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Saturday, 17 March 2012

 INGREDIENTS

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

METHOD...

    Mix grated cabbage and carrots and squeeze the water out from them.

    Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few     chopped chilies and little salt to it.

    Make small balls (like koftas) of the mixture .

    Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.

    Now in a separate pan heat 2 tbsp oil.

    Saut√© garlic, green chilies and spring onions.

    Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.

    Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.

    Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

   

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