PANNER MANCHURIAN>

I JUST DISCOVERED THIS DELICIOUS MANCHURIAN FROM MY FRIEND.

PANNER – 1 POUND
CAPSICUM ALL KIND – 3
ONION – 1 POUND
SPRING ONION – 1 BUNCH
GREEN CHILLI – 2
OIL TO FRY
SOYA SAUCE – 4 TBSP
VINEGAR – 2 TBSP
AJINOMOTO – 1 TSP
GINGER, GARLIC PASTE – 1 TBSP
RED FOOD COLOR
CORN FLOUR – 2 TBSP
MAIDA – 2 TBSP
GREEN CHILLI SAUCE – 4 TBSP
TOMATO SAUCE – TBSP

CUT THE PANNER INTO CUBES. THEN ADD CORN FLOUR, MAIDA, SOYASAUCE = 2 TBSP, SALT AND MARINATE IT FOR ATLEAST ONE HOUR. THEN FRY IT TILL LIGHT BROWN.

MAKE A SAUCE OF TOMATO SAUCE, VINEGAR, SOYASAUCE, AJINOMOTO, RED FOOD COLOR AND GREEN CHILLI PASTE. KEEP IT ASIDE.

HEAT OIL IN A KADAI. FRY ONION FOR 5 MINUTES AND ADD GINER, GARLIC PASTE AND FRY IT AGAIN FOR 5 MINUTES. ADD CAPSICUM AND FRY TILL IT IS TENDER. ADD PANNER AND MIX WELL.
ADD SAUCE AND COOK TILL OIL SEPRATES. GARNISH IT WITH SPRING ONION AND SERVE HOT.

FOR CHICKEN MANCHRUIAN

FOLLOW THE SAME ABOVE RECIPE AND JUST ADD ONE EGG TO MIX IT WITH THE BATTER.