Manchurian Rolls

If you love Manchurian, you are going to love these Manchurian Rolls.
It's a delicious fushion.... creating sandwich using Manchurian filling.
I prepared them from scratch but it also can be a left-over recipe. If you have left-over Manchurians and you don't want to throw them away or eat the same in next meal, you got to try this one !

Let's collect Ingredients:

4 Crusty Bread Rolls ( I used Brown Pistolets )
3 cups cabbage, grated
1¼ cups carrots, grated
½ cup, cauliflower, grated
½ green capsicum, seeded and chopped
½ cup Spring onions, chopped
2 ttsp corn flour / corn starch
5 tbsp refined flour (maida)
4-6cloves garlic, finely chopped (European Garlic cloves are bigger than Indian one, so this number can be reduced to 3-5)
1" Ginger, chopped
3 green chilli, finely chopped (can be adjusted as per taste)
2 tbsp, Dark Soy Sauce
1 tbsp, Sugar
2 tsp, Ajinomoto/MSG (optional)
salt to taste
1 tbsp White Vinegar
Oil for frying

Let's start Cooking:
- Take all the vegetables (leaving half of spring onions) and salt, mix well.
- Add refined flour, cornflour and 1 tbsp soy sauce and mix well.
- Mix thoroughly, Shape into marble sized balls.
- Heat sufficient oil in a wok and deep fry the balls in small batches till golden brown. Drain on absorbent paper.

- Heat two tablespoons oil in a wok or pan. Stir-fry chopped ginger, garlic and green chillies briefly.
- Add the fried balls and stir. Add half a cup of water and dark soy sauce and stir. Balls will break and become messy.
- Add sugar and salt and mix. Mix cornflour with a quarter cup of water and add to the pan and stir.
- Add spring onion with greens and mix well. Add vinegar and mix.
- Slit the rolls without cutting through. Put some of the Manchurian mixture in the slit and press lightly. Serve immediately.

Tip:

You can save a few manchurian fried balls and put it whole along with manchurin mixture in bread while serving.

Sweet Corn Paratha

Both of us love sweet corn and so i keep searching for recipes which involve it as ingredient.
This was an instant hit.
It is a perfect dish, quite fulfilling on its own. You can just eat it with yogurt or pickle.

Let's collect Ingredients :

1 cup, sweet corn kernels

1 cup, whole wheat flour

1/2 tsp, red chilli powder

1/2 tsp, cumin seeds

1 tsp, lemon juice

1/2 tsp, sugar

1 tsp, oil

1/4 cup, chopped coriander

salt to taste

Let's start Cooking:

1. Grind the sweet corns into a paste without using any water.

2. Mix sweet corn paste with all other ingredients and make a soft dough. Add water only if needed.

3. Divide the dough in equal portions and roll out each portion in a circle.

4. Heat Tawa / Griddle and cook each roti on both sides on slow flame until golden brown using a little oil.

5. Serve hot. You can top it with a dollop of butter.

~Lopa

Vegetable Manchurian

One more popular Chinese dish we miss from Indian Chinese restaurants and also one that i never tried my hands at back home. But like many other recipes, this one i started preparing after moving to Europe.
It is really easy to make but while eating those deep fried vegetable balls, it is easy to be bothered by calorie conscious mind but it's worth it to ignore it for a day so do not let mundane things like the weighing scale bother you, Just dig into these deep fried delights and enjoy!

Let's collect the Ingredients:

First the vegetable balls:

3 cups cabbage, grated
1¼ cups carrots, grated
1/2 cup French beans, chopped
½ cup Spring onions, chopped
1 green capsicum, seeded and chopped
2 ttsp corn flour / corn starch
5 tbsp refined flour (maida)
3 to 4 cloves garlic, finely chopped (European Garlic cloves are bigger than Indian, so this number can be reduced to 2-3)
1 green chilli, finely chopped
Salt and pepper to taste
Oil for frying

Then the sauce:

2 tbsp Oil
1" Ginger, chopped
4-6 cloves Garlic, chopped ( Same way again in case of bigger Garlic cloves reduce to 3-5)
3 Green chilies, chopped
2 tbsp, Soy Sauce
1 tbsp, Sugar
2 tsp, Ajinomoto/MSG (optional)
salt to taste
21/2 cups, Vegetable stock
2 tbsp, Cornflour/ corn starch
1 tbsp Vinegar

Let's start Cooking:

For the vegetable balls:

- Take all the vegetables and salt, mix well.
- Add refined flour, cornflour and 1 tbsp soy sauce and mix well.
- Mix thoroughly, Shape into marble sized balls.
- Heat sufficient oil in a wok and deep fry the balls in small batches till golden brown. Drain on absorbent paper.

For the sauce :

- Heat two tablespoons oil in a wok or pan. Stir-fry chopped ginger and garlic briefly. Add green - chilies. Stir-fry for a few secs. Add soy sauce, sugar, MSG(optional) and salt to taste.
- Stir in Veg. Stock and bring to a boil.
- Stir in corn flour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
- Add vinegar and mix well.

To serve :
- Put the vegetable balls in the sauce and bring to a boil, just before serving.
- Serve hot, garnish with chopped spring onion greens. Enjoy !

Tips:

- If you want to serve it dry without sauce, reduce the stock to one cup and add corn flour in the sauce to one and a half tbsp only.
- Add some water or vegetable stock to thin down the sauce if it is too thick.

~Lopa