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Baby corn manchurian recipe

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Baby corn manchurian recipe
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 Baby corn Manchurian. So I decided to try and she too have adapted the recipe from her sister,so double the assurance. I 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..:)
Since I wanted my baby corn in a softer side,I just pressure cooked it till 3 whistles. 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 recipe 

Baby corn Manchurian recipe

Recipe Cuisine : Indian | Recipe Category : Starter

Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Baby corn – 12

Maida/all purpose flour – 4 tbsp

Corn flour – 2 tbsp

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Salt – As needed

Oil – For deep frying

Other Ingredients

Ginger garlic paste – 1 tsp

Onion – 1

Capsicum – 1

Green chillies (optional) – 2

Cilantro/Coriander leaves – 1 sprig

Spring onion – 1/2 bunch

Red chilli powder/pepper powder – 1 tsp( I used red chilli powder here)

Chilli sauce – 1 tsp

Soya sauce – 2 tsp 

Corn flour – 1 tsp dissolved in 1/2 cup water

Salt – as needed

Method

  1. Mix baby corn,salt,redchilli powder,ginger garlic pate and the flours,with sufficient water,the corn should be coated well with the batter. Deep fry till golden brown and keep aside.

    2. 1-baby-corn-manchurian

  2. Cut onion,capsicum into cubes or length wise as per ur wish. Chop the coriander leaves and spring onion.( Use the bottom part of spring onion when u fry onion). 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.

    3. 2-baby-corn-manchurian

  3. Add the sauces,salt,red chilli powder and fry for a minute in high flame.Add the fried baby corn with chopped coriander leaves and spring onion and mix well.

    4. 3-baby-corn-manchurian

  4. Now add the corn flour dissolved in water in a sprinkled manner and stir well,till you get a juicy baby corns covered in this sauce evenly.

    5. 4-baby-corn-manchurian

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.

Decorate with spring onions,chopped and enjoy as a starter or side for fried rice!!
baby-corn-manchurian-recipe

Reader Interactions

Comments

  10. 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

  34. 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

  88. 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

  106. 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

  110. 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

  112. 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

  116. 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

  118. 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

  128. 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

  136. I haven't tried baby corn Manchurian recipe yet. but ur recipe and the photograph is tempting me to try this soon. Too yummy looking…. Thnks for ur post….

    Reply

  140. 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

  152. 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

  156. 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

  158. 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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