Indian take on Chinese Cooking

I had no idea until I went to a proper Chinese restaurant, that veg manchurian was more of an Indian creation :) The beauty of the manchurian is you can bung in whatever you have in the fridge, does not call for any particular set of vegetables.. really nice to eat, cant call it healthy since the manchurian is deep fried, but hey when you want to eat something nice its ok to be a little naughty :) Here is how I made mine.
Shopping list:
For Manchurian:

1. Shredded mix vegetables 400 gms. I get a bag from super market, since its too much chopping. However if you fancy chopping and want to get some time on your own doing repetitive chop away :)
2. The veggies I had in the bag were,, cabbage, carrot, broccoli, letture, red pepper, coriander, french beans, spring onion.
3. An inch of grated ginger, 4 cloves of garlic.
4. 2 chillies finely chopped
5. Salt and Pepper to taste
6. Plain Flour (Maida) 
7. Chickpea flour or corn starch
8. Rapeseed Oil - A very light oil for frying, attains highest heating point, allows good frying. If you cant find this any other oil is OK.

For the sauce:

1. Ginger and Garlic finely chopped
2. Chillies finely chopped
3. Spring onion white
4. Soya sauce
5. balsamic vinegar or regular vinegar. I like balsamic since its a little sweet, cuts the salt and sour from soya and vinegar.
6. If you are not using balsamic vinegar put a pinch of sugar.
7. Sweet Chilli sauce
8. Chilli Paste / Tabasco sauce, to give some heat. - Do not add this if the green chillies you are using are very hot. 
9. Water
10. Plain flour

Lets get cooking!!

Manchurians:

1. In a shallow dish, tip the shredded vegetables, make sure if you are chopping them these are finely chopped or grated.
2. Add the chillies, garlic, ginger, salt and pepper.
3. add the plain flour and Chick pea flour in equal quantities, keep adding until you get a workable dough, don't make it too hard, this must be a little thicker than the regular pakodas.
4. Deep fry the mix until golden brown.
5. Set the manchurian aside to cool.

Sauce:

1. Take a shallow pan, big enough to coat the manchurian in the sauce. You an make the sauce, thick or thin depending on how you like it, the one I made was for a dry manchurian. To make a gravy put less flour to the water.
2. Add oil and saute, whites of spring onion, garlic, ginger and chilli.
3. Add soya sauce, vinegar, salt, sweet chilli sauce and stir till the sauce starts bubbling
4. Add a cup of water and let the mixture bubble.
5. Add a table spoon of flour, to thicken the sauce, let if cook for 5 mins.
6. When the sauce is dark and think turn off the heat
7. Tip the fried manchurian in the sauce and gently coat them
8. Let them sit in the sauce for at least 15 mins before you serve, the manchurian pakodas soak up the sauce and taste delicious.

This can be served with a Veg fried rice or Haka Noodles.. The Rice or Noodles can be cooked in the same kind of sauce without the water and flour, its a great combination... if you are bored of eating routine food, try this.. it will lift your mood up :)