Monday, April 22, 2013

Veg Manchurian

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.

Finely chopped capsicum, cabbage, carrot, beans and spring onion whites - 1 cup
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
  1. Heat oil for deep frying in a heavy bottomed pan.
  2. 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.
  3. Deep fry in hot oil until golden brown. Drain on absorbant paper and keep aside.
The sauce
  1. 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.
  2. Add the sauces, corn flour  paste, sugar and salt and simmer for few minutes.
  3. 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.
  4. Turn off the heat and garnish with the chopped spring onion greens.
    For Manchurian with gravy, add little bit of water to the sauce and follow the same steps above. My favorite combo is Veg Manchurian with Schezwan Fried Rice.

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