06-07-2012, 02:40 AM (This post was last modified: 06-07-2012 05:41 AM by L!am.)
Idli Manchurian Recipe
Prep & Cooking Time: 30 mts
Serves 4-5 persons
6-8 left over idlis, cut each into 8-9 pieces
2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp ginger-garlic-green chilli paste
a little less than 1/2 cup warm water
salt to taste
1/4 cup spring onions, finely chopped
1/2 capsicum, finely sliced
1 tbsp finely minced garlic
1/4 tsp finely minced ginger
1-2 finely chopped green chillis
1/4 tsp red chilli pwd (preferably Kashmiri)
1/2 tsp soya sauce
1/4 tbsp chilli sauce
1 tsp vinegar
1 1/2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves OR finely chopped spring onion greens
1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the idli pieces into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till it turns lightly brown. Increase the flame towards the end of the cooking process and fry till it turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
5 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 4-5 tbsps of water and cook for 2 mts.
6 Add the deep fried idli pieces and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens or coriander leaves.
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