Baby Corn Manchurian

Prep Time: 20 min
Cooking Time: 30 to 45 min
Serves: 2 to 3

Ingredients

1. Baby corn - 20, each halved in to two
2. All purpose flour / Maida - 4 tbsp
3. Rice flour - 1 tbsp
4. Corn flour - 1.25 tbsp
5. Water - approx 3/4 cup
6. Green chillies (finely chopped) - 1 to 2 small sized
7. Ginger (finely chopped) - 1 tsp
8. Garlic (finely chopped) - 1 tsp
9. Salt - to taste
10. Vegetable oil - to deep fry

Other Ingredients

1. Spring onion whites - 1/4 cup
2. Capsicum (sliced to thin strips) - 1 large sized
3. Garlic pods (finely sliced) - 10
4. Ginger (finely sliced) - 1 inch piece
5. Green chillies (vertically slit) - 2
6. Kashmiri red chilly powder - 1 tsp
7. Soya sauce - 1.5 tbsp
8. Vinegar - 1.5 tbsp
9. Tabasco red pepper sauce - 1/2 tbsp
10. Green chilly sauce - 1/2 tbsp
11. Tomato ketchup (Del Monte) - 3 tbsp
12. Twango (Del Monte) - 3 tbsp
13. Brown sugar - 1 to 2 tsp
14. Sesame oil - 2 tbsp
15. Salt - to taste
16. Water - 3 tbsp

For garnishing

1. Cilantro (finely chopped) - 3 tbsp
2. Spring onion greens (finely chopped) - 1/4 cup

Method

1. Wash, pat dry, trim both ends of the baby corn, cut each in to two halves; set aside.
2. Combine maida, rice flour, corn flour, chopped ginger, garlic, green chillies, salt and water to a thick batter.
3. Heat oil in a wok on medium flame for deep frying the baby corn.
4. Dip & coat each half of the baby corn with the thick batter; repeat the same with rest of the pieces.
5. Now gently drop the batter coated baby corn pieces one by one in to the hot oil.
6. Do not over crowd; deep fry in small batches until golden brown.
7. Remove on to kitchen tissues in order to drain excess oil; set aside.
8. Heat sesame oil in another wok in high flame to smoking point.
9. Add sliced garlic pods, ginger, vertically slit green chillies and saute for a min or two.
10. Add spring onion whites; saute on high flame for 2 min.
11. Add sliced capsicum and saute for another 2 min.
12. Reduce to medium heat; add soya sauce, vinegar, red pepper sauce, green chilly sauce, tomato ketchup, twango, brown sugar and salt; combine well and cook for 2 min.
13. Add three tablespoons water and cook for 2 min.
14. Now add the deep fried baby corns; combine well; toss on high flame for 2 min & switch off gas.
15. Garnish with finely chopped spring onion greens and cilantro & serve hot.

Vegetable Kheema Balls

Other names: Mixed vegetable balls / Vegetable curry balls

Prep Time: 30 min
Cooking Time: 1 hr
Serves: 2

Ingredients

1. Onion - 1/4 cup
2. Cabbage - 1/4 cup
3. Beans - 1/4 cup
4. Capsicum - 1/4 cup
5. Baby corn - 1/4 cup
6. Cauliflower florets - 1/4 cup
7. Carrots - 1/4 cup
8. Fresh button mushrooms - 1/4 cup
9. Garlic pods - 10 to 15
10. Cilantro - 3 tbsp

Spice powders

1. Turmeric powder - 1/4 tsp
2. Red chilly powder - 1 tsp
3. Sambhar powder - 2 tsp
4. Coriander powder - 1 tsp
5. Cumin powder - 1 tsp
6. Garam masala powder - 1 tsp
7. Asafoetida powder - 1 tsp
8. Aamchur powder - 1 tsp
9. Salt - to taste

Other ingredients

1. Soya sauce - 2 tbsp
2. Corn flour - 4 tbsp
3. Fresh bread crumbs - 3/4 to 1 cup
4. Oil - to deep fry

For seasoning

1. Oil - 1 tbsp
2. Mustard seeds - 1 tsp
3. Fennel seeds - 1/4 tsp

Method

1. Wash all vegetables & pat dry.
2. Finely chop onion, cabbage, beans, capsicum, garlic pods, cilantro & keep aside.
3. Finely grate baby corn, cauliflower florets, carrots & keep aside.
4. Wash mushrooms holding each under running water, wipe, press & pull out the stem; slice in to thin strips.
5. Heat oil in wok, add mustard seeds, saunf & let it splutter.
6. Now add onion; saute until translucent.
7. Add all the remaining vegetables one by one, saute for about 5 min in medium flame; cover & cook for about 3 min.
8. Add all the powders one by one including salt & saute for another 3 min.
9. Switch off gas; allow contents to cool.
10. Add soya sauce, corn flour, bread crumbs; mix well.
11. Make small lemon sized balls; deep fry in oil until golden brown.
12. Drain excess oil in kitchen towels.
13. Serve hot with tomato ketchup or any other sauce of your choice.

NOTE

• Add few tablespoons of water ONLY if necessary; else the veg balls would absorb more oil while deep frying.
• Dust the veg balls in corn flour just before deep frying.