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Monday, September 17, 2007

Vegetable Manchurian

A chinese Menu never ends without a Manchurian. This is my recipe of Manchurian again modified to our indian taste. Enjoy and do leave me ur comments.:)

For Manchurian Balls:

1 1/2 cups grated Cabbage
2 big Carrots- grated
2 finely chopped Green Chillies
3 tbsp Cornflour
1 tbsp Maida
1/4 tsp Salt
1/2 tsp Pepper powder
Oil for frying
For Manchurian Sauce:

1 1/2 tbsp Oil (take if you have sesame oil, ginger oil, garlic oil (otherwise reg. is ok)
1" piece Ginger - crushed
5-6 flakes Garlic - curshed
2 Green Chillies, finely chopped
1/2 Onion finely chopped
1 1/2 tbsp Tomato ketchup
2 Tbsp Soya sauce
2 tsp Vinegar
1/2 tsp Salt
1/4 tsp Pepper
1 1/2 tbsp Cornflour
a pinch Ajinomoto or MSG (optional)

Add 1 tsp salt to cabbage. Keep aside for 15 minutes, Squeeze well to remove out all the water.
Mix all the other ingredients of the balls. More flour may be added if mixture does not bind together. Make balls. Touch some oil to the palm to make smooth balls. Roll in flour and shallow fry 2-3 pieces at a time on medium flame. Keep the balls aside.
To prepare sauce, heat 1 1/2 tbsp oil, Add ginger & garlic. Fry on low flame for a minute.
Add green chillies and onions. Cook for one minute. Reduce heat and add soya sauce, tomoto sauce, vinegar, salt and pepper. Cook for 2-3 minutes. Now add the ajinomoto (this gives the authentic chinese taste to ur manchurian...u may skip this too)
Add 1 1/2 cups of water. Boil. Keep on slow fire for 2 minutes.
Dissolve cornflour in 1/2 cup water. Add corn flour strring continuously, cook till slightly thick.
Add the balls to the manchurian sauce and keep on slow fire for one minute.
Serve hot with noodles or rice.

Serve hot with Hakka Noodle, Fried rice or Naan / Chapati. (My hubby loves to eat this with chapati or steamed rice.)


marriedtoadesi.com said...

I gotta try this! I love Hakka Chinese!

BTW, thanks for visiting my blog, and the sweet comment!


Deborah said...

I have never tried anything like this. It looks delicious!