For the second day of making Combo Dishes, I ended up making Fried Rice with Manchurian Balls. I am not sure what made me assume I hadn't done a mixed vegetable Manchurian. But I ended up thinking I haven't and went full on making plans for it. Sometime back I had even asked Vaishali about how they make it at her hotel. Because though we make this often at home, the restaurant style is different. She sent in the recipe, I checked and saw that I make it almost the same. She said the oil and ajinomoto makes it all the difference. Even amidst all this discussion, nothing made me check out my own space. I simply went on making it. Only when I sat down writing this, it struck me that I have made all versions of fried rice and Manchurian as well.
Luckily the recipe that I used today is different, so it qualifies as a new recipe. I read somewhere that a recipe becomes new when there are three difference from the original. So this surely does!
I made this for the Sunday lunch and as I said the day was already hectic and I was racing to make it on time. I didn't even have enough time to make even circles (is there a term like that huh?) Anyway I know you get the draft. The manchurians were so delicious and Konda said she wants the fried ones to be packed for lunch on Monday. I had saved up and fried it for her friends.I knew this was delicious when Chinnu said it was super! Well he never likes anything new and takes lot of efforts to get him taste something. I told him that this is cauliflower Manchurian and he simply loved it after that. Now after a quick click I was off. Back home in the evening, I was curious to know how the elders at home liked it. I was so happy that everybody loved it.
So you have two versions of Manchurian Balls to make!
Manchurian Balls Recipe
To make the Manchurian
Cabbage - 1 cup
Corn flour - 1 tbsp
Green chillies - 3 nos
Pepper powder - 1/2 tsp
Ginger - 2"
Garlic - 4 pods
Salt to taste
Oil for deep frying
Vinegar - 1/2 tsp
To make the sauce
Soya sauce - 1 & 1/2 tbsp
Tomato Sauce - 1 & 1/2 tbsp
Corn flour - 1 tbsp
Salt to taste
Garlic - 4 pods
Spring onions - 1 bunch
If you don't want the manchurian to be soggy, add just before serving.
I served this with Yellow Pepper, Corn Fried Rice
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Srividhya says
yum.. Love indo chinese any time. Great combo
vaishali sabnani says
I normally make only the mixed veggie one..and this is just the same. .looks so well done..no wonder I am tempted to dig in.
Mayuri Patel says
yummy looking vegetable manchurian. The pictures are making me drool.
Varadas Kitchen says
Lot of flavorful ingredients. The end result looks yummy! Must try this version.
lavina agarwal says
Wowwie manchurian looks yummy. .wanna have some now 😉
Nivedhanams Sowmya says
love indo Chinese any time... super tempting and perfect combo with the fried rice!!
Archana Potdar says
Valli I am drooling and I want some of the manchurian.
Priya Suresh says
Feel like finishing that irresistible manchurian, delicious they are.
sneha datar says
A delicious and yummy manchurian.
Usha says
It looks good. These manchurian balls make a nice starter all by itself, without the sauce.
Harini-Jaya R says
Lovely manchurian!
Pavani N says
Love manchurian, though I don't make them that often. Love your version.
Jayanthi Sindhiya says
Tasty and delicious vegetable manchurian!!
Chef Mireille says
manchurian is one of my fave indo-chinese dishes and what a great idea with the veggie balls