Dry Bread Manchurian
Servings - 2 - 3
INGREDIENTS
(For Manchurian Balls)
Bread slices - 3
Grated cabbage - 160 grams
Grated carrot - 160 grams
Paprika - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Corn flour - 70 grams
Salt - 1/2 teaspoon
Water - 60 milliliters
Oil - for frying
(Rest of the Ingredients)
Oil - 3 tablespoons
Garlic - 2 teaspoons
Green chili - 2
Green onions - 50 grams
Onions - 50 grams
Bell pepper - 80 grams
Ketchup - 4 tablespoons
Chili sauce - 2 tablespoons
Vinegar - 1 tablespoon
Soy sauce - 2 teaspoons
Black pepper - 1/2 teaspoon
Salt - 1/2 teaspoon
Water - 110 milliliters
Corn flour - 2 teaspoons
Water - 50 milliliters
PREPARATION
(For Manchurian Balls)
1. In a blender, add 3 bread slices and blend it well.
2. Transfer this into a bowl, add all the remaining manchurian balls ingredients in it and mix it well.
3. Take some mixture in your hand and roll it into a ball.
4. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.
5. Drain it on an absorbent paper. Keep aside.
(Rest of the Preparation)
1. Heat 3 tablespoons oil in a heavy pot, add 2 teaspoons garlic, 2 green chili and saute till it turns golden brown in color.
2. Add 50 grams green onions, 50 grams onions and fry till translucent.
3. Then, add 80 grams bell pepper and saute for 5 - 7 minutes.
4. Now, add 4 tablespoons ketchup, 2 tablespoons chili sauce, 1 tablespoon vinegar, 2 teaspoons soy sauce and mix it well.
5. Add 1/2 teaspoon black pepper, 1/2 teaspoon salt and mix it again.
6. Cook for 3 - 5 minutes.
7. Add 110 milliliters water and stir well.
8. Bring it to a boil.
9. In a bowl, add 2 teaspoons corn flour, 50 milliliters water and mix it well.
10. Pour the mixture into the gravy and mix it well.
11. Cook till the gravy thickens.
12. Now, add the fried balls in it and toss them well.
13. Cook for another 2 - 3 minutes.
14. Garnish with green onions.
15. Serve hot.
Paneer Manchurian
Servings - 2 - 3
INGREDIENTS
All purpose flour - 35 grams
Corn flour - 25 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Water
Paneer - 300 grams
Oil - 1 tablespoon
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Onions - 40 grams
Bell pepper - 50 grams
Soy sauce - 1 1/2 tablespoons
Ketchup - 2 tablespoons
Corn flour - 1 teaspoon
Water - 2 tablespoons
Sugar - 1 teaspoon
Water - 200 milliliters
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Vinegar - 1/2 teaspoon
Spring onions - 1 tablespoon
PREPARATION
1. In a mixing bowl, add 35 grams all purpose flour, 25 grams corn flour, 1/2 teaspoon salt, 1/2 teaspoon red chili, water and whisk it well to make a batter.
2. Take a paneer cube and dip it in the batter.
3. Heat sufficient oil in a heavy skillet and deep fry this till golden brown. Drain it on an absorbent paper.
4. Heat 1 tablespoon oil in a pan, add 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic and stir well.
5. Add 40 grams onions and fry till translucent.
6. Now, add 50 grams bell pepper and mix well. Cook for 3 - 5 minutes.
7. Add 1 1/2 tablespoons soy sauce, 2 tablespoons ketchup and mix well.
8. In a bowl, add 1 teaspoon corn flour, 2 tablespoons water and mix it well.
9. Add this mixture into the pan and mix it again.
10. Now, add 1 teaspoon sugar, 200 milliliters water and stir well.
11. Bring it to a boil, add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon vinegar and again stir well.
12. Add the fried paneer cubes in it and toss well.
13. Now, add 1 tablespoon spring onions and mix it well.
14. Garnish with spring onions.
15. Serve.
Soya Manchurian
Servings - 2 - 3
INGREDIENTS
Soya chunks - 80 grams
Warm water - 600 milliliters
Green chili - 1 teaspoon
Garlic - 1 teaspoon
Ginger paste - 1 teaspoon
Black pepper - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Corn starch - 1 1/2 tablespoons
Rice flour - 1 tablespoon
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Soy sauce - 1 tablespoon
Oil - for frying
Oil - 1 1/2 tablespoons
Onions - 65 grams
Garlic - 1 teaspoon
Ginger - 1 1/2 teaspoons
Green chili - 1 teaspoon
Ginger paste - 1 teaspoon
Bell pepper - 60 grams
Spring onions - 25 grams
Soy sauce - 1 tablespoon
Vinegar - 1/2 teaspoon
Chilli sauce - 1 teaspoon
Ketchup - 1 tablespoon
Honey - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Sesame oil - 1/4 teaspoon
Water - 200 milliliters
Salt - 1/4 teaspoon
Corn starch - 2 tablespoons
Water - 50 milliliters
Spring onions - for garnishing
PREPARATION
1. Soak 80 grams soya chunks in 600 milliliters warm water for 30 minutes.
2. Add soaked soya chunks in a blender and blend well.
3. Transfer this into a bowl, add 1 teaspoon green chili, 1 teaspoon garlic, 1 teaspoon ginger paste, 1/4 teaspoon black pepper, 1/4 teaspoon cumin powder, 1 1/2 tablespoons corn starch, 1 tablespoon rice
flour, 1/2 teaspoon salt, 1/4 teaspoon red chili, 1 tablespoon soy sauce and mix all the ingredients well.
4. Shape the mixture into lemon sized balls.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown. Drain on absorbent paper.
6. Heat 1 1/2 tablespoons oil in a pan, add 65 grams onions, 1 teaspoon garlic, 1 1/2 teaspoons ginger, 1 teaspoon green chili, 1 teaspoon ginger paste and stir well.
7. Add 60 grams bell pepper, 25 grams spring onions and saute for 2 - 3 minutes.
8. Now, add 1 tablespoon soy sauce, 1/2 teaspoon vinegar, 1 teaspoon chilli sauce, 1 tablespoon ketchup, 1/2 teaspoon honey, 1/4 teaspoon black pepper, 1/4 teaspoon sesame oil and mix it well.
9. Add 200 milliliters water and mix it well.
10. Bring it to a boil. Add 1/4 teaspoon salt and mix well.
11. Take a bowl,, add 2 tablespoons corn starch, 50 millliters water and mix it well.
12. Put it into the pan and mix it again.
13. Cook for 2 - 3 minutes or until the sauce starts to thicken, keep stirring continuously.
14. Add the fried balls in it and mix well.
15. Garnish with spring onions.
16. Serve.
