Vegetable Manchurian
Ingredients:
2 cups mixed vegetables (cabbage, carrots, French beans & capsicum), finely chopped & minced
1 small bunch spring onions, finely chopped
2 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 cup all purpose flour
5-6 tbsp corn flour
1/4 tsp red chili powder
2 red chilies, crushed
3 tbsp oil
1 1/2 cups water
1 tbsp milk
Salt to taste
2 tbsp soya sauce
2 tbsp chili sauce
Oil for deep frying
Few sprigs spring onions for garnishing(optional)
2 cups mixed vegetables (cabbage, carrots, French beans & capsicum), finely chopped & minced
1 small bunch spring onions, finely chopped
2 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 cup all purpose flour
5-6 tbsp corn flour
1/4 tsp red chili powder
2 red chilies, crushed
3 tbsp oil
1 1/2 cups water
1 tbsp milk
Salt to taste
2 tbsp soya sauce
2 tbsp chili sauce
Oil for deep frying
Few sprigs spring onions for garnishing(optional)
Method:
1. Boil finely chopped & minced vegetables for few minutes and remove from heat. Discard all the water, let the vegetables cool for little bit and bind them with 2 tbsp of corn flour. Take a spoonful of vegetable mixture and make small balls.
2. Make thin batter out of all purpose flour and 2 tbsp corn flour, adding 1/4 tsp each of ginger, garlic, red chili powder and salt to taste.
3. Dip the vegetable balls in the batter one by one and deep fry in hot oil. Keep aside.
4. In another pan, add 2-3 tbsp oil and add remaining ginger, garlic, crushed red chili and fry for a minute. Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.
5. Add 1 tbsp corn flour to 1/4 cup water and mix well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
6. Add vegetable balls, soya sauce, chili sauce, milk and boil for two more minutes. If you would like to have gravy, you can remove from heat at this stage, otherwise, let it cook for few more minutes until the gravy is thickened.
7. Garnish with chopped spring onions and serve hot with noodles or rice.
1. Boil finely chopped & minced vegetables for few minutes and remove from heat. Discard all the water, let the vegetables cool for little bit and bind them with 2 tbsp of corn flour. Take a spoonful of vegetable mixture and make small balls.
2. Make thin batter out of all purpose flour and 2 tbsp corn flour, adding 1/4 tsp each of ginger, garlic, red chili powder and salt to taste.
3. Dip the vegetable balls in the batter one by one and deep fry in hot oil. Keep aside.
4. In another pan, add 2-3 tbsp oil and add remaining ginger, garlic, crushed red chili and fry for a minute. Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.
5. Add 1 tbsp corn flour to 1/4 cup water and mix well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
6. Add vegetable balls, soya sauce, chili sauce, milk and boil for two more minutes. If you would like to have gravy, you can remove from heat at this stage, otherwise, let it cook for few more minutes until the gravy is thickened.
7. Garnish with chopped spring onions and serve hot with noodles or rice.
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