Thursday 10 October 2013

Vegetable Manchurian Dry – A Popular Indo-Chinese Appetizer

  • For Manchurian Ball
2 cups Finely Chopped Capsicum
2 cups Finely Chopped Cabbage
2 cups Finely Chopped Carrot
2 cups Finely French Beans and Spring onion whites
2 tbsp Maida/All-purpose flour
2 tbsp Cornflour Powder
1/2 tbsp Rice flour
2 tbsp Ginger-Garlic Paste
1 tbsp Green Chili Paste
1 tsp Soya sauce
1 tsp Black Pepper Powder
1 tsp Turmeric Powder
Warm Water as required
Salt to taste
Oil for deep frying
  • For Spicy Sauté
2 Medium Onion Finely Chopped
1/2 cup Green Capsicum (bell pepper) Finely Chopped
1 tbsp Ginger Finely Chopped
3-4 Slitted Green Chilies
1 tbsp Garlic Finely Chopped
3 tbsp Cooking Oil
2 tbsp Soya Sauce
1 tbsp Chili Sauce
1 tsp Vinegar
3 tbsp Tomato Ketchup
2 pinch of Ajinomonto
1/2 Cup Coriander Leaves Finely Chopped for Garnish
3 tbsp Spring Onion Finely Chopped for Farnish
  • First start arrangement for making of Manchurian Balls. Take a bowl, add Maida, Cornflour, Rice flour, Salt, Ginger-Garlic Paste, Green chili Paste, Pepper powder, Soya Sauce, Turmeric Powder, Salt and all the finely chopped Vegetables.
  • Sprinkle little warm water up to requirement and make a thick mixture/batter. Add water little by little and use only as much water as required. Keep the batter/mixture aside for around 30 mins.
  • Make small Manchurian balls from the batter/mixture.
  • Now take a pan and heat oil in medium flame.
  • Place the Manchurian balls carefully in the hot oil. Fry the balls till Golden Brown at low flame. Put the Fried Manchurian Balls on an oil absorbent paper to remove excess oil and keep the balls aside.
Manchurian Balls Fried Manchurian Balls
  • Now after frying of all the balls finished, start doing preparation for the Spicy Sauté.
  • Take Oil in a pan on medium flame. Add sesame seeds, minced Ginger, Garlic and the slitted Green Chilies and fry for 2-3 minutes.
  • Now add the chopped onions, and capsicum and fry until soft (4-5 mins).
  • Add the whites of Spring Onions and stir fry on high for 2 mins, constantly keep on tossing them.
  • Now add the Fried Manchurian Balls to the and stir for 3 mins, so that the balls should retain their crunchiness.
  • Now make the flame high and add the Soya Sauce, Chili Sauce, Tomato Sauce, Ajinomonto, Vinegar to the Spicy Sauté mix. Mix all these well and toss them for 2-3 mins. The flame to be kept high, so that after adding this sauces the crunchiness of the balls will not reduce.
  • Add 3-4 tbsp water if required & also salt if required and cook for 2 mins. more.
  • Keep then tossing for and finally turn off the flame after 2 mins.
  • Now your Vegetable Dry Manchurian recipe is ready. Garnish them with finely chopped Spring Onions & Coriander Leaves.
  • Serve it Hot as a starter or snack. It tastes best when served with hot and spicy Schezwan Fried Rice or Hot and Sour Soup.
Dry Vegetable Manchurian

1 comment: