Baby corn manchurian is a great indo chinese starter…Baby Corn is one of my fav veggies that I can have baby corn in any form.I made it just like Gobi Manchurian but have added the recipe with little adjustments in quantity. You can make it more on the gravy side or dry manchurian as I have made it.And this time I didnt deep fry them, instead toasted them in dosa tawa and there was no much taste difference.And you can make it even more gravy kind or dry as per your preference.
Thanks for all ur wishes….My lil one did have a nice time and enjoyed the day thoroughlly!! Now recipe time…
Baby Corn Manchurian Recipe – Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian
Recipe Category: Side dish | Recipe Cuisine: South Indian
For the batter :
Baby Corn – 10 cut into half
Cornflour – 2 tbsp
Maida – 1 tbsp
Ginger Garlic paste – 1 tsp
Red chilly powder – 1/2 tsp
Salt – to taste
Oil – to toast
For the manchurian:
Oil – 1 tbsp
Capsicum – 1 small size cut into ½ inch squares
Garlic – 2 tsp minced
Big Onion- 1 finely chopped
Soya sauce – 1/2 tsp
Tomato sauce – 2 tbsp
Green Chilli Sauce – 1/2 tsp
Salt – to taste
Spring onions chopped – 2 tbsp (both white part and green part)
Method:
- Parboil baby corn until it turns slightly soft yet crunchy enough to bite.. Drain water and keep aside. In a mixing bowl mix all the ingredients under ‘for the batter’ add little water to form a thick paste and marinate baby corn for 15mins.
- Make sure the coating sticks to the veggie.Toast the baby corn with oil in dosa tawa until crispy/roasted well(You can deep fry too), Set aside.
- Toast them until golden brown and drain in tissue paper and set aside.Get all the ingredients ready for the manchurian.Heat oil in a pan and add garlic and spring onions white part saute for a minute.
- Add onion saute until slightly browned,Then add capsicum and saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.Then add soya sauce and mix well in high flame.
- Now reduce flame and add green chilli sauce,tomato sauce with little water,required salt and bring the sauce to boil. Add the toasted baby corn and mix well. Garnish with spring onions green part and serve hot.
Serve hot as a starter or with veg fried rice.
My Notes:
- You can deep fry baby corn until crispy and add it to the sauce.Do not let it become soggy. Serve immediately.
- Adding onions is purely optional, you can skip that too.
- Marinating baby corn in the batter gives a nice firm outer layer.
- Chilli sauce and soy sauce forms the base for any manchurian. I used green chilli sauce as I had only that, you can add the red chilli sauce too.
- The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
- Always serve hot as it may turn soggy when resting time is given.
- You can even add 1 tsp cornflour mixed with 2tbsp water and add it along with tomato sauce , this is just to make the sauce thick
- Make sure not to saute the veggies for a long time in the sauce as the veggies need to be crisp.
- Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
No words sharmi, absolutely yummy manchurian and mindblowing pictures.
We so so love your site's new look..
Love
Kairali sisters
Nice clicks and delicious manjurian..
Looks sooooo yummy!!!!
My favorite one….looks really yummy…
looks delicious !!!!!
after seeing this (specially second pic) I should get some fresh baby corn now…am drolling right now..
Drop in sometime if you have time at Hamaree Rasoi
Deepa
Omg, wat a tempting and mouthwatering manchurians..
Mouthwatering!! Great idea to roast this.
just fascinated by the delicious click…Bookmarked the recipe. tq for sharing.
wow..looks so tempting!
You know, Babycorn manchurian is one of my favourite dishes and I loveeee it like anything. Your awesome clicks are tempting me 🙂
Yum! I could gobble down a bowl of this 😀
love this idea of toasting in dosa tawa, that definitely makes it comparatively healthy. the dish itself looks awesome…love manchurians and its sweet, sour, hot tongue tickling taste.
My fav dish .. looks mouthwatering..
manchurian looks absolutely delicious
looks absolutely delicious…… mouthwatering click.
Absolutely mouthwatering…
Beautiful click and looks so yummy, love the way you cooked them….
Manchurians are always so tempting and this one is no exception. So yummy. Lovely clicks dear 🙂
I was waiting for this post..and this manchurian is so Tempting! Loved the first pic and the rice bowl!!
nice click…looks so perfect and yummmyyyyyy
Hi Sharmilee,
Really an yummy recipe, Thanks for the share
Hi, stumbled upon your blog while looking for eggless cake recipes. Love your colorful illustrations and recipes.
My new fav blog.
Rajani
yes this was way i want. i'll try this
I'm a very big fan of ur's sharmi… I very day impress my husband with ur recepi's.. Thank u so much.
I'VE TRIED THIS TODAY…IT WAS AWESOME… 🙂
Thanks for posting all these wonderful recipes-you give such detailed instructions and photos that even amateurs like me can attempt these dishes!
I made this recipe today and it came out very tasty-I just had couple of questions: how should we make sure that the corn is evenly coated with the batter? Also, my corn started sticking together when I was frying…any ideas why or how to prevent that or is it normal? Taste was great in the end, so thanks again!
Baby corn should have a thin layer of coating as shown in the stepwise pic….Sometimes it sticks because of the cornflour in the batter….you can separate them while frying. But while toasting it doesnt stick, only while frying that problem may occur.
Thank you for your immediate reply! Your dishes are a big hit with my family! Please post some more of your great ideas in the kids lunch box menu..thanks once again for this wonderful site!
can we add chilli flakes instead of chilli powder in the batter?
Yes you can do that…
I just tried this recipe…It's AWESOME !!! Thanks for sharing…
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