Vegetable Manchurian - Chinese Veg Manchurian (Dry)

Vegetable Manchurian is a Popular scrumptious Indo - Chinese appetizer  &  it can also be Served with Vegetable fried Rice or Noodles. Vegetable Manchurian is made with vegetables like Carrot,beans, cauliflower & capsicum mixed with flour, deep fried till Golden, then simmered in Spicy tangy Sweet Sauce. I have not added Ajinomoto & vinegar.but still the result was similarly delicious like Restaurant style Veg Manchurian.Now we will see the preparation of Veg Manchurian.

Vegetable Manchurian

 Prep Time :  25   min. 

Cook Time : 30   minutes.

Recipe Category: Appetizer/Side dish

Recipe Cusine:Indo Chinese

yield: 10 -12 balls

Ingredients

For Vegetable Balls

Carrot - 1/2 Cup.
Cabbage - 1/2 Cup.
Cauliflower - 1/2 cup.
Capsicum - 1/2 cup.
Ginger - 1/2 Inch.
Garlic - 4(small)
Corn flour - 2 tbsp.
Maida/All Purpose flour  - 4  tbsp.
Chilli Sauce - 1 tsp.
Salt - Per taste.

For Sauce

Garlic - 5 (small)
Ginger - 1/2 Inch.
Green Chillies - 3.
Spring Onion(white) - 1/4 Cup.
Soya Sauce - 2 tsp.
Chilli Sauce - 2 tsp.
Ketchup - 2 tsp.
Crushed Pepper or Pepper Powder - 1/2 tsp
Water - 1 + 1/4 cup
Corn starch - 2 tsp.
Spring Onion(Green) - 2 tbsp

Preparation

• Grate the Carrot, finely Chop Cabbage,Cauliflower,Capsicum,Ginger,Garlic, Spring Onions White & Green Part. chop the Green Chillies.
• Mix Soya Sauce,Chilli Sauce, Ketchup & Pepper Powder,keep it ready.
• Dissolve Corn flour  in 1/4 cup of water.

Method

Vegetable Balls Preparation

• Take a Mixing Bowl add grated Carrot,finely Chopped Cabbage,Cauliflower,Capsicum,Ginger,Garlic Corn flour,Maida,Chilli Sauce & salt. Mix well to form the dough.Veggies oozes water, not necessary to add single drop of water.

•  Shape the Mixture into small Tiny balls.

                               

• Heat the oil, when oil is hot, drop small piece of  dough, if it pops up immediately, it is an indication that oil is hot.Now drop 3 to 4 balls. Cook in Medium flame. fry till the balls turns Golden. Drain on kitchen tissues. Cook in Batches.

                          

 Sauce preparation

• Heat the kadai or wok, add finely chopped Ginger,Garlic, Green Chillies.Saute till it turns lightly Golden & aromatic.

•  Add Green Onions(white Part) saute till it turns pink.
• Add the sauces that we mixed already, saute for 1 - 2  minutes.

                          

• Add cup of water, when it starts boiling add Corn flour dissolved in 1/4 cup of water.
• Cook till sauces thickens,then add fried balls,Mix well. 

•  Garnish with  chopped Spring onions Green Part.
• Serve hot as appetizer or side dish for Noodles or fried Rice.

Notes

• Always clean the cauliflower & use it.
• While Making balls, it is not necessary to add even the drop of water. veggies will oozes the water.
• Always cook the balls in Medium low heat, if cooked in high flame, outside will be cooked, leaving inner side uncooked.
• while deep frying, if the balls break add some more quantity of maida to the dough.
• I have prepared Manchurian dry, if you want it as Gravy add one more cup of water & reduce the quantity of corn flour for sauce.
• you can also  fry the vegetable balls in Paniyaram pan, if so parboil the veggies for 8 - 10 minutes, then add the flour to hold balls.
• I have added Ketchup for light sweet & tangy taste.
• I have not added ajinomoto for health Issues.

Paneer Pakora - Punjabi Paneer Pakoda

Paneer Pakora is a Popular & delicious Indian fritters. Paneer coated in  a batter & deep fried makes crispy crunchy Golden shade . Pakora's,melts in mouth. Crunchy outer crust & soft inside is a srumptious appetizer for Paneer lovers. It is an apt snack for tea time & also  during Rainy Season. Now we learn to make popular appetizer. 

Paneer Pakora

 Prep Time : 15  min. 

Cook Time : 25  minutes.

Recipe Category: Paneer  Recipe

Serves  :   5 . 

Ingredients

Paneer - 250 gms.
besan flour - 1 cup.(senaga Pindi)
Rice flour - 1/4 cup.
Chilli Powder - 1 + 1/4 tsp.
Cumin Powder - 1/4 tsp.
Garam Masala - 1/2 tsp.
Ginger garlic paste - 1 tsp.
Baking Soda - a  Pinch (optional).
Salt - as needed.
oil - to fry.

Preparation

Slice the paneer carefully using the knife  into desired shapes, not too thin or too thick.

Method

• Take a Mixing bowl combine besan flour,Rice flour,chilli powder,cumin Powder,Garam Masala, Ginger garlic Paste, Baking Soda & salt. Mix well. 

• Then add water little by little to make a thick batter without any lumps.

• Heat the oil in a pan or kadai for deep frying.

• Dip the paneer slices in the batter & coat the slices in the batter.

• when the oil is hot,keep the flame to medium, drop the coated paneer slices.

• Deep fry the Paneer pakoras till it turns crisp & Golden. 

• Drain the paneer pakoras in a Paper towel to remove excess oil.

• Serve the pakoras with Green chutney or tomato ketchup.

Notes

• Batter should not be too thick or runny. it is should be in  moderate consistency, so that paneer coats well in batter. 
• Adjust the chilli powder according to your taste.
• Slice the Paneer Gently & also not too thick or thin.
• Adding Ginger garlic paste enhances the flavour of pakoras.
• Always serve hot.