Friday, 8 March 2013

Manchurian Dry/Gravy


1.   1 onion (sliced)
2.   1 capsicum (grated) + 1/2 capsicum (sliced)
3.   2 carrots (grated)
4.   1 cauliflower (grated)
5.   5-6 tbsp all purpose flour (maida)
6.   1/2 tsp cornflour
7.   1 tbsp red chili sauce
8.   1/2 tsp soy sauce
9.   1/2 tsp vinegar
10. A pinch of sugar
11. 1/2 tsp ajinomoto (optional)
12. 1/2 tsp black pepper powder
13. Salt to taste
14. Oil (for deep frying)


1. Combine grated capsicum,cauliflower,carrots.cornflour and all purpose flour with some water and mix. 
2. Heat oil in a kadhai. Make small balls from the vegetable mixture and deep fry until golden. Take them out on an absorbent paper and keep aside. 
3. Heat 1 tsp oil in a pan. Add sliced onions, capsicum and ginger-garlic paste. Saute until onions are translucent.
4. Add soy sauce,vinegar,chili sauce,salt,pepper,sugar and ajinomoto. Add few drops of water if required. Add the fried vegetable balls and cook for 2-3 mins with the lid on.
5. Switch off the flame and serve hot.

For the gravy

1. Make a paste of 2 tsp cornflour and 2 tsp water.
2. To the dry manchurian add 2 cups water and cornflour paste. Cook for 15 mins with the lid on.
3. Serve hot 


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