Vegetable Manchurian Oriental Fusion Cuisine Recipes

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MIXED VEGETABLE MANCHURIAN



Mixed Vegetable Manchurian image

Make and share this Mixed Vegetable Manchurian recipe from Food.com.

Provided by webcontacts

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 medium head of cabbage (grated)
1 medium carrot (grated)
8 -10 French beans (finely chopped)
3 spring onions, with greens (finely chopped)
1 medium green capsicum (seeded and finely chopepd)
salt
1/4 cup refined flour (maida)
1/4 cup cornflour
oil, to deep fry
2 tablespoons oil
1 inch piece gingerroot (finely chopped)
4 -6 garlic cloves (finely chopped)
3 green chilies (finely chopped)
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon msg
salt
2 1/2 cups vegetable stock
3 tablespoons cornflour
1 tablespoon vinegar

Steps:

  • Reserve the chopped greens of the spring onions for garnishing.
  • Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.
  • Add spring onion, green capsicum, refined flour and one-fourth cup of cornflour.
  • Mix thoroughly.
  • Shape into lemon sized balls.
  • Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown.
  • Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic briefly.
  • Add green chillies. Stir-fry briefly.
  • Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
  • Add fried vegetable balls, vinegar and mix well. Serve hot, garnished with spring onion greens.

Nutrition Facts : Calories 235.4, Fat 7.8, SaturatedFat 1.1, Sodium 560.6, Carbohydrate 38.4, Fiber 8.7, Sugar 12, Protein 7

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

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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