Friday, 26 August 2011

Veg Manchuria

This is one of the Indo Chinese starter also a great party appetizer. You can have it as a starter or as a side dish for any roti varieties. Though it is bit hard job, it is worth of making.

For the veg balls
Grated vegetables of your choice – 2 cups ( I have used cabbage, cauliflower, carrots)
Chopped Spring onion – ½ cup
Chopped green chilli – 1 tbsp
Soya sauce – 1 tbsp
Ajinimotto – 1/8th tsp
Corn flour – 2 tbsp
Boiled rice – ½ cup
Chopped ginger (Finely) -1/2 tbsp

For the Manchurian sauce
Chilli flakes – 1 tbsp
Chopped green chilli – 1 tbsp
Corn flour – 1 tsp (heaped)
Chopped Spring onion – ½ cup
Onion – 1 (Sliced)
Capsicum – 1 small (Sliced)
Tomato ketchup – 1 tbsp
Soya sauce – 1 tbsp
Ajinimotto – 1/8th tsp
Chopped ginger (Finely) -1 tbsp

Steam the vegetables by adding 2 cups of water for about 5 minutes under medium flame. Allow them to cool and drain all the water. Store this water to prepare the sauce. Now to the drained vegetables add corn flour, salt, chopped chilli, ginger, ajinimoto, soya sauce, boiled rice and mix every thing with out any lumps.
Mixed vegetables with boiled rice, cornflour, chili, ginger, salt, soya sauce and spring onion

Take small amounts of the mixture and make round balls.
 Veg balls ready to fry

Deep fry the veg balls and keep them aside.
Fried veg balls

To prepare the sauce, add 2 tbsp of oil and add chopped ginger, green chilli and capsicum and fry for 1 minute. Now add onion slices, chopped spring onion, tomato ketchup, chilli flakes, soya sauce, salt, ajinimotto and fry for another minute or so. Pour the vegetable stock and mix every thing. Now add corn flour to ¼ cup of water, mix thoroughly and add to the sauce. Cook the sauce until it leaves the raw taste and slightly thickens.
 Manchuria sauce
Add the veg balls just before serving, to retain the crunchiness.
 Ready to serve

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