Mushroom and Baby Corn Manchurian Recipe - A Savory Indo-Chinese Fusion

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.