Chicken Manchurian

Ingredients:
250 gm chicken mince
2 eggs-slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto-optional
water
oil for deep frying
2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine

For sauce, mix together:
3 tbsp corn flour-blended with 1/2 cup water
2 tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celery or 1/4 tsp celery salt
1/4 tsp ajino moto-optional
2 cups water

Method:
Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. 
Leave thus for 5-10 minutes.

Heat the oil and keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. 
Drain on absorbent paper till required.

Heat the 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, 
till the onions look glossy. 
Add the capsicum and turn around a few times.

Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

Add the fried balls, turn around a few times and serve.




Courtesy: Chef Niru Gupta