Tuesday, April 3, 2012

Vegetable dumplings in tomato-garlic sauce

For Vegetable dumplings : 
2 cups diced vegetables (carrot, peas, corn, cauliflower, mushrooms)
½ cup Fresh Bread Crumbs
2 tbsp Corn Flour
¾ tsp Black Pepper Powder
1 tbsp Soya Sauce
Salt to Taste
Oil for deep frying

For Tomato-Garlic Sauce:
6-7 Cloves of Garlic, chopped finely
3 spring Onions, chopped finely
3-4 Green Chillies, de-seeded and chopped finely
1 tsp Sugar
¼ cup Tomato puree
2 tbsp Soya Sauce
2 tsp Black Pepper Powder
1½ tbsp Corn flour
Salt to taste
1 tbsp Oil

For Vegetable dumplings:
1) Heat oil in wok and stir fry the diced vegetables for 5 minutes on medium flame.
2) Remove from flame and keep it aside to cool.
3) To these vegetables add salt, soya sauce, pepper powder, bread crumbs, corn flour and mix well.
4) Make small lime sized balls and deep fry in oil till they turn golden brown.
5) Drain them in paper towel and keep them aside.

For Tomato-Garlic Sauce:
1) Heat oil in wok and add finely chopped garlic, spring onion and green chillies and fry for 2-3 minutes.
2) To this add tomato puree, soya sauce, salt, sugar, pepper powder and enough water.
3) Add water to corn flour and make thin paste and add this into wok slowly.
4)Keep stirring the sauce till it thickens.
5) Dip the dumplings into the hot sauce just before serving.

Serve this Indo-Chinese preparation with stir-fried noodles or fried rice. ENJOY !!!!

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