Saturday, May 2, 2009

Jain Indo Chinese Manchurian

No Onion No Garlic
Jain Indo Chinese Manchurian

(discard carrots,ginger if you want to make pure Jain)


2 C grated cabbage
2 C grated carrots (optional)
1/2 C chopped cauliflower
1 Tbsp chopped ginger & green chilli
1 Tbsp chopped coriander
1 Tbsp Corn Starch
1 C cooked / leftover rice
1 Tbsp Ming's Dark Soya Sauce
1 tsp Pepper Powder
1 tsp Sugar
Salt to taste
Oil for deep frying

For Gravy:

2 Tbsp tomato ketcup
1 Tbsp corn starch
1 tsp chopped ginger
1 Cup chopped cabbage/cauliflower/cilantro
3 tsp Soya Sauce
1/2 tsp vinegar
Salt to taste


1. Mix grated cabbage and carrots and squeeze the water out from them.
2. Now in a bowl take the squeezed cabbage and carrots, cauliflower, cilantro, cooked rice, soya sauce and mix 1 tbsp. corn starch and add few chopped ginger & chilies acc. to how hot can you handle, little salt and sugar to it.
3. Make small balls (like koftas) of the mixture .
4. On a medium high flame, heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
5. Now in a separate pan heat 2 tbsp oil.
6. Sauté chopped cabbage cauliflower, green chilies and coriander.
7. Add tomato ketchup, water, salt, pepper powder,sugar and soya sauce.
8. Bring it to a boil. Add vinegar.
9. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. the gravy starts to become thick. Gently add the fried balls to the gravy.
10. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

Note: Best served with Plain / Chinese Vegetable Fried Rice


Uma said...

Wow, manchurian looks so spicy and yummy. Beautiful gravy! :)

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