How to make Babycorn Manchurian - SK Khazana -
This delicious Indo-Chinese dish has now become very popular and can be cooked with vegetables as well as non-vegetarian ingredients
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Babycorns (बेबी कॉर्न), Green chillies (हरी मिर्च )
Cuisine : Indo-Chinese
Course : Main Course Vegetarian
For more recipes related to Babycorn Manchurian - SK Khazana checkout Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce, Dahiwale Babycorn and Mushroom. You can also find more Main Course Vegetarian recipes like Batata Bhaji Pistewali Gobhi Baingan Bharta White Pumpkin Kootu
Babycorn Manchurian - SK Khazana Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Babycorn Manchurian - SK Khazana Recipe
Babycorns 8-10
Green chillies 2
Spring onions with greens 2
Salt to taste
Dark soy sauce 2 1/2 teaspoons
Ginger-garlic paste 1/2 tablespoon
Refined flour (maida) 1 1/2 tablespoons
Cornflour/ corn starch 1 tablespoon
Oil 1 tablespoon
Oil to deep fry
Garlic chopped 1 tablespoon
Ginger chopped 1 teaspoon
Vegetable stock 1 1/2 cups
Red chilli sauce 1 teaspoon
Sugar a pinch
Cornflour slurry 2-3 tablespoons
Vinegar 1 teaspoon
Fried rice to serve
Method
Step 1
Cut babycorns in to 1 inch pieces and transfer into a bowl.
Step 2
Finely chop green chillies and spring onion greens. Thinly slice spring onion bulbs.
Step 3
Add salt, ½ tsp dark soy sauce, ginger-garlic paste, refined flour and cornflour to the babycorns and mix well.
Step 4
Heat sufficient oil in a kadai, slide in the babycorns and deep-fry till golden and crisp. Drain on absorbent paper.
Step 5
To make the gravy, heat 1 tbsp oil in a non-stick wok. Add garlic, ginger, and green chillies and sauté till golden brown.
Step 6
Add spring onion bulbs and sauté till translucent. Add vegetable stock and mix well.
Step 7
Add remaining dark soy sauce, red chilli sauce salt and sugar and mix well. Let it come to a boil.
Step 8
Add cornflour slurry and mix well. Cook till the mixture thickens.
Step 9
Add the fried baby corns and ½ the chopped spring onion greens and mix well. Add vinegar and mix well.
Step 10
Transfer into a serving plate, garnish with remaining chopped spring onion greens and serve hot with fried rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
