Tuesday, 13 January 2015

CRISPY VEG MANCHURIAN


    CRISPY VEG MANCHURIAN
            Actually you will not find anything termed as crispy Manchurian it came from two Chinese dishes crispy veg and Manchurian. In my initiative cooking class called as COOKING AT YOUR DOOR STEP Mrs. Supriya reddy given her menu she wish to learn and mistakenly she given me a name crispy veg Manchurian. I had a thought how can be a Manchurian crispy. So I have given a twist to the Manchurian by adding some rice flour and corn flakes powder to make it crispy. You can call it a fusion dish.

CUISINE         -           CHINESE
PREP TIME    -           30 mins
FOOD TYPE  -           MAIN COURSE

Ingredients

Hard variety veggies, finely chopped                          
(Carrot, beans, cauliflower, cabbage, capsicum)-           300 gms
Corn flour                                                            -           30 gms
Refined flour                                                       -           10 gms
Vinegar                                                               -           5 ml
Soya sauce                                                          -           ¼ tsp
Seasoning                                                            -           to taste
Black pepper Pd                                                  -           ¼ tsp
Ginger, garlic, green chili, finely chopped          -           1 tsp
Spring onion, finely chopped                          -           1 tsp
Rice flour                                                                     -           10 gms
Corn flakes Pd                                                             -           10 gms
Refined oil, for deep fry                                              -           as required

For gravy

Sesame oil/refined oil                                                 -           15 ml
Ginger, garlic, green chili, finely chopped                 -           1 tsp
Onion, finely chopped                                                -           50 gms
Stock, any flavor accept fish                                      -           2 cups
Chili sauce                                                                  -           ½ tsp
Tomato sauce                                                             -           ½ tsp
Vinegar                                                                       -           ½ tsp
Soya sauce                                                                  -           1 tsp
Seasoning                                                                   -           to taste
Slurry (cornflour+water), to thicken                          -           2 tbsp
Spring onion, finely chopped                                     -           for garnish

MOP

            For Manchurian dry balls mix all ingredients apart from oil in a bowl. Make 25 – 35 gms ball and deep fry it medium hot oil. Don’t keep it for longer time deep fry it asap. If you keep it for a longer time because of the salt the mixture turned into soggy and you can’t make balls. Now the dry Manchurian balls are prepared if you wish to serve dry Manchurians you can serve it with hot dragon sauce/sweet chili sauce or tomato sauce.
             Heat oil in a wok. Add ginger, garlic, green chilly sauté it till brown add onions and brown it thoroughly. Add stock let it boil. Once the stock starts boiling add all sauces, season it and again boil it. Thicken it with slurry add ¾ th of spring onion. Take it out from flame. Arrange Manchurian balls in a flat serving bowl or dish. Pour gravy from top garnish with spring onion serve it hot.


For more recipes continue the food journey with me
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Blog                -           www.chefbb.blogspot.in
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            Your comment/queries/advise always welcome reach me at bbpanigrahy666@gmail.com.
Bon Appetite @ Chef BB




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