Wednesday, December 8, 2010

Indo - Chinese ~ Vegetable Manchurian


This is a combination of 2 recipes with my own touch!! :))...
I have tried to get perfect manchurian balls, but never have a got perfect ones like this time. The taste and texture also were perfect. This is one recipe which I have worked on for years and now I think I came up with the good combination.

I chose the Veggie manchurian balls recipe from Vahchef of VahRehVah.com. I really enjoy his site, cos he has some really good recipes, both South and North Indian.
He shows how to make the dry balls, but I wanted to make gravy. So for this I chose Ching's Manchurian sauce. Tho I had to make a few adjustments here and there to make it really good, it was worth a try!

This is also 2 step process, making the balls and making the gravy. For this too, I made the balls in the morning and made the gravy in the evening.
The Ching's sauce bottle has different directions, I just didn't follow those directions, I did it my way to get it to my satisfaction. they don't ask to add any vegetables in the sauce, but I do. It gives a nice crunch to the sauce too.

Ingredients: for the veggie balls: (made about 15 medium size balls)

2 cups shredded cabbage
1 carrot, shredded
1/2 cup, fresh cut beans
1/2 cup, cauliflower florets chopped
1/4 piece bell pepper
1 celery stick

3 green chillies
3 garlic
1/2 inch ginger, grated
3/4 cup rice
1-2 tbsp chilli sauce (I used Sriracha, but you can use what ever you have in your pantry, but use only how much you like, mine came out spicy)
3 tbsp corn starch
Salt and pepper to taste

Oil for deep frying

Method for the balls:
Chop the first 6 veggies and cook them down by adding some water if required. Salt them and keep aside to cool down. When cooled, squeeze the water out of the veggies. Do not throw away the water, save it, its vegetable stock.
Mix rest of the ingredients in a bowl and the cooled squeezed veggies, including rice, salt, pepper and hot sauce.
Form into small balls and deep fry to golden brown. Remove onto paper napkin.
You can eat these just like that as a snack or dip into a spicy sauce or make into gravy.




For Sauce:

3/4 cup vegetable stock or water
2 tbsp corn starch in 50 ml water
3 garlic, chopped
2 green chillies, chopped
1/2 cup shredded cabbage

a small piece bell pepper, sliced
1/2 onion, sliced
chopped spring onions for garnish
few drops of oil


1/2 bottle Ching's secret Manchurian sauce (they have different directions of the bottle, I just did not follow those)
1 cup water (more water if it too thick)
salt and pepper to taste
pinch of red pepper flakes or chilli flakes

Method for gravy:

In a few drops of oil, add the green chillies and garlic. Saute for a few seconds before adding the stock or water. Bring this to a boil.
Mix the corn starch in water and add to the stock. The gravy will thicken immediately. If you think its too thick, add water to bring it to your likeness.
When this boils too add the onions, cabbage and bell pepper. Add salt, pepper and chilli flakes and let cook to couple of minutes. You don't want the veggies to over cook.
Now add the balls to the gravy and cook for couple of minutes before removing from heat. For this reason you can always add the balls just before serving too. garnish with chopped spring onions.
Serve warm with Noodles or Rice. Enjoy!!!

Reactions:

21 comments:

  1. I am a big fan of Vahchef as well. I just love his recipes. This Vegetable Manchurian looks so delicious. Pics are so tempting:)

    ReplyDelete
  2. yummy- i remember bookmarking this recipe from the Vahchef---- u have done a fab job !

    ReplyDelete
  3. Thatz truly tempting manchurian...

    ReplyDelete
  4. Yummy recipe dear and even i tried lots of recipes from vahchef.

    ReplyDelete
  5. Omg, very inviting manchurian balls, feel like having some..

    ReplyDelete
  6. def delightful smita ...i too enjoy vanrehvah,...you know i like the way he used dinchick dinchick most of them...he is funny!

    ReplyDelete
  7. Wonderful rich gravy such tasty looking koftas .My mouth is watering at the sight of them.

    ReplyDelete
  8. Veg manchurain balls looks awesome and tempting smitha.

    ReplyDelete
  9. it looks so delicious...lovely click too

    ReplyDelete
  10. looks fantastic! great job!

    ReplyDelete
  11. wow soooo inviting balls, want to grab some...

    you have a sweet surprise in my blog...

    http://kurinjikathambam.blogspot.com/2010/12/award-and-spicy-puffed-rice.html

    ReplyDelete
  12. Indo chinese is my absolute favorite. Manchurian in fact is the most favorite of my 3 year old..she would eat it even when she has said no to practically everything else..looks absolutely fabulous!

    ReplyDelete
  13. Wow..i like this a lot and will try sometime..

    ReplyDelete
  14. Looks great,I have tried this some 4-5 times but everytime,my balls become soggy and dark in colour after deep frying! Have to try your recipe!

    ReplyDelete
  15. This looks really great....bookmarked.

    ReplyDelete
  16. That looks so delicious and being a huge cabbage fan, I know it just tastes amazing!

    ReplyDelete
  17. looks so yummy dear... really tempting... love your space ... following you.

    ReplyDelete
  18. Hi yummy dish!!.. I tried your recipe, came out good , we loved it. Thanks for sharing!!

    ReplyDelete
  19. Hi smita,

    Your recipe does look very nice, shall surely try it. One quick question the rice that you have mentioned in the balls is that cooked rice or raw rice?? I look forward to your reply at tarukumar@gmail.com
    Thanks.

    ReplyDelete

Hi Guys!!!...Please leave a comment!..I love and enjoy reading all your comments!...