Thursday, March 31, 2011

Baby corn Manchurian

    Baby corn is very common in Asian cuisine. They are usually available fresh or in  canned form. It retains the tender and crispy texture even after cooking which makes it a choicest vegetables in several dishes.

Preparation time: 30 minutes
Serves up to 2 people


3 tbsp of all-purpose flour (maida)
10 pieces of baby corn
2 cloves of garlic (chopped)
1/2 tsp of corn starch
1/2 tsp of sesame
1/2 tsp of vinegar
1 tbsp of tomato ketchup
1 1/2 tsp of dark soy
1 tbsp of green chilly sauce
oil as required.


1.Wash baby corn well and smear with all-purpose flour. Heat oil in the skillet and fry the baby corn till they turn golden brown.
2.Heat 1 tbsp of oil and add sesame seeds. Then add the ketchup and keep stirring for a minute. Now add the corn starch and add 1 tbsp of water.
3.Keep stirring till the raw smell disappears and add vinegar, green chilly sauce and dark soy. Stir well till they thicken. 
4.Now add the fried baby corn and mix well. Baby corn Manchurian is ready.

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