Vegetable Manchurian , are preferred starters of Indo - Chinese cuisine and making it at home was never easy. However, with this recipe, you’ll be able to make best vegetable Chinese dry Manchurian you ever tasted.
Preparation time: 10 min.
Cook time: 30 min.
Total time: 40 min.
Ingredients Required:
1. One – third cup maida
2. Two tblsp corn flour
3. One carrot grated
4. Three – fourth cup grated cabbage
5. Half cup finely chopped capsicum
6. Three tblsp finely chopped spring onion
7. Two green chilli finely chopped
8. One tsp cooking oil
9. Salt
10. Half tsp pepper powder
1. One medium red onion, diced
2. Half cup green capsicum, diced
3. Half tblsp finely chopped ginger
4. Two green chili, chopped
5. Half tblsp finely chopped garlic
6. Two tblsp finely chopped spring onion
7. Two tblsp cooking oil
8. One tblsp soya sauce
9. Half tblsp chilli sauce
10. Two tblsp Tomato ketchup
Instructions:
1. Take a medium size bowl; add grated carrot, grated cabbage, chopped capsicum, chopped green chilli and spring onion followed by 1 tsp oil, pepper powder, maida, corn flour and salt.
2. Mix all ingredients properly. Prepare small round balls from the mix. Do not add water in the mix for making balls, as water released by vegetables will be enough to bind them. In case mix does not bind properly and small balls cannot be made, add some water in the mixture.
3. Heat cooking oil in a pan. When oil is hot, add raw balls of Manchurian and deep fry them until become golden brown.
4. Take out the Manchurian balls on absorbent paper and drain excess oil.
5. Heat 2 tablespoons oil in a wok on high flame. Add diced onion, diced capsicum, green chilli, chopped ginger and chopped garlic and sauté for 2-3 minutes or until they become slightly tender.
6. Add soy sauce, tomato ketchup, chilli sauce and salt; mix well.
7. Add fried Manchurian balls and spring onion. Toss and cook on high flame for 1-2 minutes.
8. Serve hot dry Manchurian.
 |
| Vegetable Manchurian |
Preparation time: 10 min.
Cook time: 30 min.
Total time: 40 min.
Ingredients Required:
For Manchurian Balls
1. One – third cup maida
2. Two tblsp corn flour
3. One carrot grated
4. Three – fourth cup grated cabbage
5. Half cup finely chopped capsicum
6. Three tblsp finely chopped spring onion
7. Two green chilli finely chopped
8. One tsp cooking oil
9. Salt
10. Half tsp pepper powder
For Spicy Sauté
1. One medium red onion, diced
2. Half cup green capsicum, diced
3. Half tblsp finely chopped ginger
4. Two green chili, chopped
5. Half tblsp finely chopped garlic
6. Two tblsp finely chopped spring onion
7. Two tblsp cooking oil
8. One tblsp soya sauce
9. Half tblsp chilli sauce
10. Two tblsp Tomato ketchup
Instructions:
1. Take a medium size bowl; add grated carrot, grated cabbage, chopped capsicum, chopped green chilli and spring onion followed by 1 tsp oil, pepper powder, maida, corn flour and salt.
2. Mix all ingredients properly. Prepare small round balls from the mix. Do not add water in the mix for making balls, as water released by vegetables will be enough to bind them. In case mix does not bind properly and small balls cannot be made, add some water in the mixture.
3. Heat cooking oil in a pan. When oil is hot, add raw balls of Manchurian and deep fry them until become golden brown.
4. Take out the Manchurian balls on absorbent paper and drain excess oil.
5. Heat 2 tablespoons oil in a wok on high flame. Add diced onion, diced capsicum, green chilli, chopped ginger and chopped garlic and sauté for 2-3 minutes or until they become slightly tender.
6. Add soy sauce, tomato ketchup, chilli sauce and salt; mix well.
7. Add fried Manchurian balls and spring onion. Toss and cook on high flame for 1-2 minutes.
8. Serve hot dry Manchurian.
No comments:
Post a Comment