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
Salt
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
Salt
Ajinimotto – 1/8th tsp
Chopped ginger (Finely) -1 tbsp

Method:
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

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

Ingredients:
Cabbage chopped into thin strips – 3 cups
Corn Flour – 2 tbsp
Plain Flour – 3-4 tbsp
Chilli powder – ½ tsp
Salt
Cumin
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

Method:

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....