There are two versions of
Vegetable Manchurian, wet and dry. Made with generous amount of garlic and
ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian
(with gravy) complements steamed white rice and is best when drizzled on a serving
of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is
best served as an appetizer.
Prep & Cooking Time: 40 mts
Serves 4-5 persons
Cuisine: Indo-Chinese
.
2 cups
finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed
cups)
2 tbsps
maida/all-purpose flour
2 tbsps
cornflour
1/2 tbsp
rice flour
1 tbsp
ginger-garlic-green chilli paste
1/4 tsp
soy sauce
1/2 tsp
black pepper powder
warm
water as required (less than 1/2 cup is needed)
salt to
taste
oil for
deep frying
1/4 cup
spring onions, finely chopped
1 1/2
tbsps finely minced garlic
1/2 tbsp
finely minced ginger
2 finely
chopped green chillis
1/2 tsp
red chilli powder (preferably Kashmiri)
2 tsps
soya sauce
1/2 tbsp
chilli sauce
2 tsps
vinegar
2 tbsps
tomato sauce
1 tsp
brown sugar
salt as
required
1 tbsp
sesame oil
1 1/2 – 2
tbsps finely chopped coriander leaves OR spring onion greens
1 Heat oil for deep frying in a heavy bottomed
vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
3 Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
5 Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
6 Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
7 Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
3 Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
5 Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
6 Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
7 Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.
1 Mix a tbsp of cornflour in a little water.
Keep aside.
2 After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
3 Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
4 Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.
2 After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
3 Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
4 Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.
You will find more such easy to make Indian recipes on
the blog.
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