Veg Manchurian is a very popular Indo-Chinese dish, prepared with deep fried vegetables balls sauted in a soya sauce based gravy. This pairs perfectly with Veg Schezwan Fried Rice. This can be prepared dry or as saucy consistency. It tastes good both ways.
Ingredients
Ingredients
Maida/all-purpose flour - 1 tbsp
Cornflour - 1 tbsp
Rice flour - 1/2 tbsp
Ginger-Garlic paste - 1/2 tbsp
Green chillies finely chopped - 2 or 3
Black pepper powder - 1/2 tsp
Salt as per taste and oil for deep frying
Warm water as required (1 or 2 tbsp should be sufficient)
For sauce:
Spring onions green, finely chopped - 1/4 cup
Finely minced garlic - 1 tbsp
Finely chopped green chillies - 1 or 2
Soya sauce - 1 tbsp
Chilli sauce - 1 tsp
Tomato sauce - 1 tbsp
Cornflour 1 tbsp mixed with 1 cup of water and make a paste out of it
salt as required and a pinch of sugar
Sesame oil - 1 tbsp
Preparing the vegetable balls
Cornflour - 1 tbsp
Rice flour - 1/2 tbsp
Ginger-Garlic paste - 1/2 tbsp
Green chillies finely chopped - 2 or 3
Black pepper powder - 1/2 tsp
Salt as per taste and oil for deep frying
Warm water as required (1 or 2 tbsp should be sufficient)
For sauce:
Spring onions green, finely chopped - 1/4 cup
Finely minced garlic - 1 tbsp
Finely chopped green chillies - 1 or 2
Soya sauce - 1 tbsp
Chilli sauce - 1 tsp
Tomato sauce - 1 tbsp
Cornflour 1 tbsp mixed with 1 cup of water and make a paste out of it
salt as required and a pinch of sugar
Sesame oil - 1 tbsp
Preparing the vegetable balls
- Heat oil for deep frying in a heavy bottomed pan.
- In a bowl, combine all the chopped vegetables, corn flour, maida, ginger-garlic paste, green chillies, salt and pepper. Mix well just by sprinkling very less water so that you can make small balls out of the mixture.
- Deep fry in hot oil until golden brown. Drain on absorbant paper and keep aside.
- Heat the oil in a wok or frying pan on high flame. Add garlic, green chillies and ginger one by one and stir fry for few seconds over the high flame.
- Add the sauces, corn flour paste, sugar and salt and simmer for few minutes.
- Just before serving put the vegetable balls in the sauce and bring to a boil. Toss on high flame, the veg balls should remain crunchy.
- Turn off the heat and garnish with the chopped spring onion greens.
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