Vegetablemanchurianorientalfusioncuisine Recipes

Steps:

• Mix together the vegetables (Cabbage & Carrots), egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave standing for 5-10 minutes.
• Heat the oil and keeping the heat high, drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
• For the gravy: Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
• Add the fried balls, turn around a few times and serve.

Steps:

• Reserve the chopped greens of the spring onions for garnishing.
• Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.
• Add spring onion, green capsicum, refined flour and one-fourth cup of cornflour.
• Mix thoroughly.
• Shape into lemon sized balls.
• Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown.
• Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic briefly.
• Add green chillies. Stir-fry briefly.
• Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
• Add fried vegetable balls, vinegar and mix well. Serve hot, garnished with spring onion greens.

Steps:

• Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
• Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
• Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
• Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
• Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.