Recipe: How to make Baby Corn Manchurian

Want to try a lip-smacking evening snack that will pump your palate pleasure and also maintains your health in a desired position.

Here’s the key to unlock them. A quick and easy recipe for food lovers – Baby Corn Manchurian.

 

Ingredients:

12 Baby Corns

For the dipping

1/2 cup corn flour

1/2 cup rice flour

Salt

Red chili powder

Water

For the sauté

2-3 Garlic cloves

Onion finely chopped

2-3 green chilis

Curry leaves

Oil

2 tsp of soya sauce

2 tsp of tomato sauce

Coriander for garnishing

 

Method:

Boil the baby corns for about 2-3 minutes in a pressure cooker with a pinch of salt in it.

Add corn flour, rice flour, salt and red chili powder in a bowl and mix it with sufficient amount of water so as to liquefy it.

Now heat up the oil in a pan. Add each baby corn in that liquid mixture and transfer them into the pan and fry them until they turn golden-brown. (Make sure they are crispy and fluffy on the exterior)

For the sauté add 2-3 spoons of oil in a pan and heat it, meanwhile add few garlic cloves, finely chopped onions, curry leaves and some coriander into the pan. Stir fry them for about 2-3 minutes add soya sauce, tomato sauce and finally add those crispy Manchuria into these and leave it for about 10-15 seconds. Mix all of them thoroughly.

There you go the yummy evening delicacy “Baby Corn Manchuria” is ready to serve! Dish the platter with corn leaves to keep it presentable.

Baby corn is vital source of vitamin A and C, keeps us strengthened via its iron source.

Tip: – Instead of baby corn you can even use carrots; soya sauce can substitute for those who detest spicy food.