आज बनाया खुद का पसंदीदा खाना

Ingredients

• 1/2 small head Cabbage (finely shredded; can use a food processor)
• 1 medium Carrot (julienned)
• 1/2 medium Green Bell Pepper (julienned)
• 3 stalks Spring Onions (white and green parts sliced)
• 6 cloves Garlic (minced; 4 for manchurian, 2 for gravy)
• 2 tsp Ginger (minced; 1 tsp for manchurian, 1 tsp for gravy)
• 2 tbsp All-Purpose Flour (sifted)
• 2 tbsp Corn Flour (for crisp coating)
• 1 tsp Rice Flour (optional, adds extra crunch)
• 1.5 tsp Soy Sauce (divided between batter and sauces)
• 1 tsp Salt (divided, adjust to taste)
• 1/4 tsp Black Pepper (ground)
• 2 cups Vegetable Oil (for deep‑frying; medium‑high heat (≈350°F))
• 200 g Chowmein Noodles (dry, break into pieces before cooking)
• 2 tbsp Oil (for stir‑frying chowmein)
• 2 Green Chilies (sliced)
• 2 medium Onion (1 sliced for chowmein, 1 diced for gravy)
• 4 tbsp Tomato Ketchup (2 tbsp for chowmein, 2 tbsp for gravy)
• 1 tbsp Green Chili Sauce (adds mild heat to chowmein)
• 2 tbsp Red Chili Sauce (1 tbsp for chowmein, 1 tbsp for gravy)
• 2 tsp Vinegar (1 tsp for chowmein, 1 tsp for gravy)
• 1 tbsp Corn Flour (for gravy slurry)
• 1/2 cup Water (for gravy slurry)

Instructions

1. Prepare Vegetables for Manchurian

   Finely chop the half small cabbage, julienne the carrot and green bell pepper, slice the spring onions, and mince the garlic and ginger.

   Time: PT15M

2. Make the Manchurian Batter

   In a mixing bowl combine all‑purpose flour, corn flour, rice flour (if using), soy sauce, salt, and black pepper. Mix well to form a dry coating mixture.

   Time: PT5M

3. Coat and Shape Manchurian Balls

   Add the chopped vegetables to the dry mixture, toss until each piece is lightly coated, then gently press the mixture together and shape into medium‑sized balls (about 2‑3 cm diameter).

   Time: PT10M

4. Deep‑Fry the Manchurian Balls

   Heat vegetable oil in a deep‑frying pan to medium (≈350°F). Fry the balls in small batches for 4‑5 minutes, turning gently, until golden and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

5. Prepare Chowmein Noodles

   Boil a pot of water, add the chowmein noodles and cook for 2‑3 minutes until just tender. Drain, rinse under cold water, and set aside.

   Time: PT10M

   Temperature: boiling

6. Stir‑Fry Chowmein

   Heat 2 tbsp oil in a wok over high flame. Add minced garlic and sliced green chilies, sauté 30 seconds. Add sliced onion, then quickly add carrot, bell pepper, and cabbage. Stir‑fry 2 minutes on high heat, then add the noodles, tomato ketchup, green chili sauce, red chili sauce, soy sauce, and vinegar. Toss everything together for another 2‑3 minutes until the noodles are well coated and vegetables stay crisp.

   Time: PT10M

   Temperature: high flame

7. Prepare Manchurian Gravy (Optional)

   In a small saucepan heat 1 tbsp oil, add diced onion, bell pepper, minced garlic, and ginger. Sauté 30 seconds. Add tomato ketchup, red chili sauce, soy sauce, and vinegar. Stir, then pour in a slurry made from 1 tbsp corn flour mixed with ½ cup water. Cook on medium flame, stirring, until the gravy thickens (about 3‑4 minutes). Season with salt and pepper.

   Time: PT10M

   Temperature: medium flame

8. Combine Manchurian Balls with Gravy (If Using)

   Add the fried Manchurian balls to the hot gravy, gently toss for 1‑2 minutes so the balls coat without breaking.

   Time: PT5M

   Temperature: medium flame

9. Plate and Serve

   Arrange the crispy Manchurian (dry or with gravy) on a serving plate alongside the hot chowmein. Garnish with sliced spring onions if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

12 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g