VEGETABLE MANCHURIAN

15 Oct

vegetable-manchurian

                       VEG RECIPES OF INDIA

So , here is something maybe only my Indian friends will know about.

Manchurian is one of the most served dishes in Chinese restaurants in India. It is almost only popular in India.

BUT NOW ! THANKS TO THE MIRACLE   OF MODERN SCIENCE AND YOURS TRUELY ,

IT WILL BE POPULAR  AT YOUR TABLE ALSO  sci

Almost all Indian Chinese food , that is eaten in India , originated in Kolkata  ( Calcutta)  , where a small Chinese community, in the Chinatown area, has invented Indianized versions of authentic dishes for well over a century.

. kolkata_map

Today, Chinese food is an integral part of the Indian culinary scene.

Indian Chinese cuisine  is the adaptation of  Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian  dishes.

 It is similar to Chinese food in that the cooking equipment and techniques (like shallow frying in a wok) have been retained, but the ingredients have been replaced by commonly found Indian ingredients like onions, green peppers, ginger, but combined it with some well-known ingredients of Chinese cooking like soy sauce .

Foods tend to be flavored with spices   such as  cumin  seeds, and turmeric,   which   , are traditionally not associated with much of Chinese cuisine  . Hot  chili , ginger , garlic , , sesame seeds, dry red chilies, black pepper corns and  yogurt  are also frequently used in dishes. This makes Indian Chinese food similar in taste to many ethnic dishes in  Southeast Asian  countries

 Veg Manchurian Balls.
½ cup grated carrot
½ cup finely chopped cabbage
cup finely chopped bell pepper
2 tbsp finely chopped spring onion/scallion greens
½ tsp freshly crushed black pepper
2 tbsp all purpose flour
2 tbsp cornflour    corn
salt to taste
.
.
for the sauce:
2 tbsp  green onion
1 tbsp finely chopped celery )
1 tbsp ginger
1 tbsp garlic
1 or 2 green chilies –   minced  – Serrano’s or   Indian hot pepper     pepp2
                                                                                                                                                                                Datil’s Balcony
1 tbsp corn flour dissolved in 2 tbsp water
½ tbsp soya sauce
½ tbsp vinegar
½ to ¾ cup water or vegetable stock
½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
salt to taste
sugar to taste
some chopped scallion greens for garnishing
.
.
preparing the veg Manchurian balls:
.
mix all the ingredients listed under veg balls.
keep aside for 15-20 minutes.
shape into small round balls ( may have to add a little more corn flour to help form balls )
 or small patties.
     Shallow fry or deep fry till golden browned in moderately hot oil.
drain on kitchen tissues and keep aside.
.
.
preparing the sauce:
  1. heat oil. fry the onions, ginger, garlic, chilies, celery on a high flame. there is no need to brown them.
  2. add water or veg stock. add soy sauce, crushed black pepper,
  3. mix well and add let the sauce simmer for 1-2 minutes.
  4. add the corn flour paste to thicken the sauce.
  5. thicken the sauce to your desired consistency.
  6. add vinegar, salt, sugar and the fried veg balls. stir and simmer for a minute.
  7. serve veg Manchurian garnished with spring onion greens.
  8. Serve with rice or noodles.
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.

. 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.
.

Eat and Enjoy !
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