Friday, May 20, 2016

Carrots (gajar ki) gravy Manchurian recipe




Ingredients :
For carrot Manchurian balls
  • 1 bowl grated carrot 
  • 1 onion finely chopped
  • 1 tbsp grated garlic 
  • 2-3 green chillies finely chopped 
  • 4 tbsp all-purpose flour 
  • 1 tbsp cornflour 
  • 1/4 tsp salt 
  • Oil for deep frying 
For gravy
  • 1 small onion or spring onion chopped
  • 1 tbsp grated garlic 
  • 1 tbsp carrot, finely chopped 
  • 1 green chilli, finely chopped 
  • salt to taste 
  • 1/2 tsp black pepper 
  • 2 tbsp cornflour with 1/2 bowl water mix
  • 2 tbsp soya sauce 
  •  2 tbsp oil 

Method :

For carrots Manchurian balls

In a big bowl, add grated carrot, onion, garlic, green chilli, flour, cornflour, salt and mix well (water is not needed). Make lemon size balls and keep on a dry plate. Heat oil in the deep fry pan, and drop the Manchurian balls in the oil. When the Manchurian balls are golden brown in colour, remove them from the oil,  drain them on a tissue paper and keep aside.

For gravy

Heat 2 tbsp oil in a pan, add onion, garlic, green chilli, carrot and saute for few seconds. Add cornflour & water liquid and mix fast. Add salt, black pepper powder and cook for 1 minute on medium flame. Now add soya sauce and mix well and bring it to a boil and add Manchurian balls and cook for 1 minute. Turn off the flame. Serve hot with fried rice or Chinese noodles.


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