Friday, 9 May 2014

VEGETABLE MANCHURIAN



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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