Monday, October 1, 2012

Baby Corn Manchurian

Who said teaching is easy?!!!  Okay, okay!! Enough of my melodrama. After a long day of disciplining, corrections and a bit of teaching, all I wish for is a few golden moments of pure silence and something to silence that constant rumble emanating from my tummy. Most days, I walk into my house asking mom my staple question "What's there to eat?" One look at her tired face is enough to melt my heart and settle for a steaming cup of tea or coffee. Today was different though. I had to have something crunchy and spicy. So there you have it - my inspiration to make baby corn manchurian.

It was irritating  to listen to that rrrrrrr....grrrrrr....rrrrrrrrr!!! But it was well worth the wait and effort. 

> Heat some oil in a pan deep frying
> Slit the baby corns into diagonal and long slices
> Make a slightly runny batter by mixing 2 tbsp of rice flour, 2 tbsp of refined flour (maida), ginger-garlic-chilli paste, salt, turmeric and water.
> Coat the sliced baby corn with this paste and deep fry in oil and set aside
> Heat a tbsp of oil in a wok. When it is hot add chopped garlic, green chilli and ginger . Saute for a few minutes.
> Add sliced onions and green pepper and saute. Ensure that their crunchiness is retained
> Then add a tsp of white vinegar, a tsp of sugar, a tsp each of soya sauce and tomato sauce. Fry on a high flame
> Toss in the fried baby corn and mix on a high flame along with a pinch of salt
> Garnish with finely chopped fresh coriander leaves and serve steaming hot with tomato ketchup!

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