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Veg Manchurian

 
Veg Manchurian
14

Vegetable Manchurian was a great combo with Egg Fried Rice.We normally make Cauliflower Manchurian as a side dish for Fried Rice.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.

Yield

4

servings

Prep

25

min

Cook

20

min

Ready

45

min

 

Ingredients

To make the manchurian
1 cup mixed vegetables
cabbage, beans, carrot, bell peppers
½ cup noodles
boiled, optional
2 teaspoons all-purpose flour
maida
1 tablespoon cornstarch
cour flour
3 each green chili peppers
*
½ teaspoon red chilis, dried
powder
*
4 cloves garlic
1 x salt
to taste
*
1 x vegetable oil
for deep frying
*
To make the sauce
1 ½ tablespoons soy sauce, tamari
1 teaspoon vinegar
2 each green chili peppers
*
2 cups water
1 tablespoon cornstarch
corn flour
½ tablespoon black pepper
1 x salt
to taste
*
4 cloves garlic
1 cup mixed vegetables
onion, carrot, bell pepper (finely chopped)

Directions

For Manchurian:

Mix grated cabbage and carrots and squeeze the water out from them.

Now in a bowl take the squeezed cabbage and carrots, capsicum, noddles and mix 1 tablespoon. corn starch and add few chopped chilies, garlic, black pepper and little salt to it.

Make small balls (like koftas) of the mixture .

Heat the oil in a kadhai / wok and deep fry the balls until golden brown, drain and keep aside.

For the sauce:

Heat a non stick pan with 1 teaspoon oil, Add the finely chopped onions from the spring onions, then add finely chopped garlic, Grren chilli and Sauté until the onion turn colour. Now add rest of the vegetables and sauté again for 1minute.

Next add 2cup of water and bring a boil. Add soya sauce. Followed by vinegar, black pepper and salt.

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. 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.

 

* not incl. in nutrient facts

Reviews

about 6 years

Indian Chinese is loved by everyone. How to best describe it? It is hard, but would say that it hits a note with the kick of spice and abundance of flavor. Growing up, going out for Indian-Chinese food on special occasions will forever be etched in my memory.

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Comments

happyzhangbo
Toronto , Ontario, Canada
 about 6 years ago

It sounds easy and delicious. I just made a stir-fried brown rice with garlic, ginger, scallions, boccoli, bell peppers, carrots and fried eggs yesterday, tossed with soy sauce, sesame oil and chili oil. It's packed with Chinese flavors, which I really enjoyed.

Your recipe sounds almost like the one I made, and just like what you said "with the kick of spice and abundance of flavor." That is exactly what I felt :-)

Thank You So Much For Sharing Your Experience with me. I am glad. Happy cooking!

Regards
Deepti Bansal

deeptibansal

 about 6 years ago

Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 1075% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 364mg 15%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 12%
Sugars g
Protein 8g
Vitamin A 39% Vitamin C 12%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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