vegetable manchuria

                

Ingredients  for manchuria:

3 cups of finely minced cabbage

1 cup of finely grated carrot

1/4 cup sweet corn (corse paste)

1/2 cup of finely chopped onions

1/4 cup of all purpose flour

1/4 cup corn flour

1/2 teaspoon of red chilli powder

salt to taste

oil for deep frying

Ingredients for sauce:

1/2 cup chopped spring onions

1 tablespoon finely chopped garlic

2 teaspoon finely chopped ginger

1 tablespoon cornflour

1 cup water or veg stock

1 1/2 teaspoon sot sauce

1 1/2 teaspoon tomoto sauce

1 1/2 tablespoon oil

salt to taste

Procedure:

Heat oil in a deep frying pan.

In the meanwhile combine all the ingredients adding just a little water if required.

Divide the mixture into 15-20 balls of bite size or a little bigger.

Add about 5 balls at a time into the hot oil an d fry until dark/golden brown but not burnt brown.

Remove from oil and drain in paper towels.

Fry the remaining balls the similar way and keep aside.

Method for sauce:

Mix the cornflour  with 1/2 cup of water, add soy sauce tomoto sauce and salt.

Heat oil in a  frying pan on high heat, add garlic, ginger,green chillies,spring onions and stir fry for few seconds.

Add the corn flour mixture to the above and cook for few minutes until thick and the corn flour is cooked.

Turnoff heat.

Serving the manchuria with sauce:

Just before serving, put the fried manchuria in the sauce and stir fry on highheat for few minutes.

Garnish with spring onion leaves and serve hot.



Chinese samosa (My style)

Ingrediants for dough:

Maida: 1 full cup+1 tablespoon

Salt : 1/2 teaspoon

Oil: 2 teaspoons

Oil for deep frying

Ingredients for stuffing:

Chopped carrot: 1 cup

Chopped cabbage: 1 cup

American sweet corn: 1/2 cup (boiled in water for 2 minutes)

Soya sauce: 1 teaspoon

Chille sauce: 1 teaspoon

Tomato sauce: 1 teaspoon

Salt and pepper: to taste

Ajinamoto: 1/4 teaspoon

Oil: 2 tablespoons

Procedure for  preparing stuffing:

Heat oil in a pan, add cabbege, carrot and sweet corn and fry till they are soft.

Now add salt,ajinamoto and mix.

Now add the sauces, now the stuffing for samosa is ready.

Procedure for preparing dough:

Mix maida, salt, oil.

Add a little water at a time.

Pat and knead well for several times into a soft pilable dough

Cover it with a lid and keep aside for 15 minutes.

Main procedure:

Make small rolls of dough  and roll it into 4 -5 inches diameter circles.

Cut into two parts lie semicircle.

Now take a chapati pan and heat it, now keep the semicircles on hot tawa for 2 seconds. (dont make it like a chapati)

Mix 1 table spoon maida in half cup of water and use it as a glue.

Now  take 1 semi circle and apply maida glue on the edges and roll it like a cone.

Place a spoon of  filling in the cone and seal the third side make all the samosas like this and deep fry them until golden brown.

Serve them with any chutney or sauce as your wish.