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Baby Corn Manchurian
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A picture of Baby Corn Manchurian.

Baby Corn Manchurian

pinksocks
pinksocks @cook_7828550

Manchurian is a typical candidate of the Indo-chinese cooking.  Indo-Chinese cooking is nothing but Chinese spices and cooking style for Indian taste buds. It is served in the main course a appetizer. There are a lot of variations around it. Gravy, no gravy, with noodles/rice etc.
It was made popular from Kolkata and has traveled all across India. We have versions like Punjabi Chinese too in the Northern India. You may read more here
However, "Manchurian" cuisine is from a region of China in the North called "Donbei"
I tried to make Baby Corn Manchurian day before yesterday. Well it turned out satisfactory :)
You shall need: [Feeds 2.

Manchurian is a typical candidate of the Indo-chinese cooking.  Indo-Chinese cooking is nothing but Chinese spices and cooking style for Indian taste buds. It is served in the main course a appetizer. There are a lot of variations around it. Gravy, no gravy, with noodles/rice etc.
It was made popular from Kolkata and has traveled all across India. We have versions like Punjabi Chinese too in the Northern India. You may read more here
However, "Manchurian" cuisine is from a region of China in the North called "Donbei"
I tried to make Baby Corn Manchurian day before yesterday. Well it turned out satisfactory :)
You shall need: [Feeds 2.

Read more

Baby Corn Manchurian

pinksocks
pinksocks @cook_7828550

Manchurian is a typical candidate of the Indo-chinese cooking.  Indo-Chinese cooking is nothing but Chinese spices and cooking style for Indian taste buds. It is served in the main course a appetizer. There are a lot of variations around it. Gravy, no gravy, with noodles/rice etc.
It was made popular from Kolkata and has traveled all across India. We have versions like Punjabi Chinese too in the Northern India. You may read more here
However, "Manchurian" cuisine is from a region of China in the North called "Donbei"
I tried to make Baby Corn Manchurian day before yesterday. Well it turned out satisfactory :)
You shall need: [Feeds 2.

Manchurian is a typical candidate of the Indo-chinese cooking.  Indo-Chinese cooking is nothing but Chinese spices and cooking style for Indian taste buds. It is served in the main course a appetizer. There are a lot of variations around it. Gravy, no gravy, with noodles/rice etc.
It was made popular from Kolkata and has traveled all across India. We have versions like Punjabi Chinese too in the Northern India. You may read more here
However, "Manchurian" cuisine is from a region of China in the North called "Donbei"
I tried to make Baby Corn Manchurian day before yesterday. Well it turned out satisfactory :)
You shall need: [Feeds 2.

Read more
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Ingredients

20 mins
2-portion
  • baby corn For -
  • 15 - 20Baby corns ... [Cut in managable pieces]
  • 2 tbspsCorn Flour . ...
  • 1/4 tspSalt . ...
  • . Oil to deep fry
  • Sauce For -
  • 2 tbspschilly sauce Green . ...
  • 1 tbspchilly garlic sauce Red - [You may add red and separately as well] ...
  • 1 tspSoya sauce . ...
  • 1 tbspTomato ketchup . ...
  • 1/2 tbspVinegar . ...
  • 1onion .... Medium [sliced].
  • 1/2capsicum ... [sliced.]
  • to tasteSalt pepper . and
  • 1/4 tbspoil . ...
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Steps

20 mins
  1. 1

    Toss the manchurian in the corn flour and salt mixture.

  2. 2

    Coat it evenly. Don't add water it will become clumpy.

  3. 3

    Heat oil and deep fry few at a time.

  4. 4

    Take it out on a kitchen towel and keep aside.

  5. 5

    In a pan, heat oil.

  6. 6

    Add the onions and capsicum.

  7. 7

    We need to keep them crunchy so saute for only 2 min.

  8. 8

    Add the sauces,vinegar and 2 tbsp water.

  9. 9

    The sauce shall be shiny.

  10. 10

    Adjust the seasoning.

  11. 11

    Pour it on the baby corn and mix well.

  12. 12

    Serve warm.

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pinksocks
pinksocks @cook_7828550
on October 23, 2012 11:11
Hi, Welcome to my Blog!
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