Hi Steemians
TODAY I am going to tell you about Vegetable Manchurian an Indo-Chinese dish... It is made by myself and it is very delicious.. Try it once at your own..
Veg Manchurian Gravy...
Vegetable Manchurian is another popular dish from Indo-Chinese Cuisine. The term Manchuria refers to a region in North East China and people from that region were known as Manchus or Manchurian.
The recipe of this vegetable Manchurian yields crispy and delicious veg balls in Manchurian Sauce. Mixed veg balls are dunked in sweet, sour and hot sauce.
Ingredients:-
(Cup size – 240 ml.)
For veg balls:
- 1 ¼ cup cabbage finely chopped,
- ½ cup grated carrot,
- ¼ cup French Beans (Finely chopped),
- 2 Tbsp. Capsicum (grated or minced),
- ¼ cup spring onions finely chopped,
- 3 Tbsp. Corn Flour,
- 3 Tbsp. Plain Flour (Maida),
- ¼ to ½ cup Bread Crumbs,
- ¼ to ½ Tsp. Pepper crushed,
- 1 Tsp. Ginger Garlic Paste,
- Salt (very little),
- Oil (as needed for frying)
For Manchurian Sauce:
- 1 ½ Tbsp. Oil,
- ¾ Tbsp. Garlic (Finely Chopped),
- ½ Tbsp. Ginger (Finely Chopped),
- ¼ cup Spring Onion (Finely Chopped),
- ¼ cup Capsicum/ Bell Peppers (Finely Chopped),
- 1 Tbsp. Soya Sauce,
- 2 Tbsp. Red Chili Sauce,
- 1 Tsp. Vinegar,
- 1 Tbsp. Tomato Ketchup,
- ¾ Tbsp. Corn Flour/ Corn Starch,
- ¼ cup Water to dissolve Corn Flour/ Corn Starch,
- 1 cup water or veg stock for gravy,
- ½ to ¾ Tsp. Kashmiri Red Chili Pwd.,
- 1 ½ Tbsp. Water to make chili paste,
- Salt as needed,
- 1 to 1 ½ Tsp. Sugar,
- ¼ to ½ Tsp. Pepper coarsely crushed.
Preparation:-
For Veg Balls:
1 Cut all the vegetables as mentioned. It is good not to use refrigerated veggies as they let out lot of moisture and the veg ball will not turn crispy.
2 Cut cabbage to large cubes and add them to luke warm water. After 3 to 4 minutes drain completely and and allow to air dry until used. Chop finely.
3 Mince garlic and ginger for sauce, crush or grate same for balls.
For Manchurian Sauce:
1 Mix Kashmiri red chilli powder into water and keep it aside.
2 Dissolve corn flour into water and keep it also aside.
Making Veg Balls:
1 Before you begin to make the balls, heat the oil into a deep pan.
2 Add chopped cabbage, grated carrot, chopped beans, grated capsicum and chopped spring onions to a mixing bowl.
3 Now add very little amount of salt, pepper and ginger-garlic paste. Do not add more salt as it will let out more moisture from the veggies.
4 Add corn flour and maida into it and mix it gently to bind the ingredients.
5 Now add bread crumbs and mix it again.
6 Make small balls without squeezing the mixture a lot. These balls will be soft and you may also need to grease your palms if the mixture is sticky. Make 12 to 14 balls depending on your size.
7 Fry the balls immediately on a medium flame. Leave the balls untouched for at least 1 minute so they could be firmed up in the oil.
8 Now stir often to fry them evenly. After the balls turned to golden and crispy drain them to a kitchen towel.
9 These balls will take long time to fry.
Making Manchurian Sauce:
1 Heat up a pan with 1 ½ Tbsp. of fresh oil.
2 Add garlic then ginger and sauté it for a minute.
3 Now add spring onions and capsicums, sauté for 1 to 2 minutes on the highest possible flame without burning. This lends a unique aroma to the sauce.
4 Lower the flame completely. Add soya sauce and red chili sauce. Stir once.
5 Now stir the red chili paste and pour it into the pan.
6 Make sure the flame is low. Now stir the corn flour mixture and add it to the pan.
7 Stir the mixture immediately and pour the water into it. Again stir the mixture very well.
8 Now add vinegar, sugar, pepper and salt into mixture. The Manchurian sauce has to be slightly sour, sweet and mildly hot.
9 Keep stirring and cook on a medium flame until the sauce thickens. Sauce will thicken upon cooling so the right consistency is when it is slightly thick.
10 Do not add the balls to a very hot sauce.
Serving:
1 Add the balls to the Manchurian sauce just before you serve. If the sauce turns very thick you can add little hot water and stir.
2 Garnish Veg Manchurian with spring onions. Serve immediately.
