Preparation Time : 35 minute
Cooking Time : 30 minutes
Serving : 6 members
Description
Chicken ball manchurian a fabulous stir fry gravy a dish that i had to try out because of my gal ANISHA . I regularly make caulifiower manchrian at home but this was new to me. How much every i cook and experiment . At time there are dishes that i learn and got to know because of my my kids . (maninly my daughter a bundle of fuss when it comes to food) this dish is a riot of textures colours and flavours on a plate . Any thing related to the word ball . My mind goes to cheese balls i was in the 2 nd standard then (1979) just joint boarding school . With every thing from language , friends , food , ambience to surroundings new to me . I was in a fix , Totally felt lost but coped up soon . We had a room called the tuck room where all our snacks from home were kept in a wardrobe locked . We were given our snacks only in the evening . The minute the wardrobe was open , i used to gaze at all the snacks that my friends from the Middle East have . From kitkat , snicker , mars , milky Way …. (the list is end less ) and mainly the mighty cheese balls . Back then we just has cadbury chocolates in india and there was no source of imported items as well . Having no idea about what is this heavenly ball made up of . I used to beg , plead and soap my middle east friends to give me some cheese balls . One outing with my parents searched through out ooty for cheese balls but resulted in disappointment . Now a days you got cheese balls any where and every where but can’t eat as you wish because of the calorie count in it . What a pity ????
Ingredients for making the balls
Ingredients | Quantity |
|---|---|
| Boneless chicken, minced uncooked | 250 grams |
| Refined flour | ½ cup |
| Ginger Paste | 1/4 teaspoon |
| Garlic Paste | 1/4 teaspoon |
| Cornflour | ¼ cup |
| Carrot grated | 1 small |
| Beans | 3 chopped |
| Cabbage shredded | 1/4 cup |
| Ajinomoto | a pinch ( optional ) |
| Soya Sauce | 1 teaspoon |
| Red Chilli sauce | ½ teaspoon |
| Oil | For deep frying |
| Salt | To taste |
Ingredients for sauce
Ingredients | Quantity |
|---|---|
| Ginger,finely chopped | 1 tablespoons |
| Garlic,finely chopped | 1 tablespoon |
| Green chilies,finely chopped | 2 tablespoons |
| Soya sauce | 2 tablespoons |
| Red Chilli powder | 1/2 teaspoon |
| Red Chilli sauce | ½ teaspoon |
| White pepper | ¾ teaspoon |
| Sugar | 1 teaspoon |
| Ajinomoto | A pinch ( optional ) |
| Chicken stock | 3 cups (I used maggi chicken stock cube 2 + 3 cups water |
| Cornflour | 3 tablespoons mixed |
| with | 1/4 cup water |
| Capsicum | 1 cubed |
| Oil | 4 tablespoons |
| Salt | To taste |
| Tinned pineapple | 2 slices cut into chunks ( optional , adds a lot of flavour ) |
| Spring onions few chopped | garnish |
Method for making the balls
- Combine all the ingredients mentioned for making the balls with the exception of oil.Set aside for 15 minutes.
- Heat the oil in a frying pan.Make 16 small lemon-sized balls of this mixture, squeezing out excess water to prevent breakage.
- Deep fry the balls a few at a time.Drain when golden brown and cooked. Set aside.
Method For the sauce
- Heat 4 tablespoons of oil in a pan. Add the ginger, garlic , capsicum and green chilies.Fry over a medium flame for 1 minute.
- Add the Soya sauce, chili sauce, chilli powder , pepper, sugar, ajinomoto, stock and salt. Bring to a boil. Add the fried balls , pineapple chunks and cook covered on low heat for about 3 minutes.
- Add the cornflour mixed with water and stir continuously, so that the sauce become thick.Garnish with spring onion tops.
