Make a soft gluten-free non-sticky Sabudana Khichdi, a pilaf with my mother-in-laws secret tips to make this popular snack and breakfast item.
Vegetable Balls in Schezwan Sauce| Vegetarian Schezwan
Now that we have our # Vegetarian Fried Rice ready wondering what to pair it with?
You can try pairing it with Chilli Mushrooms or Manchurian but I will prefer to team it up with something spicier. So we had our fried rice with #Vegetable Balls in Schezwan Sauce. Actually, you can make the sauce with very little water and serve the balls as appetisers also or make a gravy that the balls soak a bit in and make it an accompaniment for a filling and satisfying meal. The #Schezwan Sauce recipe I will post soon till then ...
In case you are here for the first time let me introduce you...
We at #Blogging Marathon try to bring to you a variety, a variety in our various marathons.
This one is no different, aptly called “#Buffet on Table " this week our quest is to bring you different combos from various countries. Today I have chosen #Indo-Chinese as my theme.
Vegetable Balls in Schezwan Sauce| Vegetarian Schezwan
Fried rice and Manchurian is a delicious combo served on a regular basis. But if you can take the heat then this is another yum combo!
- Preparation time: 15 minutes
- Cook time: 25 minutes
- Serves: 6
For The Vegetable Balls:
- 3 cups cabbage, finely chopped
- 1- ¼ cups carrot, grated
- ½ cup onions, chopped
- 2 tablespoons corn flour
- 5 tablespoons maida
- 1 tablespoon garlic, chopped
- 2 teaspoons green chillies, chopped
- Salt to taste
- Oil for frying
For the Sauce:
- 2 teaspoons green chillies, finely chopped
- 2 teaspoon ginger, finely chopped
- 2 cups onions, chopped fine
- 1 cup water
- 2 tablespoons corn flour mixed with 1 cup of water
- ¾ cup schezwan sauce
- 2 pinches sugar
- 2 tablespoon oil
- Salt to taste
Method:
For the Vegetable Balls:
- Mix the cabbage, carrots, onions, garlic, green chilli, salt and pepper in a bowl.
- Mix well with your hands add the corn flour, maida. Mix well
- Shape spoonfuls of the mixture into small balls.
- Deep fry a few balls at a time in hot oil until golden brown.
- Drain on absorbent paper and keep aside.
For the Sauce:
- Heat the oil in a kadhai/wok on a high flame.
- Add the garlic, green chillies and ginger and stir fry till you get an aroma.
- Add the onion and fry till translucent.
- Add the water, ½ cup schezwan sauce, salt and simmer. Check the seasonings and sauce. Add more sauce if you desire.
- Just before serving add the corn flour paste and simmer for a few minutes.
- Once the sauce starts thickening add the vegetable balls and bring to a boil.
- Serve hot and immediately.
- Day 4
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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Usha says
That is a nice gravy. i always struggle with Chinese gravies. Bookmarking the recipe and will wait for schezwan sauce recipe.
Srivalli says
Fantastic gravy with manchurian balls...you have gone to such extent to prepare these meals!
sapana says
Those balls looks so tempting in Schezwan sauce.
Vaishali says
Archana, I have to quickly plan my trip to Goa now, these veggie balls are terribly tempting. Awesome combo.
A Potdar says
Come fast dont be slow!!!
Sandhiya says
The sauce looks so tempting and delicious.
Gayathri Kumar says
This is a perfect gravy for the fried rice. Looks so yum..
srividhya says
Great gravy.
Pavani says
Veg balls in schezwan sauce is looking so delicious.