Vegetarian Manchurian

Sunday, March 9, 2014

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Ingredients:

1. 2 cups grated cabbage

2. 1/2 cup grated carrots

3. 1 teaspoon green chili paste

4. 1/2 teaspoon garlic paste

5. 1/4 cup corn starch

6. 1/2 cup All purpose flour

7. 1/2 teaspoon soy sauce (also called soya sauce)

8. 1/8 teaspoon ajinomoto (sodium glutamate or MSG)

9. Salt to taste

10. Oil for deep frying

11. Chopped onion leaves for garnish,

For tempering:

1. 1 tablespoon oil

2. 1 tablespoon garlic paste

3. 1 spring onion chopped

4. 1 teaspoon green chili sauce

5. 2 teaspoon ginger paste

6. 1 teaspoon soy sauce or as needed

7. A pinch of Ajinomoto (MSG)

8. Hot water as needed

For paste:

1. 2 teaspoon corn starch

2. 1/2 teaspoon vinegar

3. 1 teaspoon red chili sauce

4. 1/2 cup water

Method:

1. Take grated cabbage and carrot squeeze the water.

2. Now combine cabbage, carrots and spring onion.

3. Add garlic – chili paste soy sauce, salt and MSG mix well.

4. Heat the oil in a pan and Make small ping pong size balls of the mixture, deep fry in medium heat until golden brown.

5. Drain and keep aside.

6. Now in one bowl all paste ingredients and mix well.

7. Heat the one tbsp oil in wok or pan, sauté garlic, ajinomoto, ginger and spring onions.

8. Add the paste, hot water, salt and bring it to a boil.

9. Gently add the fried balls to the gravy.

10. Cook the vegetable Manchurian for 3-4 minutes.

11. Garnished with chopped onion leaves and serve hot.
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