Baby Corn Manchurian

Ingredients

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

Method

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.

Hakka Noodles

Ingredients
Boiled hakka noodles: 2 cups

Dried red chillies: 2-3

Chopped spring onion: 1 bunch

Chopped capsicum: 1 cup

Finely chopped garlic: 2-3 tsp

Vinegar: 1 tsp

Salt: To taste

Olive oil: 2 tsp

Method
Crush red chillies and garlic coarsely. Heat oil in a pan and add crushed chilli and garlic and sauté well. Add capsicum and fry till tender. Add spring onion and fry for 2-3 minutes. Add noodles, salt and vinegar and mix well. Heat for a minute and serve with schezwan sauce or manchurian gravy.

Schezwan Sauce

Ingredients
Sesame oil: ½ cup

Red chillies: 8

Finely chopped onion: 1

Finely chopped garlic: 2 tsp

Finely chopped ginger: 2 tsp

Chilli powder: 1 tsp

Corn flour: 4 tsp, mixed in a cup of water

Vinegar: 2 tsp

Soy sauce: 2 tsp

Chilli sauce: 2 tsp

Salt: 2 tsp

Method
Grind together the onions, garlic and ginger. Heat oil in a pan and add red chillies and sauté on high flame till they darken. Add the onions, garlic and ginger paste and stir fry over high heat till glossy. Add the corn flour mixture and bring to a boil. Lower the flame and add chilli powder, vinegar, soy sauce, chilli sauce and salt and mix well. Cook for another minute and transfer to a serving bowl.

Manchurian Sauce

I love Chinese food and once in a while I keep preparing them at home. Since most of the Chinese recipes use Manchurian Sauce or Schezwan Sauce, I prepare them fresh at home and store in an air tight container in the refrigerator. They are simple and easy to prepare. 

Ingredients

Corn flour: 6 tsp, mixed with 1 cup of water

Vinegar: 3-4 tsp

Salt: 3 tsp

Soy sauce: 3-4 tsp

Tomato puree: 1 cup

Ajinomoto: A pinch

Water: 2 cups

Method
Mix all the ingredients, bring to a boil and simmer for 5-6 minutes before transferring to a serving bowl.

Mushroom Munchurian

Ingredients

Mushroom: ¼ kg
Ajinomotto: 1 pinch
Ginger and garlic paste: 2-3 tsp
Soy sauce: 2 tsp

Vinegar: 2 tsp
Pepper powder: 1 tsp

Red chilli powder: 2-3 tsp
Egg: 1
Corn flour: 3-4 tsp
Chopped green chillies: 2-3 tsp
Chopped garlic: 2-3 tsp
Oil: To fry
Salt: To taste
Spring onion: 3-4 tsp

Method
Marinate mushrooms with soy sauce, salt, 1 tsp chilli powder, pepper powder, ajinomotto, soy sauce, vinegar and ginger-garlic paste for 3-4 hours. 

Beat the egg, add the remaining chilli powder, salt and corn flour. Be careful while preparing the mixture, as it should not be too thick. Mix well and add the marinated mushrooms in the egg mixture and mix well until all the mushrooms are well coated. Heat oil in a pan and deep fry the mushrooms till they turn golden brown.

Heat a little oil, add the chopped green chillies and garlic and sauté well. Add the fried mushrooms and sauté for a minute. Garnish with chopped spring onions before serving.

Note: Can use coriander also to garnish.

Hara Bhara Kebab

Ingredients
Potatoes: 4-5 medium sized, boiled
Green peas: 1 cup, boiled
Spinach: 1 bunch
Green chilies: 1 tsp, finely chopped
Coriander leaves: 2-3 tsp, finely chopped
Ginger: 1 tsp, finely chopped
Chaat masala powder: 1 tsp
Salt: As per taste
Corn flour: 2-3 tsp
Oil: For deep-frying

 

Method
Grate the boiled potatoes and mash the boiled green peas. Cook spinach leaves in salted boiling water for 2-3 minutes and wash the partly cooked leaves in cold water and squeeze out the excess water before finely chopping the leaves. Mix grated potatoes, peas and spinach and add chopped green chilies, chopped coriander leaves, chopped ginger, chaat masala powder and salt. Add corn flour to the mixture for binding. Divide the mixture into 25 equal portions and shape each portion into a ball and then press it in between your palms and flatten it. Heat oil in a pan and deep fry the kebabs in hot oil for three to four minutes.

Note: If you are too diet conscious, you can shallow fry the kebabs on a tawa. To make kebabs look dark green, you can add more spinach leaves, but have to add more corn flour for a good binding.