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Vegetable Manchurian in Chilli Soy Sauce

Posted Jun 11 2010 6:50pm

Manchurian might well be the Indian fetish. But we have loved the vegetarian and chicken mince balls all along. Here, the chef creates manchurian with gravy made sprightly with a host of vegetables and then drowned in sauce.

Recipe & Photo Credit - The Hindu & Chef Avtar Singh Rana, Corporate Chef at Bercos, New Delhi

Vegetable Manchurian in Chilli Soy Sauce


For the Manchurian :

30 g chopped cabbage
30 g chopped carrots
30 g chopped onions
30 g cottage cheese
30 g sweet corn
20 g flour
10 g corn flour
150 ml oil ( for frying manchurian )

For the Sauce:

10 g ginger
10 g garlic
10 g coriander
10 g chopped green chillies
10 g corn flour
10 ml oil
200 ml vegetable stock
Salt to taste
5 g sugar
20 gms spring onions
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon wine


For Manchurian:

Combine all the chopped vegetables and cottage cheese and make dumplings of them. Deep fry them and place the dumplings on a platter.

For the sauce:

Heat oil in a pan and saute ginger, garlic, coriander and then add the chopped chillies.

Toss all these ingredients well and then add the stock along with light and dark soy sauce and bring to boil.

Adjust the seasoning, check the consistency, thicken it with corn flour and flavour it with sesame oil and wine.

Pour the sauce on top of the dumplings. Serve hot, garnished with chopped spring onions.
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