Aug 4, 2016

Babycorn Manchurian

Manchurian is a very popular and always on demand appetizer. No need to mention but this babycorn manchurian is also a perfect crowd pleaser. Try it as a starter in your get-togethers or even for a perked up lunch or dinner menu at your home to give the diners the perfect satisfaction of a rich starter. Juicy, spicy, saucy bursting with flavours in every bite you take is what this starter special

My family loves it so much that they can eat it any time. Kids are crazy about babycorn and this one is great to give them what they love. Simple to make, pleasing to the eye and tasty enough all about it. Do give it a try and share with your loved ones

Serves... 4 ppl
Serve option... Hot

This is what u'll need...

Babycorn - 12-15 nos
Maida - 2 tbspn
Corn flour - 1 tbspn
Ginger-garlic paste - 1/2 tspn
Garlic cloves - 4 big
Onion - 1 medium
Green chilly - 1 or 2
Capsicum - 1 medium
Sugar - 1/2 tspn
Tomato ketchuup - 1 tbspn
Soya sauce - 1 tspn
Red chilli flakes - 1/2 tspn
Chopped Scallions - 1-2 tbspn
Food coloour - a pinch
Pepper - 1/4 tspn
Oil - 1 tbspn for sauce
Oil - for frying
Salt to taste

Here is the stir.... 
    • Cut each babycorn into 4. Cut once length wise and then cut each part into half the length
    • Toss it into a pressure cooker along with some water and little salt
    • Pressure cook this for about 4-5 whistles and then strain the excess water after it comes down to room temperature
    • Add 2 tablespoons of maida/all-purpose flour to a bowl
    • Measure in a tablespoon of corn flour into the same bowl. The ratio of maida and corn flour is 2:1
    • Add salt and pepper as needed. I used 1/4 tspn each

    • Sprinkle a pinch of food colour
    • Spoon in about half a teaspoon of ginger-garlic paste
    • Pour little water and whisk it so that there are no lumps and the mixture is neither too thick nor too thin
    • Heat oil in a kadai
    • Toss in some cooked babycorn pieces into the batter and coat them evenly 
    • Slide the coated babycorn pieces into hot oil and fry till crisp and golden
    • Remove and repeat the same with rest of the pieces
    • In a flat pan add a tablespoon of oil
    • Once the oil is hot toss in some chopped garlic and saute for a few seconds. Keep stirring
    • Toss in diced onions into the pan
    • Add a slit green chilli 
    • Roughly dice the capsicum and toss it in
    • Add a little salt to taste. Keep low on salt as the sauces we add will have salt too
    • Sprinkle half a teaspoon of sugar into the pan
    • Mix everything together and let it sit for a few seconds
    • Spoon in a tablespoon of tomato ketchup
    • Add a teaspoon of soya sauce
    • Add half a teaspoon of chilli flakes
    • Now toss in the fried babycorn pieces
    • Give it all a good stir or toss it around so that the sauce is evenly distributed over the babycorn. Let it sit for about a minute and turn off the flame
    • Garnish it with chopped scallions
    • Transfer it to a plate or bowl
    • Serve hot as a starter or as a side for fried rice and enjoy

                                                                            • Keep salt minimal at every stage as we are adding three times
                                                                            • You can skip red chilli flakes if you find it too spicy
                                                                            • Dont overcook the onions and capsicum as a little crunch in them makes the dish taste better 

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