Another tasty Indian Chinese recipe, which is much known for accompanying with Chinese fried rice is the VEG MANCHURIAN.
The
Indian Chinese cuisine or the Sino-Indian cuisine was developed by the
chinese community staying in Kolkata (then Calcutta - capital of state
of West Bengal, in India). The ino-chinese cuisine gave us a lot of
variety of food to suit our Indian taste but was and till today is
cooked the chinese way. The herbs and seasoning used in such cooking
techniques are chinese, even the cooking method is chinese, but a slight
twist gives it an Indian taste.
We
have been exploring foods and recipes of this Sino-Indian or
Indo-Chinese cuisines a lot and today let us see how to make Veg.
Manchurian. Manchurian balls were basically fried noodle balls mixed
with chinese herbs and spices, made in gravy or dry style. Overtime, lot
of other food items were used to make manchurian balls, like cabbage,
mixed vegetables, chicken, paneer etc etc....
Today,
we will see how to make Veg. Manchurian, you can use the same method
and replace the vegetables with chicken or meat for a non-veg version of
manchurian recipe. Let's Begin.....
Ingredients & Steps:
First Let us make the Manchurian Balls.
Take a big mixing bowl.
- Add 2 cups cabbage (fine chopped)
- Add 1/2 cup carrots (fine chopped)
- Add 2 onions (fine chopped)
- Add 7 - 8 beans
- Add 1" ginger (fine chopped)
- Add 5 cloves of garlic (fine chopped)
- Add 1/2 tsp garam masala (optional)
- Add 1 tsp salt
- Add 1/2 tsp black pepper powder
Mix and Mash properly.
- Add 5 tbsp maida (all purpose flour)
- Add 5 tbsp corn flour
Mix properly and make a very soft dough.
Make small marble size balls from the dough.
Heat up a pan, with oil for frying.
Fry the manchurian balls until golden brown.
Do not over fry else the veggies will burn.
Strain excess oil and keep the fried manchurian balls aside, to be used later.
Manchurian Balls are ready.
(TIP: You can add grated paneer with the ingredients to make paneer manchurian balls)
Now let us make the Manchurian Gravy.
Heat up a pan. (Take a WOK or Steel Pan)
Once pan is heated.
Put 2 tbsp oil
Let the oil now heat up.
Once oil is little warm and still heating up.
- Add 20 cloves (1/4 cup) garlic (fine chopped)
- Add 1" ginger (fine chopped - optional)
- Add 3 - 4 green chillies (fine chopped)
- Add salt as per taste
Mix properly and cook or fry in high flame for 10 - 15 minutes
- Add 1 big onion (diced / cube)
- Add 1 medium sized capsicum (diced / cube)
Cook in high flame for another minute or two (1 - 2 minutes).
- Add 1 tbsp schezwan sauce or chutney
- Add 1 tbsp dark soy sauce or 2 tbsp light soy sauce
- Add 1 tbsp tomato ketchup
- Add 1/2 tbsp chilli sauce
Cook for 1 - 3 minutes.
- Add 1/2 tsp ajino-moto (MSG)
- Add 1/2 cup spring onion
Mix well.
- Add 500 ml water
Mix well to make sure no lumps form/
- Add another 250 ml water
Mix well and cook in high flame until boil.
Once boiling starts, lower your flame.
- Add 2 tbsp corn flour slurry
Keep stirring while pouring corn flour slurry.
Bring it to boil in medium to low flame.
The gravy will get thick a little.
- Add fried manchurian balls
Mix it properly and cook for 2 - 4 minutes on high flame
Veg. Manchurian - with Gravy is ready.
Serve it with chinese noodles or chinese fried rice.
0 Comments