Crispy fried baby corn fritters tossed in a savory and tangy Manchurian gravy. This popular Indo-Chinese dish is a perfect appetizer or main course served with fried rice or noodles.
Prep25 min
Cook30 min
Servings4
Serving size: 1 cup
412cal
8gprotein
50gcarbs
21g
Ingredients
400 g Baby Corn (Fresh or canned)
0.5 cup All-Purpose Flour
10 tbsp Corn Flour (8 tbsp for batter, 2 tbsp for slurry)
1.5 inch Ginger (Finely chopped)
8 cloves Garlic (Finely chopped)
3 pcs Green Chili (Slit lengthwise)
1 large Onion (Cut into 1-inch petals)
1 large Bell Pepper (Any color, cut into 1-inch squares)
1 bunch Spring Onion (Whites and greens separated and chopped)
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
About Baby Corn Manchurian Gravy with Veg Fried Rice
Creamy baby corn Manchurian gravy with perfectly spiced veg fried rice. A delicious, energy-giving meal!
This indo_chinese dish is perfect for lunch. With 757.48 calories and 14.26g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Soy Sauce (Low sodium recommended)
2 tbsp Red Chili Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
2 tbsp Rice Vinegar
1 tsp Sugar
1.5 tsp Black Pepper Powder (Freshly ground is best)
1.5 tsp Salt (Adjust to taste)
3 cup Vegetable Oil (For deep frying, plus 2 tbsp for gravy)
3 cup Water (Approx. 3/4 cup for batter, 2 cups for gravy, 1/4 cup for slurry)
Instructions
1
Prepare the Baby Corn
Rinse the baby corn thoroughly. If using long baby corn, cut them into 1-inch diagonal pieces.
Bring a pot of water to a rolling boil. Add the baby corn pieces and blanch for 3-4 minutes until slightly tender.
Drain the baby corn completely in a colander and let it cool down. Pat dry with a paper towel to remove excess moisture.
2
Make Batter and Fry the Baby Corn
In a large mixing bowl, combine all-purpose flour, 8 tablespoons of corn flour, 1 teaspoon of salt, and 1 teaspoon of black pepper powder.
Gradually add about 3/4 cup of water, whisking continuously to form a smooth, thick batter (similar to pancake batter) with no lumps.
Add the blanched and dried baby corn pieces to the batter and toss gently until each piece is evenly coated.
Heat 3 cups of oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully slide the battered baby corn pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in batches for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Remove the fried baby corn with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
3
Sauté Aromatics and Vegetables
Heat 2 tablespoons of oil in a clean wok or large skillet over high heat.
Once the oil is shimmering, add the chopped ginger, garlic, slit green chilies, and the chopped spring onion whites. Stir-fry for about 30-45 seconds until fragrant.
Add the onion petals and bell pepper squares. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but still retain their crunch.
4
Prepare the Manchurian Gravy
Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, and rice vinegar to the wok. Stir well to combine.
Add the sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper powder. Mix everything together.
In a small bowl, whisk the remaining 2 tablespoons of corn flour with 1/4 cup of cold water to create a lump-free slurry.
Pour 2 cups of water into the wok and bring it to a boil.
While stirring the gravy continuously, slowly pour in the cornflour slurry. Keep stirring for 1-2 minutes as the gravy thickens and becomes glossy.
Simmer for another minute to cook out the raw taste of the cornflour.
5
Combine and Serve
Just before you are ready to serve, add the crispy fried baby corn to the simmering gravy.
Gently toss for about 30 seconds to coat the baby corn evenly with the gravy. Do not overcook, as this will make the corn soggy.
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve immediately with steamed rice, fried rice, or hakka noodles.
345cal
6gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
