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Baked – Baby corn Manchurian with mushrooms
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Baby corn Manchurian is a indo-chinese starter which is crispy, crunchy and dry version. In this recipe have posted both Baked and shallow fried version. There is not much of a difference in crispiness and taste. However for shallow fry requires an added focus taking less time with an added calories. So you can choose either to shallow fry or bake.
In this recipe baby corn is coated in the corn starch & plain flour batter. Toasted using shallow fry or baking method and then sauted in sauces with onion, spring onion, capsicum. As a variation added mushrooms to this recipe. Vegetables and sauces can be personalized as per the taste.
Serves-3-4
Preparation time-15 mins
Cooking time- 20mins
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Strawberry Paratha/Puran poli/Holige – 200th Recipe
Today is Vara Mahalakshmi festival celebrated across south india. God’s grace this coincides as my 200th recipe as well to this blog. To celebrate the festival and also the milestone presenting this unique sweet dish.
This recipe is similar to puran poli/holige which just looks like any other roti. This is stuffed with delicious sweet filling made of fresh strawberry mixed with semolina/rava and brown sugar. The stuffing can be made in many variations as per the taste and preference.
Rawa kesari is a popular south indian sweet made from semolina during the festive season. Using strawberries to the traditional rawa kesari adds a pleasant fruity flavour with the dark pinkish hue. This is used as stuffing to Parathas.
This paratha/poli by itself is a delicious sweet and often eaten as such or it can be served with a spoon full of nuts, dallop of ice cream/ cream to serve as a dessert.
Yields: 6-8parathas
Preparation time: 5minutes
Cooking time: 20-25 mins (for stuffing)
20-25mins (for roasting parathas)
Chitra's Healthy Kitchen 