INDO-CHINESE Manchurian

**Author - Alee Venkatesh **



MANCHURIAN -  Indo-Chinese Cuisine; starter dish of vegetable fried balls in a sweet, spicy & tangy sauce.   Tasty accomplishment with Fried Rice.

Gobi in curry sauce

Stir-fried Gobi Manchurian

 Vegetable Manchurian in Gravy


 Vegetable Manchurian




Dry Vegetable Manchurian

Ingredients – 1 cup mixed veggies such as potato, carrot, capsicum, cauliflower, cabbage), 1 finely chopped onion, salt & black pepper powder to taste, soy & green chilli sauce to taste, ginger-garlic paste (optional), pinch of Chinese Ajinomoto, corn & maida flours in equal quantities (1:1), oil for deep frying, chopped coriander & spring onions for garnishing.


Dry Vegetable Manchurian

Method – Steam cook vegetables and keep it aside.  In a large bowl, add 2 flours, salt, cooked veggies (mashed) and make dough.  Heat oil in a pan, make small balls from dough and deep fry them until golden brown.  In a separate pan, heat little bit of oil and fry onions till golden brown.  Add other spice ingredients and fry for few more minutes.  Add few cups of water (or adjust water quantity to suit your sauce thickness/gravy), bring it boil, add salt, fried Manchurian balls and simmer (medium flame) for few minutes and serve hot or warm with fried or boiled rice.





GOBI (Cauliflower) MANCHURIAN

Ingredients:-  1 medium Gobi (Cauliflower), 3/4 cup Maida Flour, 1 tbsp. Corn Flour, Salt to taste, 1 Chopped green chili (or blend into a smooth paste), 1 1/2 tbsp. Garlic Paste (optional), 1 1/2 tbsp. Ginger Paste, 1 cup finely Chopped Onions, Finely Chopped Coriander Leaves + spring onions as well (for garnishing), 1/4th tsp. Ajinomoto (I think it is a Chinese salt, that is what I call it anyway), 2 tbsp. Soya Sauce, 2-3 tbsp. Tomato Ketchup, 2 tbsp. Oil.


Method: 
  • Make a paste of maida, corn flour and salt using water (thickness should be like dosa or idly batter)
  • Take a tsp. of ginger and garlic paste, add it to the paste (if you don’t want to add to the flour, fry them later with onions)
  • Dip the Gobi florets in the paste and deep fry till golden brown. Keep aside.
  • Heat oil in another pan and add ginger & garlic paste, chopped onions and green chilli to it.
  • Now, mix aginomoto, soy sauce and tomato sauce to it.
  • Add fried Gobi and mix well. Garnish it with coriander leaves & spring onions. Serve hot.