Vasusvegkitchen

Saturday, 11 May 2019

Baby Corn Manchurian, How to prepare baby corn manchurian at home easily

Baby corn Manchurian dry version with step by step pics and tips. Baby corn manchurian is very crispy and tasty starter/ snack item. As manchurian is very friendly recipe to kids, lets make them healthy by preparing this manchurian at home without adding any food colors and preservatives. Baby corn is also very healthy, it help in promoting growth in kids by providing essential minerals. Helps in controlling diabetics, preventing anemia. After preparing Baby corn fritters, some baby corn are left in my fridge, so thought to prepare this manchurian. For sauce I used, tomato ketchup, schezwan chutney, soya sauce and green chilli sauce.

I used corn flour and rice flour instead of maida to make it more healthy. Right now spring onions are not available here so I did not added it. This baby corn manchurian preparation is bit same as Cabbage Manchurian, today I added schezwan chutney as extra. I am not cooking baby corn as it become too smooth and do not give crispy taste.

Let's start recipe..

Baby Corn Manchurian

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 2
Category : Snacks/Starters
Recipe Cuisine: Indo-Chinese
Main ingredients : Baby corn
Author : Aruna SarasChandra

Ingredients

To prepare baby corn fries

Baby corn - 6

Corn flour - 3 tsp

Rice flour - 2 tsp

Red chilli powder - 1/2 tsp

Salt - as per taste

Water - few drops

To prepare sauce

Butter / oil - 2 tsp

Garlic - 2

Onion - 1

Capsicum - 1/2

Tomato ketchup - 1 tsp

Soya sauce - 1/2 tsp

Schezwan chutney - 1 tsp

Green chilli sauce - 1 tsp

Corn flour - 1/2 tsp

Salt as per taste

Others

Lemon - 1/2 piece

Green chilli - 2

Instructions

1) Remove baby corn outer skin and its silky hair.

2) Cut the baby corn according to Ur wish or as shown below.

3) Take the above in a bowl, add corn and rice flour to it.

4) Add salt and red chilli powder to the above and saute everything well, without adding water at first.

5) Now sprinkle some water and mix everything once, just a coat to baby corn.

6) Heat oil in a Kadai, drop masala coated baby corn in oil each piece separately and fry till it changes color and become crispy.

7) Repeat the process and keep it aside. Now chop onion and capsicum roughly, garlic into small pieces and keep sauce ready.

8) Heat a pan by adding Butter / oil then add chopped garlic, fry it on high flames.

9) Now add onions, fry it high flames for a second.

10) Then add capsicum, salt fry it it becomes bit smooth on High flames.

11) Now add tomato ketchup, schezwan chutney, soya sauce and green chilli sauce to the above.

12) Saute the above well immediately. Add 1/2 tsp of corn flour into 1/4 cup of water and mix it well.

13) Add the above corn flour into prepared sauce and mix it well.

14) Now add fried baby corn pieces to the above prepared sauce and give it quick saute on high flames.

That's it crunchy, yummy and mouth watering baby corn manchurian is ready. Garnish it with spring onion greens if available, onions and lemon. Serve this to your kids and enjoy your summer holidays😍❤️.

Note

* You can use spring onion greens and whites if available.

* Adjust flours, spices according to Ur taste and quantity.

* You can also use maida for binding.

Tips

** I d't prefer boiling baby corn as it will become smooth and loose its crunchy.

** Just sprinkle some water to coat flour to baby corn. It will make baby corn crispy for long time.

** As we have salt in sauces add salt accordingly.

** To make sauce thick we use corn flour mix.

** Though fried corn flour stay crispy for sometime, recommended to serve manchurian immediately after preparation.

Also check other snack/starter recipes by clicking link below pic

Baby corn fritters

Dry cabbage manchurian

Paneer Tikka

Rava / Semolina Pizza

Veg chow mein noodles

Star Gooseberry masala

Stuffed Mirchi bajji

Paneer pinwheels

Roasted Masala Chickpeas / Masala coated Kabuli Chana fry

Matar fry

Pepper sev

Gujarat hi Methi Masala Khakhra

Vaamu Aaku bajji

Corn flakes chivda

Bhakarwadi

French Fries

Masala Peanut chaat

Hope you like crispy, tasty and mouthwatering baby corn manchurian. Give it a try and drop your comments and pics in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Monday, 6 May 2019

Mango Mastani, How to prepare Pune special mango mastani

Mango mastani with step by step pics and tips. Mango mastani is Pune's unique innovative drink. Mango mastani is nothing but mango milkshake with vanilla or mango ice cream, lots of grated dry fruits, tutti frutti, cherries. In my view we can call it as refreshing drink or an dessert. I used Banginapalli mangoes, which is very tasty. This blissful delectable dessert is very tasty and very easy to prepare, the key credit of this dessert is it's presentation 🤗. I am preparing this delicious drink from many years learned from some cookery channel even I did not remember 🤔, but it became one of our favorite summer drink 😋, love to share it with you all in blog, which I never expected 😍.

Story behind mango mastani......

This name is from the legend of the famous Peshwa ruler Bajjirao's beautiful lover Mastani. According to proprietor of an age-old astani joint called Gujar cool drink, initially when this drink was served to people they used to appreciatively remark as Mast, thus this drink called mastani. Gathered information from here.

Taking this sumptuous and delectable Mango Mastani to the #194 #FoodieMondayBlogHop where the theme for the week is #SummerFruitFest. This theme was chosen by Swathi Malik who blogs at Food Trails . Do checkout her blog for wonderful recipes. As per theme, we have to cook dish using any summer fruit. This is my first recipe in #FoodieMondayBlogHop, thanks admins, group member and Renu for introducing me to this group. Many more new things to learn, feeling excited and happy 😍😍.

Let's start recipe..

Mango Mastani

Preparation Time : 20 minutes
Cook Time : 0 min
Serves : 3 glasses
Category : Beverages
Recipe Cuisine:Maharastra-Pune
Main ingredients : Mango
Author : ArunaSarasChandra

Ingredients

For blending

Mangoes - 2

Chilled milk - 2 glasses

Sugar - 3 tsp

Vanilla ice cream - 1 scoop

For Mastani

Mango pieces - 1/2 cup
Vanilla ice cream - 2 scoops

Almonds - 4

Cashew nuts - 4

Pistachios - 6
Tutti frutti - 2 tsp
Cherries - 4 ( I Dint used)

Instructions

1) Clean mangoes under water and remove 2 mangoes pulp and chop 1 mangoes pieces.

2) Finely chop all the dry fruits and keep it ready.

3) Add mango pieces, milk and sugar in a blender.

4) Blend the above to thick and smooth paste.

5) Now add 1 scoop of vanilla ice cream to the above.

6) Blend it again, you will get thick creamy mango milkshake. .

7) Take a serving glass add 2 tsp of chopped mango pieces.

8) Now pour prepared mango vanilla milkshake into 3/4rth of above serving glass.

9) Now add 1 scoop of vanilla ice cream in each serving glass as shown below.

10) Add some chopped mango pieces on ice cream.

11) Now add grated dry fruits on the ice cream.

12) Atalst garnish tutti frutti and cherries(I Dint added cheeries) on dry fruits.

That's it sumptuous and delectable Pune's famous summer drink is ready to serve.

Note

* You can use mango ice cream too if available.

* Add sugar according to the taste of Mango.

* Add milk accordingly, depending on the size of Mango you use.

Tips

** Use good quality sweet mangoes.

** You can prepare mango milkshake ready and prepare topping before serving.

** Mango mastani taste yummy when it served cool.

** Use chilled milk and mango to enjoy it.

** Add only vanilla or mango ice creams only.

Also check other beverage recipes by clicking the link below pic..

Dates and Banana Smoothie

Musk melon milk shake

Sabja buttermilk

Mango falooda

Mango lassi

Hope you like this Punekar innovative Mango mastani drink. Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😄

Friday, 3 May 2019

Maavinakayi Bisi Uppinakayi, Karnataka special instant raw mango pickle

Maavinakayi Bisi Uppinakayi is Karnataka instant raw mango pickle. Bisi uppinayi is Karnataka instant pickle which is sweet, spicy and sour. It is very aromatic and easy to prepare. Flavours are from mustard and Methi seeds powder, sour from raw mango and sweet from jaggery. We can also prepare tomato bisi uppinakayi too. Bisi Uppinakayi and Kosambari are my favorites from my childhood and that too the one which served in Mangaraya and Ram devaru temples @Adoni 🙏🙏.

The taste of chutney depends on the spices we add. And amount of spices we add depend on the type of raw mango we use and on its sour. I mentioned the spices quantity depending on the sourness of mango which I used. It's been long time I did not prepared this, my cousin Archana Priyadarshini guided me to prepare this chutney perfectly 😍. My hubby always like to have this chutney with curd rice but I always love it with hot steamed rice🤗. So decided your taste 😍.

Let's start recipe..

Mango Bisi Uppinakayi

Preparation Time : 10 minutes
Cook Time : 15 minutes
Serves : 5 people
Category : Chutney's
Recipe Cuisine: Karnataka
Main ingredient: Raw Mango
Author : Aruna SarasChandra

Ingredients

Raw mango - 2(medium size)
Oil - 3 tsp
Mustard seeds - 1 tsp
Red chilli powder - 1 1/2 tsp
Salt - as per taste
Jaggery - 1/2 cup
Turmeric powder - 1/4 tsp
Hing - 1/4 tsp or a pinch
Water - 1 glass

For grinding powder

Mustard seeds - 1 tsp
Methi seeds - 1/2 tsp

Instructions

1) Clean mangoes under water and tap it with wet cloth, without removing its skin cut it into pieces as shown below. (2 Mango used, only 1 Mango pic showing as I missed it 😃)

2) If you have Methi and mustard powders are ready skip this step. Take a Kadai add mustard and Methi seeds and fry it on flames. ( I have taken 1 tsp of mustard seeds and 1/2 tsp of Methi seeds)

3) Fry it without adding oil till mustard stars crackling, it just take minimum 2 min.

4) Let it cool and grind it to fine powder. (I did not used full grinded powder).

5) Now heat oil in a Kadai and add mustard seeds.

6) when mustard seeds starts crackling add hing, chopped mango pieces and turmeric powder.

7) mix the above close the lid and cook till raw mango skin becomes smooth. (**Check tips)

8) Now add salt, red chilli powder to the above.

9) Also add 1 1/2 tsp of Methi and mustard powder to the above.

10) Mix the above added spices well and add 1 glass of water to the above(adjust water quantity).

11) Now add jaggery to the above and mix everything well.

12) Cook the above 3 more minutes on low flames. (** check tips)

That's it aromatic, sweet, spicy and sour maavinakayi Bisi Uppinakayi is ready to serve.

Note

* Adjust salt and spices quantity according to the number of mangoes you use.

* Skip step 2 if you have mustard and Methi seeds powder readily available.

Tips

** Do not cook raw mangoes too smooth.

** You can also use equal quantity of mustard and Methi seeds powder.

** You can use remaining grinded mustard and Methi powder to any other pickles.

** Adjust jaggery according to your taste, but its the main taste of this chutney.

** pickle becomes thick quickly so adjust water quantity accordingly.

Also check other related chutney recipes by clicking the link below pic..