Monday, 23 November 2015

Dry Vegetable Manchurian


Recipe of deep fried vegetable balls tossed in soy and chilli sauce
·         Preparation Time : 10-15 minutes
·         Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
·         1 medium Cabbage, grated
·         ¼ small Cauliflower, grated
·         1 medium Carrot, grated
·         2-3 Green chillies, finely chopped
·         10-15Garlic cloves, finely chopped
·         1 ½ inch Ginger, finely chopped
·         Salt to taste
·         1/4 cup refined flour (maida)
·         4 teaspoons Dark soy sauce
·         1 tablespoon + to deep fry Oil
·         2 inch stalk Celery, chopped
·         1 teaspoon Cornflour/ corn starch
·         1 Cup Vegetable stock
·         1/2 teaspoon Black pepper powder
·         1 teaspoon Vinegar
·         1/2 teaspoon Sugar
·         2 stalks Spring onion greens, finely chopped



Recipe                                                                                      
·         Heat adequate oil in a kadai.
·         Mix all vegetables together cabbage, carrot, cauliflower, green chillies, garlic,   ginger, salt, refined flour and 2 table spoon soy sauce well.
·         Shape into small balls, roll in corn flour and deep fry till golden and crisp.
·         Heat 1 table spoon oil in a non-stick pan.
·         Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté.
·         Dissolve corn flour in 2 table spoon water. Add vegetable stock to the pan and simmer for 1-2 minutes.
·         Add corn flour mixture, pepper powder, vinegar and sugar and mix well.
·         Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.
·         Add half the spring onion greens and mix.
·         Transfer into a serving dish and serve hot garnished with remaining spring onion greens.


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