Mixed Vegetable Manchurian With Tofu Fried Rice

This recipe is the gravy version of the manchurian and they can be made as a dry version too. The gravy version is usually served as a side for rice or fried rice and the dry version is served as is, as an appetizer. I served this gravy with tofu fried rice (my feeble attempt to add more protein) which I made it quite simple to pair well with the rich side dish. Enjoy!!!

Step-by-Step Pictorial:

Heat oil for deep-frying. While the oil is getting hot, in a bowl mix grated cabbage, carrot, corn flour, ginger paste, garlic paste, all-purpose flour, chilli paste(if using), and salt. Mix well and make them into balls. If the mixture is very dry sprinkle few drops of water to make the balls. Once the oil is hot deep fry each balls/manchurian until they turn golden brown all around. Drain the manchurian in a paper towel to remove any excess oil. Leave it aside until needed.

In a wide wok or pan heat oil over high heat. Add chopped garlic, ginger paste, and spring onions (I used pearl onions instead of scallions as I was out of scallions) and saute until the onions turn translucent.

Add water or vegetable stock, soy sauce, chilli sauce and mix. Mix corn flour in 1/4 cup of water and add this slowly while mixing to the gravy. Add salt to taste. If you prefer a slightly sweet taste, add white/brown sugar and mix well.

Once the gravy thickens to the required consistency switch off the flame.When ready to serve, mix the manchurian to the gravy and garnish with coriander leaves or spring onions and serve hot. Enjoy!!!

Mixed Vegetable Manchurian with Tofu Fried Rice

Ingredients

• For Manchurian
  • Grated Cabbage — 1 cup
  • Grated Carrot — 1 cup
  • Corn Flour — 2 Tbsp
  • Garlic Paste — 1/4 tsp
  • Ginger Paste — 1/4 tsp
  • All Purpose Flour — 2 Tbsp
  • Chilli Paste — 1/2 tsp (optional)
  • Salt — to taste
  • Oil– for deep frying

For the Gravy

• • Spring Onion/Scallions — 2 Tbsp (chopped)
  • Ginger Paste — 1 tsp
  • Garlic — 3 pods (peeled, finely chopped)
  • Corn Flour — 1 Tbsp dissolved in 1/4 cup water
  • Soy Sauce — 1 Tbsp
  • Chilli Sauce — 1- 1.5 Tbsp (as per preference)
  • Water or Vegetable Stock — 1 to 1.5 cups
  • Salt — to taste
  • Oil — 1 tsp
  • Chopped Coriander or Green Onions — for garnish

For Tofu Fried Rice

• Rice — 1 cup (cooked)
• Extra Firm Tofu — 1 cup (cut into small cubes)
• Oil — about 2 Tbsp for shallow frying the cubes
• Soy Sauce — 1 tsp

Instructions

1. Method For Manchurian
   1. Heat oil for deep frying. While the oil is getting hot, in a bowl mix grated cabbage, carrot, corn flour, ginger paste, garlic paste, all purpose flour, chilli paste(if using), and salt. Mix well and make them into balls. If the mixture is very dry sprinkle few drops of water to make the balls.
   2. Once the oil is hot deep fry each balls/manchurian until they turn golden brown all around. Drain the manchurian in a paper towel to remove any excess oil. Leave it aside until needed.

Method for Gravy

1. 1. In a wide wok or pan heat oil over high heat. Add chopped garlic, ginger paste, and spring onions (I used pearl onions instead of scallions as I was out of scallions) and saute until the onions turn translucent. Add water or vegetable stock, soy sauce, chilli sauce and mix.
   2. Mix corn flour in 1/4 cup of water and add this slowly while mixing to the gravy. Add salt to taste. If you prefer a slightly sweet taste, add white/brown sugar and mix well. Once the gravy thickens to the required consistency switch off the flame.
   3. When ready to serve, mix the manchurian to the gravy and garnish with coriander leaves or spring onions and serve hot. Enjoy!!!

Method for Tofu Fried Rice

1. In a large wok, heat oil and fry the tofu until they turn brown. Add cooked rice, soy sauce, and salt. Mix well to combine. Serve hot with Manchurian. Enjoy!!!