Corn Manchurian Gravy/Dry | कॉर्न मंचूरियन की परफेक्ट रेसिपी | Crispy Corn Pakoda | Chef RanveerBrar

Summary

In 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 Brar's personal anecdotes and historical references to Lucknow add a unique touch, making this more than just a cooking lesson.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

00:00

🌽 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.

05:01

🍤 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.

10:03

🍛 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.

Keywords

💡Rain

Rain is a natural meteorological phenomenon characterized by the falling of water droplets from the atmosphere. In the context of the video, rain is associated with a craving for corn, suggesting a cultural or personal connection between the weather and food preferences. The script mentions that people start craving corn as soon as it starts raining, indicating a cozy, comforting aspect of enjoying corn during the wet weather.

💡Corn

Corn, also known as maize, is a cereal grain widely used as a human food and as animal feed. In the video, corn is the central ingredient for the dish being prepared, which is a fusion of Chinese and traditional corn recipes. The script emphasizes the importance of using fresh, juicy corn for the best dish outcome, highlighting the quality of the corn as a key factor in the recipe's success.

💡Corn Manchurian

Corn Manchurian is a dish that combines the flavors of corn with the style of Manchurian cuisine, which is a type of Chinese cuisine. The video script describes the process of making this dish, which involves grinding corn along with other ingredients to create a unique fusion food. It represents an innovative culinary approach that adapts traditional recipes to include corn, offering viewers a new way to enjoy corn during the rainy season.

💡Coriander Stem

Coriander stem refers to the stalk of the coriander plant, which is used as a herb in cooking. In the video, coriander stem is one of the ingredients for the corn Manchurian, to be chopped and ground into the mixture. It contributes to the flavor profile of the dish, providing a fresh, slightly citrusy taste that complements the sweetness of the corn.

💡Green Chillies

Green chillies are the unripe fruits of the Capsicum plant, known for their spicy flavor. In the context of the video, green chillies are part of the foundation ingredients for Indo-Chinese food, along with coriander and ginger. They add a spicy kick to the corn Manchurian, enhancing the overall taste and aligning with the typical spiciness of Chinese cuisine.

💡Ginger

Ginger is a rhizome known for its pungent aroma and flavor. It is a key ingredient in many Asian cuisines, including Chinese. In the video, ginger is mentioned as one of the foundational elements of Indo-Chinese food, used to add warmth and a distinct flavor to the corn Manchurian. It is also noted for its ability to enhance the sweetness of the corn.

💡Manchurian Sauce

Manchurian sauce is a type of sauce used in Chinese cuisine, particularly in Manchurian dishes. The script describes the preparation of this sauce, which includes ingredients like dark soya sauce, vinegar, green chili sauce, and ketchup. It is characterized by its sweet and tangy flavor profile, which is essential for the authentic taste of the corn Manchurian dish.

💡Baking Soda

Baking soda, or sodium bicarbonate, is a leavening agent used in cooking and baking to help doughs rise. In the video, baking soda is added to the corn Manchurian mixture, and the script advises adding vinegar to activate the baking soda due to its reaction with acidic ingredients. This chemical reaction helps to create a light and fluffy texture in the fried corn Manchurian balls.

💡Frying

Frying is a cooking technique that involves cooking food in hot oil. The video script details the process of frying the corn Manchurian mixture, emphasizing the importance of using the right heat level to ensure the mixture is cooked through without absorbing too much oil. The technique is crucial for achieving the desired texture and taste of the dish.

💡Lucknow

Lucknow is a city in India known for its rich cultural heritage and historical significance. The script mentions Lucknow in the context of the Imambara, a historical monument built during a time of famine to provide work and food for the people. This anecdote reflects the spirit of community and resilience, adding a layer of cultural context to the video beyond the cooking process.

💡Imambara

An Imambara is a building used for Shia Muslim religious congregations and ceremonies. In the script, the Bara Imambara in Lucknow is highlighted for its unique construction during a famine, using a mixture of jaggery and black lentils to join the bricks, symbolizing the monument's connection to food and the community's resilience during hardship.

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