Friday, 16 July 2010

Baby corn Manchurian

Once while browsing thro Maduri's Cook Curry Nook,I saw this recipe and tried it out.It was simply superb and Lil angel loved every bit of it.

Actually,after living in China for nearly 4 years,I have never seen/heard this stuff being mentioned in any restaurant or by my Chinese friends.But ask anyone in India and they are bound to vouch that it is a Chinese dish!!!Where did it get this connection and how it got its Chinese origin is still a mystery to me!!

No worries if they are of Indian or Chinese origin coz they taste great and is an excellent starter that can prepared very quickly.I made very few changes in Madhuri's recipe and we loved it.

I used:The original recipe is here

Baby corn- 10 numbers
Ginger-1" piece,grated
Garlic-5 pods,chopped
Onion-1,finely chopped[The original recipe calls for spring onion.I did not have it so used onion]
Soy sauce-1 teaspoon
Chilli sauce-1/2 a teaspoon
Soy-sauce – 1 tbsp

For batter

All purpose flour/Maida-1/4 cup
Corn flour-2 tablespoons
Soy sauce-1/2 a teaspoon
Chilli powder-1/2 a teaspoon

  1. In a bowl combine all the ingredients mentioned under batter [except water] and mix well.Add water little by little and make a thin batter without lumps.Keep aside.
  2. Pressure cook the babycorn for 2 whistles or 10 minutes till almost done with enough water.Drain.Once cooled,slit vertically.
  3. Heat oil in a wok.Put the baby corn pieces into the batter to and mix gently to coat.[Alternatively you can dip the pieces in batter.I had very little batter so mixed it together]
  4. Fry them in batches and drain on absorbent paper.If they stick together while frying,separate them once cooled.Keep aside.
  5. In another pan,heat oil and saute the ginger garlic and onion.
  6. Reduce the flame and add soya sauce and chillli sauce.Stir.
  7. Immediately add the fried babycorn.Mix well so that all the ingredients combine.
  8. Remove from heat and serve garnished with spring onion greens or coriander leaves.

Sending this to Veggie/fruit a month-Corn, hosted at Toviewtoronto,an event conceptualized by Priya.

Bon Appetit...


Torviewtoronto said...

Looks delicious thank you for the entry

Premalatha Aravindhan said...

Manchurian luks really delicious...

Premalatha Aravindhan said...

Manchurian luks really delicious...

Swathi said...


You may right, this manchurian thing is only in India, not any where else. It looks and taste great why worry then isn't. Baby corn looks delicious.

DEESHA said...

yummy ... very tempting

Satya said...

hi pj ,
babycorn manchurian looks delicious n perfect ...i love this seeing ur's i am feeling hungry ...feels very tempting


suma said...

Delicious Baby corn manchuri...

cookcurrynook said...

Hey PJ,
Thanks so much for the plug, and your kind words! So glad Little Angel loved it too :)
You said it - Manchurian is def abused to the maximum possible extent in India. But do we love it or what? Indo-Chinese food is my all-time fave, anytime of day, anytime of year, so bring it on!

Shabitha Karthikeyan said...

Baby corn Manchurian looks gorgeous..Feel like grabbing them !!!

Priya said...

Great looking manchurians, makes me drool..

Vanamala Hebbar said...


Priya (Yallapantula) Mitharwal said...

PJ, that is lovely and crunchy looking. I love baby corn recipes :)

Fiona Wright said...

Vir Sanghvi in his book Collected Food Writings mentions Indian versions of Chinese food- completely native to India and unheard of outside our shores. The delicious Manchurian idea is a totally Indian take on Chinese developed originally in Kolkata I think from memeory...
Book is a great read as well
thanks for your yummy blog

jayasri said...

hi, it looks really yummy. My daughter would love it, will try soon (: