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Vegetable Manchurian, Indian-Chinese Cuisine



Vegetable Manchurian, Indian-Chinese Cuisine
 
Author:
Recipe type: Appetiser
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
 
Indian Chinese is loved by everyone. How to best describe it? It is hard, but would say that it hits a note with the kick of spice and abundance of flavor. Growing up, going out for Indian-Chinese food on special occasions will forever be etched in my memory. Watch the mysteries of this fabulous Cuisine unfold before your eyes.
Ingredients
  • Cabbage – 4 cups, finely shredded
  • Carrots – 2 cups, grated
  • Onion – 1 medium, finely chopped
  • Garlic – 4 large cloves, finely chopped
  • Green Chilies – to taste, finely chopped
  • Salt & Black Pepper – to taste
  • All-purpose Flour – 6 tbsp or as needed
  • Corn Starch – 2½ Tbsp
  • Oil for deep frying
  • For the Sauce:
  • Oil – 1 Tbsp
  • Ginger – 2 Tbsp, minced
  • Garlic – 6 large cloves, chopped
  • Green Chilies – to taste, finely chopped
  • Soy Sauce – ¼ cup
  • Sugar – 1½ tsp
  • Corn Starch – 1.5 Tbsp
  • Vegetable Broth (stock) – 3 cups
  • Spring Onions – cut at a diagonal for garnishing
Instructions
  1. Heat the Oil well for deep-frying on medium heat.
  2. Prep all the vegetables.
  3. In a large bowl, mix the following: Cabbage, Carrots, Onions, Garlic & Green Chillies.
  4. Mix gently but well.
  5. Mix in Salt, Pepper, Corn Starch & Flour.
  6. Sometimes, the Vegetables may need more or less Flour and Starch depending on the fine they have been shredded. Adjust those two as needed. You should be able to form a ball.
  7. Form balls and drop into hot Oil and fry till golden on all sides.
  8. Squeeze out all excess water as you go along will making the balls.
  9. Remove into a paper towel. Fry all the Vegetable Manchurian Balls and keep aside.
  10. For the gravy, take a wok and heat Oil (1 Tbsp) on medium flame.
  11. Add Ginger, Garlic & Green Chillies and saute for 30 seconds.
  12. Add in the Soy Sauce and mix.
  13. In a separate bowl dilute the Corn Starch with some room temperature Stock or Broth. Mix well till there are no lumps.
  14. Add in the balance of the Stock and mix into the wok.
  15. Add in Sugar to balance.
  16. Additional Soy Sauce or Sugar may be added to taste.
  17. Bring the gravy to boil and allow it to thicken up a bit.
  18. Once it is thick enough, turn off the flame.
  19. Place your Manchurian Balls in a serving dish and pour the hot gravy over it.
  20. Garnish with Spring Onions and serve Hot.
Notes
1. Do not fine shred the vegetables where they get limp and mushy.
2. Do not over-work the vegetables while mixing.
3. It is very important to prep all the vegetables when you are making Chinese or Indian Chinese Cuisine.
4. If you are making the Manchurian for a party, make the balls and keep them hot, make the gravy minus the corn starch. Add the Corn Starch and to the gravy the last possible minute and thicken up and add to the Manchurian Balls.



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