Indo-Chinese Recipes
Can be used as a side Dish also
Ingredients:
For Manchurian Balls
1 cup grated Cabbage
½ cup grated Carrot
5-6 finely sliced French beans
¾ cup Green Onion
½ cup Bell pepper, Chopped into very small cubes
3 tbsp Corn Starch
1 Green Chili
Salt to taste
Oil for deep-frying
For Manchurian Sauce
2-3 Green Chilies
½ tbsp Ginger Paste
4-5 Garlic Cloves, finely Chopped
1 tbsp Corn Starch
2 tsp Oil
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tsp Sugar
1 to 1 ½ cup Vegetable Stock
Salt to taste
Method:
1) First, we will make Manchurian Balls. In a mixing bowl put all the
vegetables:
1 cup grated Cabbage
½ cup grated Carrot
5-6 finely sliced French beans
¾ cup Green Onion
½ cup Bell pepper, Chopped into very small cubes
Mix all the vegetables and rub little salt to all vegetables. Put Chopped green
chili. Put 3 tbsp Cornstarch and mix well. Use 1 or 2 tsp water if needed. The
mixture should be thick and sticky.
2) In a deep fryer, heat enough oil for deep-frying. With spoon or hand, drop
teaspoonful of mixture in heated oil. Deep fry until it turns to brown color. If
we drop little bigger amount of mixture, it will remain uncooked from inside.
3) Use vegetable stock for Manchurian Sauce, as it gives nice flavor. You can
use water instead. Use a shallow saucepan to make this sauce.
4) Heat 2 tsp oil; add Chopped green chili, Chopped Garlic, Ginger paste and
sauté for approximately 30 seconds. Add Sugar, Soy Sauce, and 1 ½ cup Vegetable
Stock. Bring it to boil. Mix 1 tbsp Cornstarch to ¼-cup water, remove all lumps.
Put this mixture to vegetable stock. It will give nice thickness to Manchurian
Sauce. Add little more corn starch if needed.
5) Then add salt to taste, Vinegar and stir well. Taste the sauce, add if any
ingredient required according to your taste.
6) On low flame, add Manchurian Balls into Manchurian sauce. Mix them well.
Garnish with finely chopped Green Onion, thinly sliced Bell pepper and cabbage.
Note:
1) There is cornstarch in the Manchurian Balls mixture. If you are using your
hand to drop the mixture in oil, keep little water in a bowl. Cornstarch used to
stick to hands. Therefore, you can use water to remove stickiness.
2) While making Manchurian Sauce, make it sequentially. Otherwise, it could
affect the taste.
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vegetable stock
I will really appreciate that and will make sure that your name is mentioned below your Recipe .Thank you
1) Vegetable stock is readily available in any Supermarket.
2) You can make vegetable stock at home. Use available vegetables, Carrot
pieces, green onion, vegetable stems, cabbage, cauliflower, celery..etc. Take
available vegetables and 2 ltr water into deep skillet. Boil water till it gets
the vegetable flavor (approximately 7-8 minutes). Cover the skillet with lid.
Strain vegetables. Use strained water as vegetable stock.
3) In super market, vegetable stock cubes are also available. By using 1 cube,
we get 2-3 cups vegetable stock. Boil 2-3 cups water. Put on cube and boil water
till cube dissolve in the water.
Hope you like the dish. Please feel free to share any recipe with me.
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Ramakant Shetty
