for 2 minutes.

5. Add the fried baby corns in it. Cook again for 2-3 minutes on high flame. Do not cover the pan. Turn the flame off and garnish it with spring onions and coriander leaves. Serve it hot 



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