24 Apr 2015

Easy Baby Corn Manchurian | Pinchu Cholam Manchurian Indo-Chinese

Recipe :

Easy Baby Corn Manchurian | Pinchu Cholam Manchurian Indo-Chinese

Prep Time: 5 minutes
Cook time: 20 minutes
Recipe Cuisine: Indo-Chinese
Recipe Category: Side Dish
Serves: 4 persons

Ingredients :

Baby Corn - 8 nos (finely sliced)
Corn Flour - 1/4 cup
Rice Flour - 1/4 cup
Onion - 1 no (square cut)
Large Capsicum - 1 no (square cut)
Ginger - 1 tbsp (finely chopped)
Garlic - 1 tbsp (finely chopped)
Red Chilli Paste - 1 and 1/2 tbsp (blanched and paste)
Green Chilli Paste - 1 tbsp
Soya Sauce - 1 tsp
White Pepper Powder - 1 tsp
Tomato Sauce - 2 tbsp
Ajinomoto - 1/8 tsp
Sugar - 1/2 tsp
Spring Onion - 5 stalks (finely chopped)
Oil - 2 tbsp + deep fry
Salt to Taste.

Method :

Steps To Make The Baby Corn Manchurian :

  • Mix the corn flour, rice flour, required salt and required water into smooth paste. Then mix with the baby corn and deep fry til golden and crisp, keep aside. (Image 1 and 2)
  • Separately saute the capsicum till tender in a tablespoon of oil. And add in the onion and cook till translucent and keep aside. (Image 3)
  • To make the baby corn manchurian, heat oil in a kadhai \ pan, stir in the ginger and garlic. (Image 4)
  • Add in the red chilli paste, green chilli paste, soya sauce, white pepper, tomato sauce, ajinomoto and sugar, mix altogether. (Image 5 and 6)
  • Mix in the prepared onion-capsicum and fried corn, mix well. (Image 7)
  • finally stir in the spring onion and ready to serve. (Image 8)
Serving Suggestion : Serve hot with the Fried Rice or Noodles.

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