Monday, July 28, 2008

Vegetable balls in Manchurian Sauce

  • 1 cup - Cabbage, Cauliflower, Carrot, all very finely grated
  • Maida or Flour
  • 2 tsp - Cornflour
  • Salt & Pepper according to taste
  • Oil to fry
  • 1 - Large Onion, diced
  • 1 tsp - Garlic, chopped
  • 1 - Capsicum, diced
  • 2 tsp - Soy sauce
  • 1 tsp - Chilly sauce
  • 1 cup - Vegetable or chicken stock
  • Mix the grated vegetables with salt and pepper and fold in maida and cornflour. Cornflour brings the crunch to it. I have not mentioned the quantity of maida because I keep putting it slowly until the veges bind. The consistency is very important. Too much of maida will ruin it too.
  • Make small balls out of this mixture and deep fry it.
  • Heat oil in a deep pan and saute the Onions and garlic for 2 minutes. Saute the Capsicum for a minute.
  • Add both the sauces and stock and bring it to boil. Season with salt and pepper.
  • Add the fried balls and let it simmer till the gravy starts becoming thick. Now add a mixture of cornflour and water into it to quicken the thickening process.
  • Serve hot with steamed rice or fried rice

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