Indian Baby Corn Manchurian Recipe

Baby corn: Tender young corn that is cut into 1-inch pieces, providing a crunchy texture.

All-purpose flour: Used to create the batter for frying the baby corn.

Cornstarch: Helps to make the batter crispy and is also used to thicken the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice to the batter.

Water: Used to make the batter and the sauce.

Oil: Necessary for frying the baby corn and sautéing the aromatics.

Soy sauce: Provides a savory umami flavor to the sauce.

Tomato ketchup: Adds sweetness and tanginess to the sauce.

Chili sauce: Brings heat and spice to the dish.

Vinegar: Adds acidity to balance the flavors.

Sugar: Balances the heat and acidity with a touch of sweetness.

Garlic: Finely chopped to add a robust flavor to the sauce.

Ginger: Finely chopped to complement the garlic and add a zesty note.

Spring onions: Chopped and used as a garnish to add freshness and color.

When making the batter for the baby corn, ensure it is smooth and free of lumps. Gradually add water to the all-purpose flour and cornstarch mixture while whisking continuously. This helps in achieving a consistent coating on the baby corn, resulting in a crispier texture when fried.

• baby corn - Substitute with zucchini: Zucchini has a similar texture and can absorb flavors well, making it a good alternative.

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar crispy texture when fried and is gluten-free.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a thickening agent and provides a similar consistency.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor, enhancing the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements Asian-inspired dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• tomato ketchup - Substitute with tomato paste: Tomato paste is less sweet and more concentrated, providing a richer tomato flavor.

• chili sauce - Substitute with sriracha: Sriracha offers a similar heat level with a slightly different flavor profile.

• vinegar - Substitute with lemon juice: Lemon juice provides acidity and brightness, similar to vinegar.

• sugar - Substitute with honey: Honey adds sweetness with a slight floral note, enhancing the overall flavor.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• cornstarch - Substitute with tapioca starch: Tapioca starch is a good thickening agent and provides a similar consistency.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• ginger - Substitute with galangal: Galangal has a similar spicy, aromatic quality but with a slightly different flavor profile.

• spring onions - Substitute with leeks: Leeks have a mild onion flavor and can add a similar texture and taste.

• Allow the baby corn Manchurian to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled baby corn into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.
• If you plan to consume the dish within a day or two, store it in the refrigerator. This helps retain the crispiness of the baby corn.
• For longer storage, place the airtight container in the freezer. The baby corn Manchurian can be frozen for up to a month without losing its flavor.
• When ready to reheat, thaw the baby corn Manchurian in the refrigerator overnight if frozen.
• Reheat the dish in a preheated oven at 180°C (350°F) for about 10-15 minutes. This helps to restore the crispiness of the baby corn.
• Alternatively, you can reheat the dish in a pan over medium heat. Add a splash of water or soy sauce to prevent it from drying out.
• Garnish with fresh spring onions before serving to enhance the flavor and presentation.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of oil to the pan.
  3. Once the oil is hot, add the leftover baby corn Manchurian.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes until the baby corn is heated through and the sauce is bubbling.
  6. Garnish with fresh spring onions before serving.

• Microwave Method:

  1. Place the leftover baby corn Manchurian in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the baby corn halfway through to ensure even heating.
  5. If needed, microwave for an additional 1-2 minutes until thoroughly heated.
  6. Garnish with fresh spring onions before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baby corn Manchurian in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes to allow the baby corn to crisp up.
  6. Garnish with fresh spring onions before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover baby corn Manchurian in the air fryer basket.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through.
  4. Ensure the baby corn is heated through and crispy.
  5. Garnish with fresh spring onions before serving.

• Mixing bowl: A large bowl used to combine the all-purpose flour, cornstarch, salt, and black pepper to make the batter.

• Whisk: A tool used to mix the batter ingredients smoothly and ensure there are no lumps.

• Frying pan: A pan used to heat the oil and fry the battered baby corn until golden and crispy.

• Tongs: A utensil used to dip the baby corn pieces into the batter and to handle the fried baby corn.

• Paper towels: Used to drain excess oil from the fried baby corn.

• Saucepan: A pan used to heat oil and sauté the garlic and ginger, and to prepare the sauce.

• Spatula: A tool used to stir the sauce ingredients and ensure they are well mixed.

• Measuring spoons: Used to measure out the soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and cornstarch accurately.

• Measuring cup: Used to measure the water needed for the batter and the sauce.

• Knife: Used to finely chop the garlic, ginger, and spring onions.

• Cutting board: A surface used to chop the garlic, ginger, and spring onions.

• Serving dish: A dish used to serve the finished Baby Corn Manchurian.

• Stove: Used to heat the frying pan and saucepan for cooking.

Prepare ingredients in advance: Chop baby corn, garlic, ginger, and spring onions ahead of time to streamline the cooking process.

Use a single bowl for batter: Mix all-purpose flour, cornstarch, salt, and black pepper in one bowl to save on cleanup.

Preheat oil: Start heating the oil while you prepare the batter to reduce waiting time.

Make sauce simultaneously: While frying the baby corn, prepare the sauce in another pan to save time.

Batch fry: Fry baby corn in batches to ensure even cooking and save time.