Baby Corn Manchurian and Manchurian Rice
Generally Manchurian rice is made with Vegetable manchurians and rice, but I have replaced Vegetable Manchurian with baby corn manchurian. This recipe is healthy as I haven’t deep fried the baby corns. Follow the recipe and make a healthy meal.
Serves : 4
2 cups cooked rice
1 cup Red and Green Capsicum, finely diced
1 small Onion, finely chopped
1/4 cup Chopped spring onions
2 teaspoon Garlic, finely chopped
1.5 teaspoon Chili Garlic sauce
2.5 - 3 teaspoon Soy sauce
1.5 teaspoon Tomato Ketchup
1/2 teaspoon black pepper powder
Salt to taste
2 tablespoon sesame oil
3 teaspoon Cornflour Mixed with enough water to make a thin paste
For Baby Corn Manchurian
10 baby corns washed and cut into 4 pieces each
1 tablespoon Soy sauce
1/2 teaspoon Chili Garlic sauce
Sugar – 1/4th tsp
Salt to taste
2 tsp oil
For baby corn Manchurian batter
2 tablespoon Cornflour
2 tbsp rice flour
1 tsp soya sauce
Few garlic flakes finely chopped
Chilli powder -1/4th tsp
Salt to taste
First let us prepare the rice
Soak the rice for 20 minutes and cook it nice and fluffy.
Cool it completely before you add it to the sauce.
Second lets prepare baby corn manchurian
Take a pot add in 2 cups of water and heat it, now add in the cut baby corn and blanch it.
Drain all the water from the baby corn and allow it to cool.
When the baby corn has cooled lets make the batter.
Add in cornflour and rice flour, chilli powder along with soya sauce,garlic, salt and water as required. Make a smooth batter. It must not be a runny batter but it must be a semi thick batter.
Add in the cooked and cooled baby corn and mix well.
Now heat the paniyaram/appe pan.
Grease a appe pan and place coated baby corn pieces in each cavity, close the pan with the lid for a minute then open it and turn over the baby corns and fry on low flame this helps in even cooking of the batter. Similarly you can deep fry these coated baby corns instead of pan frying.
Flip and cook evenly from all the sides until golden brown in color.
Do the same for all the baby corn.
Now let’s make manchurian
Heat sesame oil in a pan. Add chopped garlic, onions . Saute for 1-2 minutes until the onions turn pale.
Mix in chili garlic sauce.
Add rest of the sauces, spices,sugar and cornflour slury/mixture. Mix it well making sure there are no lumps.
Toss in the fried baby corn fritters.
And mix well.
Remove a little bit of the Manchurian to serve on top and for the rest add in the cooked rice.
Mix the rice and make sure you don’t break all the rice.
Add in salt if required.
Garnish with spring onions and serve topped with the reserved baby corn Manchurian.
I have pan fried the coated baby corn pieces in appe pan because I wanted to reduce the oil content. You are free to deep fry it. But let me tell you the taste wouldn’t differ much when it goes into the sauce. The Appe pan frying will take a little more longer than deep frying but the reward of appe pan frying is healthy.
Adding garlic to the batter is totally optional I love t add it as it gives lovely flavor.
You need not reserve the baby corn manchurian, I did it because my kids wanted some extra manchurian.