Indo-Chinese Mixed Vegetable Manchurian

By Saraswathy Balakrishnan - January 06, 2010

Oh boy!!! Not again...We were just informed that the Canadian cold front is expected to hit North Texas and will stay well below freezing throughout the weekend.Frequent change in climate makes me sick.What can we do about weather changes rite!!! We got to adjust oneself to these changes.Forget about theses weather condition-just get back to cooking. I had very small quantity of vegetable in my fridge and decide to make Indo-Chinese Mixed Vegetable Manchurian for a change.

Indo-Chinese Mixed Vegetable Manchurian

Ingredients
Serving Size: 4

Marinate for the Vegetables:
1/2 cup diced carrots
1/2 cup diced purple potatoes
1/2 cup cauliflower florets
1/2 cup broccoli florets
1/4 cup cornflour
1tsp lime juice
1tsp chillie powder
1tsp white pepper powder
1/2tsp cumin powder
1/4tsp turmeric powder
salt to taste

In a large bowl add all the ingredient and mix well. Add more corn flour if necessary and aloow them to stand for 4 hours.

For the sauce:
4 tbsp tomato puree
1/2tsp brown sugar
2tbsp lime juice
2tsp soy sauce
2tbsp sweet and sour sauce
1/4 cup chicken stock
1tsp hot sauce
1tbsp Chinese rice wine
1tbsp balsamic vinegar

Place all ingredients in a bowl and blend well. Keep aside.

1 red onions chopped roughly
1 tomato diced
4 slice ginger
1tbsp minced garlic
2 bird eye chillies halved crosswise
chopped coriander leaves
spring onions sliced diagonally
vegetable oil for frying
tossed white sesame seeds

Preparation Methods:

Coat a non-stick frying pan with 2 cup oil and fry the marinated vegetable in small batches-drained and keep aside.Leave about 2 tsp hot oil in the wok, stir fry ginger and chili for 30 sec, until fragrant. Add the chopped onions followed by garlic and tomatoes.Pour in the blended sauce. Allow the mixture come to a boil and then add the fried vegetables. Saute for 10 minutes.Lower the flame and finally add the remaining ingredients and remove when the sauce starts to boil. If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch. Serve hot with steam white rice o fried rice and sprinkle some of the tossed white sesame seeds on top...