This dish is one of the indo chinese recipes.Now a days every one likes this type of dishes.This type of indo chinese recipes gives some relief from routine menu items.But these are available only on restaurants.Restaurant foods is not hygienic and will not use quality ingredients. I am not adding any harmful ingredients like ajinomoto,tasting salt.So learn this type of recipes and prepare at home and get applaud from your family members.
Ingredients
| cabbage | 1 cup |
| carrot(greated) | 1 cup |
| capsicum | 1/4 cup |
| onion pieces | 1/2 cup |
| beans | 1/4 cup |
| potato | 2 |
| corn flour | 4 spoons |
| maida(all purpose flour) | 4 spoons |
| salt | to taste |
| oil | for deep fry |
| green chilli sause | 1 spoon |
| soya sauce | 1/4 spoon |
| venegar | 1/4 spoon |
| tomato sauce | 2 spoons |
| ginger | small piece |
| garlic | 5 cloves |
| corn flour | 1/2 spoon |
| onion | 1 |
Preparation
Wash all vegetables in the water and put them in salt adding water for 15 to 20 minutes.
Peel the potatoes and wash them and cut into 4 to 5 pieces.
Take a cooker or cooking pan add 1 cup of water and potato pieces and cook for 2 whistles or potato pieces become soft.
Cool this pieces and mashed them.
Cutting is important to make a beautiful veg balls.All veggies should be chopped finely.
cut cabbage into very small pieces.
Cut capsicum also into small pieces.
Cut beans into small pieces.
Cut onions into small pieecs.
Peel the carrot.Grate it.
Take a big mixing bowl and add finely chopped cabbage,beans,capsicum,onions,grated carrot,green chillie pieces add salt and mix all well.
Add cornflour, maida and mashed potatoes and mix all well.
No need to add water to make the balls(manchurians).Water in the veggies is enough for to make a dough.
Take a small portion from the dough and make a ball shape with your palm.Do all like this remaining dough.Keep them in a big plate.
Method
1.Take a kadai and put on the flame.
2.After heating the kadai add oil for deep fry.put the flame high.
3.When oil is heated put the flame in medium and place the veggie balls into the oil and fry till they become golden brown colour.
4.After frying the balls place them in a kitchen tissues added bowl. drain the balls and excess of oil will be absorbed by kitchen tissues. Fry all veggie balls like this.
Dry sauce preparation
1.Put a pan on the stove.After heating the pan add 1 spoon of oil.
2.add finely chopped ginger and garlic and saute for 1 minute.
3.Add onion pieces and fry for 2 minutes.
4.Then add green chilli sauce ,soya sauce and tomato sauce.and saute for 1minute.
5.Take a 1/2 spoon of corn flour in a small bowl add 1/4 cup of water and mix well.
6.Add this corn starch and,salt and mix all well.keep to fry for 2 minutes.
7.Then add fried veggie balls and saute for 1minute.Put off the flame.
Restaurant style dry veg manchuria is ready to eat.enjoy with you children and family members....
Keep in the mind
Boiled and mashed potatoes gives binding nature to the balls.Of course we adding corn flour and maida for binding But mashed potatoes not allow the balls to break easily.
If you want spicy veg balls you can add green chillies. and in sauce preparation add more green chill sauce or red chilli sauce .
Frying the veg balls is very important.Do not put the flame high.At starting put on medium flame then after put low flame.
Should use kitchen tissues to absorb excess of oil from the balls.
Do not use single drop of water to make a veg balls.
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