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Veggie Manchurian

What you need: 

1 cup grated cabbage
1/2 cup grated cauliflower
1 finely grated carrot
1 Tablespoon grated onion
1 Tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon chili powder
5 Tablespoons flour
2-3 Tablespoons olive oil
1 Tablespoon ginger, garlic, chili powder, coriander each
1 cup water or veggie broth
2 Tablespoons soy sauce
1/4 teaspoon salt, sugar, pepper each
3 Tablespoons corn flour, water to mix with

What you do: 

For Veggie Balls
1. Mix first 8 ingredients
2. Form into soft dough
3. Divide into small balls
4. Fry in olive oil, or coat with oil and bake at 375 F until brown.
For Sauce
1. Add garlic and ginger to hot oil and brown.
2. Add chili and coriander and cook for 1 min.
3. Add water/veggie broth, soy sauce and seasonings. Cook for 5 min.
4. Mix corn flour with enough water to make paste.
5. Add paste to sauce.
6. Add veggie balls and serve hot.
For softer veggie manchurian:
6. Add veggie balls to sauce and simmer for 10 min.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

Thanks for recommending this one, BP.  It was awesome. 

Carrot_wench, 

I used the called for amounts of fresh garlic and fresh ginger.(it smelled heavenly while cooking...)

I only used 1 tsp of chili powder and one of coriander for the sauce.  I loved it.  Next time I might be braver and add some more spice.

The balls were so tasty!  I was kind of afraid my balls would break....;) I put the dough into mini muffin tins...they held up perfectly and were rather cute. Also, the balls really absorb the sauce and it is splendiferous....I'm running out of adjectives...

One more note, as for the "corn flour" I just assumed they meant corn starch....that's what I used and it thickened nicely.

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i think the "spicy" comes from the 1 TB of chili powder in the sauce! for the ginger and garlic, i assumed they meant fresh. i used fresh garlic and about 1 tsp dry ginger--neither were overpowering.

for the corn flour, i put all the sauce stuff in the blender with some corn MEAL and blended it. it thickened up fine. so i think if you're in a pinch, flour would work but try corn meal if you have it. the "balls" part are really yummy!

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I wonder if baypuppy's sauce was spicier than the recipe intends, because the spice ingredients listed raise a question for me:

Is the Tablespoon of garlic and ginger supposed to be the dry, ground spice....or freshly grated/minced?

Obviously, if it calls for a Tablespoon of fresh, then the ground spice would be a lesser amount than listed....I'd mostly love to know because A) I really want to make this, and I have fresh garlic and ginger to use, and B) I'm not too experienced with cooking Indian food, and I want to make absolutely sure I do it right and get the flavor that is intended for this recipe.

Also, can I substitute something else for the corn flour, like soy or rice flour?

I really can't wait to make this...it sounds great!

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i enjoyed the "balls" a lot but the sauce was a little spicy for me! however, my roomie really liked it and gobbled it down. i baked the balls for about 20 minutes (while i heated veggies and rice). i'll try this again with less hot stuff in the sauce! i also used red cabbage cause i'm cool like that.

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