Vegetable Manchurian Recipe | Step by Step Recipe | Indo Chinese Recipe

Vegetable Manchurian was a great combo with Egg Fried Rice, which we had prepare nearly couple of months before. We normally make Cauliflower Manchurian as a side dish for Fried Rice. So Amma wanted to make something different and hence came up this wonderful recipe. This dish ends up being a clean up dish as you can add all your veggies that you might have left overs and tastes great.

Things have been pretty steady and hectic the past couple of days. I just announced the Kid's Delight on Indian Street Food. I was hoping I could prepare some pending Street foods that I had planned so many months before. Chocolate Round up will be up soon. Meanwhile I had some more bloggers being interested in the Blogging Marathon that it makes me think that maybe I should plan to do this again.

When I got back thinking I should post something within this week, this draft was literally calling me!..:) Imagine sitting idle in the drafts for so long without any attention. The vegetable manchurians tasted great as such, I saved some for eating as a starter without adding to the sauce. The sauce was made the same way we do for the Cauliflower Manchurian.



Step by Step to make Vegetable Manchurian


In a non stick pan, saute the onions, ginger, garlic and chili paste.
Then add the tomato sauce
Measure out soya sauce
Add the soya sauce to the pan
Followed by the corn flour mix
Add more water as required.
Fried Vegetable Manchurians
Add these balls to the sauce.
Finally garnish with spring onion greens



Vegetable Manchurian Recipe

To make the manchurian

Cabbage, Beans, Carrot, Potato - 1 cup
All purpose flour / Maida - 2 tsp
Corn flour - 1 tbsp
Green chillies - 3 nos
Pepper powder - 1/2 tsp
Ginger - 2"
Garlic - 4 pods
Salt to taste
Oil for deep frying

To make the sauce

Soya sauce - 1 & 1/2 tbsp
Tomato Sauce - 1 & 1/2 tbsp
Corn flour - 1 tbsp
Salt to taste
Garlic - 4 pods
Spring onions - 1 bunch




Method to prepare:

For Manchurian

Clean and cut the vegetables. Grind the half, should not be ground into smooth paste, but half half.

Grind the chilis, ginger, garlic into a coarse paste. Take the rest of the ingredients required to make the manchurian in a bowl, add the chili paste, ground vegetables. Add salt and mix well. The batter should not be loose or runny, so add very little water. Make them into small balls.

Heat a pan of oil, Once it is hot, reduce to medium flame, deep fry these manchurian balls. Cook on both sides and drain to a kitchen towel.

For the sauce.

Heat a non stick pan with 1 tsp oil, Add the finely chopped onions from the spring onions, then add finely chopped garlic. Sauté till the onion bulbs turn colour. Keep the green of the spring onions for latter use.

Next add ginger garlic and chilli paste. Add soya sauce. Followed by tomato sauce

In a small bowl mix the corn flour with little water to form a lump less batter. Once paste is fried, add this to sauce. Adjust salt. Fry on high flame so that the sauce thickens. Just make sure it doesn't become too thick.

Add fried vegetable balls to the sauce. along the green onions stocks. simmer for 1 min.

If you don't want the manchurian to be soggy, add just before serving.




Serve this with Egg Fried Rice


Other Recipes
Vegetable Fried Rice & Cauliflower Manchurian
Chicken Fried Rice

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