BabyCorn Manchurian | Baby Corn Manchurian

Babycorn Manchurian is an Indo-Chinese recipe made by deep frying the baby corns which are dipped in batter of corn flour and all-purpose flour. They are then mixed with various vegetables and sauces to make an ultimate Manchurian starter.

The Babycorn Manchurian recipe is very simple and does not take much of your time. You can even make this Babycorn Manchurian as a quick brunch with bread, rotis or naan.

Ingredients

To prepare the Batter

1. Baby corns – 5 to 6 (Cut into three parts, rinsed in water)
2. Corn Flour – 2 Tablespoons
3. All-purpose flour – 2 Tablespoons
4. Ginger Garlic Paste – 1 Teaspoon
5. Salt as per taste
6. Water – ¼ Cup
7. Cooking oil for deep frying

To prepare the Sauce

1. Ginger – 1 Teaspoon (Finely Chopped)
2. Garlic – 1 Teaspoon (Finely Chopped)
3. Green Chilies – 1 to 2 (Slit into half)
4. Onion – 1 medium (Finely Chopped)
5. Capsicum – ½ cup  (Juliennes)
6. Spring Onion – ¼ Cup (finely chopped, reserve some for garnishing)
7. Soy Sauce – 1 ½ Tablespoons
8. Red Chilli Sauce – 1 ½ Teaspoons
9. Tomato ketchup – 2 Tablespoons
10. Black Pepper Powder – ¼ teaspoon
11. Corn Flour – 1 Teaspoon (dissolved in 2 tablespoons of water)

Directions

1. In a mixing bowl, add corn flour, all-purpose flour, ginger-garlic paste and salt. To this, add ¼ cup of water.
2. Mix everything well to ensure that there are no lumps and make a thick batter.
3. Add babycorn pieces in it and coat them evenly with batter.
4. Heat the cooking oil in a pan on a medium flame.
5. When the cooking oil is hot enough, drop the coated babycorn pieces into the hot oil.
6. Deep fry babycorn pieces until they become light brown in color.
7. When they are light brown in color, transfer them to a serving plate.

Alright the babycorns have been deep fried.

1. Next, prepare the sauce for which, add 1 tablespoon of oil in a wok over a high flame. 
2. To this, add finely chopped ginger and garlic. Add slit green chilies, chopped onions, little bit of salt and saute them for a minute.
3. Now add capsicum juliennes and saute for couple of minutes.
4. Add spring onion and mix them well
5. Add red chilli sauce, soy sauce, tomato ketchup, and black pepper powder. Mix them well and cook for 30-40 seconds.
6. Add dissolved cornflour, mix well and cook for a minutes.
7. Now add fried babycorn pieces.
8. Toss until all ingredients are mixed well and corns are coated well with sauce. Cook for approximately 2 minutes.

Baby Corn Manchurian is ready to be served. Serve it with sauce of your choice and you can garnish it with spring onion greens.

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Golden Fried BabyCorn | Baby Corn Fritters

Golden Fried BabyCorn is a very tasty and crunchy snack recipe and these babycorn fritters are deep fried snack which are dipped in batter of flour and spices.

Ingredients

1. Babycorn – 5 to 6 (Ensure your babycorns are washed. Boil the babycorns if you like. Cut the babycorns into two pieces, making them half.)
2. All-purpose Flour – ¼ cup (Maida) {You can replace it with Gram Flour}
3. Corn Flour – 2 tablespoons
4. Ginger paste – ½ teaspoon
5. Rice Flour – 2 tablespoons (used for crispiness)
6. Cracked Egg – 1 (You can use curd instead of egg)
7. Salt as per taste
8. Black Pepper Powder – ½ teaspoon
9. Baking soda – 1 pinch
10. Red Chili Powder – 1 teaspoon
11. Cooking oil for deep frying

Directions

1. First, sprinkle a little bit of salt on top of the babycorns and give them a mix.
2. Add all-purpose flour, corn flour, rice flour and egg into a mixing bowl.
3. Give them a good mix and add water little by little until all lumps get dissolved. Prepared the batter with thick pouring consistency.
4. Add ginger, salt, red chili powder, black pepper powder and baking soda. 
5. Mix all ingredients and whisk it for a minute or two. Keep the batter aside
6. Add cooking oil into a pan and let it heat for some time on a medium flame.
7. When the cooking oil is hot enough, dip the salted babycorn pieces into the batter and drop them into the hot oil. It is not required to that you coat the babycorns very thick.
8. Fry them till they become golden brown in color and keep flipping them every now and then to avoid over-burning.
9. When they are already, let me transfer them to a serving plate.

Serve your Golden Fried Babycorn with the sauce you like. For more spice you can always sprinkle some chat masala on top of them.

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Rava Dosa | Instant Rava dosa | Crispy Sooji dosa | Semolina Dosa

Rava dosa is a recipe which is very easy to make. It is made from rava which is nothing but semolina. It can be done very quickly and is perfect for a quick breakfast because you don’t need to ferment it overnight unlike the other dosa recipes. You can prepare this dosa instantly whenever you feel like eating it. It is a very tasty and has a unique kind of crispiness.  It is usually served with any chutney.

Ingredients

1. Rava – 1/2 cup (Again rava is called as semolina or sooji)
2. Rice Flour – 1/2 cup 
3. All-purpose Flour – 2 tablespoons (Maida)
4. Salt as per taste.
5. Black Pepper Powder – ¼ teaspoon
6. Asafoetida  (Hing) – 1 pinch
7. Green Chilies – 2 (Minced)
8. Ginger paste – ½ teaspoon
9. Cumin Seeds – ½ teaspoon
10. Onion – 1 (Finely chopped)
11. Cooking oil – 3 tablespoons
12. Finely chopped coriander leaves for garnishing.

Note – Rice Flour and All-purpose Flour are optional. But if you want additional crispiness then you need to add rice flour and for binding purpose, you need to add all-purpose flour.

Directions

1. In a bowl, add rava, rice flour, and all-purpose flour.
2. To this, add little bit of salt, black pepper powder, and cumin seeds.
3. Add ginger paste, finely minced green chillies, finely chopped onion and a pinch of asafoetida.
4. Mix them all.
5. Add some water, little by little to prepare a thin consistency batter. Make sure that there are no lumps.
6. Ensure that the batter is like butter milk consistency.
7. Use a rectangular pan as it will be helpful to make the crispy rava dosa. 
8. I’ve the pan on a medium flame and when the pan is hot enough, add a little bit of cooking oil and spread it across the pan using an half cut onion. Onion give a nice taste and also acts as a non-stick agent for the pan. 
9. Also the pan needs to be more hot than usual for rava dosas.
10. Every time, before you pour the batter on the pan, make sure to mix the batter well. Because if you don’t use this batter for some time, the rava tends to sink to the bottom of the bowl.
11. Using a spatula, pour the batter on the pan.
12. If you see any blank spots, then just cover them with the batter.
13. Add a little bit of cooking oil on top of the dosa.
14. If you want more crispiness, then just scrape the upper part of dosa using a flat spatula.
15. Rava dosa doesn’t cook as fast as regular dosa. So you need to put them on medium high flame.
16. If you see some brown spots. it is ready. Add a little bit of coriander leaves for garnishing
17. It is not required to flip it other side because it is very thin like a paper.
18. Start folding it from any side and transfer it to a serving plate. You can add some more coriander leaves for garnishing

That is it, you can serve it with any chutney you like. :-)

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