MANCHURIAN

INGREDIENTS:

MANCHURIAN DUMPLINGS:
• Boiled rice ( for binding)
• Gobi/vegetables
• Chopped Garlic
• Chopped ginger
• Chopped green chili
• Red Chili paste
• Spring onions
• Soya sauce
• Vinegar
• White pepper powder
• Corn flour
• All purpose flour
• Ajinomoto
• Salt

MANCHURIAN SAUCE:
• Onion
• Celery
• Chopped Garlic
• Chopped ginger
• Chopped green chili
• Spring onions
• White pepper powder
• Salt
• ajinomoto
• little sugar/ sweet and sour sauce
• Soya sauce
• Vinegar
• Ginger garlic paste
• Coriander
• Mint leaves
• Vegetable stock
• Corn flour paste
METHOD:
MANCHURIAN:
• Finely chop all the vegetables and half cook them. I.e. steam them.
• Once they are half done, transfer them on a cloth and squeeze the excess water. Use this stalk for sauce preparation. (If excess water is not squeezed, it might become soggy.)
• Mix all the ingredients for dumplings with vegetables and make it into balls. If they are not binding properly, add more of boiled rice. Then deep fry it.
• For Cauliflower Manchurian, make a batter by adding salt, white pepper powder, ginger garlic paste, ajinomoto and beaten egg (optional). Add little corn flour to give a thick consistency. Dip the cauliflower and keep it aside for five to ten minutes.
• Then batter fry until golden brown.

SAUCE:
• Heat oil in a pan. Add finely chopped onion and sauté it well. Then add chopped garlic, chopped ginger, green chili, chopped celery, red chili paste, ginger garlic paste and sauté it well until raw flavor goes. Then add little salt, white pepper powder, soy sauce and vinegar.
• Then add the fried Manchurians and toss it. Add spring onions, mint leaves, coriander and ajinomoto.
(If you want gravy, before adding the Manchurians, add little vegetable stock, and boil it. Add corn flour paste to make it into a proper consistency. Then add the Manchurians just before turning off the flame).
• Garnish it with spring onions and coriander leaves.

SUGGESTIONS:
** Add little salt to the sauce, as the soya sauce and vinegar have salt content in them. Taste it before adding.
** Add the dumplings/cauliflower in the sauce before serving so that the crunchiness is retained.