HOT AND SWEET SCHEZWAN MANCHURIAN GRAVY

HOT AND SWEET SCHEZWAN MANCHURIAN GRAVY

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FOR MANCHURIAN:-

• 30 GRAMS ALL PURPOSE FLOUR
• 150 GRAMS FINE CHOPPED VEGETABLES (CABBAGE, CAPSICUM, CARROTS)
• 2 T/S CORNFLOUR
• 3 TO 4 PINCH OF SALT
• PEPPER ACCORDING TO SPICINESS
• 3 T/S OF WATER
• OIL FOR DEEP FRYING

FOR GRAVY:-

• 1 SLICED ONION
• 2 T/S CHOPPED SPRING ONION
• 2 T/S SLICED CAPSICUM
• 2 T/S DARK SOYA
• 1 SMALL T/S ARTIFICIAL FOOD COLOR
• 4 T/S CHOPPED GINGER GARLIC
• 1 T/S RICE WINE VINEGAR
• 4 T/S TOMATO KETCHUP
• 3 T/S HOT CHILI
• 250 ML WATER
• 1 T/S CORNFLOUR
• SALT TO TASTE.
• 3 T/S OF OIL

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STEP 1:-FOR MANCHURIAN
1.FOR MANCHURIAN

• TAKE A LARGE BOWL.AND MIX THE VEGETABLE AND THEN ADD ALL PURPOSE FLOUR, CORNFLOUR AND COMBINE IT WITH THE WATER. MAKE A SMALL BALLS OF MANCHURIAN.
• HEAT THE LARGE HEAVY PAN.AND WARM THE OIL THEN DEEP FRY THE MANCHURIAN BALLS.

STEP 2:- FOR GRAVY

• HEAT A WOK.PUT THE OIL IN IT.THEN ADD ONION, GINGER GARLIC AND CHILI AND TOSS IT. 
• ADD CAPSICUM AND AGAIN TOSS IT. THEN ADD DEEP FRIED MANCHURIAN BALLS TOSS IT.
• ADD WATER AND SOYA SAUCE, FOOD COLOR, SALT AND VINEGAR , TOMATO KETCHUP AND BOILED IT FOR FEW MIN.
• ADD CORNFLOUR AND MIX IT WELL.AT LAST ADD SPRING ONION. AND SIMMER IT UNTIL IT BECOME THICK. 

• GARNISH WITH THE SLICED CABBAGE

##READY TO SERVE YOUR HOT N SWEET MANCHURIAN  GRAVY##