Baby Corn Manchurian Rice

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Baby Corn Manchurian Rice


Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 4
  • 250 gms baby corn

  • 1 bowls cooked rice

  • 1/2 cups bell pepper (red,yellow and green) chopped in cubes

  • 1/2 cups onion chopped in cubes

  • 4 tsp garlic,ginger abd green chilli crushed(garlic 10 pods,1inch ginger ,2 green chilli approx)

  • 2 tbsp all purpose flour

  • 2 tsp red chilli powder

  • 2 tsp soya sauce

  • 2 tbsp tomoto sauce

  • 1 tsp green chilli sauce

  • 1 tsp schewazan chutney

  • 1 cups water

  • 1 tsp corn flour

  • 2 tbsp spring onion chopped

  • 1 tsp salt yo taste

  • 2 litre water

  • 1 tsp black pepper powder

  • 1 cups oil for frying

  • 2 tbsp oil


  • Clean the baby corn and chop into 2 to 3 equal parts
  • Add all purpose flour
  • Half if ginger,garlic and green Chilli paste
  • Half if all the sauce and salt to it
  • Coat it from every side and keep it aside for 20 to 30 Minutes
  • In the mean time heat oil for frying,till golden brown after 30 Minutes
  • Once heated deep fry the baby corn
  • Repeat the process with remaining batch
  • Now take a heavy bottom fry pan and add oil to it,9nce heated
  • Add rest if Ginger, garlic and green Chilli paste
  • Saute fir 2minutes
  • Now add chopped onion and bell pepper to it
  • Sauté till the onion are little pinkish in color and translucent
  • Now add all remaining sauces to it and water
  • In small bowl add tbsp of water and corn flour whisk it nicely,make sure no lumps are formed
  • Now add the mixture to water stock boil nicely, till it became thick consistency
  • Now add fried baby corn and cooked rice and saute till all the water evaporate and completely dries
  • Granish with spring onion and black pepper
  • Serve hot