simply chinese ...

VEGGY MANCHURIAN


When We eat these deep fried vegetable balls in a soya-based sauce, do not let mundane things like the weighing scale bother US!!!!
dig into these deep-fried delights and enjoy every bite!

For The Vegetable Balls
3 cups finely chopped cabbage
1 1/4 cups carrot , grated
1/2 cup chopped onions
2 tbsp cornflour
5 tbsp plain flour
3 to 4 clove of garlic(lehsun) , finely chopped
1 slit green chilli , finely chopped
1/4 tsp m.s.g powder (optional)
salt and to taste
oil for deep-frying
For The Sauce
1 tbsp garlic , finely chopped
2 tsp finely chopped green chillies
2 tsp finely chopped ginger 
1 cup clear vegetable stock or
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup of water
2 pinches of sugar
2 tbsp oil
salt to taste
Method 
For the vegetable balls:-

Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, ajinomoto, salt and pepper in a bowl. Mix well.
Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside. I being calorie cautious just shallow fry them and put them in microwave at high for 10 mins.
For the sauce:-

Heat the oil in r frying pan on a high flame. Add the garlic, green chillies,capsicum diced and spring onions and ginger and stir fry over a high flame for a few seconds.
Add the stock, soya sauce, cornflour paste, sugar and salt and little red colouring for a sensuous look and simmer for a few mins.Just before serving, put the vegetable balls in the sauce and bring to a boil.
I have made a habit of preparing the toddler version too, if I am preparing something spicy for us:) and it feels world to me when my kido says...yummmyyy!

CHICKEN MANCHURIAN

For The Chicken Balls

finely chopped chicken (preferably breast portion)-500g

1/2 cup chopped onions

2 tbsp cornflour

5 tbsp plain flour

3 to 4 clove of garlic(lehsun) , finely chopped

1 slit green chilli , finely chopped

1/4 tsp m.s.g powder (optional)

salt and to taste

oil for deep-frying

For The Sauce

1 tbsp garlic , finely chopped

2 tsp finely chopped green chillies

2 tsp finely chopped ginger 

1 cup chicken stock 

1 tbsp soy sauce

1 tbsp cornflour mixed with 1 cup of water

2 pinches of sugar

2 tbsp oil

salt to taste

Method 

marinade the chicken in soy sauce for 1 hour.

Combine the chicken onions, cornflour, plain flour, garlic, green chilli, ajinomoto, salt and pepper in a bowl. Mix well.

Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little more cornflour to bind the mixture.

Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside. I being calorie cautious just shallow fry them and put them in microwave at high for 10 mins.

For the sauce:-

Heat the oil in r frying pan on a high flame. Add the garlic, green chillies,capsicum diced and spring onions and ginger and stir fry over a high flame for a few seconds.

Add the stock, soya sauce, cornflour paste, sugar and salt and little red colouring for  and simmer for a few mins.Add the chicken balls in the sauce and bring to a boil.Ready to serve!!!!!!!!!!!