Recipe for Vegetable Fried Rice and Baby Corn Manchurian
I also needed the quintessential ingredient for Chinese cooking – Soy sauce. There were about a dozen varieties in the supermarket and I picked one which I thought would be closest in taste to the one and only kind available in India – Sil Soy Sauce!
5. Garnish with some spring onions and serve hot.
I am a huge fan of Indo-Chinese food. Though I hadn’t tried any of the recipes before, one day I had this obsessive need to make gobi manchurian. I set out to the wet market but to my huge disappointment, they were out of cauliflower. A bit disappointed, I headed over to the supermarket to get milk, and there in the chiller was a packet of baby corn. A particular evening in Hyderabad flashed through my memory and I knew the answer. Baby corn manchurian!
I also needed the quintessential ingredient for Chinese cooking – Soy sauce. There were about a dozen varieties in the supermarket and I picked one which I thought would be closest in taste to the one and only kind available in India – Sil Soy Sauce!
Here is the simple meal I made. It came out mild and tasty.
Fried Rice
Ingredients for vegetable fried rice:
Cooked Basmati rice – 2 cups
Chopped carrots – 1/2 cup
Chopped beans – 1/2 cup
Chopped onions – 1/2 cup
Capsicum – half of a medium sized one
Ginger garlic paste – 1 tbsp
Soy sauce – 2 tbsp
Pepper – 2-3 tsp
Oil – 2 tbsp
Salt – to taste
How to Make Vegetable Fried Rice:
1. Heat the oil in a pan and lightly saute the onions till translucent.
2. Add the ginger garlic paste and fry for another minute.
3. Now add the carrots and beans and keep frying till the vegetables are half cooked.
4. Next add the capsicum and pepper and mix well.
5. Increase the heat to maximum and pour the soy sauce in, stirring continuously. Keep stirring for 10-15 seconds and then lower the heat.
6. Add the cooked rice with required salt and mix well. Let it fry for another 3-4 mins and then remove.
How to Make Baby Corn Manchurian
This is a dish I have only tried in restaurants. I have never tasted a home-made version so I was a bit apprehensive. I followed my sister’s recipe for Gobi Manchurian and that I have tasted and verified is yummy! So I am just replicating her recipe here, for easy reference, with slight changes in quantity.
This is a dish I have only tried in restaurants. I have never tasted a home-made version so I was a bit apprehensive. I followed my sister’s recipe for Gobi Manchurian and that I have tasted and verified is yummy! So I am just replicating her recipe here, for easy reference, with slight changes in quantity.
Ingredients for Baby Corn Manchurian
(Serves 2)
Baby corn – about 10-12, cut into half.
For the batter
Cornflour – 2 tbsp
Maida – 4 tbsp
Ginger garlic paste – 2 tsp
Crushed shallots – 2-3 (optional)
Chilli powder – 1/2 tsp
Salt
For the gravy
Ginger garlic paste – 2 tsp
Capsicum – 1/2 of one, cubed
Onion – 1, cubed
Soy sauce – 2 tbsp
Pepper powder – 1 tsp
Cornflour – 1 tsp, mixed in half cup water
Spring onion – to make your dish look prettier and smell nicer – optional
Salt – add ONLY after checking because the soy sauce has salt in it!
How to Make Baby Corn Manchurian:
1. Make a thick batter with all the ingredients. Add the halved baby corn in this and deep fry till golden brown. Set aside on a kitchen towel to drain excess oil.
2. Heat some oil in a pan and fry the ginger garlic paste for about 10 seconds. Add the onions and saute for another minute. Then add the capsicum and saute for another minute. Its important not to brown them and retain the crunch.
3. Increase the heat to maximum and add the soy sauce mixing well for about 30 seconds. Lower the heat, add pepper powder and the fried baby corn pieces. Mix well.
If you want a dry dish to serve as an appetizer, or just prefer it that way, you can stop at this stage and serve it. If you want some gravy then proceed to step 4.
4. Pour in the cornflour+water mixture and stir well. Don’t let it boil. Cornflour tends to thicken the gravy so remove once you have mixed it in.
5. Garnish with some spring onions and serve hot.
I got a packet of fresh baby corn, its not frozen, so should I cook them before proceeding with the manchurian? Or, can I use them raw. One more question, is it ok to do shallow frying rather than deep frying. I've always done shallow frying with cauliflower and mushroom manchurian.
i usually boil the baby corn for 10 mins in some water before making baby corn manchurian. if you want them to remain crisp, then you can avoid this step.
Hi Nags, which brand of soya sauce do u use in Singapore. I find the ones available in Malaysia to be very thick. Couldn't find anything like the Ching sauce available in India.
Cheers
Aishwarya
i have mentioned it in the post. i got sil soy sauce from mustafa for this post. now, i buy ching which is also available in mustafa i think but i bring mine back from india along with green chilly sauce
I have become a regular visit to your site!!! Hats off Nags!!! You have become my guru after my mom!!!
So sweet of you Ahila 🙂
the quantity of soya sauce is not enough to change the colour of the rice. that has been my experience. not sure if yours had a stronger colour or something.