Manchurian (Indo- Chinese Cuisine)

So basically if you ask, Manchurian doesnt exist at all in a Chinese Cuisine. This is one the most liked dish having Indo Chinese flavours. Spicy and tangy is this dish, to be eaten with rice or noodles

 

Ingredients :

 

For Manchurian Balls:-

 

Cabbage – ¼ cup , finely chopped

Carrot – ¼ cup, finely chopped

Onion – ¼ cup finely chopped

Maida – 1 cup and a little more to make a dough kind consistency

Garlic paste – ½ tsp

Ginger paste – ½ tsp

Green chili – ½ tsp finely chopped

Soya Sauce – if dark soya sauce then 1 tbsp and if normal soya sauce – 1 ½ tbsp

Green chili sauce – 1 tsp

Red chili sauce – 1 tsp

Eating soda – a pinch

Salt – to taste

Oil- to fry

 

 

For Gravy :-

 

Oil – 2 tbsp

Garlic paste – 1 tsp

Ginger paste – 1 tsp

Green chili – 1, vertically slit in to 2

Onion – ¾ cup, big diced

Spring onion – ½ cup + for garnish

Capscicum –3/4 cup big diced

Soya sauce - if dark soya sauce then 1 tbsp and if normal soya sauce – 1 ½ tbsp. you might need a little more soya, understanding the visual darkness of the gravy

Red chili sauce – 1 ½  tsp

Green chili sauce – 1 ½ tsp

Tomato ketchup – 1 tsp (optional)

Cornflour slurry – 1 tsp cornflour diluted in ¾  cup water

Vinegar – 1 tsp

Sugar – ½ tsp

Salt – to taste

 

Note :- Soya sauce is too salty so ensure you add additional salt keeping in mind the over taste of the gravy

 

Method :-

1.      For Manchurian balls, in a bowl take onion, cabbage and carrot. Add a little salt to it and mix it all for 5 minutes rigorously and keep aside for 15 minutes. This process shall release water from these vegetables.  

2.      Now squeeze these vegetables between palms and remove water.  This process is one of the slowest process of cooking known as brine cooking.

3.      In the same bowl, add these vegetables again and add all sauces and masalas. Mix it all well and now slowly keep adding maida and making a dough. You might need a 1 tbsp or 2 of water and knead the dough. ]

4.      Make small balls and fry and them nice. The balls will puff up a little more in size due to soda.

5.      Ensure that the outer layer is little crisp and keep aside

6.      Now its time for the gravy. You should start making gravy like 15 minutes before you actually sit for the meal.

7.      Now in a pan, heat oil. Ensure the flame is always high. In this hot oil, add garlic paste, slits of green chili and ginger paste. Saute it well so that it release all fragrances strongly

8.      Toss in this onion and capsicum. They should be little less than half cooked – they should have crisp in them.

9.      Add soya sauce, green chili sauce and red chili sauce and mix well.  If adding tomato ketchup, it should be added at this stage.

10.   Now mix in this cornflour slurry, salt and sugar. The gravy should start turning creamy .

11.   At this stage add Manchurian balls and vinegar. And mix

12.   Now add spring onion and give it a toss

13.   Manchurian is ready to serve with garnish of spring onion.

You may adjust the spice in this by adding more chopped green chilies in this

Enjoy and do let me know your experience