Baby Corn Manchurian

Baby corn - 1 packet, (about 10 to 15 nos, cut in half) 
Maida – ½ cup
Corn flour – ¼ cup
Chilli powder - 1 tsp
Pepper powder - ½ tsp
Crushed ginger - ½ tsp
Crushed garlic - ½ tsp
Vinegar - 1tsp
Salt – ½ tsp
Oil for deep frying      

• Cook the baby corn for 1 whistle in the cooker.
• Mix all the above ingredients except the oil. It should be a thick batter.
• Add the corn to the batter; it should be well coated.
• Deep fry till it turns golden brown on all sides and keep aside.

Crushed ginger – ½” piece
Crushed garlic – 5 cloves
Onion (Preferably white onion) - 1 big, (Chunky cubes)
Green chillies - 2-3, julienne slices (As per tolerance)
Red chilli powder - ½ tsp
Pepper powder - 1 tsp
Capsicum - 1 (Chunky cubes)
Spring onion 5-6 stalks, chopped
Chilli-garlic sauce - 2 tbsp
Soya sauce - 2 tbsp 
Vinegar - 1 tsp
Corn flour - 1 tsp dissolved in ¾ cup water
Salt as needed
Oil

•        Heat a pan with oil and add ginger and garlic, sauté it for a minute and add the onion and green chillies and fry till onion starts to turn pink.
•        Add the salt, red chilli powder and pepper and fry for half a minute on high flame. Add the capsicum. Sauté for ½ a minute, and add the chilli-garlic sauce, soya sauce and vinegar, sauté a little.
•        Add the fried baby corn with chopped spring onions and mix well.
•        Slowly add the corn flour dissolved in water and stir well, till the baby corns are well coated with the gravy.
•        Decorate with chopped spring onions.

·       Serve hot with fried rice or noodles!

Koorkka fry

I love this preparation. It’s not a complicated one, but the complication comes in the preparation part, it needs to be fried and fried and fried… for at least 20-30 minutes.. that’s a lot of work for a simple vegetable fry if you ask me.. but the final result is definitely worth the effort though, no doubt..

Koorkka, peeled and cut into small pieces (The small ones taste better than the larger ones)

Onion, 1 big, chopped

Green chillis 3-4 chopped

Turmeric powder ½ tsp

Salt to taste

Mustard ½ tsp

Urad dal ½ tsp

Coconut oil 2-3 tbsp

Curry leaves, a few

Heat the oil, add the mustard, when it sputters, add the urad dal, curry leaves, onion and green chillis. When the onion starts to turn pinkish, add some salt. Now add the Koorkka and the turmeric. Keep frying till the Koorkka is well cooked. Close the lid and let it cook for about 3 minutes, sprinkle a little water if necessary.  But Rosh never adds water, he says adding water spoils the taste and texture of the vegetable. It’ll need to be cooked for at least 20 to 30 minutes, altering between closing the lid and stirring every few minutes.