manchurian recipe-How did you make this

 Manchurian is a popular Indo-Chinese dish that is loved by people all over the world. It is a vegetarian dish that is made by deep-frying vegetable balls and then tossing them in a thick, tangy sauce. Manchurian can be served as an appetizer or as a main course with rice or noodles. In this article, we will provide a detailed recipe for making Manchurian at home.


Ingredients:


For the vegetable balls:


2 cups finely chopped cabbage


1 cup grated carrot


1 cup finely chopped capsicum (green bell pepper)


1 cup finely chopped onion


1 tbsp ginger-garlic paste


1 tbsp soy sauce


2 tbsp cornflour


4 tbsp all-purpose flour (maida)


Salt to taste


Oil for deep frying


For the Manchurian sauce:


2 tbsp oil


1 tbsp finely chopped garlic


1 tbsp finely chopped ginger


2 green chillies, finely chopped


1 onion, thinly sliced


1 capsicum (green bell pepper), thinly sliced


2 tbsp soy sauce


1 tbsp vinegar


1 tbsp tomato ketchup


1 tbsp cornflour


Salt to taste


2 cups water


Instructions:


In a mixing bowl, combine the chopped cabbage, grated carrot, chopped capsicum, and chopped onion.


Add ginger-garlic paste, soy sauce, cornflour, all-purpose flour, and salt to the mixing bowl.


Mix all the ingredients well and form small balls from the mixture.


Heat oil in a deep-frying pan on medium flame.


Once the oil is hot, gently drop the vegetable balls into the oil and deep fry until golden brown.


Remove the vegetable balls using a slotted spoon and place them on a tissue paper to remove excess oil.


Now, let's make the Manchurian sauce. In a separate pan, heat 2 tbsp of oil on medium flame.


Once the oil is hot, add finely chopped garlic, ginger, and green chillies to the pan.


Saute for a minute until the raw smell of garlic and ginger goes away.


Add thinly sliced onion and capsicum to the pan and saute for 2-3 minutes until they are slightly soft.


In a small mixing bowl, mix soy sauce, vinegar, tomato ketchup, cornflour, and salt with 2 cups of water.


Add this mixture to the pan and stir well.


Bring the mixture to a boil and then let it simmer for 5-7 minutes until the sauce thickens.


Once the sauce thickens, add the vegetable balls to the pan and toss them in the sauce until they are coated well.


Cook for another 2-3 minutes on low flame, stirring occasionally.


Turn off the heat and garnish the Manchurian with finely chopped coriander leaves.


Serve hot as an appetizer or as a main course with rice or noodles.


Tips:


Make sure to chop the vegetables finely so that they blend well together and form a smooth mixture.


If the vegetable balls are breaking apart while frying, you can add a little more cornflour to the mixture to bind it better.


Adjust the amount of green chillies in the Manchurian sauce according to your taste.


You can also add other vegetables like mushrooms, broccoli, and baby corn to the Manchurian for added flavor and nutrition.


If you like spicier Manchurian, you can add


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