Sunday, August 16, 2015




1 tsp freshly crushed black pepper or black pepper powder or white pepper powder
1 cup finely chopped bell pepper
2 cup grated carrot
2 cup finely chopped cabbage
1/2 cup finely chopped spring onion/scallion greens
4 tbsp all purpose flour/maida
4 tbsp cornfloursalt to taste


1 tbsp soya sauce
4 tbsp finely chopped onion or spring onions/scallions
4 tbsp tomato sauce
2 tbsp finely chopped garlic
2 tbsp chopped celery
6 tbsp red chili paste (details on how to make in notes below)
2 tsp vinegar
7 schezuan pepper, crushed
1 tsp black pepper powder or freshly crushed black pepper
sugar & salt as required


6 tbsp of the homemade schezuan sauceground
1 cup chopped spring onions/scallions (reserve some greens for garnish)
10 tbsp finely chopped garlic
1 inch finely chopped ginger
2 green chili, finely chopped
2 tbsp corn flour dissolved in 2 tbsp water
3 cups water.
2 tsp soya sauce
pepper & salt as required


Schezuan sauce

heat oil and add the chopped garlic. Fry for 2 min and add the chopped onion and fry till they become transparent.
 Add the red chili paste, tomato sauce, soy sauce, celery and crushed schezuan pepper and fry for  2 minutes.Season with salt, sugar and pepper,to your taste .

 Veg balls

Mix all the ingredients listed under veg balls.keep aside for 15-20 minutes.
Shape into small round balls and shallow fry or deep fry till golden browned drain on kitchen tissues and keep aside.

 Hot garlic sauce

Put 4 tbsp of oil and add the chopped spring onion and fry till they become tranparent Add the ginger, garlic and green chilies and fry them for a minute.
Add soya sauce, the schezuan sauce we made, salt and pepper.
Fry for a minute and mix  well.
Add vegetable stock or water and stir.when the mixture comes to a boil, add cornflour paste slowly and stir.make sure lumps are not formed.let the gravy thicken and then add the fried veg balls.
Serve vegetable balls in hot garlic sauce garnished with spring onion greens.

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