DRY VEGETABLE MANCHURIAN

We have a lot of get togethers at our home and I need to think of a lot  of starters for them which are liked by the majority.
Chinese cuisine is one of the most popular cuisines in our country though we've twisted it to suit our taste buds and it is more of an Indo-Chinese dish now but guess that is how we like it.
I do not use aginomoto while making noodles or manchurian.
I prepare the Manchurian balls a day ahead when I'm making them for a party or get together and toss them in the sauce when it is time to serve.

INGREDIENTS

for Manchurian balls

1/2 cup grated or finely chopped cabbage
1/4 cup grated carrot
1/4 cup finely chopped capsicum
1/4 cup finely chopped spring onions
2 -3 table spoons maida ( all purpose flour)
2 table spoons corn flour
salt and pepper to taste
oil for frying

for the sauce

1/4 cup chopped spring onions (keep the greens aside for garnishing)

1 tea spoon minced or grated garlic

1 tea spoon grated ginger

1 table spoon oil

1 table spoon tomato ketchup

1/2 table spoon soya sauce

1 tea spoon red chilli sauce

1/2 tea spoon vinegar

1 tea spoon corn flour

salt and pepper to taste

Spring onion greens for garnishing

METHOD

for Manchurian balls

1. Take all the chopped vegetables in a bowl. 

2. Add maida, corn flour, salt and pepper to the vegatables.

3. Mix everything together and shape into lemon sized balls.

4. Heat oil in a pan or kadai and deep fry the Manchurian balls till golden brown.

5. Once done remove from the oil and put them on a kitchen paper towel to drain the excess oil.

Preparing the sauce

1. Mix together tomato ketchup, chilli sauce, soya sauce, vinegar, salt and pepper. Keep aside.

2. Take a table spoon of oil in a pan. Add ginger and garlic to it.

3. Cook for a few seconds, add the chopped spring onions to it. Let them cook for a minute.

4. Once the onions turn soft add the mixture of all the sauces.

5. Mix corn flour with  a table spoon of water and add to the pan.

6. Add the fried balls to the pan. Stir lightly for the sauce to coat the balls.

7. Once the sauce coats the balls evenly, switch off the gas. Top the cooked Manchurian balls with chopped spring onion greens. Serve hot.

PICTORIAL GUIDE

for Manchurian balls

1. Take all the chopped vegetables in a bowl. 

2. Add maida, corn flour, salt and pepper to the vegetables.

3. Mix everything together and shape into lemon sized balls.

4. Heat oil in a pan or kadai and deep fry the Manchurian balls till golden brown.

5. Once done remove from the oil and put them on a kitchen paper towel to drain the excess oil.

Preparing the sauce

1. Mix together tomato ketchup, chilli sauce, soya sauce, vinegar, salt and pepper. Keep aside.

2. Take a table spoon of oil in a pan. Add ginger and garlic to it.

3. Cook for a few seconds, add the chopped spring onions to it. Let them cook for a minute.

4. Once the onions turn soft add the mixture of all the sauces.

5. Mix corn flour with  a table spoon of water and add to the pan.

6. Add the fried balls to the pan. Stir lightly for the sauce to coat the balls.

7. Once the sauce coats the balls evenly, switch off the gas. Top the cooked Manchurian balls with chopped spring onion greens. Serve hot.

HAPPY COOKING!! 😊