Tuesday, May 26, 2015

Veg Manchurian


We both love Chinese food but we all know that Chinese cuisine varies according to the geographical regions. India has its own variety of Chinese cuisine known as Indo-Chinese. I have already posted a recipe from this cuisine: Chilli Chicken. You can have a look.

Few days back my Sister-In-Law came to our place with her cute kids. The kiddos asked me to make something from my blog (they consider my blog as their menu card :)) 
The younger one requested me to make Chilli Chicken but the elder one wouldn't like Chicken that much so I thought of making Veg Manchurian for her and Chilli Chicken for the younger. That way both were happy :)




Veg Manchurian is a very popular Indo-Chinese dish and a complete party pleaser. It can be served as an appetizer or as main course with fried rice. The veg balls or fritters are made up of chopped vegetables and then dipped in the sauce. It can be made in two ways: with or without gravy. We like the later one which is also known as Dry Veg Manchurian. (If you want the gravy version add vegetable broth to the sauce)

For the sauce I haven't used Ajinomoto as it has adverse effects on health so you can enjoy yummy Veg Manchurian without giving any second thought. So, here's the recipe:





Ingredients:


For the Fritters:

1. Carrots (peeled & chopped): 1/2 cup
2. Capsicum (finely chopped): 1/2 cup
3. Cabbage (finely chopped): 1/2 cup
4. Beans (finely chopped): 1/2 cup
5. Onions (finely chopped): 1/2 cup
6. Ginger-Garlic Paste: 1/2 tbsp
7. Corn Flour:2-3 tbsp
8. Maida: 2-3 tbsp
9. Soy Sauce: 1/4 tbsp
10. Salt as per taste
11. Oil for frying




For the gravy:

1. Capsicum (finely chopped): 1/4 cup
2. Spring Onions (white part chopped): 1/4 cup
3. Garlic: 1 tbsp
4. Ginger: 1 tbsp 
5. Soy Sauce: 3 tbsp
6. Green Chilli Sauce: 3 tbsp
7. Red Chilli Sauce: 3 tbsp
8. Tomato Sauce: 3 tbsp
9. Vinegar: 1 tbsp
10. Vegetable broth: 1/4 cup
11. Corn Flour: 1 tbsp
12. Oil: 1 tbsp

Method:


1. In a bowl take all the chopped vegetables and add the ginger-garlic paste, soy sauce, salt, maida and corn flour.

2. Mix all the ingredients well until you get a crumbly mixture. Add water if required but few drops at a time as the vegetables will release their water otherwise the fritters will disintegrate while frying.

3.  Make small lemon sized balls out of the mixture and place them on a plate.

4. In a pan heat oil for frying the fritters. When the oil is hot enough add few balls at a time and fry them on medium heat until they turn golden brown. Don't overcrowd the pan.

5. Take out the fritters in a plate lined with paper towel to soak the excess oil. Keep them aside.

6. In another pan add 1 tbsp of oil. When the oil is hot enough add garlic fry them until it releases a nice aroma. Take care not to burn the garlic. Now add the ginger and fry it for few seconds.

7. Add chopped capsicum and white portion of spring onions. Fry them for a minute.

8. In a separate bowl add soy sauce, green chilli sauce, red chilli sauce, tomato sauce, vinegar, vegetable broth or water and mix well.

9. Put the sauce mixture in the pan and let it cook for a minute. Mix cornflour with few drops of water and add it to the sauce. 

10. Put in the fried fritters and coat the fritters with the sauce and cook it until the sauce gets dry.

11. Take them out in a serving plate and garnish it with chopped green portion of the spring onions. 

12. Serve it with fried rice or noodles of your choice. Enjoy!!




Note:


For regular updates just click the "Like" button on my Facebook page: https://www.facebook.com/pages/Flavors-Of-My-Plate/737185573034586?ref=hl

You can also follow me on:
Twitter: https://twitter.com/flavorsofmyplat

If you want the recipe in Bengali, Gujarati, Hindi, Tamil, Telugu, Urdu (or any other language) click on the Google Translate button on the left side.

No comments:

Post a Comment