Baby Corn Manchuria

Ingredients:
1. Baby corn –slitted
2. All purpose flour
(Maida)-1 fistful
3. Rice flour -1 fistful
4. Corm flour – 2 fistfuls
5. lime juice -2 tsp
6. soya sauce – 2 tsp
7. salt – as per requirement
8. sugar- ½ tsp
9. green bell pepper – 1
10.onion -1 finely chopped
11. ginger garlic-chilli paste

Method: Mix maida, rice flour, corn flour, salt,sugar,lime juice, soya sauce and baby corn well. Just sprinkle water to bind the ingredients . then deep fry the baby corn till it turns golden brown. Keep it aside. You can have it as dry Manchurian also.
For the gravy :
Heat oil in a wok and sauté onion, ginger – garlic-chilli paste. Add capsicum, soya sauce 1 tsp and again sauté for 2 minutes. Add salt and fried baby corn .Then add some water. Mix corn flour in water and add to the above.

Coconut Tomoto Curry

Ingredients:
1/2 cup chopped tomatoes,
1 cup sliced onions,
cups coconut milk,
1 tablespoon butter,
4-5 curry leaves,
1/2 teaspoon turmeric powder
salt to taste
For the paste:
1/2 cup grated coconut,
garlic flakes,
Red chilies,
teaspoon poppy seeds
15- 20raisins,
1 teaspoon cumin seeds,
2 tablespoons coriander powder
1 inch ginger piece

Method:
Mix all the ingredients for the masala paste and blend into a fine paste. Heat butter and add masala paste, curry leaves to it. Fry till the oil separates. Add tomatoes, onions, turmeric, salt and coconut milk. Mix well and simmer till onions are cooked.
Serve with rice.