How to make Babycorn Manchurian Recipe - Babycorns cooked in manchurian sauce.

This recipe is contributed by Member manjit kaur.

Main Ingredients : Babycorns (बेबी कॉर्न), Cornflour/ corn starch

Cuisine : Chinese

Course : Starter

Babycorn Manchurian

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Babycorn Manchurian Recipe Card

Babycorn Manchurian
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Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Babycorn Manchurian

  • Babycorns cut into small pieces 10

  • Cornflour/ corn starch 5 teaspoons

  • Rice flour 2 teaspoons

  • Refined flour (maida) 2 teaspoons

  • Baking soda

  • Red Colour optional 2 pinches

  • Salt to taste

  • Green chillies finely chopped 2

  • Oil 2 tablespo

  • Onion chopped 1 medium

  • Ginger-garlic paste 1/2 teaspoon

  • Spring onion bulbs chopped 1/2 cup

  • Vinegar 2 teaspoons

  • Soy sauce 1 teaspoon

  • MSG 1/2 teaspoon

  • Tomato sauce 1/2 cup

  • Spring onion greens chopped

Method

Step 1

In a large bowl mix together cornflour, rice flour, maida, baking soda, salt, red color, salt, one green chilli and water to make a thick batter.

Step 2

Heat sufficient oil in a non-stick kadai. Dip the baby corn in the batter and deep fry them till golden brown and crisp. Drain on absorbent paper and set aside.

Step 3

Heat two tablespoons oil in a non-stick pan. Add onion, ginger-garlic paste and spring onion bulbs and saute till onions turn golden brown.

Step 4

Add green chillies and saute for a minute. Add vinegar, soy sauce, MSG and tomato sauce and mix well.

Step 5

Add the fried baby corn and toss well.Serve hot garnished with spring onion greens.

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