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Ingredients

Tata Salt
1 Pinch
Celery
1 Tablespoon
Green Chilly Chopped
1 Number
bakers corn flour
2 Tablespoon
Zero G Lite Maida All Purpose Superfine Flour Gluten Free Nutritious Alternatives
2 Tablespoon
Capsicum Diced
1/2 Cup
Green Cabbage Grated
1 Cup
Carrot Local
1 Cup
Bakers Black Pepper Powder
1/2 Teaspoon
Chopped Spring Onion
1/4 Cup
Wilsons White Vinegar
1 Teaspoon
Sams Soya sauce
1/2 Tablespoon
Anchor Sardine in Tomato Sauce
2 Tablespoon
Catch Red Chilli Powder
1 Tablespoon
Garlic
1 Tablespoon

Preperation steps

  1. heat oil in a pan. add the chopped garlic. fry for a minute.

  2. add the chopped onion and fry till they become transparent. now add the red chili paste, tomato sauce, soy sauce, celery and crushed schezuan pepper.

  3. fry for 1 or 2 minutes. season with salt, sugar and pepper. the sauce is ready.

  4. mix all the ingredients listed under veg balls. keep aside for 15-20 minutes.

  5. shape into small round balls and shallow fry or deep fry till golden browned on a moderately hot oil. drain on kitchen tissues and keep aside.

  6. you can use the same oil used for frying the veg balls. about 2 tbsp of oil. add the chopped spring onion and fry till they become transparent.

  7. now add the ginger, garlic and green chilies. fry them for a minute.

  8. add soya sauce, the schezuan sauce we made, salt and pepper. fry again for a minute and mix the sauces well.

  9. add vegetable stock or water and stir. when the mixture comes to a boil, add cornflour paste slowly and stir.

  10. make sure lumps are not formed. let the gravy thicken and then add the fried veg balls.

  11. serve vegetable balls in hot garlic sauce garnished with spring onion greens.

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