Ingredients:
- Baby corn - 12 nos
- Red, green, yellow capsicium - 1/4 cup ( all together )
- Onion - 1 ( medium size chopped )
- Spring onion green part - as required
- Corn flour - 1 tspn
- Water - 3 tblspn
- Red chilli sauce - 1 tspn
- Green chilli sauce - 1/2 to 1 tspn
- Chopped garlic - 3/4 tspn
- Ginger paste - 1/4 tspn
- Pepper powder - 1/2 to 1 tspn
- Salt - to taste
- Olive oil or refined oil - 1 1/2 tblspn
For batter:
- Maida - 2 1/2 tblspn
- Corn flour - 2 tblspn
- Soya sauce - 1/2 to 1 tspn
- Pepper powder - 1/2 tspn
- Salt - to taste
- Oil - for deep fry
Method:
- Take ingredients given for batter except oil in a bowl
- mix them well and bring to batter consistency by adding water and keep aside
- wash and drain the baby corn, cut in to 1 inch size pieces
- Add the chopped baby corn to the batter and mix well
- Heat oil in a kadai for deep fry, drop 5 to 6 pieces at a time and deep fry it till it turns golden brown on both sides
- Take it out and keep aside. Repeat the process for the remaining baby corn
- Heat oil in a kadai add chopped garlic, ginger paste ,onion and saute till onion turns pale pink colour
- Then add capsicum, fried baby corn saute for a minute, now add red chilli, green chilli sauce mix well
- Take a bowl add 3 tblspn water,1 tblspn corn flour, soya sauce, salt and mix well
- add this to the kadai and mix well. Keep in low flame 1 to 2 minutes ,check for salt and add pepper powder as required
- Keep in high flame for a minute with constant stirring and switch off the stove
- Garnish with chopped spring onion and serve hot the tasty baby corn manchurian
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