Monday, February 10, 2014

Browse » home» » » VEG MANCHURIAN

VEG MANCHURIAN

VEG MANCHURIAN




INGREDIENTS

FOR THE BALLS
  • Cabbage grated-1 small sized
  • Carrots grated-2 medium sized
  • Capsicum grated-1 medium sized
  • All purpose flour (maida)-4 tablespoons
  • Green chillies chopped-2
  • Ginger grated-1/2 tablespoon
  • Salt to taste
  • Oil for deep frying
FOR GRAVY
  • Ginger grated-2 teaspoon
  • Green chillies chopped-2
  • Capsicum chopped-2 tablespoons
  • Oil-1 tablespoon
  • Sugar-2 teaspoons
  • Soya sauce-2 tablespoons
  • Tomato ketchup-1 tablespoon
  • All purpose flour (maida)-1 tablespoon
  • Water-2 cups
Tomato Ketchup without onion & garlic from the Company Tops & Kissan is easily available in the markets.
Do not use the regular tomato ketchup as it contains onion & garlic powder.


METHOD
  • Grate the vegetables for the balls.
  • For cabbage, boil water & add the grated cabbage to it.
  • Boil it for a minute & then drain out the excess water.
  • Squeeze out the excess water from the cabbage & it is ready to use.




  • Mix all the grated vegetables together.

  • To this mixture, add maida, green chillies, ginger & salt & mix well.

  • Make small small balls using the mixture & then deep fry these balls till they turn golden brown.



  • Deep fry on a medium flame as the vegetables will remain uncooked if fried on a high flame.

  • When the balls turn golden brown, take them out on a paper towel & keep them aside.

  • Next, prepare the gravy for the manchurian.
  • Heat oil in a pan.
  • Add ginger & green chillies & saute.
  • Add sugar & saute till it turns brown.
  • Next, add chopped capsicum & saute for a minute.
  • Mix water & maida & add to the mixture.
  • Add soya sauce & bring it to a boil.
  • Soya sauce from the company FunFoods is available & it contains no onion garlic.
  • Add salt & boilt till the gravy thickens & add tomato ketchup to it.
  • Add the balls to the gravy.
  • Veg manchurian is ready to serve.
Posted by at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)