Veg Manchurian with Indianised Salsa

1 cup Chopped Cauliflower

1 cup Grated Cabbage

1/2 cup Grated Carrot

1 Spring Onion (greens) finely chopped6-7 finely chopped Green chillies

2 tsp Ginger-garlic paste

2 tsp Chopped Garlic flakes

A pinch of Ajinomoto (optional)

1 tsp Vinegar

1 cup Maida/all purpose Flour

3 tsp Corn Flour

2 tsp Chilly sauce

2 tsp Tomato Ketchup

1 tsp Soya Sauce

1/2 a bunch of chopped Coriander leaves

Salt to taste

Oil for frying

Method:

Boil the Cauliflower, the carrots and the cabbage till soft. Strain all the water from them (squeeze really hard :D) and then transfer them into a mixing bowl. Mash the boiled vegetables. To this mixture add half of the the ginger garlic paste,a few of the chopped green chillies, the maida, vinegar, salt and the corn flour. Add the Ajinomoto if you wish.., but try to avoid using it as much as possible. Mix properly to form a soft and thick batter. Make small, round balls ( the size of over grown cherries) from the batter and deep fry them till they turn golden brown. Strain the oil and keep the fried Manchurian balls aside. In another pan., heat 3 tbsp oil. Add the rest of the ginger garlic paste, the chopped green chillies, the chopped greens of the spring onions, Chilly sauce, Ketchup, Soya Sauce, the chopped Garlic flakes and the chopped coriander leaves. Add a drizzle of water and stir.., Now, add in the manchurian balls and shallow fry them till they are nicely coated. Remove from fire.., serve hot with the "Salsa Dip" coming up..

Salsa Dip: Well the salsa dip is generally made out of fresh tomatoes, onions, chillies and garlic flakes.., but I Choose to make my Salsa with ketchup.., for the simple fact that kids' love ketchup. My niece eats her Chapatis with Ketchup!! So here is the simple, yet yummy recipe of my version of the Salsa..

Ingredients:

1 cup Tomato Ketchup2-3 very finely chopped green chillies2-3 flakes of finely chopped Garlic3 tsp chilly-VinegarA few sprigs of finely chopped Coriander