Chinese Inspired Idli Manchurian


A little variation to a traditional recipe can totally give it new color, flavour and taste. Heres one such dish , the Chinese inspired, Idli Manchurian.

Its not completely A chinese recipe by all means because, I add tomato puree to it, which is never a part of any chinese manchurian recipes. My family likes it on a little saucy side and hence the name :)

Ingredients: (Serves 2)
1. Idlies - 10 nos - chopped into one inch cubes
2. Onion - 2 Big - chopped in cubes
3. Capsicum - 1 Big Chopped in cubes
4. Tomato puree - 200 gms
5. Spring onions - a Handful chopped finely
6. Corn flour - 2 tbsp
7. Riceflour - 2 tbsp
8. Oil - for frying
9. Tomato ketchup - 3 - 4 tbsp
10. Chilli sauce - 1 tbsp
11. Soy sauce - 1 tsp
12. Salt - to taste
13. Ginger - 1 inch piece
14. Garlic - 4 cloves
15. Green chilli - 3 nos

Method:

1. Grind ginger, garlic, chillies into a smooth pate

2. Make a thin batter by adding the corn flour and rice flour 

3. Dip the idlies into the batter gently and deep fry them in oil. the batter part is totally optional, you can fry the idlies directly too. The batter adds additional crunchy-ness to the fried idlies.

4. In a big wok, add some oil and add the ground paste.

5. Saute for two- three minutes until the raw smell goes off

6. Add the cubed onions and the spring onion  to it

7. Once the onions becomes transparent, add the cubed capsicum

8. Saute well until the green capsicum is fully cooked through. It might take 6-7 minutes

9. Once the capsicum is cooked, add the tomato puree

10. Cook well untill the raw smell of the tomato goes off and the puree starts to thicken and darken.

11. Once the tomato puree is cooked, add the sauces (tomato, soy, chilli) and salt to taste. You can add a pinch of sugar now. But its optional.

12. Mix it well and cook until well combined.

13. Add the fried idli pieces and mix well.

15. Garnish with the finely chopped leafy part of the spring onion and serve hot.