Add water enough to make a very thick batter, mixing the baby corn with it. Put oil in a heated pan and deep fry the batter-coated baby corn.

Drain excess oil and keep the fried corn aside. For gravy: Heat some oil in a pan.

Add the chopped green chillies, and onions. Now add the capsicum.

Add the remaining ginger-garlic paste. Fry for 1-2 minutes.

Add, the soy sauce, chilli sauce, tomato sauce and saute for a few seconds. Now add the the Chinese salt, normal salt, pepper and mix well.

Then add the fried baby corn. Stir well.

Now mix less than 1/4 cup of water with manchurian masala, add it to the manchurian gravy. Mix it well and allow the gravy to become a little thick.

Now add the chopped spring onions and stir again for 1-2 minutes in low flame. Serve hot with fried rice or noodles.

Note: The batter should neither be too thick nor too thin, but sufficient enough to cover the baby corn pieces smoothly. You can also use maida in place of corn flour but corn flour makes it more crisp.

RELATED RECIPES Baby Corn Stir Fry Spinach corn pulao Grilled corn palak Microwave corn flour halwa Easy Cauliflower Manchurian Ingredients: Baby corn - 6 Capsicum -1 (big) Onion -1 (big) - chopped Spring onions (the green part ) - a bunch - chopped Green Chilles - 3 Chilli sauce - 1 tbsp Tomato Ketchup - 2 -3 tbsp Soy sauce - 1 tbsp ginger garlic paste - 2 tbsp corn flour - 1 cup chilli powder - 1 tsp salt- to taste oil -enough to fry the corn chinese salt - 1/2 tsp pepper - 1/2 manchurian masala - 1/2 (less)

For gravy: Heat oil in the kadai, add ginger and garlic; saute. Add green chilli, onion and capsicum.

Saute well, add sauces, cornflour starch and fried gobi. Give a good toss and serve hot.

Recipe and image courtesy: Friends Cookys RELATED RECIPES Baby Corn Manchurian Easy Cauliflower Manchurian Gobi matar curry Gajar gobi shalgam achaar Achari Gobi Ingredients: 1 medium - cauliflower 1 - egg 4 tbsp - maida 1 tbsp - cornflour 1 tsp - ginger garlic paste 1 tsp - chilli powder 1/2 tsp - pepper powder Salt For gravy: 1 tsp each - ginger garlic, julienned 2 - onions 1 - capsicum 1 tsp - chiili sauce 2 tsp - soya sauce 1 or 2 tbsp - tomato sauce 2 tbsp - corn starch (less)

Then add tomatoes saute till raw smell leaves. Then add turmeric, red chilli, sambar powder and required salt.

Meanwhile parboil baby corn with water till immersing level. Drain water and add cooked baby corn to the masala.

Mix well then add capsicum and saute for 2 mins. Then add tomato sauce (this is purely optional).

Stir once and allow the masala to blend well for 2mins. Then garnish with coriander leaves and switch off.

Serve hot with rice or rotis. Recipe: Sharmis Passions RELATED RECIPES Spinach corn pulao Grilled corn palak Vegetable dal fry Baby Corn Manchurian Microwave corn flour halwa Ingredients: 10 - baby corn, cut into bite sized pieces 1/2 medium sized - capsicum 1 - onion, finely chopped 1 - tomato, chopped finely 2 tsp - tomato sauce (optional) 3/4 tsp - red chilli powder 3/4 tsp - turmeric powder 1 tsp - sambar powder/garam masala Salt to taste 2 tsp - oil To temper: 1/2 tsp - mustard seeds 1/4 tsp - urad dal 1/2 tsp - cumin (less)

Then add tomatoes saute till raw smell leaves. Then add turmeric, red chilli, sambar powder and required salt.

Meanwhile parboil baby corn with water till immersing level. Drain water and add cooked baby corn to the masala.

Mix well then add capsicum and saute for 2 mins. Then add tomato sauce (this is purely optional).

Stir once and allow the masala to blend well for 2mins. Then garnish with coriander leaves and switch off.

Serve hot with rice or rotis. Recipe: Sharmis Passions RELATED RECIPES Spinach corn pulao Grilled corn palak Vegetable dal fry Baby Corn Manchurian Microwave corn flour halwa Ingredients: 10 - baby corn, cut into bite sized pieces 1/2 medium sized - capsicum 1 - onion, finely chopped 1 - tomato, chopped finely 2 tsp - tomato sauce (optional) 3/4 tsp - red chilli powder 3/4 tsp - turmeric powder 1 tsp - sambar powder/garam masala Salt to taste 2 tsp - oil To temper: 1/2 tsp - mustard seeds 1/4 tsp - urad dal 1/2 tsp - cumin (less)

In pressure cooker/pressure pan place the grated corn (directly and not inside any vessel). Add the fried onions, milk and little water.

The corn should be immersed in the milk-water mixture. Close lid and put on weight / nozzle.

Allow to cook for 10-12 mins Chop mixed veg finely (to very small pieces). Heat butter and fry the veg in high flame till slightly crisp, and keep aside.

This way the nutrients in the veg are retained. When corn is cooked, remove lid, smash the corn well and after it has cooled down, blend it well adding water in mixie.

Place the corn mixture in gas in low flame. Add salt, pepper powder and heat till everything blends well.

REMEMBER NOT TO BOIL THE MIXTURE. Add mixed veg and heat further till everything mixes well.

Garnish with grated cheese and coriander leaves. Serve hot!! Serves: 2 RELATED RECIPES Grilled corn palak Baby Corn Manchurian Microwave corn flour halwa Corn on the cob korma Makai ka halwa Ingredients: Baby Corn - 5 slices / pieces Milk - 1 cup Onion - 1 medium (chopped) Garlic - 1-2 pods Salt (as per taste) Pepper powder (as per taste) Mixed vegetables (Beans, Carrots, Cabbage, Cauliflower)- 1 small cup Butter (less)

Now puree the spinach and coriander in the blender to fine paste and keep it aside. Make paste out of ginger and garlic.

Heat oil in a frying pan, add cumin and after they splutter, add chopped onions. Saute till golden brown and add ginger garlic paste till aroma disappears.

Add tomato and fry well until they are mashed well then add all spice powders. Then to this add grilled corn kernels, after 2 to 3 minutes, add pureed spinach.

Add kasoori methi and one tbsp ketchup, let it come to a boil and cook for a few minutes. Serve with a tbsp of butter on top and garnish with cream.

Ready to serve with breads and rice. RELATED RECIPES Baby Corn Manchurian Microwave corn flour halwa Palak mamsam Corn on the cob korma Makai ka halwa Ingredients: 1 bunch - palak (spinach) 1/4 bunch - coriander leaves 2 - corns, roasted over flame 2 small - tomato 1 - onion, chopped finely Ginger, small piece 2 pods - garlic 2 tsp - cumin 1 tbsp - coriander powder 1/2 tbsp - cumin powder Chilli powder, as required 1/4 tsp - tumeric powder 1 tsp - garam masala 1 tsp - Kasoori methi 1 tbsp - tomato ketchup Salt as required Butter and cream for topping (less)

Drain the water and keep it aside. Chop the boneless chicken into smaller pieces and boil it in water for 10 minutes.

Check with the help of a fork so that the chicken pieces are soft enough. Drain the water and keep the chicken aside.

Heat oil in a container and dash onions, tomatoes and capsicum in it. The onions/tomatoes should be grated in lengthwise so that they appear to be prominent amongst the prepared gravy.

Add garlic paste to it. Cook till the vegetables become soft.

Add chilli sauce, tomato sauce, aji no moto (minosodium glutamate ) to it. Add dark soya sauce to the mixture.

Mix the entire content well with the help of a spatula. Add water so that the content gets a gravy-like consistency.

Prepare a mixture of corn flour with water and add to the prepared content. Cook for 5 minutes, till it takes a thick, gravy appearance.

The mixture will definitely look nice, and the color will be a mind boggling dark brownish one with the vegetables present in it. While serving, the chowmein should be kept on the plate, along with the chicken-gravy toppings in it.

This dish should be enjoyed with vinegar, chilli sauce, tomato sauce as per taste. Recipe and image: swetawriter RELATED RECIPES Chicken noodles soup Garlic chicken fry Chinese jelapeno chicken Tangy tomato gravy (Tomato Iguru) Chicken curls Ingredients: 1 packet - chowmein 250 gms - chicken, boneless 2 - onions, medium sized grated 2 - tomatoes, big sized grated 1 - capsicum, big sized grated 1 tsp - garlic paste 4-5 tsp - dark soya sauce 3-4 tsp - chilli sauce 2 tsp - corn flour Oil for cooking Salt as per taste (less)

Drain the water and keep it aside. Chop the boneless chicken into smaller pieces and boil it in water for 10 minutes.

Check with the help of a fork so that the chicken pieces are soft enough. Drain the water and keep the chicken aside.

Heat oil in a container and dash onions, tomatoes and capsicum in it. The onions/tomatoes should be grated in lengthwise so that they appear to be prominent amongst the prepared gravy.

Add garlic paste to it. Cook till the vegetables become soft.

Add chilli sauce, tomato sauce, aji no moto (minosodium glutamate ) to it. Add dark soya sauce to the mixture.

Mix the entire content well with the help of a spatula. Add water so that the content gets a gravy-like consistency.

Prepare a mixture of corn flour with water and add to the prepared content. Cook for 5 minutes, till it takes a thick, gravy appearance.

The mixture will definitely look nice, and the color will be a mind boggling dark brownish one with the vegetables present in it. While serving, the chowmein should be kept on the plate, along with the chicken-gravy toppings in it.

This dish should be enjoyed with vinegar, chilli sauce, tomato sauce as per taste. Recipe and image: swetawriter RELATED RECIPES Chicken noodles soup Garlic chicken fry Chinese jelapeno chicken Tangy tomato gravy (Tomato Iguru) Chicken curls Ingredients: 1 packet - chowmein 250 gms - chicken, boneless 2 - onions, medium sized grated 2 - tomatoes, big sized grated 1 - capsicum, big sized grated 1 tsp - garlic paste 4-5 tsp - dark soya sauce 3-4 tsp - chilli sauce 2 tsp - corn flour Oil for cooking Salt as per taste (less)

Lastly add lime juice, coriander leaves, curry leaves and mix well. Tasty corn polenta upma is ready.

Serve with any chutney. Note: Sometimes, you may need extra water than mentioned for the corn polenta to cook completely so keep some hot water in reserve, add if you need it.

Recipe courtesy: Pachanti RELATED RECIPES Baby Corn Stir Fry Spinach corn pulao Vegetable aval upma Grilled corn palak Baby Corn Manchurian Ingredients: 1 cup - corn polenta (coarsely ground cornmeal) 1 - onion, sliced 2 - medium sized tomato, chopped 2 pods - garlic, finley sliced 2 or 3 - green chillies 1 tsp - ginger, finely chopped Asafoetida, a pinch 2 tbsp - oil 1/2 tsp - mustard seeds 1 tsp - urad dal 1 tbsp - coriander leaves leaves - curry leaves 1 tsp - lime juice (optional) (less)

Remove from the stove and allow it to cool. In a blender, grind the spinach with a little water In a cooker, heat oil/ghee.

Add the chopped onions and corn saute it well. Add the ginger-garlic paste to it.

Grind ingredients for grinding with a little water and keep aside. Now add the ground ingredients and saute them well until the raw flavor extract from it.

Add the ground spinach to it. Finally add the rice with 3 cups of water along with salt.

Allow it for 2 whistles. They are rich in Calcium, Vitamin K, Folic acid and Iron.

Courtesy: Veggie Paradise RELATED RECIPES Grilled corn palak Baby Corn Manchurian Microwave corn flour halwa Corn on the cob korma Quick Peas Pulao Ingredients: 2 cups of Basmati rice 1 Bunch of fresh Spinach/Palak 1 cup of corn 1 onion 2 -3 green chillies 1 tsp. of ginger-garlic paste A few cashews (Optional) Oil/ghee For grinding: 1 bay leaf A few pieces of cinnamon and cloves 2 cardamom 1 tsp aniseed 1 big sized tomato (less)