Introduction:
Mushroom and Baby Corn Manchurian is a flavorful and appetizing Indo-Chinese fusion dish that combines the earthy goodness of mushrooms and the sweet crunch of baby corn with the bold flavors of Manchurian sauce. This delightful recipe creates bite-sized, crispy delights that are perfect as an appetizer or a side dish. In this article, we'll guide you through a step-by-step process to prepare Mushroom and Baby Corn Manchurian at home, bringing together the best of both worlds.
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Ingredients:
For the Mushroom and Baby Corn Balls:
200g mushrooms, cleaned and finely chopped
1 cup baby corn, finely chopped
1/2 cup cabbage, finely shredded
1/4 cup carrots, grated
1/4 cup spring onions, finely chopped
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon ginger-garlic paste
1 teaspoon soy sauce
Salt and pepper to taste
Oil for deep frying
For the Manchurian Sauce:
2 tablespoons oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2-3 green chilies, finely chopped
1/2 cup onions, finely chopped
1/4 cup bell peppers (mixed colors), thinly sliced
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chilli sauce
1 teaspoon vinegar
1 teaspoon sugar
Salt and pepper to taste
1 cup vegetable broth or water
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Spring onions for garnish
Instructions:
For the Mushroom and Baby Corn Balls:
Prepare the Vegetables:
In a large bowl, combine chopped mushrooms, finely chopped baby corn, shredded cabbage, grated carrots, and chopped spring onions.
Create the Mixture:
Add all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, salt, and pepper. Mix well to form a sticky mixture.
Shape into Balls:
Take small portions of the mixture and shape them into round balls. Ensure they are compact and hold their shape.
Deep Fry:
Heat oil in a deep pan for frying.
Fry the Mushroom and Baby Corn Balls until they turn golden brown and crispy.
Remove and place them on a paper towel to absorb excess oil.
For the Manchurian Sauce:
Sauté Aromatics:
In a separate pan, heat oil over medium heat.
Add minced garlic, ginger, and chopped green chilies. Sauté until aromatic.
Add Vegetables:
Add finely chopped onions and thinly sliced bell peppers. Stir-fry until the vegetables are slightly tender.
Prepare the Sauce:
Add soy sauce, tomato ketchup, chilli sauce, vinegar, sugar, salt, and pepper. Mix well.
Pour in vegetable broth or water. Allow the mixture to simmer.
Thicken the Sauce (Optional):
If you prefer a thicker consistency, slowly pour the cornstarch mixture into the sauce while stirring continuously. Simmer until it thickens.
Combine with Fried Balls:
Add the fried Mushroom and Baby Corn Balls to the pan with the Manchurian sauce. Toss gently to coat the balls evenly with the flavorful sauce.
Garnish and Serve:
Garnish with chopped spring onions.
Serve the Mushroom and Baby Corn Manchurian hot as an appetizer or a side dish.
Optional Tips:
Adjust the quantity of green chilies and chilli sauce based on your spice preference.
Serve over steamed rice or noodles for a complete meal.
Conclusion:
Mushroom and Baby Corn Manchurian is a delightful fusion dish that beautifully marries the textures of crispy vegetable balls with the savory and spicy Manchurian sauce. Whether served at gatherings or enjoyed as a special treat, this recipe promises a burst of flavors that will leave your taste buds satisfied. Revel in the combination of crunchy goodness and aromatic spices in each bite of Mushroom and Baby Corn Manchurian.
