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Sunday, 18 September 2011

Baby Corn Manchurian

Baby corn: 2 cups
Corn flour: 1 cup
Rice flour: ½ cup
Red chilli powder: 1 tsp
Ginger-garlic paste: 1 tsp
Salt: To taste
Oil: For deep fry

For Seasoning
Chopped spring onion: 1 cup
Sliced onion: 1 cup
Crushed garlic: 1 tsp
Soy sauce: 1 tsp
Hot sauce: 1 tsp
Tomato ketchup: 1 tsp
Ajinomoto: A pinch
Vinegar: 1 tsp
Olive oil: 2-3 tsp
Salt: To taste

Cut baby corn length wise and cook for 5-6 minutes in boiling water adding little salt. Drain the corn and keep aside.

Add enough water and mix corn flour, rice flour, chilli powder, ginger-garlic paste and salt and prepare a batter which is neither thin nor thick. Dip cooked baby corn in the batter and deep fry till golden brown and drain on tissue towel.

Meanwhile, heat oil in a large pan and add garlic, onion, spring onion and sauté till onion turns translucent. Add fried baby corn, and then add soy sauce, hot sauce, vinegar, salt, tomato ketchup and oregano one by one. Stir well and serve hot with tomato ketchup.

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