Tuesday, December 7, 2010

Vegetable Machurian

Here I am with another Chinese Dish. The other day I came across video on how to make Veg. Manchurian by Sanjeev Kapoor. After watching video, I was tempted – both to cook and to eat. I used more or less same recipe to make sauce but made some modifications for Manchurian Balls.

Serves 4 (Makes about 25 Manchurian Balls)
Preparation Time: 45 Minute
Cooking Time: 45 Minute

For Manchurian Balls,
1 cup string beans, finely chopped
1 cup cabbage, finely chopped
1 cup carrots, finely chopped
½ cup green pepper, finely chopped
2 tbsp plain flour
3 tbsp corn flour
Salt and Pepper per taste
Oil for frying

For Manchurian Sauce,
1 tbsp olive oil
4-5 cloves of garlic, finely chopped
1 tbsp fresh ginger, finely chopped
1 tsp green chili, finely chopped
½ cup onion, finely chopped
¼ cup soya sauce
2 tsp vinegar
1 tsp sugar
4 tbsp corn flour
Scallions for garnishing
Salt and pepper

1. Mix all finely chopped veggies, add salt and keep them aside
2. Squeeze veggies in muslin cloth to remove access water
3. Add plain flour, corn flour, salt and pepper
4. Deep fry these balls on low flame until crisp brown
5. If balls break or do not come out crispy, add some more flour
6. Heat olive oil in sauce pan, add garlic, ginger, chili and onions
7. Add soya sauce (I used little less than ¼ cup), vinegar, salt and sugar
8. Whisk corn flour with 4-5 cup water and add to sauce pan
9. Bring mixture to boil, add more water/corn flour depending on consistency you want
10. Turn off the heat and add pepper
11. Add Manchurian balls to sauce, leave for 10-15 minute and garnish with scallions

We had it with plain white rice, but brown rice/fried rice tastes even better. Also, in Manchurian Sauce, vegetable stock will bring better taste than just water.

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