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Baby Corn Manchurian | Indo Chinese Recipes | Restuarant Style Manchuria Recipes

January 10, 2013 by Siri

I know few of you might be waiting for a new recipe from me..and for those who all really missed me for a while,kindly apologize for disappearing from the last few days…Am back with a very tasty Manchurian recipe made with tender and fresh baby corn ..This juicy yet crunchy Manchurian is sure a tongue treat for food lovers…Making baby corn Manchurian just like we eat in restaurants is so easy and here am going to tell you the detailed step by step recipe..

I have never visited any Chinese restaurants to taste these tongue tickling Manchurians but heard they taste great over there..I am yet to try out different kinds of Manchurian in my kitchen and so you can see lots and varieties of manchurians soon in the near future..The crisp coated baby corn tossed with soy sauce and crunchy onions gives your party menu a rich and colourful look!

Cooking time – under 30 min.
Serves 2




Ingredients :

  1. Baby corn – 100 gms
  2. Ginger garlic paste – 1 tbsp
  3. Soy sauce – 2 tbsp
  4. Sugar 1/2 tbsp
  5. Chinese salt  2 pinches
  6. Onions cubed – 1/2

For coating baby corn:

  1. All purpose flour – 5 tbsp
  2. Corn flour – 2 tbsp
  3. Red chilli powder – 1 1/2 tbsp
  4. Salt – 1/4 tbsp
  5. Pepper – 1/2 tbsp
  6. Salt to taste
  7. Water as required

Method: 

Chop your baby corn into medium length pieces.Chop all other veggies into nice medium sized cubes.
Take the flours,chilli powder, Chinese salt and normal salt into a mixing bowl.Make a thick batter by keep adjusting little water.

 Add in the baby corn pieces in to the batter and give a gentle fold such that batter gets coated well to all the pieces.Heat oil in a pan and drop in the pieces,deep fry them until golden brown. 

 Drain them on a tissue paper so that the excess oil will get absorbed by it.Heat 2 tbsp of oil or butter in a pan.

Sauté the ginger garlic paste for 2-3 minutes until raw smell goes off.Add in the onions and sauté for just 3 mins.Remember not cook them soft!!

 Add in spring onions and sauté for another min. Sprinkle some soy sauce and mix well.Add some sugar and adjust any salt.

 Pop in the fried baby corn and put on high flame,toss on high flame for a min. Reduce heat and cook for another 2 to 3 minutes. Garnish with some more spring onions and coriander leaves. 

Crispy and crunchy baby corn is now ready to munch on!!Enjoy with some hot red chilli sauce!!
Need a crunchy and juicy bite???


NOTES :

  1. Remember not to mix the baby corn hardly else they may get broken into pieces due to its very tender nature.
  2. Don’t sauté your onions too much till soft ,the crunchiness should remain and is important!Feel free to add in colourful bell peppers along with onions.
  3. Add salt carefully because the soy sauce contains some salt.
  4. If you need a spicy touch,add some red chilli sauce once you saute the veggies.
  5. The baby corn can also be baked or stir fried to reduce the caloric intake but the original recipe calls for deep frying.


If you need a gravy version of this baby corn Manchurian,please proceed with the below steps.

  1. Once the veggies are sautéed,add a cup of water and bring it to boil.When it boils,add the some vinegar and soy sauce.Again boil for 2 minutes and adjust salt,pepper and some sugar.
  2. Mix 2 tbsp of corn flour in cold water without any lumps.Add this mixture to the above  boiling mixture.
  3. The gravy will immediately start thickening and make sure to stir well without any lumps.Cook for a min.
  4. Add in the fried baby corn and mix well.Swithc off the flame after 2 minutes and garnish with fresh coriander and some spring onions!
 
We totally enjoyed this super crunchy and yummy baby corn manchurian with some mild Egg fried rice and had a complete Indo Chinese meal last Sunday!

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Filed Under: Appetisers/Starters, Indo Chinese Recipes Tagged With: baby corn, Baby Corn Recipes, Manchurian Varieties, Restaurant Style

About Siri

Siri is a full time IT professional interested in cooking,travelling and photography .She believes in eating freshly cooked meals that are simple and easy to prepare.She aims to present such simple recipes with detailed instructions for you! Thanks for visiting!

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Comments

  1. Sangeetha Priya says

    January 10, 2013 at 10:53 PM

    wow juicy spicy corn machurian, mouthwatering, explained neatly!!! I am ur new follower!!!

  2. Priya R says

    January 10, 2013 at 11:00 PM

    superb recipe dear looks very inviting 🙂 thanks for my share

  3. Sandhya Ramakrishnan says

    January 10, 2013 at 11:26 PM

    So yummy! Love baby corns…They look delicious:)

  4. Ramya Krishnamurthy says

    January 11, 2013 at 12:17 AM

    yummy and tempting.you made me eat at 5.30 morning

  5. DivyaGCP says

    January 11, 2013 at 12:54 AM

    Manchurian looks so delicious and inviting.. Love the clicks..

  6. divya says

    January 11, 2013 at 2:08 AM

    wow mouthwatering snacks.i love the clicks.yummy..

  7. Subhashini says

    January 11, 2013 at 2:14 AM

    perfect appetizer.

  8. Vimitha Anand says

    January 11, 2013 at 5:11 AM

    Love this with pulaos.. looks yum

  9. Nivedhanams Sowmya says

    January 11, 2013 at 5:34 AM

    that is tongue tickling and lip smacking!!!
    Sowmya
    Ongoing Event – Mission – Breakfast

  10. Nabanita Das says

    January 11, 2013 at 5:41 AM

    Really the recipe is superb tempting… Love this one very much. Thanks for sharing.

  11. kausers kitchen says

    January 11, 2013 at 7:01 AM

    Wow tempting munchurian dear…luvly.

  12. Julie says

    January 11, 2013 at 2:08 PM

    Very tempting color,yummy!!
    Join EP event-Nutmeg OR Parsley @ Chef Mireille’s Global Creations

  13. Latha Madhusudhan says

    January 11, 2013 at 3:16 PM

    Looks really delicious.

  14. Meena Selvakumaran says

    January 11, 2013 at 3:49 PM

    Chinese salt is new to me.Lovely clicks.

  15. Prathima Rao says

    January 11, 2013 at 4:32 PM

    wow…yummyyyy…so damn mouthwatering!!
    Prathima Rao
    Prats Corner

  16. Love to Experiment says

    January 11, 2013 at 10:26 PM

    Yummooo… Loved the close up shots.

  17. Madhavi K says

    January 12, 2013 at 3:42 AM

    1st time here. You have a great blog. Happy to follow you. Do you want to follow me back!

    http://madhusindianrecipes.blogspot.com/

  18. Swathi Iyer says

    January 12, 2013 at 5:42 AM

    Corn manchurian looks yumm.

  19. Carole says

    January 17, 2013 at 6:49 PM

    Hi there. Food on Friday: Corn on Carole’s Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

  20. Karan Fagne says

    April 19, 2013 at 9:01 PM

    wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i’m already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, My Manchurian Recipe

Hey!Nice to meet You!

Welcome to the world of spicy Indian Food and more.,Double click on RECIPES for a tongue tickling visual menu to choose! Read More about me…

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