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Wednesday, February 9, 2011


Babycorn(cut into 2" long pieces) - 12-14
All purpose flour - 1/4 cup
Corn flour - 3 tbsp
Salt - to taste
Ginger-green chilli paste - 3 tbsp
Onions(finely chopped) - 3 tbsp
Capsicum(finely chopped) - 3 tbsp
Soya Sauce - 3 tbsp
Tomato Ketchup - 2-3 tbsp
Red chilli sauce - 2 tbsp
Oil - to deep fry
Coriander leaves(chopped) - 4 tbsp

Make a paste of all purpose flour,corn flour and salt using water.
Take a tbsp. of ginger-greenchilli paste, add it to the flour mixture.
Heat oil in deep kadhai.
Dip the babycorn pieces in the paste and deep fry till golden brown and crisp. Keep aside.
Heat 2 tbsp oil in another pan, add remaining ginger-greenchilli paste, chopped onions,capsicum to it.
Fry for 2-3 min and add soya sauce,red chilli sauce and tomato ketchup and saute for 1-2 min.
Add fried babycorn kept aside and mix well. Garnish it with coriander leaves.
Serve the babycorn manchurian hot as appetizer.

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