Crispy Delights: Mastering the Art of Baby Corn Manchurian

Baby Corn Manchurian Recipe

Baby Corn Manchurian is a popular Indo-Chinese dish that combines the crispiness of baby corn with the tantalizing flavors of Manchurian sauce. This delicious appetizer has gained immense popularity for its unique taste and texture. In this blog post, we will explore a detailed recipe for making Baby Corn Manchurian at home. So, let’s dive into the world of flavors and aromas and learn how to create this delightful dish!

Ingredients

For the Baby Corn:

• 250 grams baby corn, cut into bite-sized pieces
• 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon red chili powder
• Salt to taste
• Oil for deep frying

For the Manchurian Sauce:

• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2-3 green chilies, finely chopped (adjust to taste)
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped bell peppers (capsicum)
• 2 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon vinegar
• 1/2 teaspoon sugar
• Salt to taste
• 1/4 cup water
• 2 tablespoons finely chopped spring onions (for garnish)

Instructions

1. Preparing the Baby Corn: a. In a mixing bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, and salt. b. Add water gradually to make a smooth batter, ensuring there are no lumps. c. Dip the baby corn pieces into the batter, coating them evenly. d. Heat oil in a deep pan for frying. Once the oil is hot, deep fry the coated baby corn pieces until they turn golden brown and crispy. e. Remove the fried baby corn from the oil and place them on a paper towel to absorb excess oil. Set aside.

2. Preparing the Manchurian Sauce:

a. Heat oil in a wok or a deep pan over medium heat.

b. Add finely chopped garlic, ginger, and green chilies. Sauté for a minute until fragrant.

c. Add finely chopped onions and bell peppers. Stir-fry for 2-3 minutes until they turn slightly soft yet crunchy.

d. In a small bowl, combine tomato ketchup, soy sauce, chili sauce, vinegar, sugar, salt, and water. Mix well to make the sauce.

e. Pour the sauce mixture into the wok with the sautéed vegetables. Stir well to combine.

f. Cook the sauce for 2-3 minutes until it thickens and coats the vegetables evenly. Adjust the consistency by adding more water if necessary.

3. Final Assembly

a. Add the fried baby corn to the Manchurian sauce in the wok.

b. Gently toss the baby corn in the sauce, ensuring that every piece is well coated.

c. Cook for another 2-3 minutes to allow the flavors to meld together.

4. Serving

a. Garnish the Baby Corn Manchurian with finely chopped spring onions.

b. Transfer the dish to a serving plate and serve hot as an appetizer or a side dish.

Tips

To adjust the spiciness of the Manchurian sauce:

• Increase or decrease the amount of green chilies according to your preference for heat.
• Adjust the amount of red chili powder or chili sauce added to the sauce. If you prefer a milder version, reduce the quantity or omit it altogether. Conversely, if you prefer a spicier kick, add a little more chili powder or sauce.
• You can also add a few drops of hot sauce or chili paste if you desire a stronger heat level.

Optional Additions and Variations:

• For a more vibrant and colorful dish, you can add other vegetables like carrots, cabbage, or mushrooms along with the bell peppers and onions.
• You can experiment with different sauces and seasonings to customize the flavor. Add a dash of Worcestershire sauce, oyster sauce, or sesame oil for a unique twist.
• For a healthier version, you can shallow fry or bake the baby corn instead of deep frying.
• To make it a complete meal, serve the Baby Corn Manchurian with steamed rice or noodles.

Variations of Baby Corn Manchurian Recipe

1. Dry Baby Corn Manchurian: If you prefer a less saucy version of Baby Corn Manchurian, you can make it in a dry style. Simply follow the recipe as mentioned, but reduce the amount of sauce added in the final assembly. Toss the fried baby corn in a smaller quantity of sauce, allowing it to coat the pieces lightly. This variation is perfect as a crispy snack or as a side dish.

2. Spicy Baby Corn Manchurian: For those who enjoy an extra kick of spiciness, you can make a spicy version of Baby Corn Manchurian. Increase the amount of green chilies, red chili powder, or chili sauce in the recipe to add more heat. You can also include a few dashes of hot sauce or chili paste to intensify the spice level. Adjust the spiciness according to your taste preferences.

3. Honey-Glazed Baby Corn Manchurian: For a touch of sweetness, you can prepare a honey-glazed version of Baby Corn Manchurian. Along with the regular Manchurian sauce ingredients, add a tablespoon or two of honey while making the sauce. The honey will impart a subtle sweetness that beautifully complements the savory flavors. Adjust the amount of honey to achieve your desired level of sweetness.

4. Crispy Garlic Baby Corn Manchurian: If you’re a fan of garlic, this variation will be a treat for your taste buds. In addition to the regular garlic used in the recipe, include some crispy garlic as a garnish. Fry thinly sliced garlic until golden and crispy, and sprinkle it over the Baby Corn Manchurian just before serving. The crispy garlic will add a delightful texture and enhance the garlic flavor.

5. Schezwan Baby Corn Manchurian: To give the dish a Schezwan twist, incorporate Schezwan sauce into the recipe. Schezwan sauce is known for its bold flavors and spiciness. Follow the regular recipe, but replace the regular chili sauce with Schezwan sauce. You can adjust the amount of Schezwan sauce according to your spice tolerance. This variation adds a distinct flavor profile to the dish, making it more robust and flavorful.

6. Baked Baby Corn Manchurian: For a healthier alternative to the traditional deep-fried version, you can opt for baking the baby corn. Instead of deep frying, coat the baby corn pieces in the batter and place them on a baking sheet lined with parchment paper. Bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they turn crispy and golden brown. Prepare the Manchurian sauce separately and toss the baked baby corn in the sauce before serving. This variation reduces the oil content while retaining the delicious flavors.

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Remember, these variations are meant to inspire your creativity in the kitchen. Feel free to experiment and adjust the ingredients and flavors to suit your taste preferences. Baby Corn Manchurian is a versatile dish, and with these variations, you can enjoy different renditions of this beloved Indo-Chinese delicacy.

Baby Corn Manchurian is a mouthwatering Indo-Chinese delicacy that perfectly balances the crunchiness of baby corn with the flavorful Manchurian sauce. By following this detailed recipe, you can recreate this beloved dish in the comfort of your own kitchen. Whether you’re hosting a dinner party or simply craving a delicious appetizer, Baby Corn Manchurian is sure to satisfy your taste buds. So, gather the ingredients, unleash your culinary creativity, and enjoy this delightful fusion of flavors!