Sunday, 15 May 2011

Cabbage Manchuria

This is a different variety of manchurian recipe using cabbage and yet retains the similar taste as the other manchurian varieties have.

Cabbage manchuria
Cabbage chopped into thin strips – 3 cups
Corn Flour – 2 tbsp
Plain Flour – 3-4 tbsp
Chilli powder – ½ tsp
Ginger - finely chopped – 1 tbsp
Garlic - finely chopped – 1 tbsp
Soya Sauce – 2 tbsp
Vinegar – 1 tbsp
Chilli Sauce – 1 tsp
Capsicum – 1 medium chopped
Onion – 1 medium chopped
Green chilli – 2-3 chopped
Carrot grated – 3 tbsp
Lettuce chopped into thin strips – ½ cup

Capsicum, Garlic, Coriander, Carrot, green chili, ginger and onion


To the chopped cabbage add corn flour, plain flour, salt, chilli powder and cumin and add little bit of water just to bind the flours and cabbage together.

Heat a pan with oil to deep fry the cabbage mixture. When the oil is hot enough drop the cabbage mixture slowly in the form of thin strips. Fry until it is done, drain the excess oil and keep it separately.

Take another pan with 1-2 tbsp of oil. When it is hot add capsicum, green chilli, ginger and garlic. Sauté for a minute and then add the rest of the ingredients like carrot, onion, chilli sauce, soya sauce Vinegar, lettuce and stir once.

 Now add the fried cabbage and stir every thing and close the lid.

 Allow it to absord all the flavours and remove from the fire and serve it immediately.

Yummy yummy.....quick....

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