Baby Corn Manchurian Ingredients:Baby Corn – 10-15 Corn Flour– 5 tsp or 2-1/2 Tbsp Rice Flour– 2 tsp Maida / All Purpose Flour– 2 tsp Cooking / Baking Soda – 1 pinch Red Color– 2 pinches (optional) Finely chopped Green chillies – 1/4 tsp Time to Prepare: 30 min How to Make Baby Corn Manchurian:1) Clean and cut the Baby corn into medium sized pieces. Keep aside. 2) Mix Corn flour, Rice flour, Maida, Baking Soda, red color (optional), salt and chopped Green chillies with water just enough to make the batter as thick as dosa batter. 3) Heat oil in a frying pan. Take the cut Baby Corn one at a time, dip it into the batter and drop into heated oil and deep fry. Keep the fried Baby Corn aside. Tempering Ingredients:Oil Ginger Garlic Paste – ½ tsp Chopped Green Chilly – 1 Chopped Onion – 1 Spring Onion – 1/2 cup (optional) Vinegar– 2 tsp Soya Sauce – 1 tsp Ajino Mot o (Tasting / China salt) – 2 pinch (optional) Tomato Sauce – 1 cup (Hot and Sweet sauce preferred) Coriander leaves / Cilantro 4) Tempering (Masala Mixture):
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
1 teaspoon salt, adjust to taste 1/4 teaspoon garam masala
2 tablespoons chopped cilantro (hara Dhania)
Method
1. Slice paneer into 3/4 inch cubes. Keep aside.
2. Grind cashews into powder-like consistency. Keep aside.
3. Puree tomatoes, green chili and ginger. Keep aside.
4. Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly
brown. Remove from pan and place over paper towels to absorb excess oil.5. Increase heat to medium-high and test the oil by adding one cumin seed. If it
cracks immediately, the oil is ready.
6. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for
a few seconds.
7. Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook
the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume
and start separating from the oil.
8. Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of
water and salt and bring to boil.
9. Add paneer and cover the pan. Simmer for a few minutes over medium-low heat,till gravy is slightly thick in consistency.
10.Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the
Simple yet special, this dish has a tangy flavor. In this dish we marinate paneer in lemon juice,ginger, garlic, green chili, coriander, chili powder and salt, and then cook with onions and yogurt.
Ingredients:1. 5 tsp. lemon juice2. 1 tsp. grated ginger3. 2 garlic cloves, crushed4. 2 green chili, chopped5. 3 tbsp. chopped coriander6. 1 tsp. chili powder7. salt to taste8. 250g paneer cut into cubes.9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices11. ¼ tsp. turmeric powder12. 3-4 tbsp. thick yogurt
13. ½ cup milk.For Garnishing:Some chopped coriander.
Method:Method:1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, andpaneer in a bowl . Cover and leave to marinate for an hour.2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmericpowder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust theseasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.
My husband is a huge fan of Soy chunks. I had never tried any recipe with soy chunks until
recently since I do not like them . I tried this Soy Chunks fry for the first time and my