Today I have an all time favorite,most popular indo chinese fare for you all.Baby corn manchurian is a much sought after indo chinese starter,however I served this as side dish with a pulao.Yum combo it was.Most of you frequenting here knows that I am no fan of bottled store bought sauces.I use them but very rarely and I want to avoid them totally.So here I have created the recipe for baby corn manchurian minus store bought sauces.Let me tell you,this simple homemade version did not miss a thing present in restaurant versions,the color,the flavor and taste was almost the same,yet this is a all healthy guilt free version,now whats there not to love this or eat this right :). Usually in manchurian recipes,tomato sauce and soy sauce will be used.I have replaced tomato sauce with thick tomato puree and just left out soy sauce.I used pure sesame oil and chilli flakes to bring out the indo chinese flavor.Generous use of spring onions and thick stems of cilantro (instead of celery,if you can source celery go for it by all means) gives a brilliant flavor and taste to this dish.Next change I have made in this recipe is I have shallow fried the baby corn pieces instead of deep frying.The dish was lip smacking good that you should not miss :)
Here are some more indo chinese recipes that you might love:
Vegetable fried rice without sauces
vegetable fried rice
schezwan fried rice
homemade schezwan sauce
homemade spring rolls from scratch
chilli paneer
Baby corn manchurian recipe
Star ingredients: Baby corn
Time:30 minutes
Serves:3
Ingredients:
10 fresh tender baby corns
1/2 green bell pepper,cubed
1/2 yellow bell pepper,cubed
3 tablespoons corn flour
4 tablespoons maida/all purpose flour
1/2 teaspoon white pepper powder
Salt
Oil for shallow frying
For manchurian sauce
2 large ripe tomatoes,pureed
1 small onions,sliced thin
1/2 cup spring onion whites,chopped fine
1/4 cup spring onion greens,for garnish
1/4 cup thick cilantro stem,chopped fine/celery
1 tablespoon ginger paste
1 teaspoon sugar
1 1/2 teaspoons chilli flakes
Sesame oil
Salt
Method:
Shallow fried baby corns:
1,Wash and cut the baby corns into two pieces each.Wash and cube the bell peppers
2.Mix all the ingredients except oil and veggies and forma thick batter.
3.Mix in the bay corn,bell pepper cubes and coat them well.
4.Heat oil in a shallow frying pan,shallow fry the coated veggies in batches.Drain them in a kitchen towel and set aside.
Manchurian sauce:
1.Heat sesame oil in the same pan till smoking point.Reduce the flame and add the chilli flakes,ginger paste.Saute well till the raw smell goes off.
2.Now add the spring onion whites,cilantro stems and saute well.Ass the sliced onion and saute till transparent.
3.Now add the tomato puree and saute well till it thickens.Add salt and mix well.
4.Now add the shallow fried baby corns-bell pepper and mix well.
5.Simmer for 3-5 minutes,mixing in between.
6.Remove from flame,garnish with spring onion greens and serve hot.
Notes:
1.If you prefer you can add 1 teaspoon soy sauce,along with tomato puree.
2.You can deep fry the baby corns if needed,but the dish will be as light as this.
