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Baby corn manchurian, baby corn manchurian dry

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baby corn manchurian dry

Baby corn manchurian dry. Juicy, spiking taste of sweet, sour and spice. Crisp fried baby corn in a manchurian base in indo chinese way.

My kid loves baby corn a lot! So I am always in search for recipes using baby corn. I have tasted baby corn manchurian in restaurants and always wanted to try at home. When I googled for images, I got attracted by the picture of Nag’s recipe. I decided to try and she too have adapted the recipe from her sister. So double the assurance. Already once have tried Gobi manchurian and today I tried the baby corn version. Since it was tasting awesome, I thought I will have this recipe in my blog too.

Other wise I followed her recipe, other than few measures that I changed according to my taste. I did used a sprig of cilantro leaves, since I like it that way.

baby-corn-manchurian

Baby corn manchurian dry summary:

Baby corn is deep fried in a airy light batter. Later tossed in a manchurian base just to coat it in a juicy way without spoiling the crispness.

I have used ginger garlic paste, red chilli powder and coriander leaves to suit my taste buds. As a variation or, to keep it more on Indo Chinese way, you can use finely chopped ginger garlic (1 tsp each) and black pepper instead of chilli powder. Coriander leaves can be replaced with flat leaves parsley.

Baby corn manchurian tastes best when served immediately as you prepare. Otherwise it might lose it’s crispness.

baby-corn-manchurian-recipe

GOES WELL WITH

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Check out how to prepare this as a combo in this lunch menu idea post.

baby-corn-manchurian-recipe
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Baby corn Manchurian dry

Baby corn manchurian dry recipe with step by step photos and detailed instructions.
Course Snack
Cuisine Indo Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Servings 3
Cup measurements

Ingredients

  • 12 Baby corn – 12
  • ¼ cup Maida/all purpose flour
  • 2 tbsp Corn flour White corn starch
  • 1 tsp Ginger garlic paste
  • 1 tsp Red chilli powder
  • 1 pinch cooking soda Optional
  • Salt – As needed
  • Oil – For deep frying

Other Ingredients

  • 1 tsp Ginger garlic paste – 1 tsp
  • 1 Onion – 1
  • 1 Capsicum – 1
  • 2 Green chillies optional – 2
  • 2 tbsp Cilantro/ Coriander leaves
  • 2 tbsp Spring onion chopped
  • 1 tsp Red chilli powder/pepper powder – 1 tsp I used red chilli powder here
  • 1 tsp Chilli sauce – 1 tsp
  • 2 tsp Soya sauce – 2 tsp
  • 1 tsp Corn flour, dissolved in 1/2 cup water
  • Salt – as needed

Instructions

Prep work

  • Cut onion, capsicum into cubes or length wise as per your wish. Chop the coriander leaves and spring onion.( Use the bottom part of spring onion when u fry onion).
  • Slit and cut baby corn into 2 inch pieces.

Outer layer batter

  • Mix all purpose flour, corn flour, cooking soda, salt, red chilli powder, ginger garlic paste with sufficient water. The corn should be coated well, covered with the batter.
  • Dip them one by one in the batter and deep fry in hot oil.
  • Fry until crisp and drain over paper towel.

Prepare baby corn manchurian

  • Heat a broad pan with oil and add ginger garlic paste followed by onion, green chillies.
  • Fry till onion turns transparent and then add capsicum. Fry for a minute.
  • Add the sauces, little salt, red chilli powder and give it a mix.
  • Add the fried baby corn with chopped coriander leaves and spring onion. Toss well.
  • Now add the corn flour dissolved in water in a sprinkled manner and stir well, until you get a juicy baby corn covered in this sauce evenly.

Notes

  • Do not add more than 1 tsp of corn flour and 1/2 cup water, if corn flour is added more, it will turn soggy.
  • You can add a tsp of lemon juice along with sauces for a tangy twist.
  • Be generous adding coriander leaves, as it lends a great flavour.
  • I used to pressure cook before, but then I found its not necessary, so when I updated this recipe, I skipped that step.
  • Also, I forgot to add red chilli powder in step 3 when I updated the stepwise pictures.

Method

Prep work

  1. Cut onion, capsicum into cubes or length wise as per your wish. Chop the coriander leaves and spring onion.( Use the bottom part of spring onion when u fry onion).
  2. Slit and cut baby corn into 2 inch pieces.
  3. Batter: Mix both flour, cooking soda, salt, red chilli powder, ginger garlic paste with sufficient water. The corn should get coated well with the batter. Then, dip each piece of baby corn in the batter. Deep fry till golden brown, drain in paper towel and keep aside. 1-step
  4. Prepare baby corn manchurian: Heat a broad pan with oil and add ginger garlic paste followed by onion, green chillies and fry till onion turns transparent and then add capsicum and fry for a minute. 2-step
  5. Add the sauces, little salt, red chilli powder and fry for a minute in high flame. Lastly add the fried baby corn with chopped coriander leaves and spring onion and mix well 3-step
  6. Lastly, pour the corn flour dissolved water in a sprinkled manner and stir well, till you get a juicy baby corns covered in this sauce evenly. 4-step

Decorate with spring onions,chopped and enjoy as a starter or side for fried rice.

baby corn manchurian

Reader Interactions

Comments

  6. Suparna

    Hi Raji,
    Absolutely Awesome! love the shiny look of the munchurian.Would love to T&T some time. Thanks for the link and the recipe dearie:)
    Pls collect ur award from my blog 🙂
    Thanks
    TC

    Reply

  18. jayasri

    hi raji, how r u? it's been long time !!, came back from india & slowly going thro' every buddy's blogs!!, As usual looks great!! photo & recipe, I know it would be tasting good as I already tried ur recipes, never tried with Baby corn only with Gobi & button Mushrooms must try this too…

    Reply

  45. Pavithra

    Picture is soo good.. Actually i thought of posting gobi manchurian today which i prepared for potluck..but i did not. when i came to ur blog happy to see urs.

    Reply

  54. Sowmia

    Hi Rak's , I am quite new to cooking. I tried your moong dal sambar, it came out very well. then i tried your Babycorn Manchurian, it came out great, this success motivated me to try your Kumbakonam kadappa as a side dish for Idly (one food which my huby doesnt like at all, hence to make him eat it), Excellent is the word from my huby & he ate 2 more idlis. Thank you so much . Please keep posting, will try all yours one by one. Now my MIL & FIL also started appreciating me. Thanks to you. (Note: I am married for the past 1.5 yrs & carrying 5th month. Now i have gained confidence that I too can cook good food for my child n huby.)All the credits is yours . Thanks again.

    Reply

  56. Priya Hari

    I stumbled upon this wonderful blog of yours when I wanted to make jangri and it turned out awesome! Now instead of "googling" for recipes, I just search your recipes first! Thanks and good luck with your cooking expertise and experiments!

    Reply

  57. Sowmia

    I would go with Priya Hari' s comment.. Oflate, whatever i want to cook, first i come to your recipes, and cook whatever is available ma. I have book marked your site, following you in facebook and twitter; most importantly, the news about me cooking new varieties , that tastes great have reached my SIL (who is also in singapore ) through my MIL & FIL . She asked how and from where I am trying all these.. I said all the credits goes to "www.rakskitchen.net" . Hope she also enjoys great recipes from yours. Thanks a lot. Will keep recommending your site to all my friends and family members.

    Reply

  59. Anusha

    Hi Raks.. Am Anusha from Chennai..working in TCS
    Am newly married.. for close to 6 months..
    I am always inclined to cooking,..learnt from my mom.. But after marg I came across ur website..which serves as my cook bible now..:-)

    Simply great.. No words to appreciate u and ur efforts..U are very gud source of inspiration in cooking..
    I have been publicizing ur profile to all my colleagues 🙂 and they were also very much impressed by ur skills.. we are all ur followers..
    ur fotography skills is another notable mention..
    I just cant stop adoring u.. keep up ur gud work..
    hope u reach great great heights very sooner..
    In future if I start a cook blog, will surely get tips from u ..:-)

    Reply

  60. Anusha

    Hi Raks.. Am Anusha from Chennai..working in TCS
    Am newly married.. for close to 6 months..
    I am always inclined to cooking,..learnt from my mom.. But after marg I came across ur website..which serves as my cook bible now..:-)

    Simply great.. No words to appreciate u and ur efforts..U are very gud source of inspiration in cooking..
    I have been publicizing ur profile to all my colleagues 🙂 and they were also very much impressed by ur skills.. we are all ur followers..
    ur fotography skills is another notable mention..
    I just cant stop adoring u.. keep up ur gud work..
    hope u reach great great heights very sooner..
    In future if I start a cook blog, will surely get tips from u ..:-)

    Reply

  65. vibhasri

    Hi it looks really delicious and mouthwatering. I have a small doubt on your receipe, can we avoid the chilli sauce and soya sauce? Or is it really essential?

    Reply

  71. Gayathiri Balaji

    Hey manchurian looks yummy, i want Mushroom munchurian reciepe, can u pls post that reciepe, it will helpful for me. I tried your many reciepes, all reciepes came out very well, am married for the past 4 & 1/2 years, but i dont know cooking, now i cook very well, all credits because of you, thanks a lot for your wonderful reciepes, keep going, am eagerly waiting for mushroom manchurian. Pla reply as soon as possible. Thanks.

    Reply

  77. gayatri venkatesh

    i am a big follower of your site. i have tried many recipes from your site and have been appreciated for those dishes by my family. earlier i used to call amma for clearing my doubts but nowadays i just refer to your site.

    Reply

  79. Anonymous

    Can you clarify whether babycorn needs to be cooked or not? Your first step says "cooked babycorn" but in the notes you mention you stopped pressure cooking.

    Reply

  80. Anonymous

    Can you clarify whether babycorn needs to be cooked or not? Your first step says "cooked babycorn" but in the notes you mention you stopped pressure cooking.

    Reply

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