VEGETABLE MANCHURIAN

Vegetable Manchurian is a very popular Indian Chinese dish is made from finely minced vegetables, coated with corn flour and deep fried, then dipped in a tangy and spicy soy sauce. These deep fried balls are perfect for parties.
Makes: 15 - 20 manchurian balls
Ingredients for Manchurian
1cup beans
3 cups of finely minced cabbage
1 cup of finely grated carrot
1/2 cup of finely chopped onions
1/4 cup of corn flour
1/4 cup of all purpose flour
1/4 teaspoon of red chili powder
salt to taste
oil for deep frying
Ingredients for Sauce
½ cup chopped spring onions
1 tablespoon finely chopped garlic
2 teaspoons finely chopped green chilies
2 teaspoons finely chopped ginger
1 tablespoon corn flour
1 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 tablespoon vegetable/sunflower oil
Salt to taste
Method for Manchurian
Heat oil in a wok or a deep fryer
In the meanwhile, combine all the ingredients adding just a little water if required.
Divide the mixture into 15 - 20 balls of bite size or a little bigger.
Add about 5 balls (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until dark/ golden brown but not burnt brown.
Remove from oil .Fry the remaining balls the similar way and keep aside.
Method for Sauce
Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.
Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chilies, spring onions and stir fry for a few seconds.
Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.
Turn off heat.

Preparing the vegetable  Manchurian balls:

1. Mix all the ingredients listed under veg balls.
2. Keep aside for 15-20 minutes.
3. Shape into small round balls and shallow fry or deep fry till golden browned on moderately hot oil.

4.    Notes

5.    The best part of any Chinese dish is you can change the consistency as per your liking. if you want a thin consistency, add some veg broth or water. If you want a thick consistency, add a few teaspoons of corn flour paste. This dish thickens after it cools down. So when reheating you may have to add some water.  . If you want a more restaurant style effect,   remember to fry the veg balls on medium heat. If they are fried on a high heat, then the outside will get cooked and the inside will be not cooked leaving a doughy taste in the mouth. If they are fried on a low heat, they will absorb oil and this will make them oily and soggy. i like the sweet sour taste of indo Chinese food and hence i have added sugar to the recipe. Also as the soy sauce i use does not have any sugar added to it. You may avoid this or check the ingredients list in your soy sauce if sugar is there in it or not. You can also add tomato sauce for some tang and sweetness.

Serving the Manchurian with Sauce

Just before serving, put the fried Manchurian in the sauce and stir fry on high heat for few minutes. Garnish with spring onion leaves and serve hot. preparing the sauce:

1. Heat oil.
2. Fry the onions, ginger, garlic, chilies, celery on a high flame.
3. There is no need to brown them.
4. Add water or veg stock.
5. add soy sauce, crushed black pepper,
6. Mix well and add let the sauce simmer for 1-2 minutes.
7. Add the corn flour paste to thicken the sauce.
8. Thicken the sauce to your desired consistency.
9. Add vinegar, salt, sugar and the fried veg balls.
10. Stir and simmer for a minute.
11. Serve veg Manchurian garnished with spring onion greens.

Notes

The best part of any Chinese dish is you can change the consistency as per your liking. if you want a thin consistency, add some veg broth or water. If you want a thick consistency, add a few teaspoons of corn flour paste. This dish thickens after it cools down. So when reheating you may have to add some water.  . If you want a more restaurant style effect,   remember to fry the veg balls on medium heat. If they are fried on a high heat, then the outside will get cooked and the inside will be not cooked leaving a doughy taste in the mouth. If they are fried on a low heat, they will absorb oil and this will make them oily and soggy. i like the sweet sour taste of indo Chinese food and hence i have added sugar to the recipe. Also as the soy sauce i use does not have any sugar added to it. You may avoid this or check the ingredients list in your soy sauce if sugar is there in it or not. You can also add tomato sauce for some tang and sweetness.