Recipe for Baby Corn Manchurian (Bhutta Manchurian)
Ingredents: 1/4 kg baby corn-peeled and blanched2 eggs-slightly beaten3/4 cup maida1/2 tsp garlic paste1/2 tsp ginger paste1/4 tsp ajino moto (optional)2 tbsp oil1 tsp finely chopped garlic1/2 cup finely chopped onions1 large capsicum-chopped fineFor sauce, mix together3 tbsp cornflour1/2 cup water (to blend conrnflour)2 tbsp vinegar2 tsp salt2 tsp soya sauce1/2 cup tomato puree2 tbsp chopped celery1/4 tsp ajino moto (optional)2 cups Wateroil for deep frying
Method:
Mix together the corn, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave thus 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.
Recipe By: Niru Gupta (Fusion Oriental)
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