Wednesday, October 28, 2009

Vegetable Manchurian


I'd do a lot for Chinese food (Indo-Chinese Food). It might border on the illegal, oh heck, I'd swim in the underworld.....all totally unnecessary of course, coz I'm in India- the birthplace of goey, make-your-tongue numb Chinese! I think this is a cuisine that its namesake, i.e, the Chinese would be most surprised by. I've heard it a hundred times- how what we call Chinese food isnt really Chinese food at all.

But like someone or the other said, what's in a name. I want Chinese food! Surprisingly, its something that I never thought of cooking at home. Seriously, never crossed my mind. Until I stumbled upon a recipe yesterday and the idea was born.

So this is Indo-Chinese Vegetable Manchurian- a beautiful bite served as appetizers or with some spicy rice. There's an option to make it dry or with a sauce and I found a good recipe online here. I pretty much stuck to the recipe as is except for increasing the flavoring. Yum.

Vegetable Manchurian

1 Carrots
1/8 medium cabbage
1/4 medium Cauliflower
10 Green Beans
20 leaves Mint
6 Spring onions
2 Green chilies
7 Fresh garlic cloves
1 tbsp Ginger garlic paste
2 tbsp Soya Sauce
1/2 cup Multi purpose flour
2 tbsp Corn flour
Oil , for deep-frying
2 tsp Salt

Carrots, cabbage, cauliflower, beans, mint and spring onions have to be finely chopped. Add multipurpose flour and corn flour to the vegetables. Then add the ginger garlic paste, salt. Make them into dough with water (very little). The dough should be tight and be able to hold shape when formed into small dumplings or balls.

Fry these balls in hot oil until golden brown. Chop the chilies and garlic, cilantro and set them aside.

Dry:

Heat about a teaspoonful of oil in a pan and fry chilies with chopped garlic. When the garlic turns golden brown add the soy sauce and heat it for a minute. Add a quarter cup of water and also the fried balls of Manchurian to the mixture. Keep on a stove for 3 minutes until the water evaporates. Take off heat and garnish with chopped cilantro leaves.

Wet:

Fry finely chopped garlic and green chilies, spring onions in a pan. Then add the Soya sauce. To this mixture add 3 cups of water and 2 tablespoons of corn flour. Let the mixture thicken. Add a teaspoonful of salt and the vegetable Manchurian dumplings or balls to this. Heat for 5 min. Take off heat and garnish with cilantro.

5 comments:

  1. I've never heard of this before, but it looks fabulous- plus, it's vegetarian! Awesome!

    ReplyDelete
  2. Love veg manchurian...your version looks too good, perfect.

    ReplyDelete

  3. Thanks for providing such a very nice information,it is really good details
    veg manchurian recipe

    ReplyDelete