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Sizzling Paneer & Babycorn in manchurian gravy
Vegetables for the sizzler:
Baby corn 10 -15 chopped in diagonal shape
Paneer 1 cup
Corn flour 2 -4 tsp
Method:
1. Cut the paneer into cubes and coat them with corn flour
2. Per heat the air fryer and place the paneer and heat till the paneer is golden in colour
3. Par boil baby corn in water for 5 minutes and strain the water and coat the baby corn with corn flour and air fry same way as done for paneer.
For manchurian sauce
1½ tablespoons oil
¾ tablespoon garlic finely chopped
½ tablespoon ginger finely chopped
¼ cup spring onions finely chopped
¼ cup bell peppers (capsicum) finely chopped
1 tablespoons soya sauce or tamari
2 tablespoons red chili sauce (or any hot sauce, adjust to taste)
1 tablespoon ketchup (optional)
1 teaspoon vinegar or as needed (or apple cider vinegar)
¾ tablespoon cornstarch (white corn flour or arrowroot powder (1 tsp for dry)
¼ cup water to dissolve cornstarch(2 tbsps for dry)
1 cup water or veg stock for gravy (½ cup for dry)
salt as needed
1 to 1 ½ teaspoon sugar
¼ to ½ teaspoon pepper coarsely crushed
Making manchurian sauce
Heat oil in a pan, then add ginger garlic and saute for a min.
Add spring onions and capsicum. Saute for 1 to 2 mins on a high flame without burning.
While these fry dissolve cornstarch in water.
Lower the heat, then add soya sauce, red chilli sauce, tomato ketchup and red chilli paste.
Stir the cornstarch mixture with a spoon and pour it to the pan.
Next stir gently and pour water. Stir and taste the mixture.
Add vinegar, salt, pepper and sugar all to suit your taste.
The sauce should taste slightly sour, hot and sweet.
Keep stirring and cook on a medium flame until the sauce thickens.
Do not cook till very thick. The sauce will thicken further after cooling.
Switch off the stove and allow the sauce to cool for 1 to 2 mins.
Boiling hot sauce will make the veg balls soft and will lose the crispness.
Assembling the sizzler:
Ingredients:
Cabbage shredded 1/4 cup
Butter-1 tsp
Carrot 1 chopped into thin long slice
Heat a pan with butter and add cabbage and carrots and sauté for 5 minutes make sure not to burn the veggies and keep aside
Heat the sizzler hot plate to red hot and layer the bottom of the pan with cabbage and carrots. Add the paneer and baby corn in the centre and pour the hot manchurian gravy and heat the sizzling sound. Garnish with spring onions and serve hot.
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