Babycorn Manchurian - Crispy & Easy Restaurant Style Recipe - CookingShooking | Yaman Agarwal

In this video, we will make Crispy Babycorn Manchurian Recipe, this Baby Corn dish is a very popular restaurant starter.

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Babycorn Manchurian Ingredients:
Babycorn - 20-25 (split and cut)
Water - 3-4 cups
Salt - 2 tsp
Add corn
Maida / Plain Flour - 5-6 tbsp
Corn Flour - 5-6 tbsp
Salt - 1 tsp
Water few drops
Oil - to deep fry


For the Sauce:
Oil - 2-3 tbsp
Garlic - 5-6 cloves chopped
Green Chili - 2 slit
Capsicum - ½ julienned
Onion - 1 small sliced
Chili Sauce - 1 tbsp
Dark Soy Sauce - ½ tsp
Black Pepper - ½ tsp
Salt - as per taste
Ketchup - 2 tbsp
Spring Onion Greens - handful
Water - 1/2 cup
Corn Flour - 1 tsp
Water - 3 tbsp


Kitchen Products I use:
Measuring Cup & Spoon Set - https://amzn.to/2KZBVpq
Kitchen Weight Scale - https://amzn.to/2ug3G65
Instant Yeast - https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - https://amzn.to/2KZSkdn (small pack)
Pizza Screen - https://amzn.to/2m4zpn6 (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable - https://amzn.to/2MZFGvC
Good NonStick Pan - https://amzn.to/2zl0hsa
Whipping Cream - https://amzn.to/2ugPB8m
Oven For Baking - https://amzn.to/2udP3A5 (28liter is good enough)
Microwave - https://amzn.to/2ubhHmn (not good)

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