VEGETABLE MANCHURIAN
INGREDIENTS
VEGETABLE
BALLS
|
|
Cabbage finely minced
|
2 cups
|
Carrots grated
|
1 cup
|
Spring onion bulb finely chopped
|
2 nos
|
Green capsicum
|
¼ cup
|
Salt
|
T.T.
|
Cornflour
|
¼ cup approx
|
Oil
|
For deep frying
|
MANCHURIAN
GRAVY
|
|
Ginger
|
2 inch piece
|
Garlic cloves
|
7 – 8 nos
|
Green chillies
|
4 – 5 nos
|
Green capsicum juliennes
|
Of ½ no
|
Carrot grated
|
2 tbsp
|
Soya sauce
|
1 tbsp
|
Ajinomoto / M.S.G
|
¼ tsp
|
Vinegar
|
½ tbsp
|
Salt
|
T.T.
|
Sugar
|
¼ tsp
|
Cornflour
|
1 tbsp
|
Water
|
½ cup
|
Spring onion greens finely shredded
|
1 tbsp for garnish
|
Oil
|
1 tbsp
|
METHOD:
VEGETABLE BALLS
1.
Mix together the cabbage, carrots, onion and
capsicum. Add salt to it and leave it aside for 15 – 20 min. the moisture from
the vegetables will start to ooze out.
2.
Sprinkle little cornflour at a time and
simultaneously mix. Repeat till the consistency is such that you can make them
into balls.
3.
Roll them all up to make balls a little smaller
than ping pong sized balls.
4.
Deep fry them in hot oil till golden brown. Remove
on kitchen paper.
MANCHURIAN GRAVY
1.
Finely mince the ginger, garlic and green
chillies or coarse grind them.
2.
Heat oil, add the minced ginger, garlic and
green chilli.
3.
Lightly fry them in oil till they change a
little colour and it stops giving off raw flavour.
4.
Add in the water, soya sauce, M.S.G, salt and
sugar. Bring to a boil. Now add in the capsicum and carrots as it boils.
5.
Dissolve the cornflour in 2 – 3 tbsp of water
and pour it into the pan. The gravy will thicken. Adjust the consistency. Now add
the vinegar.
6.
Drop in the prepared balls and garnish with
spring onion greens.
7.
Serve hot with noodles, or fried rice.
8.
If you do not want the gravy and want to make it
dry then reduce the water and cornflour to half and proceed as mentioned above.
9.
As you drop in the balls the moisture will be
absorbed making them dry Manchurian balls.
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