Vegetable Manchurian is one of the most commonly ordered dishes when we go out for an Indo-Chinese meal. It might for once seem as if making this dish at home is a very tedious task. I have tried my best come up with a recipe that has been broken into small components and can be easily followed and made by all. I have also tried to use a chopper to do most of the cutting and chopping. I hope most of you will try to make it yourselves and find it equally easy:
2 cups roughly chopped veggies
(cabbage, carrots, French beans, spring onions, onions)
3 whole dried red chilies
5 cloves of garlic
1" piece of ginger
To be added to the chopped veggies:
3 tbsp. all purpose flour
4 tbsp. corn starch
1/2 tsp. ground pepper
a pinch of Ajinomoto (optional)
Salt to taste, to be added just before frying
Oil for deep frying.
Method:
1. Mix all the ingredients for the Manchurian except salt and keep aside.
2. Heat Oil to a medium heat.
3. Add salt and mix well. (at this point the vegetables will start leaving water.)
4. Make tight balls and deep fry over medium heat, letting the insides cook slowly.
5. Once golden brown, drain on kitchen towel.
2" piece of Ginger
3-4 green chilies (more or less to taste)
2 tbsp. ketchup
1 tbsp. Vinegar (more or less to taste)
1 tsp. sugar
1/2 tsp. crushed pepper
1/2 cup finely chopped spring onions
1/2 cup chopped cilantro leaves
salt to taste
1 medium onion, finely chopped
1 red capsicum finely chopped( to add color)
1/2 cup button mushrooms, sliced (Optional)
1/4 cup corn starch mixed in 1/2 cup water
2 cups of hot water
2. Add the oil and add the chopped ginger-garlic-green chilies and fry for half a minute.
3. Add one by one, the chopped onions, Capsicum and Mushrooms and fry till the onions turn transparent.
4. Now add the ingredients of the bowl. and mix till the sauces come to a boil.
5. Add 2 cups hot water and bring to a boil.
6. At this point, add the corn starch mixed with water, mixing continuously till the gravy thickens and boil till the color of the gravy is transparent.
7. Check the seasonings and consistency of the gravy.
8. Serve with your choice of fried rice or noodles or simply steamed hot white rice.
Tips:
1 Add the Manchurian to the gravy just before serving and bring it to a boil.
2. If the gravy is too thin, add a little more corn starch mixed in cold water and bring to a boil. If the gravy is too thick, simply add more water.
3. Keep in mind that the Manchurian balls will soak up a little of the gravy so it is better to leave the gravy a little thin.
For the Manchurian Balls:
To be chopped in a chopper:2 cups roughly chopped veggies
(cabbage, carrots, French beans, spring onions, onions)
3 whole dried red chilies
5 cloves of garlic
1" piece of ginger
To be added to the chopped veggies:
3 tbsp. all purpose flour
4 tbsp. corn starch
1/2 tsp. ground pepper
a pinch of Ajinomoto (optional)
Salt to taste, to be added just before frying
Oil for deep frying.
Method:
1. Mix all the ingredients for the Manchurian except salt and keep aside.
2. Heat Oil to a medium heat.
3. Add salt and mix well. (at this point the vegetables will start leaving water.)
4. Make tight balls and deep fry over medium heat, letting the insides cook slowly.
5. Once golden brown, drain on kitchen towel.
For the Gravy:
Ingredients:
2 tbsp. oilTo be chopped in a chopper:
4 cloves garlic,2" piece of Ginger
3-4 green chilies (more or less to taste)
To be mixed in a bowl:
3 tbsp. dark soy sauce,2 tbsp. ketchup
1 tbsp. Vinegar (more or less to taste)
1 tsp. sugar
1/2 tsp. crushed pepper
1/2 cup finely chopped spring onions
1/2 cup chopped cilantro leaves
salt to taste
1 medium onion, finely chopped
1 red capsicum finely chopped( to add color)
1/2 cup button mushrooms, sliced (Optional)
1/4 cup corn starch mixed in 1/2 cup water
2 cups of hot water
Method:
1. Heat a wok to high flame. (use the biggest flame you have)2. Add the oil and add the chopped ginger-garlic-green chilies and fry for half a minute.
3. Add one by one, the chopped onions, Capsicum and Mushrooms and fry till the onions turn transparent.
4. Now add the ingredients of the bowl. and mix till the sauces come to a boil.
5. Add 2 cups hot water and bring to a boil.
6. At this point, add the corn starch mixed with water, mixing continuously till the gravy thickens and boil till the color of the gravy is transparent.
7. Check the seasonings and consistency of the gravy.
8. Serve with your choice of fried rice or noodles or simply steamed hot white rice.
Tips:
1 Add the Manchurian to the gravy just before serving and bring it to a boil.
2. If the gravy is too thin, add a little more corn starch mixed in cold water and bring to a boil. If the gravy is too thick, simply add more water.
3. Keep in mind that the Manchurian balls will soak up a little of the gravy so it is better to leave the gravy a little thin.
