Tuesday, October 16, 2007

Baby Corn and Gobi manchurian

I tried Sia's recipe (with minor modifications) for one of my favorite dishes, baby corn manchurian or manachurian in general. I also added cauliflower to it so that it was a mix of baby corn and gobi manchurian. Everybody liked it. Though it didn't come out crunchy like the original recipe so I'm yet to master that.

What you'll need

10-12 Baby Corns
3-4 tbsp all-purpose flour (maida)
2 tbsp Cornflour
1 tsp dry red chilli powder
1-2 tsp ginger-garlic paste
3-4 spring onions, chopped
2-3 Green chillies, chopped
3 tbsp Tomato sauce
1 tbsp Soya Sauce
2 tbsp Coriander leaves,finely chopped
Oil to deep fry
Salt to taste
  1. In a pan take little oil and fry ginger-garlic paste and chillies.
  2. Add spring onions, coriander leaves,tomato sauce and soyasauce(if you want it to be more spicier add chilli sauce)
  3. Cut Baby Corns length wise and keep aside.
  4. Make a little thick batter with maida, cornflour, chilli powder, salt with water.
  5. Coat the baby corn with the batter and then deep fry at medium flame till they turns golden brown.
  6. Drain them in paper towel to remove excess oil.
  7. Add the fried babycorns with the sauce you have prepared and mix well.
  8. Garnish them with chopped coriander leaves and greens of spring onion and serve hot.

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