Saturday, October 1, 2011

Recipe Of Baby Corn Manchurian

Serves 3-4
  • 500gm  baby corn, cut into 1″ pieces
  • 2 small onions, quartered (optional)
  • 1 cup spring onion whites
  •  1/2 cup spring onion greens
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 2 tsp soy sauce
  • 2  vinegar
  • 1 tbsp corn flour + 5 tbsp water
  • 1 large green capsicum, cut into thin slices
  • 1 1/2 tbsp tomato sauce
  • 1 tsp green chilly paste
  • salt to taste
  • 2 tbsp oil
For marinade: (marinate baby corn with below ingredients for 10 minutes)
  • large pinch black pepper powder
  • 1/4 tsp garlic paste
  • salt to taste
  • 1 tbsp corn flour
  1. Heat 2 tbsp oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
  2.  Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsp more oil), add the chopped ginger and garlic and saute on high flame for about 30 seconds. 
  3. Add the chopped spring onion whites and quartered onions and saute for 2-3 minutes. Add sliced capsicum and stir fry on high flame for 3 minutes. Add green chili paste, tomato paste, soy sauce, vinegar, sugar and combine. 
  4. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.Add the cornflour water and combine on high flame, tossing the contents, for 3 minutes. You will find that it becomes thick due to cornflour.
  5. Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.


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