Manchurian recipes!!!?!
Manchurian recipes!!!?
Can any body send me the recipe for chinese veg manchurian..or if possible Iwould like to know some website with recipes
Answers:
Gobi Manchurian
Ingredients
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Source(s):
http://www.whereincity.com/recipes/chine...
Veg Manchurian
Cornflour 2 tbsps.
Cabbage grated 2 cups
Soya sauce 1 tbsp.
Carrot grated 1/2 cup
Onion chopped 1/4 cup
Green chilies chopped 1 tbsp.
Chopped garlic 1 tbsp.
Coriander leaves chopped (optional) 1 tbsp.
Sugar 1 tsp.
Ajinomoto 1/4 tsp.
White pepper powder 1/2 tbsp.
Oil 2 tbsps.
Oil For frying
Salt To taste
1. Squeeze out excess water from grated cabbage. Mix grated carrot and cornflour into this. Rub this thoroughly to form a dough.
2. Shape into small balls and deep fry in medium hot oil till light brown.
3. Heat 2 tbsps. of oil in a wok. Add chopped green chilies, chopped garlic and spring onions. Cook for about half a minute.
4. Add water or stock. add salt, pepper powder, Ajinomoto, sugar and Soya sauce. Bring it to a boil. Thicken with cornflour dissolved in cold water
.
5.Add fried balls and serve garnished with Chinese parsley.
cauli flower manchurian:
Ingredients
Serves 4
8 tbsps Cornstarch
2 Spring onion bulbs (finely chopped)
1/2 tsp Garlic paste
1 medium sized Capsicum (finely chopped)
2 tbsps Soya sauce
2 tbsps Vinegar
2? cups Vegetable stock
1/4 tsp Sugar
3-4 Green chillies (minced)
Salt to taste
2 tbsps + to deep fry Oil
1/2 tsp Ginger paste
500 gms Cauliflower (large florets)
1 medium sized Onion (finely chopped)
Wash and drain cauliflower florets. Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste. Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce. Heat sufficient oil in a kadai. Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper. To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the ginger paste. Add the chopped capsicum and onion. Stir in the soya sauce and vegetable stock. Bring to a boil, reduce heat and simmer for two minutes. Add the vinegar, sugar and adjust salt to taste. Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling. Add the fried cauliflower florets. Mix well to coat and cook for two minutes more.