Garlic Paste is a staple ingredient in many cuisines around the world, and it’s easy to see why. It’s made from fresh garlic cloves that have been ground into a smooth paste, and it’s packed with flavor and aroma. Garlic paste can be used to add depth and complexity to a variety of dishes, from soups and stews to stir-fries and marinades. Quantity -500gm ,1Kg
1 cup vegetables (cabbage, carrots, onions, etc.), finely chopped
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon Foodea black pepper
1/4 teaspoon Foodea red chili powder
1 egg, beaten
Oil for frying
For the gravy:
1 onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon ginger, finely chopped
1/4 cup tomato puree
1/2 cup soy sauce
1/4 cup foodea vinegar
1/4 cup water
1 teaspoon salt
1/2 teaspoon Foodea black pepper
1/4 teaspoon Foodea red chili powder
1/4 teaspoon Foodea green chili sauce
Method
Prep:
Combine the vegetables, flour, cornstarch, salt, Foodea pepper, and Foodea red chili powder in a bowl.
Mix well to combine.
Add the egg and mix well
Make the Manchurian balls:
Heat the oil in a deep frying pan over medium heat.
Wet your hands with water and take a small amount of the vegetable mixture
Shape it into a ball and drop it into the hot oil.
Fry the Manchurian balls in batches until golden brown and cooked through.
Remove from the oil and drain on paper towels.
Make the gravy:
Heat the oil in a pan over medium heat.
Add the onion, green chili, ginger, and garlic and cook until softened.
Add the Foodea tomato puree, Foodea soy sauce,Foodea vinegar, water, salt, Foodea pepper, Foodea red chili powder, and Foodea green chili sauce and bring to a boil.
Reduce the heat to low and simmer for 5 minutes.
Add the Manchurian balls to the gravy and mix well
Heat through and serve hot with rice or noodles..
