Manchurian Balls Dry



Manchurian Balls Dry
Recipe: Sanjay Hingorani

Ingredients:

1 cabbage chopped fine
2 carrots chopped fine
1 capsicum chopped fine
4-5 garlic cloves chopped and
2 inch ginger chopped fine
(use half for the balls and half for the gravy)
3 tbsp APF (Maida)
Salt n Pepper

2 Medium onions chopped fine
1 capsicum chopped smallish
2 tbsp dark soy
1 tbsp light soy
2 tbsp vinegar
2 tbsp sweet sauce
1 tsp sugar (optional)
1 tbsp corn flour slurry in a little water

Method:

In a large mixing bowl, add all the above ingredients. Do not add salt. Lest the cabbage leaks water.

The 3tbps maida shud be able to bind the mixture. If not add 1 more tbsp. It all depends on the size of the cabbage and other measurements. Make balls. Keep in open plate in the fridge for it to bind min 30 mins or so.

Now I have cooked them in my appe pan. I bought a new pan with lid, it's excellent pan to have. Non stick. Min oil just brushed. Spoon in the batter slowly. Cook for 5 mins on medium flame, then slowly turn each ball to check, keep them lightly golden brown or I prefer dark brown.

In a wok or kadhai fry ginger n garlic in some oil, add the onions go translucent, add the sauces n vinegar, bring to boil, add the slurry, mix well.

Add the balls and mix gently. Garnish with spring onions. Done.

Best eaten with steamed rice or paranthas. Yumm..

Eat, Enjoy, Repeat !

Cheers
Sanjay
 

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