Vegetable Manchurian Oriental Fusion Cuisine Recipes

VEGETABLE MANCHURIAN - ORIENTAL FUSION CUISINE

Vegetable Manchurian - Oriental Fusion Cuisine image

Its one of the most popular dishes available in the roadside eateries around India. A perfect Indian adaptation from the Orient! Its one of my fav. & I hope it becomes your's too.

Provided by Indian Chef

Categories Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 21

Ingredients

2 cups cabbage, Finely chopped
1 cup carrot, grated
2 eggs, slightly beaten
3/4 cup white flour (maida)
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1/4 teaspoon aji-no-moto (optional)
2 tablespoons oil
1 teaspoon garlic, Finely chopped
1/2 cup onion, Finely chopped
1 large red capsicum, chopped fine
3 tablespoons cornflour
1/2 cup water (to blend conrnflour)
2 tablespoons vinegar
2 teaspoons salt
2 teaspoons soya sauce
1/2 cup tomato puree
2 tablespoons chopped celery
1/4 teaspoon aji-no-moto (optional)
2 cups water
oil (for deep frying)

Steps:

Mix together the vegetables (Cabbage & Carrots), egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave standing for 5-10 minutes.
Heat the oil and keeping the heat high, drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
For the gravy: Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.

Nutrition Facts : Calories 260.9, Fat 10, SaturatedFat 1.8, Cholesterol 93, Sodium 1413.9, Carbohydrate 35.2, Fiber 4.7, Sugar 7, Protein 8.2

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