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
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.