Basmati Rice 1 cup Baby corn 6 Capsicum 1/2 Carrot 1/2 Garlic 5 pods Spring onion few (to garnish) Soya sauce 1 tsp Pepper powder 1/4 tsp Oil 2 tblsp + for deep frying Salt to taste Sugar 1/4 tsp Green chili 1 Onion 1 Maida | all purpose flour 2 tblsp Corn flour 2 tblsp Red chili powder 1/4 tsp
Wash and soak the rice for 15 minutes in 1 and 1/4 cup of water. Cook for 3 whistles by adding salt and a tsp of oil. Separate the grains and spread the rice in a wide plate and keep it aside. In a wide bowl put the all purpose flour, corn flour, red chili powder and salt. Add little water and mix this into a batter(dosa batter consistency) without any lumps.
Wash the baby corn and put this in hot water and boil for 5 minutes. Take it out and drain the water and Slice the baby corn into medium size pieces. I cut them as shown in the pictures. Wipe the baby corn pieces well using a clean towel. Put the slit baby corn in the batter.
Heat the oil for deep frying and start frying the baby corn in batches. Do not over crowd the pan. Keep it aside in a
Finely chop the onions, garlic and green chili. Thinly slice the carrots and capsicum. I used red capsicum. In a pan add 2 tblsp of oil and add the finely chopped green chili, garlic and onion. Add the sugar to this. Cook in a medium flame till the onion becomes pink. Now add the fried baby corn and the chopped carrots and capsicum to this.
Now add the little salt, pepper powder and soya sauce. Mix well. Add the cooked rice to this. Gently mix it up well.
Garnish with spring onions. Baby corn manchurian fried rice is ready to serve.
Δ
