Thursday 31 July 2014

Preparation time: 15 minutes
Cooking time : 30-40 minutes
Serves: 6

For The Manchurian Balls
2 cups finely chopped cauliflower(gobhi)
1/2 cup chopped onions
1/2 cup carrot grated
1/2 cup cabbage grated
1/2 capsicum chopped (optional)
3 tbsp cornflour
2 tbsp plain flour (maida)
2 slices of Bread
1 tbsp rice flour
1/2 cup milk
3/4 teaspoon baking powder
1 teaspoon soya sauce (optional)
3 to 4 cloves of garlic (lehsun) , finely chopped
1 slit green chilli , finely chopped
salt and freshly ground black pepper powder to taste
oil for deep-frying

For The Tempering:
2 big onions finely chopped
1 capsicum finely chopped
1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
1/2 cup clear vegetable stock or water
1 tsp white vinegar
1 tbsp soy sauce
1 tbsp tomato ketchup
2 tsp schezwan sauce
2 tbsp oil
salt and black pepper to taste

Manchurian Balls 
  1. Combine the cauliflower, onions,capsicum,carrot,cabbage, cornflour,rice flour, plain flour,bread soaked in milk,baking powder,soya sauce, garlic, green chilli, salt and pepper in a bowl. Mix well. 
  2. Shape spoonfuls of the mixture into small balls. 
  3. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside. 
For the tempering
  1. Heat the oil in a wok or frying pan on a high flame. Add the garlic and green chillies and stir fry over a high flame for a few seconds,then add onions and capsicum and cook for 2 minutes. 
  2. Add the stock, soya sauce, ketchup, vinegar,schezwan sauce, salt and pepper and simmer for a few minutes. 
  3. Just before serving, put the vegetable balls in the tempering and mix well so that the tempering is coated well, garnish with spring onions and coriander(dhaniya leaves) and serve hot with fried rice of haka noodles

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