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Thursday, April 14, 2016

Make Cheese Manchurian Balls At Home

Another recipe for all the Cheese and Chinese lovers!!

Manchurian balls are one of the captivating starter dishes composed of healthy concoction of rich colored vegetables. Can Chinese cuisine be as healthy and wholesome like other meals! Well, this one is a complete package of nutrition with an Indian fashion of twist. As this dainty balls are prepared by putting together shredded cauliflower, cabbage, capsicum and carrots, it has all the nutrients and vitamins that our body needs with a phenomenal touch of tangy and spicy flavorful sauce.

It feels great to take an occasional break from cooking, and the sense of having someone else cooking for you feels luxurious. This recipe was a surprise package of indo-chinese meal that was served sizzling hot on Sunday brunch! Hubby knows how to play with my taste buds and how to win my heart! It was a love at first bite, Manchurian balls would simply melt into my mouth balancing perfectly with finger-licking sauce. It may sound as a time-consuming dish, but believe me it is totally worthy. You can team-up Manchurian balls with hakka noodles or chinese rice for marvelous weekend dinner!

Try out this not-so-difficult cheese starter at home with Chinese flavors!. I hope you too, like this twist!

Cheese Manchurian Balls

Make Cheese Manchurian Balls Recipe, Veg Manchurian Balls

Preparation Time: 35 minutes
Cooking Time: Less than 25 minutes
Total Time: 1 hour
Serves: 2 persons

Step 1
Ingredients:
1 cup Cooking oil
1 cup Water for making vegetable stock
2 large grated carrots
1 medium size grated cabbage
1/2 cup grated capsicum
1/2 cup grated cauliflower
3-4 tablespoons of cornflour
1-2 tablespoon of all-purpose flour/maida
1 tablespoon of ginger paste
1 tablespoon of garlic paste
1 tablespoon chopped green chilies
1/2 teaspoon black pepper
3-5 tablespoons of soy sauce
3 tablespoons of chili sauce
2 tablespoons of vinegar
1-2 tablespoon of tomato ketchup
Salt to taste
1 teaspoon Ajinomoto
1 teaspoon roughly chopped fresh cilantro or coriander leaves.
Cheese slices as per your liking's

Method:
  • In a stockpot, add grated carrots, grated capsicum, grated cabbage and grated cauliflower. Now add 1 cup of water and allow the grated vegetables to boil for 1-2 minutes.
  • Turn off the flame when you see the vegetables are half boiled so that the veggies stay behind little crunchy.
  • Remove the veggies into a mesh-strainer and strain all the vegetable stock by pressing the veggies with the help of a spatula or spoon.
  • Remove the crunchy mixture of half boiled veggies into a bowl and add half teaspoon of garlic paste and half teaspoon of ginger paste. Add 2 tablespoons soy sauce, 1-2 teaspoon chopped green chilies, half teaspoon black pepper, 2 tablespoons corn flour with 1 tablespoon all-purpose flour and salt to taste.
  • Mix everything properly.

Step 2: 
Method for Frying
  • In a deep pan, heat oil, shape a ball out of Manchurian mixture and fry it under medium flame. If the ball breaks than it's the time to add a little bit of cornflour in your Manchurian batter.
  • If the ball turns golden brown in its perfect shape then make balls out of remaining Manchurian batter. In a center of each ball put little pieces of cheese slice or cube.
  • Now on a medium flame, fry balls until they turn golden brown and crispy in texture.
  • Garnish with chopped cilantro or coriander leaves and grated cheese.
  • Serve hot.


Step 3: 
Method for Manchurian sauce
  • In a pan, add 1 tablespoon oil, 2 tablespoons chopped cabbage, 1/2 teaspoon of ginger-garlic paste, 1/2 teaspoon chopped green chilies. Sauté well.
  • Now add 1 tablespoon tomato ketchup for sweetness, 1 tablespoon soy sauce, 1 tablespoon red chili sauce and mix well.
  • Add 1 cup of vegetable stock and stir.
  • In a bowl, add 2 teaspoons of cornflour and little vegetable stock prepared by straining grated and boiled vegetables. Mix cornflour and vegetable stock to avoid lumps. Add this corn flour paste into the pan & stir, add salt to taste, 1/4 teaspoon Ajinomoto and 1/4 teaspoon black pepper. Stir continuously.
  • Cook for 2 minutes and add half or 1 teaspoon of vinegar as per your liking's.
  • Add Manchurian balls and mix so that the sauce gets coated with the balls properly.
  • You can sprinkle finely chopped spring onions while preparing Manchurian sauce.
  • Garnish with chopped cilantro or coriander leaves.
  • I like to eat Manchurian cheese balls with tomato ketchup to enjoy every twist of cheese in this Chinese dish. But if you truly want this dish in Chinese style, then you can try out with this sauce.
  • Serve this starter dish with Boiled noodles, Schezwan fried rice or Manchurian soup. I prefer hogging it at once without any gravy maybe because I am impatient when it comes to food ;)

Note: Do not add too much of the corn flour paste while making Manchurian sauce otherwise Manchurian balls will get rubbery and difficult to chew. You can avoid using Ajinomoto if you want.

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