Monday, November 12, 2012

Veg Manchurian and Manchurian Sauce

The day has started off well with a perfect Sindhi breakfast and a perfect Chinese combo for lunch. We had vegetable fried rice with vegetable manchurian plus mushroom manchurian in sauce. You can find the recipe for the fried rice here.

We had eaten Chinese food the previous week at Shitake at Park Square Mall and were bitterly disappointed. Today, it feels like we ate "Chinese" food.

Ingredients :

  1. Mixed vegetables like finely chopped carrots and french beans 
  2. 1 cup maida
  3. 2 tbsp cornflour
  4. Salt to taste
  5. 1 tsp red chilli powder
  6. 1 tbsp ginger garlic paste
  7. 1 tsp black pepper powder
  8. Water - enough to make a thick dosa batter
  9. Oil for deep frying
How I made it :
  1. Mix together all ingredients from 1 to 7. 
  2. Add water little by little till it resembles a thick pakoda batter.
  3. Heat oil and fry tiny balls of this mixture. 
  4. Serve hot. 
I had made the sauce below for the mushroom manchurian, which was reused for this.

Manchurian Sauce :
Ingredients :
  1. 1 tsp cornflour mixed in 1/2 cup cold water - do not use hot water
  2. 1 tbsp ginger garlic paste
  3. 1 tbsp oil
  4. 5 spring onions - chopped, green and white separately
  5. 2 finely chopped green chillies
  6. 2 tbsp soya sauce
  7. 1/4 cup Maggi Oriental Sauce - (optional)
  8. 1/4 cup tomato ketchup - use 1/2 cup if not using the oriental sauce
  9. 1/2 tsp black pepper powder
How I made it :
  1. Heat oil in a pan. 
  2. Fry the ginger garlic paste.
  3. Add the white parts of the spring onion and fry for 3 minutes on low heat
  4. Add the green chillies and black pepper
  5. After a minute, add the soya sauce taking care to not let it burn. 
  6. Add both the oriental as well as tomato ketchup.
  7. Once it starts bubbling, put in the water containing dissolved cornflour. 
  8. Once the sauce starts to thicken, turn off heat
Here is a picture of the mushroom manchurian in the sauce.