Nov 172014
 

Many of the Indo-Chinese recipes are not very complicated if we have the right ingredients in the pantry. These manchurians are similar to making koftas except the gravy in koftas are quite rich when compared to this gravy. There are two ways of making manchurians– Gobi (Cauliflower) manchurian and Mixed Vegetable manchurian. My family loves gobi manchurian and they are truly very delicious and they lean towards gobi manchurian versus any other variety in any given day. That being said, mixed vegetable manchurian is a close second for being a tasty variation and can break the monotonous taste of eating the same type of manchurian.

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This recipe is the gravy version of the manchurian and they can be made as a dry version too. The gravy version is usually served as a side for rice or fried rice and the dry version is served as is, as an appetizer. I served this gravy with tofu fried rice (my feeble attempt to add more protein) which I made it quite simple to pair well with the rich side dish. Enjoy!!!

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Step-by-Step Pictorial:

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Heat oil for deep-frying. While the oil is getting hot, in a bowl mix grated cabbage, carrot, corn flour, ginger paste, garlic paste, all-purpose flour, chilli paste(if using), and salt. Mix well and make them into balls. If the mixture is very dry sprinkle few drops of water to make the balls. Once the oil is hot deep fry each balls/manchurian until they turn golden brown all around. Drain the manchurian in a paper towel to remove any excess oil. Leave it aside until needed.

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In a wide wok or pan heat oil over high heat. Add chopped garlic, ginger paste, and spring onions (I used pearl onions instead of scallions as I was out of scallions) and saute until the onions turn translucent.

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Add water or vegetable stock, soy sauce, chilli sauce and mix. Mix corn flour in 1/4 cup of water and add this slowly while mixing to the gravy. Add salt to taste. If you prefer a slightly sweet taste, add white/brown sugar and mix well.

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Once the gravy thickens to the required consistency switch off the flame.When ready to serve, mix the manchurian to the gravy and garnish with coriander leaves or spring onions and serve hot. Enjoy!!!

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Mixed Vegetable Manchurian with Tofu Fried Rice

Ingredients

    For Manchurian
  • Grated Cabbage -- 1 cup
  • Grated Carrot -- 1 cup
  • Corn Flour -- 2 Tbsp
  • Garlic Paste -- 1/4 tsp
  • Ginger Paste -- 1/4 tsp
  • All Purpose Flour -- 2 Tbsp
  • Chilli Paste -- 1/2 tsp (optional)
  • Salt -- to taste
  • Oil-- for deep frying
  • For the Gravy
  • Spring Onion/Scallions -- 2 Tbsp (chopped)
  • Ginger Paste -- 1 tsp
  • Garlic -- 3 pods (peeled, finely chopped)
  • Corn Flour -- 1 Tbsp dissolved in 1/4 cup water
  • Soy Sauce -- 1 Tbsp
  • Chilli Sauce -- 1- 1.5 Tbsp (as per preference)
  • Water or Vegetable Stock -- 1 to 1.5 cups
  • Salt -- to taste
  • Oil -- 1 tsp
  • Chopped Coriander or Green Onions -- for garnish
  • For Tofu Fried Rice
  • Rice -- 1 cup (cooked)
  • Extra Firm Tofu -- 1 cup (cut into small cubes)
  • Oil -- about 2 Tbsp for shallow frying the cubes
  • Soy Sauce -- 1 tsp

Instructions

    Method For Manchurian
  1. Heat oil for deep frying. While the oil is getting hot, in a bowl mix grated cabbage, carrot, corn flour, ginger paste, garlic paste, all purpose flour, chilli paste(if using), and salt. Mix well and make them into balls. If the mixture is very dry sprinkle few drops of water to make the balls.
  2. Once the oil is hot deep fry each balls/manchurian until they turn golden brown all around. Drain the manchurian in a paper towel to remove any excess oil. Leave it aside until needed.
  3. Method for Gravy
  4. In a wide wok or pan heat oil over high heat. Add chopped garlic, ginger paste, and spring onions (I used pearl onions instead of scallions as I was out of scallions) and saute until the onions turn translucent. Add water or vegetable stock, soy sauce, chilli sauce and mix.
  5. Mix corn flour in 1/4 cup of water and add this slowly while mixing to the gravy. Add salt to taste. If you prefer a slightly sweet taste, add white/brown sugar and mix well. Once the gravy thickens to the required consistency switch off the flame.
  6. When ready to serve, mix the manchurian to the gravy and garnish with coriander leaves or spring onions and serve hot. Enjoy!!!
  7. Method for Tofu Fried Rice
  8. In a large wok, heat oil and fry the tofu until they turn brown. Add cooked rice, soy sauce, and salt. Mix well to combine. Serve hot with Manchurian. Enjoy!!!
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  14 Responses to “Mixed Vegetable Manchurian with Tofu Fried Rice”

  1. The manchurian, the gravy and the garnish is very well done. Looks so appetizing with the deep colored gravy.

  2. Absolutely amazing..looks so so tempting .the manchurian and the sauce both have come out perfect with such a vibrant color.awesome clicks.

  3. drool worthy!! cannot take my eyes off them… so tempting..

  4. Love the idea of tofu rice. Yum..

  5. Mouthwatering manchurian and delicious fried dear 🙂 this is making me hungry now !!!

  6. Love both the dishes and you got them done so perfectly…great job…what a feast to the eyes!

  7. Mmmmm! between Valli and you I am sure my next meal will be manchurian and fried rice. Beautifully done.

  8. Omg, just had my dinner and now u r tempting me with ur fried rice and manchurian, drooolingggg here..

  9. Mouthwatering and tempting manchurian.

  10. Manchurian is mouthwatering! As you said, having the right ingredients is the key for these Chinese dishes.

  11. Looks very appetizing!

  12. Same pinch — I made the same combo for Day 2 🙂
    Your tofu fried rice looks yummy. Will have to try it soon.

  13. Very tempting combo!!! Looks delicious..amazing pics

  14. those veggie balls look so good and your manchurian got the perfect color

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