Veg. Manchurian Dry

Ingredients

• 1 cup - Carrot (finely chopped)
• 1 cup - Cabbage (finely chopped)
• 1 cup - Beans (finely chopped)
• 1 tsp - Garlic (chopped)
• 1 tsp - Onion (chopped)
• 1 tsp - Coriander (chopped)
• 1/2 tsp - Ginger (chopped)
• 1 tsp - Spring onion (chopped)
• 1/2 tsp - Aromat powder
• Salt as per taste
• 1/2 tsp - White pepper powder
• 1 tbsp - Corn flour
• 2 tbsp - All purpose flour/Maida
• 2 tbsp - Mashed potatoes
• Oil to fry
• 1 tbsp - Oil for the sauce
• Soya sauce
• 1 tsp - Vinegar
• Chilly paste
• Water

Method

Manchurian Balls

• Add the vegetables in a bowl, add garlic, onion, coriander, green chilly, spring onion, anromat, salt, pepper powder, corn flour, mashed potatoes, water and mix them in the dough consistency.
• Make small balls of the mixture and deep fry it.
• Manchurian balls are ready and keep it aside.

Manchurian Sauce

• Heat oil, add chopped garlic saute it till turns soft. Add onion, green chilly, chopped ginger, chilly paste, 1 tsp soya sauce,pepper powder, aromat, salt as per taste, water, vinegar and bring it to boil.
• The Manchurian sauce is ready.

• Add the Manchurian balls into the sauce and stir fry it so that the sauce gets coated in the Manchurian Garnish it with 1 tsp of spring onion and coriander leaves.
• Veg Manchurian dry is ready to be served.

Veg. Hot and Sour Soup Recipe

Ingredients

•      2 tbsp Chili Sauce
•      11/2 tbsp Corn Flour / Corn Starch
•      1-1/2 tbsp Soy Sauce
•      2 tbsp Vinegar
•      2 tbsp Capsicum - chopped
•      2 tbsp Spring Onions - chopped
•      2 tbsp Tomato Sauce
•      2 tbsp Carrots - chopped or grated
•      1/4 cup Cabbage - chopped finely
•      1 tsp Black Pepper Powder
•      1-1/2 tsp fresh Ginger-Garlic paste
•      1/2 tsp Sugar
•      Salt to taste
•      4 cups Water

Method

•     Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger-garlic paste and pepper powder and bring the mixture to a boil.
•     Now add all the chopped vegetables into the soup.
•     Cook for a minute on medium heat.
•     Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook again for a few mins then remove from flame and transfer to a serving bowl.
•     Garnish with some more green onion and serve hot.