When in Mysore I was really surprised to see the advent of Gobi Manchurian in a big way .. churumuri and Panipuri have been actually marginalised by noodles and Gobi carts.Even though I love churumuri I indulged myself to a treat of delicious Gobi Manchurian on the Gaadis.. They are simply delicious and absolutely impossible to resist when you see a gadi.. there is a pull towards it.Indo chinese has actually changed the way of food at my house too.. I love a lot of dishes but can cook few with expertise.
On Friday I was telling about my school days to children.. the churumuri and now how Gobi Manchurian has taken over the city. They had tasted once when i made Gobi Manchurian and now wanted me to make it. I had no Cauliflower in the house and was thinking what to do.. My younger one remembered eating Baby corn Manchurian at a restaurant during our last visit.
I opened my freezer only to see that they were too little.. so added some paneer (cottage cheese) also to make it a mixture of paneer -baby corn Manchurian.I was wondering how the outcome would be... Well I needn't have worried it was extremely tasty...
It was a delight both to eyes and palate
BABYCORN-PANEER MANCHURIAN
Ingredients required:
15 baby corncobs,
100 grams of paneer ( or a slab of cottage cheese)
4 table spoons of corn flour,
2 table spoon of maida (all purpose flour)
1 table spoon rice flour
oil ( vegetable oil ),
1 spoon ginger garlic paste
Tomato sauce,
2 spoons of tomato puree
soy sauce
1 pinch aji-no-moto
Chopped capsicum half a cup
Onions finely chopped half a cup
5 garlic cloves finely chopped
3 green chillies slit longitudinally,
1 inch garlic finely chopped,
coriander leaves,
1 spoon kashmiri chilli powder
and salt to taste
Method
Wash the baby corn thoroughly and cut into small pieces( I used frozen , if you are using fresh, cook the baby corn cobs in some hot water for a couple of minutes.It helps it too cook when you deep fry). cut paneer too into similar sized cubes.
In a bowl add two spoons of cornflour, two spoons maida and one spoon of rice flour , salt, kashmiri chilli powder, one spoon ginger garlic paste and mix with little water making it a light batter
Dip the baby corn and paneer pieces in this batter and deep fry till golden brown.The Kashmiri chilli powder gives it a good colour ( you can use red food colour if you have no reservations of using food colour).Keep aside.
Gravy
In a pan ,,, add two spoons of oil. when the oil is hot add the cut green chillies, garlic, ginger... onions and capsicum.When they are half cooked add some salt, aji no moto and cover.When these are cooked , add two spoons of cornflour mixed in a cup of cold water.It thickens very soon giving a lovely aroma,then add tomato puree, tomato sauce and two spoons of soy sauce.. Turn the gas off.Take care you don't use too much soy sauce.. it can give a very sour taste
While serving, Take a small kadai. heat the gravy , add the baby corn and paneer pieces and let it soak in the gravy for a minute of two.. then transfer on to a plate and garnish with Coriander leaves. Serve hot.. It is tastier when hot..
Try this dish , let me know if you enjoyed it as much as I did.
On Friday I was telling about my school days to children.. the churumuri and now how Gobi Manchurian has taken over the city. They had tasted once when i made Gobi Manchurian and now wanted me to make it. I had no Cauliflower in the house and was thinking what to do.. My younger one remembered eating Baby corn Manchurian at a restaurant during our last visit.
I opened my freezer only to see that they were too little.. so added some paneer (cottage cheese) also to make it a mixture of paneer -baby corn Manchurian.I was wondering how the outcome would be... Well I needn't have worried it was extremely tasty...
It was a delight both to eyes and palate
BABYCORN-PANEER MANCHURIAN
Ingredients required:
15 baby corncobs,
100 grams of paneer ( or a slab of cottage cheese)
4 table spoons of corn flour,
2 table spoon of maida (all purpose flour)
1 table spoon rice flour
oil ( vegetable oil ),
1 spoon ginger garlic paste
Tomato sauce,
2 spoons of tomato puree
soy sauce
1 pinch aji-no-moto
Chopped capsicum half a cup
Onions finely chopped half a cup
5 garlic cloves finely chopped
3 green chillies slit longitudinally,
1 inch garlic finely chopped,
coriander leaves,
1 spoon kashmiri chilli powder
and salt to taste
Method
Wash the baby corn thoroughly and cut into small pieces( I used frozen , if you are using fresh, cook the baby corn cobs in some hot water for a couple of minutes.It helps it too cook when you deep fry). cut paneer too into similar sized cubes.
In a bowl add two spoons of cornflour, two spoons maida and one spoon of rice flour , salt, kashmiri chilli powder, one spoon ginger garlic paste and mix with little water making it a light batter
Dip the baby corn and paneer pieces in this batter and deep fry till golden brown.The Kashmiri chilli powder gives it a good colour ( you can use red food colour if you have no reservations of using food colour).Keep aside.
Gravy
In a pan ,,, add two spoons of oil. when the oil is hot add the cut green chillies, garlic, ginger... onions and capsicum.When they are half cooked add some salt, aji no moto and cover.When these are cooked , add two spoons of cornflour mixed in a cup of cold water.It thickens very soon giving a lovely aroma,then add tomato puree, tomato sauce and two spoons of soy sauce.. Turn the gas off.Take care you don't use too much soy sauce.. it can give a very sour taste
While serving, Take a small kadai. heat the gravy , add the baby corn and paneer pieces and let it soak in the gravy for a minute of two.. then transfer on to a plate and garnish with Coriander leaves. Serve hot.. It is tastier when hot..
Try this dish , let me know if you enjoyed it as much as I did.
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