Tuesday, 15 December 2015

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Manchurian Roll | Chinese Dish



Course: Main Course
Cuisine: Chinese

INGREDIENTS

  • 1 medium carrot grated
  • 1 mediumcabbage shredded
  • ¼ smallgrated cauliflower
  • Salt to taste
  • 3 tsp of refined flour (maida)
  • 3 tsp of dark soy sauce
  • 2 tsp oil top deep fry
  • 1 inch piece ginger chopped
  • 4 to 6 cloves garlic chopped
  • 3 green chilies chopped
  • 1 tsp sugar
  • 2 tsp of cornflour/ corn starch
  • 3 medium spring onions with greens,chopped
  • 1 tsp of white vinegar

PROCESS


  • Mix carrot, cabbage, cauliflower and salt mix them well. Further add dark soy and mix well.
  • Shape them into marbled size balls slit the slightly.
  • Heat oil in and deep fry the balls till they turn golden brown.
  • Take another pan add 2 tsp oil and add ginger, garlic and green chilies sauté till it is fragrant.
  • Drain the fried boil and stir in the mix.
  • Add dark soy sauce and half a cup of water and stir, further add corn flour and a quarter cup of water stir it further
  • In addition sprinkle in green onions, few drops of vinegar and mix.
  • Add the gravy into the slit of the Manchurian ball
  • In a hot dog bread slit it into halves add the Manchurian ball and a little gravy lightly press down the bread and serve hot


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