Couple of days ago I was reading an online article that shared few funny strange food facts that I am sure most of us are unaware of, at least I was pretty surprised by the revelation of facts. I would like to touch upon some of them in a nutshell and if you feel interested in reading further, you may click the link cited below.
1) Do you know dynamite can be made with peanuts? Yes, peanut oil can be processed to produce one of the constituents of dynamite: nitroglycerin. Isn't that amazing?
2) Do you know Popsicle that we all must have delightfully savored in our childhood was actually quite accidentally invented by an 11 year old boy back in 1905?
3) Do you know the largest food item ever to be served on a platter is roasted camel? The roasted camel that is stuffed with sheep's meat, which again is stuffed with chicken, which is stuffed with fishes with eggs stuffed inside, has been known to hog the spotlight in Bedouin weddings.
4) The most unique one is still left. Caution: it might shock coffee lovers to the core. One very expensive coffee bean sold between the ranges of $120-$600 per pound actually comes from the poo of a cat sized mammal called Civet.
For more information on such weird facts and phenomenon related to food, please visit the following link:
(Disclaimer: The website has not paid me to advertise the page. While hopping through the cyber world, I came across this enlightening bit of news which I thought of sharing with my readers.)
Anyway, enough musing on the food facts, now let’s focus on the recipe I am going to share today. It's none other than Egg Manchurian. Well, I have tried egg Manchurian many a time following recipes that I could gather from the internet, but none suited my fancy or taste bud so to say, hence after a lot of trials and errors, finally I fixed my mind on the following one which is absolutely my own. I know, I know the list of ingredients is long but hey, it is Egg Manchurian and hence.....
For more recipes on eggs, check out the links below:
Ingredients: Cooking time: 30 minutes
ü 8 eggs (hardboiled and peeled)
ü 1 onion (cut into rings)
ü 1 capsicum or bell pepper (cut into squares)
ü 1/2 cup of cabbage (julienned)
ü 5-6 green chillies (cut lengthwise)
ü 1 1/2 inch long ginger stick (chopped)
ü 4-5 cloves of garlic (chopped)
ü 1/4 cup spring onions (finely chopped)
ü Black pepper
ü Salt to taste
ü 1 tsp Chinese five spices (optional)
ü 1/2 tsp ajinomoto (optional)
ü 1 tsp cornflour
ü 1 tsp rice vinegar
ü White oil for cooking
ü 1/2 cup of all-purpose flour
ü 1/3 cup of cornflour
ü 1/2 cup of water
For sauce mixture:
ü 1 tbsp dark soya sauce
ü 2 tbsp tomato sauce
ü 1 tbsp chilli sauce
ü 1 1/2 tsp fish sauce
ü 2-3 tsp sugar
ü 1/2 cup of water
1) Cut the boiled eggs into halves lengthwise. Keep aside. Make a batter of moderate thick consistency mixing in the ingredients for batter. Dip the eggs into the batter and deep fry till golden brown on all sides. Take on to an oil absorbent paper.
2) Into a wok, heat oil and when oil turns hot, add ginger-garlic and shallow fry till they turn a shade darker. Add onions, capsicum, and cabbage one after another and shallow fry.
3) Meanwhile, get the sauce mixture ready by combining the ingredients as mentioned and pour into the wok as and when vegetables are shallow fried. Mix the sauce well.
4) Toss the green chillies and spring onions in. Add black pepper, salt and Chinese five spices if using. Stir in to mix well. (If you want more gravy, you may add some more water according to your own discretion.)
5) Cook covered for 2-3 minutes. In a bowl, add cornflour and ajinomoto with 2 tbsp of water. Mix in and pour the cornflour mixture into the Manchurian gravy. Bring the gravy to a mild boil and when gravy thickens, add vinegar and turn the heat off.
6) Serve hot with fried rice.