Friday, January 21, 2011

Idli Manchurian

Idli Manchurian, an Indo-Chinese recipe is very similar to its counterpart Cauliflower Manchurian. Like, I mentioned earlier, not really a fan of plain old idlis. Every now and then,  my mom used to try so many different recipes disguising the left-over idlis. Inspired from one of the many recipes my mom used to make, this is a simple and easy recipe that can be prepared in no time.


10-12 idlis, cut each into 4 pieces
1 medium onion, finely chopped
4 green chillies, finely chopped
3 cloves garlic, minced
1 tsp grated ginger
1 1/2 tsp red chilli paste
1 tbsp green chilli sauce
3 tbsp tomato ketchup
1 tsp tomato paste
1 1/2 tsp cornstarch (mixed with little water to a fine paste)
4-5 tbsp reduced sodium soy sauce (adjust to taste)
Pinch of ajinomoto (MSG)
2-3 tbsp oil
1/4 cup spring onions, finely chopped


Typically, the idli pieces are deep fried but I shallow fried them and they tasted just as good. If you don't want to fry them, you can also bake them at 375° F for 15-20 minutes. Set aside the shallow fried idlis.

In a pan, heat oil, add chopped onions, garlic, green chillies, and grated ginger (personally, I like the fresh garlic pieces and grated ginger but you can also add 1 tsp ginger-garlic paste instead). Sauté the onions until they are soft and translucent.

Now, add red chilli paste, green chilli sauce, tomato ketchup, tomato paste, ajinomoto and soy sauce (adjust the chilli sauces to suit your taste). Cook for 5 minutes until all the raw smell is gone. Add the cornstarch paste and mix well for 2-3 minutes.

Add the idli pieces and toss well with the sautéed ingredients. Garnish with chopped spring onions and serve hot.

Makes 3-4 servings.

No comments:

Post a Comment