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VEGETABLE MANCHURIAN
INGREDIENTS FOR MANCHURIAN BALLS
Carrot (grated) |
3 |
Maida |
1 tbsp. |
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Cauliflower (grated) |
1 |
Ajinomoto |
tsp. |
Raw Papaya (grated) |
1 |
Black pepper and Salt |
tsp. each |
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Small Cabbage (grated) |
1 |
Corn flour |
2 tsp. |
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Green chilly (finely chopped) |
2 |
Oil for deep frying |
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INGREDIENTS FOR MANCHURIAN SAUCE
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Oil |
2 tbsp. |
Worcestershire sauce |
1 tbsp. |
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Ginger (paste) |
1 tsp. |
Tomato sauce |
1 tbsp. |
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Garlic (paste) |
1 tsp. |
Vinegar |
2-3 tsp. |
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Green chilly (finely chopped) |
3-4 |
Salt |
1 tsp. |
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Onion (finely chopped) |
1 |
Black pepper |
tsp. |
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Soya sauce |
2 tbsp. |
Corn flour |
1 tbsp. |
METHOD FOR MAKING BALLS
Put 1 tsp. salt in grated cabbage and leave it for 15 minutes. After that squeeze it. Mix all the ingredients for manchurian balls. If the mixture is too soft, add more maida. Make balls of oval shape. Roll the balls in dry maida. Heat oil in a kadahi. Fry the balls to a golden brown color.
METHOD
For preparing manchurian sauce, heat 2 tbsp. of oil in a kadahi. Add ginger and garlic paste and fry it for one minute. Add the sauces, vinegar, salt and black pepper and cook for 1 minute. Add 1 cup of water. Boil it and simmer for 2 minutes. Mix 1/2 cup of water in corn flour and add while continuously stirring it. Cook till it becomes slightly thick. Remove from flame and keep aside. While serving boil it again and put the balls in it. Cook for one minute and serve hot.
Serves: 5-6 adults
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