Veg Manchurian Dry

 

Veg manchurian dry

Veg manchurian is much savoured by majority across globe, especially by kids. My kids are also no exception. This is a recipe from Indo Chinese cuisine. The ingredients I’ve used completely suit my family’s preference. I’ve used carrot, cabbage and spring onions. You can use beetroot, capsicum or cauliflower too. Grated Carrot, finely chopped cabbage and spring onions are combined with equal quantities(Approximately) of maida/all purpose flour, corn flour. I’ve added ripe red chilli paste(Home made) and black pepper powder too. All the ingredients are mixed thoroughly to get a dough. Small balls are prepared and deep fried in oil. The fried balls are sautéed in little oil adding finely chopped spring onions, garlic, ginger, ripe red chilli paste, soya sauce and corn starch. The prepared veg manchurian is garnished with spring onions, carrots n cabbage(Julienne). Here I present very attractive, glossy and lovely starter or evening snack veg manchurian dry to relish any day. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Starters/snacks
Cuisine: Indo-Chinese
Servings: 2

Ingredients:

Carrots: 2 nos. medium sized

Cabbage: one fourth piece or small cup chopped

Spring onions: Small bunch

Soy sauce: 2-3 tsp

Ripe red chilli paste: 2 tsp(This is not spicy so I’ve used 2 tsp, if it’s spicy only half tsp is enough)

Maida: 2 tbsp

Corn flour: 2 tbsp + 2 tsp

Ginger: One inch piece

Garlic flakes: 2 nos.

Black pepper powder: Half tsp

Oil: For deep frying(Approximately 10-15 tbsp).

Method of preparation:

1. Take two carrots, small piece of cabbage and small bunch of spring onions. Keep aside.

2. Rinse the carrots thoroughly with water. Peel the skin and trim the edges. Grate carrots using a grater into a broad vessel. Finely chop few spring onions and cabbage too into the same vessel. Keep remaining spring onions for garnishing and also to sauté the fried balls. I’ve used only spring onion greens for preparing veg balls.

3. Now drizzle 2 tbsp of corn flour and 2 tbsp of maida flour evenly onto the veggies.

4. Sprinkle black pepper powder and add ripe red chilli paste too.

5. Mix thoroughly all the ingredients with hand to form a dough. Do not add any water, because the veggies release some amount of water. Do not add salt too because soya sauce contains good amount of salt.

6. Make small round balls out of prepared dough. Grease palms with little oil to make balls.

7. Heat kadai and pour oil for deep frying. {I don’t reuse the oil which I’ve used for deep frying. So I use 10 – 15 tbsp of oil for frying and fry them in 3/4 batches}.

8.  When the oil becomes hot, drop each prepared veg balls into the oil carefully.

9. Fry them on low to medium flame stirring at regular intervals. Use slotted spoon for deep frying.

10.  When they turn into brown colour, transfer the fried veg balls onto a plate containing kitchen paper towel to absorb excess oil.

11. Likewise fry all the veg balls in batches and transfer them onto a plate. Keep aside.

12.  Now heat kadai and pour little oil. Add finely chopped spring onion greens and whites, chopped ginger and garlic too. Sauté them well for few seconds.

13. Now add soya sauce, ripe red chilli paste. Mix well and sauté for a minute. 

14. Take two tsp of corn flour and mix with little water to get a paste. Now add this paste to the sautéed mixture. Sauté them for two more minutes.

15. Now add the deep fried balls to the mixture and sauté for a minute.

16. Switch off the flame and add few chopped spring onion pieces. Mix thoroughly.

17. Transfer them onto a serving plate. Garnish with carrot, cabbage and spring onion juliennes. Now the delicious veg manchurian is ready to serve hot.

Tips:

1. I’ve prepared two portions of veg manchurian. One is mildly spiced specially prepared for kids as described above. In the second variation  finely chopped green chilli  and one more tsp of soya sauce are added to enhance the flavour and spice. This is super tasty when served hot.

2. I’ve added ripe red chillies paste/pickle(Home made). Instead of that you can add chilli sauce. Tomato ketchup can also be added for tanginess. To prepare red chilli pickle, take 250 gms of ripe red chillies. Remove the stalks and rinse well with water. Dry them completely. Approximately 50 gms of tamarind is used. My red chillies are not at all spicy. The quantity of tamarind varies on the spiciness of ripe red chillies. The ripe red chillies are sautéed for just one minute in little oil. Sautéed red chillies and tamarind are ground to a coarse paste adding required amount of salt and turmeric. The mixture is kept for two days and then ground to a smooth paste. Tempering is done in 3 tbsp of oil adding mustard and generous pinch of asafoetida. Mix thoroughly and can be stored in refrigerator. The shelf life of this pickle is two months if refrigerated. The pickle can be used as an accompaniment to steamed rice, idly/dosa(It can be used as a substitute to chilli sauce). To prepare tomato/onion chutneys this pickle can be used instead of dry red chillies.