For Corn Manchurian: Sweet corn - 1 1/4 cups, coarsely ground Maida - 2 tbsps Corn flour - 1 tbsp Ginger garlic paste - 1 tsp Green chilies - 1, finely chopped Coriander leaves - 1 tbsp, finely chopped Salt to taste Oil for deep frying For Fried Rice: Raw rice - 1 1/4 cups, cooked till each grain is separate or use left over cold rice Spring onions - 3, finely chop the whites and greens Carrot - 1, (small) finely chopped Capsicum - 1, (small) finely chopped Garlic - 3 cloves, finely minced Dry red chilies - 2, tear into pieces Soy sauce - 1/2 tsp Vinegar - 1 tsp Pepper powder - 1/2 tsp Salt to taste Cooking oil - 1 tbsp
Heat oil for deep frying the corn manchurian. While the oil is heating, take a bowl and mix in the coarsely ground sweet corn, green chilies, ginger garlic paste, coriander leaves, salt, maida and corn flour. Make small balls and deep fry to a golden brown shade. Drain the manchurian and place on absorbent paper. Keep aside.
In a cooking vessel, heat oil, add the minced garlic and saute for a few seconds. Add dry chilies and spring onion whites and saute on high flame for 2 mts, tossing the contents constantly.
Add the finely chopped carrots, beans and capsicum and saute for 7 to 8 mts on high flame, constantly mixing the contents so that they do not burn. Add salt, vinegar, pepper powder and soy sauce and mix.
Add the corn manchurian and mix. Add the cooked rice and mix well for a mt. Adjust salt and turn off flame.
Remove onto a serving bowl and garnish with spring onion greens.