How can i make Chinese veg manchurians?!
How can i make Chinese veg manchurians?
Answers:
These are actually Indo-Chinese (Desi Chinese)
dishes.
GOBI MANCHURIAN (Cauliflower in a Fragrant Spicy Chinese Sauce)
Yield: serves 6
Ingredients:
1 cauliflower, cut into florets
1 inch piece of ginger, peeled and minced
4 large cloves of garlic, finely minced
1 medium onion, finely chopped
6 small green chilies, cut in half lengthwise
1 tsp chili powder
4 tbsp soy sauce (light or low sodium is fine)
2 tbsp tomato ketchup
2 tbsp cornstarch
1 cup of water
? cup of oil (vegetable or canola)
salt and pepper to taste
cilantro leaves, finely chopped for garnish
toasted sesame seeds for garnish
Method:
Marinate the cauliflower pieces with salt, pepper and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 2 hours. This can be done using a plastic zip bag.
In a large skillet, add the oil and heat on medium. Prepare a slurry by combining the cornstarch and the water. Mix thoroughly to create a smooth batter. Pour the mixture over the marinated cauliflower and coat well. Fry the cauliflower pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain well and set aside until needed.
There should be a light coating of oil left in the pan, remove any excess if needed. To the same pan add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chili powder, soy sauce and tomato ketchup. Reduce the heat to low and check the seasoning. Add the crispy cauliflower pieces; they will soften slightly as they absorb the sauce. If your sauce is too thick, add water if needed. Garnish with toasted sesame seeds and cilantro.
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Vegetable Manchurian
Ingredients;
1 cup finely chopped or grated cabbage
1/2 cup grated carrots
Salt
1/2 tsp red chilli powder
All purpose flour as needed to mix the veggies (app. 1/2 cup)
Water as needed to combine the flour and veggies
Oil for frying
Ingredients for the sauce/gravy:
1 tbsp - cornstarch (if using corn flour use 2 tbsp)
2 to 3 cups of water (as much as you need gravy)
1/2 tsp of Sriracha hot chilli sauce
1/2 tsp of Sambal Oelek
2 cloves of garlic chopped finely
1 bunch of green onions chopped finely (reserve some for garnish)
Soy sauce - 2 or 3 tsp
Vinegar - 1 tsp
Salt to taste
Cilantro for garnish
Method for the manchurian
1. Combine the cabbage, carrot, salt and red chilli powder in a bowl. Add as much all purpose flour as you need to bind the veggies together.
2. Shape into round balls and deep fry in oil until brown on all sides.
3. Drain on a paper towel.
Method for the gravy:
1. Dissolve the corn starch in water and set aside.
2. Pour oil in a pan and add the green onions and garlic and sauté.
3. Add the cornstarch liquid, Sambal Olek, hot chilli sauce, soy sauce and vinegar and bring to a boil. If you find the cornstarch thickening up then add a little more water. The sauce should have a watery consistency otherwise it will thicken up when cooled.
4. Check the taste and add salt if required.
5. Reduce the flame and add the fried manchurian. Mix until the manchurian is blended in the sauce.
6. Remove from the flame and garnish with fresh chopped cilantro.
7. Serve hot with vegetable noodles or vegetable fried rice.