Corn Manchurian Gravy/Dry | कॉर्न मंचूरियन की परफेक्ट रेसिपी | Crispy Corn Pakoda | Chef RanveerBrar
Summary
TLDRIn this engaging video, Ranveer Brar shares his recipe for a Chinese-inspired corn dish, 'Corn Manchurian,' perfect for rainy days. He emphasizes using fresh corn for optimal juiciness and guides viewers through the preparation, including grinding ingredients like coriander, green chillies, and ginger. The chef also offers a choice between a dry or saucy version, demonstrating the frying process and sauce preparation. Brar's personal anecdotes and historical references to Lucknow add a unique touch, making this more than just a cooking lesson.
Takeaways
- 🌽 The video is about making a Chinese-style corn dish called 'corn manchurian', perfect for rainy weather cravings.
- 🌧️ Rain and corn have an old connection, as people often crave corn when it rains, which is the inspiration for this dish.
- 👨🍳 The host, Ranveer Brar, guides viewers through the process of making corn manchurian, starting with selecting and preparing fresh corn.
- 🥄 Fresh corn is preferred over dried corn for the dish to ensure juiciness and better taste.
- 🔪 Key ingredients for the dish include coriander stem, green chillies, ginger, garlic, and a mix of different flours and seasonings.
- 🍲 The dish can be made either dry or with sauce, with the video opting for a less saucy version suitable for rainy weather.
- 🍤 Optional additions to the dish include chopped prawns or crab meat for a seafood twist.
- 🍳 A test fry is recommended before fully frying the manchurian mixture to ensure the batter is seasoned correctly.
- 🍲 The sauce for the dish is made with a premix of various sauces and seasonings, emphasizing a sweet and tangy flavor profile.
- 🔥 Cooking tips include maintaining medium to hot oil temperature to prevent the manchurian from absorbing too much oil.
- 📚 The video also shares a historical anecdote about Bara Imambara in Lucknow, highlighting the region's culture and history.
Q & A
What is the main dish being prepared in the script?
-The main dish being prepared is corn manchurian, a Chinese-style dish made with corn.
Why is fresh corn recommended for making corn manchurian?
-Fresh corn is recommended because it is juicier and will result in a better dish compared to dried corn, which might make the manchurian a bit dry.
What are the three foundational ingredients in Indo-Chinese cooking mentioned in the script?
-The three foundational ingredients in Indo-Chinese cooking mentioned are coriander, green chili, and ginger.
What is the purpose of adding sugar to the corn manchurian mixture?
-Sugar is added to enhance the natural sweetness of the corn.
What is the significance of the Imambara in Lucknow, as mentioned in the script?
-The Imambara in Lucknow is significant because it was constructed by Nawab Asaf-ud-Daula during a famine, serving as a means to provide food rations to the workers and protect their dignity.
Why was jaggery and black lentils used to join the bricks in the construction of Bara Imambara?
-Jaggery and black lentils were used to join the bricks in the construction of Bara Imambara to keep the workers motivated and emphasize that food brings happiness.
What is the recommended method for frying the corn manchurian mixture?
-The recommended method is to start with hot oil and then reduce to medium heat, ensuring that the oil does not cool down and the manchurian does not absorb too much oil.
What are the options for enjoying the corn manchurian dish?
-The corn manchurian can be enjoyed as is, or with a manchurian sauce as a dip. It can also be tossed in the sauce for a more authentic Chinese style.
What is the role of baking soda in the corn manchurian batter?
-Baking soda is added to the batter to help it rise and become fluffy, but it should be used with vinegar to activate its leavening properties.
What are the key ingredients in the manchurian sauce premix?
-The key ingredients in the manchurian sauce premix include dark soya sauce, vinegar, green chili sauce, hot and spicy sauce or Schezwan sauce, ketchup, black pepper powder, water, and sugar.
Outlines
🌽 Introduction to Corn Manchurian Recipe
In this first paragraph, Ranveer Brar introduces the concept of a Chinese-style corn dish, specifically corn manchurian, which is a dish that can be enjoyed during the rainy season. He emphasizes the importance of using fresh corn and provides a list of ingredients, including coriander stems, green chillies, ginger, garlic, and a mixture of cornstarch, refined flour, rice flour, and black pepper powder. The paragraph also highlights the use of vinegar and baking soda in the recipe, explaining the chemical reaction that occurs between them. Finally, Brar suggests tasting a small fry to ensure the recipe is correct before proceeding with the full dish.
🍤 Adding Seafood to Corn Manchurian
The second paragraph delves into the process of making the corn manchurian batter, including the importance of testing the batter with a small fry to avoid ruining the entire batch. Ranveer Brar shares a cultural anecdote from Lucknow, discussing the construction of Bara Imambara during a famine and the use of food as a motivational tool for workers. He then returns to the recipe, suggesting the addition of prawns or crab meat for a seafood twist. The paragraph concludes with advice on frying the manchurian balls, maintaining the oil temperature, and serving the dish with or without a sauce.
🍛 Preparing the Manchurian Sauce
In the final paragraph, Ranveer Brar focuses on preparing the sauce for the corn manchurian. He outlines a premix recipe that includes dark soya sauce, vinegar, green chili sauce, hot and spicy sauce or Schezwan sauce, ketchup, black pepper powder, water, sugar, ginger, garlic, green chillies, onions, and boiled corn. Brar emphasizes the balance of flavors in the sauce, aiming for a sweet and tangy profile rather than extreme spiciness. He provides instructions for both a dipping sauce and a thicker sauce for tossing, and concludes with a philosophical reflection on the importance of self-motivation and enjoying the dish during the rainy season.
Mindmap
Keywords
💡Rain
💡Corn
💡Corn Manchurian
💡Coriander Stem
💡Green Chillies
💡Ginger
💡Manchurian Sauce
💡Baking Soda
💡Frying
💡Lucknow
💡Imambara
Highlights
Introduction of the corn manchurian dish with a Chinese twist.
The importance of using fresh corn for the dish.
Peeling and using corn kernels, even if not perfectly extracted.
The difference between fresh and dried corn kernels and their impact on the dish.
Inclusion of coriander stem, green chillies, and ginger in the mixture.
Options for making manchurian with or without sauce.
Grinding the corn mixture with additional ingredients.
Adding cornstarch, refined flour, rice flour, black pepper powder, and baking soda.
The role of vinegar in activating baking soda in the batter.
Frying a piece of the batter first to test the taste.
Historical context of Lucknow and the construction of Bara Imambara.
Adding prawns or crab meat to the corn manchurian mixture for a seafood twist.
Frying the manchurian balls with medium to hot oil to avoid absorbing oil.
Serving the manchurian balls with or without sauce.
Preparing a premix for the manchurian sauce with dark soya sauce, vinegar, and other ingredients.
The significance of ketchup in adding sweetness to the sauce.
Adding ginger, garlic, green chillies, onions, and boiled corn to the sauce.
Cooking the sauce until the onion's rawness is gone and the flavors are clear.
Adjusting the sauce's consistency with water for tossing the manchurian balls.
Serving the manchurian balls with a dip and then tossing them in the sauce.
The importance of self-motivation and enjoying the dish during the rainy season.
Transcripts
Rain and corn must have some old connection, right?
Because as soon as it starts raining, people start craving for corn.
Suddenly, everybody is craving for corn.
So Hello, I'm Bhutta Brar... Sorry!
Hello, I'm Ranveer Brar!
And today, we'll prepare a corn dish with a Chinese twist.
Basically, we are making corn manchurian,
So that when you feel like having corn during the rain,
You'll have a Chinese-style option to try.
So bring the corn, and let's get started.
So to make corn manchurian you'll need,
Rain!
Alright!
The first thing you need to do is to peel the corn,
And if you are not able to get the kernels,
No problem, because we'll be grinding the corn later anyway.
So if you're having trouble taking them out properly,
Don't waste anything, take whatever you can.
The juicier and fresher the corn you use,
The better the dish will turn out, and as I mentioned earlier,
Scrape out everything.
It just doesn't matter.
Here you go.
Now, take a look at these corn kernels from the market.
Can you see the difference?
The freshly corn kernels we've prepared is completely juicy.
And this one is already dried.
So if you use this kind of corn, the manchurian might turn out a bit dry.
Therefore, cut the fresh corn yourself and use it.
And the process of making corn manchurian has begun.
First, take the Corn.
And after that, you need to add, Coriander stem.
The needs to be medium to finely chopped.
It'll go into the mixture for grinding, so a little bit will get ground along with it.
Amazing.
Then add Green Chillies.
Done.
Then add Ginger,
Whenever you cook Indo-Chinese food,
These three things form the foundation: Coriander, Green Chili, and Ginger.
Salt.
Little bit of Sugar to enhance the sweetness of the corn.
Just one clove of Garlic.
You have the option to make manchurian either dry or with sauce.
I'm preparing a less saucy version that's particularly enjoyable during rainy weather.
And you have to grind this for me.
Thank you very much.
Thank you for helping me out.
You guys are the best.
I keep asking you to grind so many things for me.
Let's move on to the next steps now.
It's also not right to overpraise too much.
Cornstarch,
Little bit of Refined flour,
Rice flour,
Black pepper powder,
Little bit of Vinegar.
Add some baking soda to it.
You can also use baking powder or baking soda.
I've added vinegar because I'm using baking soda.
Remember to add vinegar if you're using baking soda.
The acidity of the vinegar activates the baking soda.
No matter what, always fry a piece to taste-test it first.
Because those days are gone,
When one would just try their luck and hope for the best.
I mean, you should never fully rely on oil; anything can happen at any time.
The entire batter could be ruined, so it's wiser to fry one piece first to test it.
You understand what "fakhte" are, right?
It means small pigeons.
There's a saying from Lucknow that goes,
"Those days are gone when people would gamble and rely on luck"
It means the era of the nobles has passed,
As back in their time, things were different and more sensible.
There were things like the Imambara,
Kite flying, and pigeon racing, which were more prevalent.
Speaking of the Imambara, let's talk a bit about it.
I'm cooking Chinese food, but I hail from Lucknow.
Let's talk about it.
When Nawab Asaf-ud-Daula constructed Bara Imambara,
There was a famine in the region.
Even in this time of misery and poverty,
The Nawab felt to protect the people’s dignity,
For which, he commissioned the construction,
He ordered the commoners to participate and two parties would work.
The First would build in the Day-time,
And the Second would demolish in the night.
People were compensated with food rations.
What's intriguing is that,
To keep the workers motivated and emphasise that food brings happiness,
During the construction of Bara Imambara,
A mixture of jaggery and black lentils (urad dal) was used to join the bricks.
It's like the monument itself is made from food, in a sense!
And Made for Food!
This looks so good, right?
That sweetness of corn!
What would go well with this? Prawns!
Chop the prawns finely and add them to the mixture if you're a seafood lover.
Crab meat will also go amazingly well with it!
Here's our mixture.
See how perfectly it fried up?
It's bready on the inside, with the corn flavor still wonderfully preserved.
It tastes amazing too!
Good job Ranveer Brar!
It's perfect for the rainy season.
Keep the heat on medium because,
If you add too much mixture at once, the oil will cool down.
So start with hot oil and then reduce to medium,
Never let the oil go to low heat.
Otherwise, the manchurian mixture will absorb all the oil.
You'll end up making "oil manchurian" instead of "corn manchurian,"
And you'll say, "Ranveer, you didn't tell us!"
But I did told you to start with medium- hot to hot oil and end with medium heat.
We've made quite a few manchurian balls till now.
And yes, it's not necessary to toss the manchurian balls in the sauce,
You can enjoy what you've made as it is,
And use the manchurian sauce as a dip alongside.
So if someone wants to enjoy it like this,
They can dip it in manchurian or Schezwan sauce and enjoy it like that.
So this is a complete recipe in itself, but theres no need to skip the video now!
I know what you were thinking,
"Alright, got a recipe, let's go make it." It doesn't work like that.
I'll reveal some more secrets in the video.
I'm done with chopping Onion and Coriander.
Left with Ginger and Garlic.
Beautiful.
Green chili.
Now let's prepare the sauce on the side.
So now, let's prepare a premix for making the manchurian sauce.
I always emphasise this.
When preparing Chinese food, always make a premix and keep the sauce ready.
Take Dark soya sauce,
Vinegar,
Green chili sauce,
Hot and spicy sauce or Schezwan sauce.
Ketchup,
Black pepper powder.
Water,
That's all.
Some Sugar,
Adding ketchup will add sweetness,
But the beauty of Manchurian sauce lies in its sweet and tangy flavor profile.
Its beauty doesn't lie in being spicy.
Right.
And we just want that particular flavor profile.
After that,
Add Ginger,
And add some chopped Garlic.
My wife always likes garlic in this,
And being a good husband, I always include it.
Green chillies,
And then add Onions,
And I'll also add a bit of Boiled Corn,
To the corn Manchurian sauce because I like it.
So here it goes.
It's completely optional.
You can add regular corn instead of boiled corn.
There's no need to make excuses like "there's no boiled corn," that's why we're not adding it.
So basically what are you looking for?
You're aiming for the onion's moisture to evaporate,
Lightly sauté the ginger,
And let the green chili impart its flavor.
Just ensure that when you smell it,
The onion's rawness is gone, and all the other flavors come through clearly.
And when it's done, add a little Salt, not too much.
Because soy sauce already contains salt.
And then add our saucemix
This sauce mixture is quite strong at the moment.
And we'll use it as a dip.
I'll show you both.
I'll demonstrate both the dipping and tossing versions.
Here's the manchurian dip.
If you want to have dry manchurian or manchurian fritters.
Done.
I added Water,
Because we won't be able to use this thick and strong sauce for tossing otherwise.
That's why I've added water.
And after that, we will have to wait for it to come to a boil.
Nice.
And now wait till it thickens up
First, I'll be serving it this way only.
Here's your manchurian fritters with manchurian dip.
And next, we'll toss it and serve it like the authentic Chinese style.
Beautiful.
Tasty.
Just amazing.
Keep praising it
It doesn't matter if anyone praises your work or not,
What's important is that you work hard and stay motivated for yourself.
What else is life but a collection of a few moments?
But enjoy this during this season for the best experience.
If it's raining, there's a feast,
If there's a feast, there's food, if there's food, it's Manchurian,
If there's Manchurian, there's me, if it's me, they'll be a video as well,
And if there's a video, it's there because of the connection that I share with you all.
Please do subscribe.
Trust me, you gonna love it in this beautiful rainy season
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