Tarla Dalal's video: Recipe in Hindi by Tarla Dalal

Recipe Link : https://www.tarladalal.com/Restaurant-Style-Vegetable-Manchurian-Gravy-316r ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/ Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/ Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter | https://twitter.com/Tarla_Dalal Vegetable Manchurian Vegetarian manchurian, a flagship indo-chinese recipe! vegetable manchurian is a culmination of indian ingredients and chinese cooking style and is a wonderful fusion of flavors. These little balls of shredded vegetables soaked in a thick sauce bursting with flavors of ginger, garlic, chili and soya sauce tastes great with noodles or a bowl of fried rice. Vegetable manchurian comes from the kitchens of chinese settled in eastern india, and is a popular dish across the country today! Preparation Time: 20 minutes Cooking Time: 20 minutes Makes 3 servings Ingredients For The Manchurian Balls 2 cups finely chopped cabbage 1 cup grated carrot salt to taste 2 pinches freshly ground black pepper (kalimirch) powder 2 tbsp cornflour 4 tbsp plain flour (maida) 1 tsp finely chopped green chillies 1 tbsp finely chopped garlic (lehsun) oil for deep-frying For The Gravy 3 tbsp oil 2 tbsp finely chopped garlic (lehsun) 1 tbsp finely chopped green chillies 2 tsp finely chopped ginger (adrak) 2 tbsp spring onion whites 2 tbsp finely chopped capsicum 1/4 cup cornflour dissolved in 1/2 cup cold 1 1/2 tbsp soy sauce salt to taste 2 pinches sugar 2 tbsp chilli-garlic sauce For The Garnish 1 tbsp finely chopped spring onion greens Method For the manchurian balls 1. Combine the cabbage, carrots, salt, pepper, cornflour and plain flour in a bowl and mix well. 2. Add the green chillies and garlic and mix well. 3. Divide the mixture into 10 equal portions and shape each portion into a round ball (if you find it difficult to form balls, sprinkle a little water). 4. Heat the oil in a kadhai and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. 5. Drain on absorbent paper and keep aside. For the gravy 1. Heat the oil in a broad non-stick pan on a high flame till it smokes. 2. Add the ginger, garlic, green chillies and sauté on a high flame for a few seconds. 3. Add the spring onion whites and capsicum and sauté on a high flame for 1 minute. 4. Add the cornflour-water mixture, 1 cup of water and soya sauce, mix well and cook on a high flame for 2 to 3 minutes. 5. Add the salt, sugar and chili garlic sauce, mix well and cook on a high flame for 30 seconds. How to proceed 1. Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes. 2. Serve immediately garnished with spring onion greens. Handy tip: The gravy is best made just before serving or else it might thicken.