Vegetable Manchurian with an aromatic healthy sauce

Name: Vegetable Manchurian with an aromatic healthy sauce
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: To make the Manchurian:; 1/4 cupsesame seed oil; 1 cupOnion, thinly sliced; 1/4 cupThinly sliced spring onion bulb; 2 teaspoonsGinger garlic paste; 2 Green chillies, sliced lengthwise; 1 cupcabbage finely chopped, shredded; 1 cupCarrots, grated; 1 cupFinely chopped celery; 1 tbspSpice mix (coriander, cumin.roasted and powdered); 1 teaspoonSoy sauce; 1 teaspoonChili sauce (optional); 1 teaspoonWhite pepper powder; 1 teaspoon vinigar; 1 tablespoonCilantro. Finely chopped; 1/4 cupSpring onion leaves, finely chopped; 3 tablespoonsMaida; 5 tablespoonsCorn flour; As neededSalt; required amount oil for frying; To make the sauce:; 1/4 cup vegetable oil, preferably sesame seed oil; 1 cupOnion, thinly sliced; 1/4 cupThinly sliced spring onion bulb; 2 tablespoonsGinger garlic paste; 2 Green chillies, sliced lengthwise; 1/4 cupSpring onion leaves, finely chopped; 1 cupChopped into fine powder; 1 tbspSpice mix (single, cumin.--roasted and powdered); 1 tablespoonSoy sauce

Lakshmi Sridharan Ph D @cook_19872338

USA

#Nov #W2
A Indochinese flavorful aromatic Manchurian with a spicy sauce

Lakshmi Sridharan Ph D @cook_19872338

USA

#Nov #W2
A Indochinese flavorful aromatic Manchurian with a spicy sauce

Saved

Ingredients

40 mins

6 servings

To make the Manchurian:
1/4cupsesame seed oil
1cupOnion, thinly sliced
1/4cupThinly sliced spring onion bulb
2teaspoonsGinger garlic paste
2Green chillies, sliced lengthwise
1cupcabbage finely chopped, shredded
1cupCarrots, grated
1cupFinely chopped celery
1tbspSpice mix (coriander, cumin.roasted and powdered)
1teaspoonSoy sauce
1teaspoonChili sauce (optional)
1teaspoonWhite pepper powder
1 teaspoonvinigar
1tablespoonCilantro. Finely chopped
1/4cupSpring onion leaves, finely chopped
3tablespoonsMaida
5tablespoonsCorn flour
As neededSalt
required amount oil for frying
To make the sauce:
1/4 cupvegetable oil, preferably sesame seed oil
1cupOnion, thinly sliced
1/4cupThinly sliced spring onion bulb
2tablespoonsGinger garlic paste
2Green chillies, sliced lengthwise
1/4cupSpring onion leaves, finely chopped
1cupChopped into fine powder
1tbspSpice mix (single, cumin.--roasted and powdered)
1tablespoonSoy sauce
1 tablespoongreen chili paste
1tablespoonChili sauce (optional)
1tablespoonWhite pepper powder
1tablespoonVinegar
1tablespoonCoriander. Finely chopped
2tablespoonsCorn flour
requiredSalt
vegetable Manchurian

Saved

Steps

40 mins

1

Prepare a checklist. Keep essential items close by
2

Prepare a checklist. Keep essential items close by
3

To make the balls-manchurians:
In a bowl add 1 tablespoon of salt to carrots and cabbage. After 5 minutes, squeeze out the water. Use the water to make the sauce. Mix the rest of the ingredients with the veggies. Rest for 10 minutes. Then make small balls. Heat oil in a sauce pan over medium heat. Fry the Manchurians in hot oil. Swirl the balls with slotted spoon for uniform frying
4

After (dumpling) Machurian becomes crisp and golden brown, remove from the oil. Drain the oil. Place the Manchurians on a paper towel. Manchurians are ready to go into the hot sauce I the bowl
5

To make the sauce:
Add oil to a saucepan over medium heat. Sauté onions; 4 minutes. Add ginger garlic paste. Green chili paste, Spring Onion Leaves, Chopped spring onion Bulb, Celery, Spice mix, soy sauce, chili sauce, white pepper powder, vinegar. Stir fry together. Add 6 cups of boiling water and bring to a boil. Let it boil well. Add salt. Add 2 tbsp corn flour to 1 cup of water, mix. add the corn flour paste to boiling sauce and stir until the sauce thickens and add the fried balls-
6

Turn off the stove after 2-3 minutes/ taste. Garnish the sauce with Spring onion leaves and coriander leaves. Serve with chapathi, Fried rice or mix with plain rice. If it is not possible to serve immediately, take out the Manchurians from the sauce, keep Manchurians separately. While serving, serve the manchurians with the sauce

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on November 09, 2022 02:10

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography