Thursday, December 13, 2012

Vegetable Manchurian

               Last month we tried Hakka Noodles, a Chinese dish cooked Indian style. Today we have vegetable Manchurian, another Indo-Chinese fusion recipe, which goes great as a side dish along with Hakka Noodles, or an entree with rice. The core of the dish are the vegetable Manchurian balls and can be served with gravy, semi-gravy or dry.

Here is the semi-dry Vegetable Manchurian recipe. Enjoy!

  • 2 cups finely grated Cabbage
  • 1/2 cup finely grated Cauliflower
  • 1 cup finely grated Carrot
  • 2 finely chopped Green Onions
  • 3-4 tbsp Garlic Paste
  • 2 tbsp Green Chilli-Ginger Paste
  • 1/4 cup Refined flour (Maida)
  • 4 tsp dark Soy Sauce
  • 3 tbsp Corn Flour/ Corn Starch
  • 2 cup Vegetable Stock
  • 1 tsp Black Pepper Powder
  • 1/2 tsp Sugar 
  • 1 tbsp Vinegar
  • Oil
  • Salt to taste
  • Mix cabbage, carrot, cauliflower, refined flour, 2 tbsp soy sauce and salt in a mixing bowl
  • Add half of the garlic paste and chilli-ginger paste to the mixture and mix well to form a dough
  • Now, shape the mixture in small lime size balls.
  • Heat sufficient oil in a kadai or a pan
  • Roll the Manchurian balls in corn flour and deep fry them till they turn golden and crisp
  • Drain on the absorbent paper and keep them aside.
  • Dissolve 2 tbsp corn flour in little water and keep aside
  • Now heat 2 tbsp oil in a non-stick pan. Add the remaining garlic paste and chilli-ginger paste to it.
  • Add 1 tbsp soy sauce and saute it.
  • Now add the vegetable stock and let it simmer for 2-3 minutes
  • Then add the corn flour mixture, black pepper, vinegar, sugar and mix well.
  • Now add the Manchurian balls and half of the green onions and mix them
  • Transfer to a serving dish and garnished with remaining green onions
  • Serve hot with Hakka Noodles or Fried Rice as per your choice.
  • We can use water instead of vegetable stock 
  • Make sure the vegetable mixture dough is not too soft

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