Chilli Babycorn

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


For Sauce

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


For Batter

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.


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Baby corn fritters

  Baby corn fritters are crispy, crunchy snack and kids will love this. It is an incomparable snack with unique taste and texture.  For the first time I had this in a wedding reception of one of my cousins. From that time I want to  try this recipe. I made this at home as tea time snack. Both Krish and I loved this crispy fritters. Serve it with tomato sauce or mint chutney.



Baby corn – 5 to 6

Besan flour – 1 cup

Rice flour – 1 tbsp

Corn flour – 1 tsp

Red chilli powder – As required

Salt – to taste

Black salt – A pinch

Asafoetida – A pinch

  • Wash and cut the babycorn in one inch length.
  • In a vessel add besan flour, rice flour, corn flour, salt, chilli powder, black salt and mix them well.
  • Now add the chopped corn and blend it with the masala.
  • Sprinkle water if necessary. Allow it to settle for 15 minutes.
  • Now heat oil in a kadai, add the marinated florets in the oil.
  • Fry until golden brown.
  • Add 1 tsp lemon juice and serve it with tomato sauce.
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Gobi Manchurian

Manchurian is the name pertaining to the large geographical area in North east Asia. It is called as Manchuria and the people as manchurians.  Also it was beleived that many years ago people from China lived in Kolkata for a century. And they introduced Chinese cooking techniques in some recipes and it was named as  Indo – Chinese cuisine.  Gobi manchurian is the recipe in which the cauliflower florets are mixed in a spicy sauce.  I have tasted the manchurian variety only once before my marriage. I normally prefer Chilli gobi or Chilli paneer or baby corn fry. But after my wedding whenever we go the hotel, we will order for any manchurian variety and I became a hardcore fan for this recipe.  So Iwanted to make a try at home and finally the recipe is here.  You can serve this recipe with roti or rice varieties like fried rice, szechuan fried rice, jeera rice etc.,



To Fry

Cauliflower –  1 small

All purpose flour-  3/4 cup

Soya Sauce –  1 tbsp

Red chilli powder –  1/2 tsp

Water –  To make paste

Salt –  To taste

For Gravy

All purpose flour –  1/4 cup

Soya Sauce – 2 tbsp

Tomato Sauce – 2 tbsp

Green chillies -2

Onion- 2 medium size

Ginger garlic paste – 2 tbsp

Red chilli powder –  1/2 tsp

Coriander – To garnish


Salt –  To taste


Step 1

  • Separate the florets one by one and  remove the thick stem.
  • Wash it well and boil it in salt water for 5 minutes.This will help to remove the worms that are present inside.
  • Drain the water completely.

Step 2

  • In a pan add oil and heat it in low flame.  Meanwhile prepare the mixture for deep frying.
  • In a bowl mix all the ingredients given under to fry except the cauliflower.
  • The batter should neither be too thick nor too watery.
  • Now dip the cauliflower florets into the batter  and deep fry in the oil.
  • Cook it in low to medium flame so that it doesn’t turn black.
  • When it turns golden brown, remove it and spread it on a plate with tissue paper.
  • So that the excess oil is absorbed.
  • Repeat it for all the florets.

Step 3

  • In a kadai, add oil and saute the onions until they turn golden brown or till they become translucent.
  • Then add the ginger garlic paste, green chillies and saute until the raw smell goes off.
  • Mix the all purpose flour with little water and add into the kadai.
  • Also add soya sauce and tomato sauce and cook in medium flame for 5 to 10 minutes.
  • Finally add the fried cauliflower and mix well . Add water is necessary .
  • Garnish it with coriander before serving.


  • You can add equal measure of all purpose flour and corn flour for deep frying.
  • Garnishing can be done with spring onions too.

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Spicy sweet corn

Spicy sweet corn is a healthy, colourful and easy recipe that can be prepared in a jiffy. As the name indicates it is sweet as well as spicy. Sweet corn is different from an ordinary corn. You will get this in almost all the departmental stores. Since this corn is sweet by nature, adding the spicy items will give it an unique flavour. Whenever I go out with my dad and mom, they will get me this. They charge us Rs 10 for a small cup of spicy sweet corn.  So I thought of trying this at home and it came out good. Both amma and appa liked it. If you can prepare at home very easily and can eat a large quantity then who will like to have this in shops!!!! It is one of the best evening snacks and you will enjoy this more during rainy season.



  Sweet corn – 1

Masala papad – 2

Tomato -1/2

Lemon juice – 1 tsp

Asafoetida – A pinch

Garam masala – 2 tsp

Red chilli powder – 1 tsp

Salt – to taste

Black salt – A pinch

Ghee – 1 tbsp

  • Remove the kernels separately and place it in a bowl.
  • Heat the skillet.
  • Apply ghee on masala papad and roast it on one side.
  • Once it turns golden brown, turn it upside down and roast it on the other side too.
  • Crush it into pieces.
  • Sprinkle all the powder ingredients and crushed papad to the sweet corn and mix well.
  • Then add lemon juice and chopped tomatoes to it.
  • Finally add ghee and mix.
  • Heat it for five minutes and serve hot.

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Masala papad roll

        Masala papad is an Indian starter dish that includes the ingredients which induce the appetite. So you can serve it before lunch or as an evening snack.  This is one of the easy recipes and you can make it in a jiffy. You can make slight variations in the stuffings based on the ingredients available to you.



Masala papad- 6

Sweet corn – 1/2 cup

Tomato – 1/2 cup

Coriander – few

Lemon juice – 1 tsp

Salt- As required

Black salt – 1/2 tsp

Red chilli powder – 2 tsp

Asafoetida – A pinch

Ghee – As required

  • In a bowl, mix all the ingredients except the papad.


  • Heat the skillet.
  • Apply ghee on either side of the papad and roast it on one side.


  • Turn the papad and keep about 2 tbsp of the stuffings in it.


  • Now carefully roll the papad with the masala inside. Since the papad is hot, it is easy to roll.


  • The masala papad is ready and serve it as an evening snack.


Note: You can also use carrot, beans and cucumber for the stuffing.

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