Best Vegetable Manchurian Oriental Fusion Cuisine Recipes

Vegetable Manchurian - Oriental Fusion Cuisine image

Provided by Indian Chef

Categories Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 21

2 cups cabbage, Finely chopped
1 cup carrot, grated
2 eggs, slightly beaten
3/4 cup white flour (maida)
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1/4 teaspoon aji-no-moto (optional)
2 tablespoons oil
1 teaspoon garlic, Finely chopped
1/2 cup onion, Finely chopped
1 large red capsicum, chopped fine
3 tablespoons cornflour
1/2 cup water (to blend conrnflour)
2 tablespoons vinegar
2 teaspoons salt
2 teaspoons soya sauce
1/2 cup tomato puree
2 tablespoons chopped celery
1/4 teaspoon aji-no-moto (optional)
2 cups water
oil (for deep frying)

Steps:

Mix together the vegetables (Cabbage & Carrots), egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave standing for 5-10 minutes.
Heat the oil and keeping the heat high, drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
For the gravy: Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.

Nutrition Facts : Calories 260.9, Fat 10, SaturatedFat 1.8, Cholesterol 93, Sodium 1413.9, Carbohydrate 35.2, Fiber 4.7, Sugar 7, Protein 8.2

Mixed Vegetable Manchurian image

Provided by webcontacts

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 medium head of cabbage (grated)
1 medium carrot (grated)
8 -10 French beans (finely chopped)
3 spring onions, with greens (finely chopped)
1 medium green capsicum (seeded and finely chopepd)
salt
1/4 cup refined flour (maida)
1/4 cup cornflour
oil, to deep fry
2 tablespoons oil
1 inch piece gingerroot (finely chopped)
4 -6 garlic cloves (finely chopped)
3 green chilies (finely chopped)
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon msg
salt
2 1/2 cups vegetable stock
3 tablespoons cornflour
1 tablespoon vinegar

Steps:

Reserve the chopped greens of the spring onions for garnishing.
Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.
Add spring onion, green capsicum, refined flour and one-fourth cup of cornflour.
Mix thoroughly.
Shape into lemon sized balls.
Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown.
Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic briefly.
Add green chillies. Stir-fry briefly.
Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
Add fried vegetable balls, vinegar and mix well. Serve hot, garnished with spring onion greens.