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Sunday, 1 April 2012


Vegetable Manchurian
For Manchurian balls
Shredded cabbage- 1/4 cup
Shredded carrot- 1/4 cup
Grated paneer- 1/2 cup
Finely chopped Capsicum/ Bell pepper- 1/4 cup
Finely grated onion small- 1 no
Cornflour- 4 tbsp
Maida/ All purpose flour- 2 tbsp
Cooking soda- less than 1/4 tsp
Salt and pepper to taste
Oil to deep fry.


For the sauce
Minced onion- 3 tbsp
Minced green chili- 2 Nos
Minced garlic- 5 cloves
Minced ginger- 1 tsp
Red chili paste- 1 tsp
Black pepper powder- 1/4 tsp
Garlic powder- 1/4 tsp
Onion powder- 1/4 tsp
Soy sauce- 1 tbsp
Ajinomoto- 1 tsp
Cornflour- 1 tbsp
Sugar- 1/4 tsp
Salt to taste
Oil- 1 tbsp

Vegetable Manchurian Indo Chinese
Method
Combine shredded cabbage, shredded carrot, grated paneer, chopped Capsicum, grated onion, cornflour, maida, cooking soda, required salt and pepper. If required sprinkle little water and shape the vegetable mixture into equal sized balls. Heat oil in a pan to deep fry when hot add the prepared vegetable balls and fry until golden brown and crisp. Drain the veg balls on a paper towel and set aside.
Next heat 1 tbsp oil in a wok when hot add sugar and allow to caramelize. Add minced onion, garlic, green chili and ginger, fry for few seconds. Reduce the pan heat to medium add red chili paste, pepper powder, garlic powder, onion powder, soy sauce, ajinomoto and required salt. Saute for few seconds and add 1 cup water. Now mix cornflour with1/2 cup cold water. Increase the pan heat and add the cornflour mixture stirring continuously. Check the Manchurian sauce seasoning and add the prepared vegetable balls. Simmer gravy for two mins, turn off the heat and garnish the Vegetable Manchurian with greens of scallions.

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