Vegetable Manchurian ( Chinese Recipe)


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When you eat these deep fried vegetable balls in a soya-based sauce, do not let mundane things like the weighing scale bother you! just dig into these deep-fried delights and enjoy every bite!

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Preparation Time:    Cooking Time:     Makes 3 servings
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Ingredients


For The Manchurian Balls
2 cups finely chopped cabbage
1 cup grated carrot
salt to taste
2 pinches freshly ground black pepper (kalimirch)
2 tbsp cornflour
4 tbsp plain flour (maida)
1 tsp finely chopped green chillies
1 tbsp finely chopped garlic (lehsun)
oil for deep-frying

For The Gravy
3 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
2 tbsp spring onion whites
2 tbsp finely chopped capsicum
1/4 cup cornflour
1 1/2 tbsp soy sauce
salt to taste
2 pinches sugar
2 tbsp chilli-garlic sauce

For The Garnish
1 tbsp finely chopped spring onion greens

Method
For the manchurian balls

  1. Combine the cabbage, carrots, salt, pepper, cornflour and plain flour in a bowl and mix well.
  2. Add the green chillies and garlic and mix well.
  3. Divide the mixture into 10 equal portions and shape each portion into a round ball (if you find it difficult to form balls, sprinkle a little water).
  4. Heat the oil in a kadhai and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
  5. Drain on absorbent paper and keep aside.

For the gravy

  1. Combine the cornflour and 1/2 cup cold water in a deep bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan on a high flame till it smokes.
  3. Add the ginger, garlic, green chillies and sauté on a high flame for a few seconds.
  4. Add the spring onion whites and capsicum and sauté on a high flame for 1 minute.
  5. Add the cornflour-water mixture, 1 cup of water and soya sauce, mix well and cook on a high flame for 2 to 3 minutes.
  6. Add the salt, sugar and chili garlic sauce, mix well and cook on a high flame for 30 seconds.

How to proceed

  1. Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes.
  2. Serve immediately garnished with spring onion greens.

Handy tip:

  1. The gravy is best made just before serving or else it might thicken.

RECIPE SOURCE : Chinese RecipesBuy this cookbook
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 on 07 Oct 11 10:34 AM


Excellent! I make this and keep the balls in the sauce longer, they probably stay for a few hours until it is lunch time at work. Still turns out great, and topped with green onions, just yum!