#Nov#W2#Baby corn Manchurian (dry)

Name: #Nov#W2#Baby corn Manchurian (dry)
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 12 Baby corn (washed and cut into diagonal pieces); 4 tbsp All-purpose flour; 2 tbsp Corn flour; 2 tbsp Garlic; 1 tbsp Ginger; 1 Onion - big(cut into long slices); 1 Capsicum - small(.cut into strips); as required Oil for frying; 1 tbsp Soya sauce; 1/2 tbsp Chilli sauce; 2 tsp Vinegar; 2 tbsp Tomato ketchup; 1 tsp Salt; 1/2 tsp Black pepper powder

Kalpana Rai @cook_26263526

Ghaziabad

This Indo Chinese recipe is mouthwatering.The sweet taste of baby corn and tangy taste of sauces make this dish awesome.Quick and tasty treat for your family.

Kalpana Rai @cook_26263526

Ghaziabad

This Indo Chinese recipe is mouthwatering.The sweet taste of baby corn and tangy taste of sauces make this dish awesome.Quick and tasty treat for your family.

Saved

Ingredients

30 min.

2 people

12Baby corn (washed and cut into diagonal pieces)
4 tbspAll-purpose flour
2 tbspCorn flour
2 tbspGarlic
1 tbspGinger
1Onion - big(cut into long slices)
1Capsicum - small(.cut into strips)
as requiredOil for frying
1 tbspSoya sauce
1/2 tbspChilli sauce
2 tspVinegar
2 tbspTomato ketchup
1 tspSalt
1/2 tspBlack pepper powder

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Steps

30 min.

1

Boil baby corn in water for 4 min.Strain.
2

Mix all-purpose flour,corn flour,salt, Kashmiri Red chilli and ginger garlic paste (1 t.spoon.)Add water little by little to make running batter.
3

Heat oil in a pan,deep fry all the baby corn pieces on medium heat until golden brown.Remove from the oil and keep it aside.
4

Heat 3 tb.spoon.oil in a pan,add ginger garlic paste,saute.Add onion and fry for 2 min.Add capsicum and mix.Now add all the sauces and mix it well.Sprinkle salt and black pepper and mix on high heat.
5

Mix baby corn in it.Cook it for 2 min.Your baby corn dry Manchurian is ready to serve.Enjoy !

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Kalpana Rai @cook_26263526

on November 08, 2022 15:56

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.