Right now I am cutting down on Maida (white flour). Making any kind of Manchurian without white flour and Cornflour sounds little strange. Here, I have used soaked rice paste instead of white flour and cornflour.
Looks interesting ?? Scroll down to read how I prepared Babycorn Manchurian.
Soak rice in water for half an hour and make a paste of it. Do not add more water because we want the paste to be little thick.
Cut the babycorn into four pieces as big pieces may take time to boil and may not boil properly.
Boil the boil the babycorn in a saucepan for around 10 mins on high flame (time may vary depending on the quantity). Add a pinch of salt in the saucepan.
Soaked rice paste
Finely chopped onion
Finely chopped green chilly
Green chilly sauce
Preparation time: 30-45 mins
How to prepare:
Dip Babycorn in rice paste and put it in a heated pan with oil to fry.
Once the Babycorn turns brown, take out in a strained with tissue paper on it. (Why strainer and not a plate?? For that you need to see the notes at the end of this post)
Take another pan, put some oil in it and wait for the pan to heat up.
Once the pan is ready, add finely chopped onion and green chilly (you can add veggies like green, red, yellow bell pepper). Saute it well.
Take a bowl, add two spoon tomato sauce, and one spoon of each, green chilly sauce, Soya sauce and vinegar. (The amount of sauces may vary as per the taste)
Add half a tablespoon sugar to the above mixture and little amount of water in it. Now mix it well.
Add this mixture to the pan. (Added water in the mixture so that sauces don’t get burned)
Mix everything well and add Babycorn in it.
Once the Babycorn is coated well with the mixture of sauces, onion and green chilly, turn off the gas.
Serve hot Babycorn Manchurian.
Cook on low to medium flame.
I have not added how much tablespoon what because these things vary from person to person. If you still need the exact amount of what has been added, then please mention in comment.
Fried babycorn should be taken out in a strainer and not in a plate as, if you place it in a place, the babycorn will become soggy.
Do let me know how did you like the recipe and how did you prepare.
So today i have completed 8 years of blogging or rather i should say 8 years of having a wordpress account. Eight years ago, all i knew was a website called bloggers where people would write a diary (mostly about their love stories) which would be public. I got to know about wordpress only because of darling sister. She is a writer and her blogs were private. To read her blog post, i had to request her to give me access code. And just to read what she is writing i made an account on wordpress.
This website doesn’t look 8 years old as I have not been active. Also, when i created the account, i had only one thing in mind and that was a photography blog. But then Instagram happened and this photography blog was lost. I started traveling, and then i used this space for travel blogging. In this pandemic situation when people are more safe in the house, travel blogging will be on hold. Not that i won’t be posting about my travel stories but right now i am taking a shift. I have been reading novels and recently i started collaborating with kitaabaurkoffee for book reviews.
I have been planning a new section in my blog which will be related to cooking. I know what you all have been thinking now. Very clumsy blog, not dedicated to a particular topic or subject etc etc. But just like my instagram page, i want this blog to have anything and everything. I do not want to limit myself to a particular subject. This cooking section will go live this Sunday. I have been working on it from the past some time. And the posts will go live every Sunday.
I am also working on two secret projects, one may go live in December and the other will take more time as i need more time for RnD.