Indo Chinese cuisine is one of my all time favourites. Whether it is manchurian or fried rice or chilli paneer, chilli babycorn etc are my favourites. For a long time I am searching the difference between Chilli babycorn and Babycorn manchurian. Now I have got an idea and I believe it is right. Babycorn manchurian basically doesnt include capsicum or bell pepper but Chilli babycorn will have green bell pepper in them. And manchurian will have tomato sauce or ketchup whereas chilli recipe doesnt have. But I would like to know the actual difference and I request the readers to help me.
Baby Corn – 1 pkt
Onion – 1 small
Ginger – 1/2 inch finely chopped
Green chillies – 3 slit lengthwise
Garlic – 5 cloves finely chopped
Spring onions – 5, Chopped into small pieces
Capsicum/ Green bell pepper – 1/2 thinly sliced
Soy Sauce – 1 tsp
Corn starch – 1 tsp
Salt – As req
Pepper – 1/4 tsp
Sugar – 1/4 tsp
Oil – To fry
All purpose flour – 2 to 3 tbsp
Corn flour – 2 to 3 tbsp
Salt and pepper -As req
Water -to make the batter
- Rinse and dry the baby corn with kitchen towels. Chop the baby corn if they are to 1 inch length .
- Make a smooth paste with the cornflour, all purpose flour (maida), salt, pepper and water.
- Heat oil on a tava or a frying pan.
- Dip each baby corn piece in the batter and coat it well with the batter.
- Fry the baby corn till the edges and sides are golden brown.
- In another pan , heat about 1 tbsp oil.
- Add chopped onions or spring onions, ginger, garlic and slit green chilies.
- Stir fry on a medium flame till the onions have become translucent.
- Add the Capsicum and saute till they are partially cooked.
- Add the soy sauce and stir well.
- Now sprinkle black pepper powder, salt and sugar. Add 2 tbsp water and stir.
- Add the pan fried baby corn and stir well.
- To give a glaze and smoothness in the dish, sprinkle about 1 tsp of corn flour. mix well and cook for 1-2 minutes or more till the corn flour has cooked.
- Add salt, pepper or soy sauce if required.
- Garnish with some spring onions.
- Serve as a starter or as an accompaniment for Veg fried rice.