Hello Everyone!!!! I’m back after a short vacation to my hometown Mangalore. Shortly, I will put up a post chronicling my Mangalore tour. I cannot put in words what an awesome tour it was, I am still reminiscing the memories. And on returning to Mumbai, it was back to the usual grind; office work, sorting out the vacation laundry and a pile of other stuff. With all this blogging has taken a hit for a while now. Worry not, my dearies, I am back now with a whole load of sumptuous recipes from Mangalore and much more ready to flood your inbox shortly. Also, I want to say a big thank you to all of you who have written on email and on the facebook page enquiring on where I was all the while. Thanks a ton guys, for all the love and support you have shown to the bog. And a special thank you to my friend Stephane from My French Heaven for writing and asking about my next post. Do check his wonderful blog here
As is the case with most holidays, we ate and ate and traveled and tanned. One resolution we made on the way back home was go light on the food (no prizes for guessing why… Lol) over the next few days. That is perhaps why, you will see a nearly stir-fry dish making it to the blog today. But, to understand today’s recipe you need to understand a cuisine called Indo-Chinese. A cuisine that’s perhaps a cross between the Indian taste and Chinese stir fry. Honestly, any Indian would swear by this; proof of which is the millions and millions of carts (and small dingy restaurants) with their trademark glaring red colour and signs saying “Authentic Chinese served here”. One of the most famous dishes of the Indo-Chinese is the Chicken Manchurian very simply bite sized chicken bits covered in a batter deep fried and thrown into a tangy sauce. But folks, the only way to stay in the game is through product diversification and so, considering the huge Indian appetite for vegetarian food all sorts of vegetarians options started coming up, the most famous among them being “Gobhi (cauliflower) Manchurian” and followed closely by “Paneer (Cottage Cheese) Manchurian”. For today, the humble baby corn basks in glory.
We had it with Sichuan Fried Rice. But goes well with steamed rice as well.
Baby corn Manchurian
Baby corn Manchurian
12-15 Babycorn, diced into bite sized pieces
1 bunch spring onions, finely chopped
7-8 garlic cloves, minced
1 inch ginger, minced
2 Tablespoons Soya Sauce
2 tablespoons, tomato ketchup
1 tablespoon white pepper powder
3 tablespoon cornflour and some more for the gravy
2 tablespoons oil, some more for frying
1 cup vegetable stock/ or plain water
Salt to taste
- Cut the babycorn into bite sized pieces. Coat them with cornflour and keep for 10 minutes.
- Heat oil in a pan and fry the baby corn till just about a golden brown. Remove and drain on an absorbent paper. Sprinkle very little salt and some white pepper powder powder and keep aside.
- Now, heat the remaining 2 tablespoon oil and add in the garlic. Saute till reddish brown.
- Add the onions and saute. Once done, ad the soya sauce and tomato ketchup. Stir for a minute.
- Add the baby corn and mix well so that the sauces cover them well.
- Add in the stock or water and let it boil. Meanwhile, dissolve the remaining cornflour in some water and keep aside.
- Once the stock comes to a boil, add in the dissolved cornflour and stir well
- Garnish with spring onion greens and serve hot.