1/4 kg baby corn-peeled and blanched
2 eggs-slightly beaten
3/4 cup maida
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto (optional)
2 Tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine

For Sauce (mix together):

3 Tbsp cornflour
1/2 cup water (to blend cornflour)
2 Tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 Tbsp chopped celery
1/4 tsp ajino moto (optional)
2 cups water
Oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Baby Corn Manchurian

. Mix together the egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Coat the baby corn with this batter and leave for 5-10 minutes.

. Heat the oil and keeping the heat high drop baby corns, one at a time and fry to a golden brown.

. Drain on absorbent paper till required.

. Heat the 2 Tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy.

. Add the capsicum and turn around a few times.

. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

. Add the fried corn, turn around a few times and serve.


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