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Ingredients:
For balls
Grated Cabbage – 1 cup
Grated Carrot- 1 cup
Grated Cauliflower – 1 Cup
Chilly Sauce – 1 tsp
Soya Sauce - 1 tsp
Refined flour (Maida) – 4 tsp
Corn flour - for binding – 1-2 tsp
Oil for frying
For gravy
Grated cabbage – ½ cup
Chopped Stem of spring onions – ½ cup
Chopped onions – ¼ cup (Optional)
Tomato puree – ½ cup
Garlic paste –
Cumin seeds – ¼ tsp
Chilly Sauce – 1 tsp
Soya Sauce - 1 tsp
Corn flour – 1-2 tsp
Method:
1. To prepare the balls – Mix all the grated
vegetables together. Add cornflour and refined flour , chili sauce, soya sauce
and salt as per taste. Mix together to make nice balls which are able to
maintain their shape and do not break yet are soft. (in case balls get very
soft, more of cornflour can be added)
2. Make the desired size of the balls and deep
fry them on medium flame till get nice golden brown colour. Keep stirring the
balls to get even colour. Remove the balls on tissue paper
3. Gravy – Take oil in a Kadai and add
cumin seeds and garlic paste. Sauté for 1 min
4. Add
spring onions, cabbage, onions (optional). Mix it well and sauté for 2-3 min.
5. In
2 cups of water, add soya sauce and chilly sauce and paste of corn flour. Add
salt. Add this puree to the earlier sauté material. Cook the gravy till
completely cooked. Keep stirring the gravy to avoid lumps and let the gravy
boil.
6. Once
gravy is thick, add tomato sauce and balls.
7. Serve
the Manchurian with rice or noodles.