A big hello to everyone! I am back on the bloggo-sphere and I missed you all very much. I had been checking all your blogs for lovely and lip-smacking posts all this while but could not post anything on the blog. I am still in the settling stage right now so may not be able to be as active; as I was earlier for some more time but still would be posting some recipes that I have clicked.
Before I begin I would like to thank Aipi and Akila for sharing the Participation card and an award respectively. Check out the lovely round-up they have posted on their blogs for their events; the links are as follows-
and now coming back to my Manchurian post......lets take a look at what all goes in it........
Cabbage leaves 2 cups
Carrots 2
Ginger-Garlic,finely chopped 1 tbsp
Ginger-Garlic,finely chopped 1 tbsp
Green capsicum 1 medium
Salt to taste
Refined flour 1/4 cup
Cornflour 1/4 cup
Oil to deep fry
For Sauce:-
Oil 2 tablespoons
Ginger-Garlic,finely chopped 1 tbsp
Green chillies, finely chopped 3Onion finely chopped 1 medium
Spring onions with greens, finely chopped 1/2 cup
Soy sauce 2 tablespoons
Sugar 1 teaspoon
Salt to taste
Vegetable stock/Water 2 1/2 cups
Cornflour 3 tablespoons
Vinegar 1 tablespoon
For Manchurian Balls:-
1. Reserve spring onion greens for garnish.
2. Roughly churn cabbage, carrot and green capsicum in a blender; do not make into a fine paste.
3. Remove it in a microwave bowl; add salt. Microwave it for 10 mins mixing after every 2-3 mins.
4. Let it cool down completely and then add ginger-garlic, corn flour, all purpose flour, soya sauce. Adjust salt and mix everything.
6.Shape into lemon sized balls.
7. Heat sufficient oil and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper.
For Sauce:-
1. Mix three tablespoons of cornflour in one cup of water.
2. Heat two tablespoons of oil and stir fry the ginger-garlic half a minute.
3. Add the onion, green chillies and stir-fry for half a minute more. Add soy sauce, sugar and salt.
4. Stir in vegetable stock/water and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously. Switch off the gas.
5. Add the fried vegetable balls and mix well. keep it covered for about 15 mins so that the balls will absorb the sauce.
6. Serve hot, garnished with the reserved spring onion greens.
2. Roughly churn cabbage, carrot and green capsicum in a blender; do not make into a fine paste.
3. Remove it in a microwave bowl; add salt. Microwave it for 10 mins mixing after every 2-3 mins.
4. Let it cool down completely and then add ginger-garlic, corn flour, all purpose flour, soya sauce. Adjust salt and mix everything.
For Sauce:-
1. Mix three tablespoons of cornflour in one cup of water.
2. Heat two tablespoons of oil and stir fry the ginger-garlic half a minute.
3. Add the onion, green chillies and stir-fry for half a minute more. Add soy sauce, sugar and salt.
4. Stir in vegetable stock/water and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously. Switch off the gas.
6. Serve hot, garnished with the reserved spring onion greens.
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