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  • Mushroom or Babycorn Manchurian (Dry)

Mushroom or Babycorn Manchurian (Dry)

Posted on Mar 5th, 2008
by Minal
Categories:
  • Appetizers
  • Snacks and Appetizers

Ingredients:

1 cup whole button mushrooms or baby corn, cut into slices diagonally,

2 tbsp maida (sieved flour),

4 tbsp cornflour,

2 tsp rice flour,

1 tsp ginger-garlic paste,

1/2 tsp green chilli paste,

1/2 tsp pepper powder,

Oil for deep frying,

Salt to taste,

Water.

Method:

Make a batter with cornflour, ginger-garlic paste, green chilli paste, salt and little water, enough to form a thick paste.

Heat oil in a wok, dip the cut whole mushrooms or babycorn in this batter and deep fry in oil. Serve as starters with chilli sauce or tomato ketchup.

(Visited 5 times, 1 visits today)
  • appetizers
  • baby corn
  • babycorn
  • babycorns
  • Chinese and Thai
  • mushroom
  • mushrooms
  • starter

Minal

Minal is a designer, mother, cook, dancer, enthusiast and a creative soul. She is the founder of foodatarian.com.

3 Comments Hide Comments

Deepty says:
March 10, 2008 at 9:14 am

wow , grt tasty recipe ! done in 5 mins..

Minal says:
March 10, 2008 at 5:29 pm

Thanks Deepty. Do visit again for more recipes. 🙂

Deepty says:
March 12, 2008 at 6:47 am

DEFINATELY !

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About Me

About Me

Minal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. Early on, she took cooking as a passion but now cooking for her kids and her family is a challenge which she has accepted :) In her world, cooking isn’t just perfection but a loving effort to make her family and friends enjoy her food. Join her in her journey of cooking on foodatarian.

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