6 years ago
Home Cooking
Dry Vegetable Manchurian
6 years ago | Home Cooking
DESCRIPTION
Dry Vegetable Manchurian - mixed vegetable balls deep fried and tossed in a delicious base of chillies, ginger, garlic and basic Chinese sauces – a perfect starter.
Indo Chinese food is always a treat and dry vegetable Manchurian tops the list. A delicious mix of nutritious vegetables mixed with some flour, shaped into balls and fried. This is then tossed in a simple yet flavourful base of garlic, ginger, chillies and basic sauces. The final dish is so good it will get eaten up before you even realize it. Dry vegetable Manchurian is one of the most perfect starters you can make for any party or a gathering.
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Serves: 4
Ingredients
Carrot - 1 no. grated
Cabbage - 1 cup finely grated
French Beans - 2 no.’s cut up
Capsicum - 1/2 no. finely chopped
Chopped Ginger - 1/2 tsp.
Chopped Garlic - 1/2 tsp.
Spring onion stalk - 2 tsp.
Spring onion - 2 tsp.
Salt to taste
Pepper
All-purpose flour/Maida - 3 tsp.
Corn flour - 2 tsp.
Oil for frying
For Manchurian sauce
Oil - 2 tsp.
Chopped Ginger - 1/2 tsp.
Chopped Garlic - 1/2 tsp.
Spring onion - 1/4 cup
Spring onion stalk - 2 tsp.
Vinegar - 2 tsp.
Soy sauce - 2 tsp.
Red Chili sauce - 3 tsp.
Tomato Ketchup - 2 tbsp.
Pinch of Salt
Pepper powder - 1/4 tsp.
Little Water
Garnish it with Spring Onion stalk
Method
1. In a mixing bowl add all the chopped vegetables (carrot, cabbage, French beans, capsicum, chopped ginger, chopped garlic, spring onion stalk, spring onion) and season them with salt, pepper, all-purpose flour/maida and corn flour.
2. Mix well. The vegetables will naturally leave water which is enough to bind the ingredients.
Note: If the vegetables did not bind add little more all-purpose flour/maida to bind them well.
3. Take some of this mixture in your hands and make them into even sized balls using your palms. Keep these balls aside.
4. Now, heat some oil for frying in a kadai.
5. Add the vegetable balls and deep fry them till they turn crisp and golden in colour.
Note: Keep the flame on low, it has to cook through otherwise it would remain uncooked from the inside.
For the Manchurian sauce
6. Heat oil in a pan. Add chopped garlic, chopped ginger, spring onion, and half of the spring onion stalks to the pan. Sauté for A few minutes.
7. Now add vinegar, soy sauce, red chili sauce, tomato ketchup, salt and pepper powder. Mix well.
8. Then add little water to the sauce to dilute it and let it cook for a few minutes.
9. As the sauce thickens, add the fried vegetable balls and coat them evenly using the sauce.
10. Garnish it with the rest of the chopped spring onion stalk.
11. Serve the hot Dry Vegetable Manchurian as a starter and enjoy with your family and friends.
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Indo Chinese food is always a treat and dry vegetable Manchurian tops the list. A delicious mix of nutritious vegetables mixed with some flour, shaped into balls and fried. This is then tossed in a simple yet flavourful base of garlic, ginger, chillies and basic sauces. The final dish is so good it will get eaten up before you even realize it. Dry vegetable Manchurian is one of the most perfect starters you can make for any party or a gathering.
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Serves: 4
Ingredients
Carrot - 1 no. grated
Cabbage - 1 cup finely grated
French Beans - 2 no.’s cut up
Capsicum - 1/2 no. finely chopped
Chopped Ginger - 1/2 tsp.
Chopped Garlic - 1/2 tsp.
Spring onion stalk - 2 tsp.
Spring onion - 2 tsp.
Salt to taste
Pepper
All-purpose flour/Maida - 3 tsp.
Corn flour - 2 tsp.
Oil for frying
For Manchurian sauce
Oil - 2 tsp.
Chopped Ginger - 1/2 tsp.
Chopped Garlic - 1/2 tsp.
Spring onion - 1/4 cup
Spring onion stalk - 2 tsp.
Vinegar - 2 tsp.
Soy sauce - 2 tsp.
Red Chili sauce - 3 tsp.
Tomato Ketchup - 2 tbsp.
Pinch of Salt
Pepper powder - 1/4 tsp.
Little Water
Garnish it with Spring Onion stalk
Method
1. In a mixing bowl add all the chopped vegetables (carrot, cabbage, French beans, capsicum, chopped ginger, chopped garlic, spring onion stalk, spring onion) and season them with salt, pepper, all-purpose flour/maida and corn flour.
2. Mix well. The vegetables will naturally leave water which is enough to bind the ingredients.
Note: If the vegetables did not bind add little more all-purpose flour/maida to bind them well.
3. Take some of this mixture in your hands and make them into even sized balls using your palms. Keep these balls aside.
4. Now, heat some oil for frying in a kadai.
5. Add the vegetable balls and deep fry them till they turn crisp and golden in colour.
Note: Keep the flame on low, it has to cook through otherwise it would remain uncooked from the inside.
For the Manchurian sauce
6. Heat oil in a pan. Add chopped garlic, chopped ginger, spring onion, and half of the spring onion stalks to the pan. Sauté for A few minutes.
7. Now add vinegar, soy sauce, red chili sauce, tomato ketchup, salt and pepper powder. Mix well.
8. Then add little water to the sauce to dilute it and let it cook for a few minutes.
9. As the sauce thickens, add the fried vegetable balls and coat them evenly using the sauce.
10. Garnish it with the rest of the chopped spring onion stalk.
11. Serve the hot Dry Vegetable Manchurian as a starter and enjoy with your family and friends.
Visit our website – http://www.21frames.in/homecooking
Follow us on Facebook – https://www.facebook.com/HomeCookingShow
Follow us on Instagram – https://www.instagram.com/homecookingshow/
Subscribe to us on YouTube – https://www.youtube.com/user/VentunoHomeCooking
A Ventuno Production – http://www.ventunotech.com