The weather is cold and crisp with early morning showers and as I wake up and open the curtains the rays from the sun made me open my eyes shut tight to a lush green grass with dew drops sitting on them. They sparkle from the sun ray’s and it was a beautiful scenery to wake up to. And when anyone’s day starts so fresh, they are certainly in a great mood and have all the energy to cook up something really good. And that’s exactly happened with me. I have been craving for Indo-Chinese for a sometime but could not find a decent restaurant that served one which is also less greasy. I was also not feeling the urge to make it either but today. It’s such a popular dish and I was surprised myself that how easy it was to put together. So, here it is to all manchurian fans like me.
Ingredients: (Makes about 15 – 20 balls)
1/4 cabbage grated
1 carrot grated
1/2 bell pepper grated
8 – 10 string beans finely chopped
3 green onions finely chopped
<1/4 cup all purpose flour (maida)
1 – 2 tbsp + 1 tsp corn starch
Salt per taste
2 green chillies or per taste
1 tbsp Ginger-Garlic finely minced
Manchurian sauce from Indian grocery
Oil for frying
Mix cabbage, carrot, peppers, beans and 1/2 of green onions, add some salt, 1/2 of ginger garlic and some chillies and keep it aside for about 10mins. Now mix in 1 tsp corn starch and some of all purpose flour to it. After mixing all the ingredients, try to form a small ball out of it and if you can, then no need to add more flour. Else you can try adding a little more. The water from the vegetables will help bind all ingredients together. Taste it and adjust seasonings. Heat oil in a wok and when oil is hot, bring the flame low and then add the a few balls. Let it cook on all sides and inside. This may take about 3 mins. But take out one and check it. The inside will be a little soft but it is certainly cooked as long as there is no flour smell. Finish cooking all the balls. Keep it aside.
Heat a tsp of oil in another wok then add the green chillies, ginger garlic and 1/2 of remaining green onions. Stir well and then add the manchurian sauce and water depending on the consistency you prefer. Bring it to a boil and then add the corn starch dissolved in a little amount of water. Bring it to a boil or until the sauce starts to thicken a little and then add the manchurian balls, mix and turn off the heat. As it cools down, the sauce will also thicken a little due to the corn starch. Serve hot by garnishing with remaining green onions and of course fried rice or noodles.
NOTE: If you do not find manchurian sauce, you can instead heat 1 tbsp of oil in a wok and stir fry the ginger and garlic, green chillies, green onions. Add 2 tbsp dark soy sauce, 1/2 tsp sugar, MSG (optional) and salt per taste. Stir in vegetable stock and bring to a boil. Now add corn starch mixture and cook for a few more minutes or until the sauce starts to thicken, stirring occasionally.