PREPARATION

1. Take a pan, add 550 milliliters water, 170 grams maggi noodles and stir well.
2. Bring it to a boil.
3. Add 20 grams maggi masala and mix it well.
4. Cook for 5 - 7 minutes on medium heat or until the maggi is cooked.
5. Remove it from heat and allow it to cool.
6. Transfer this into a mixing bowl, add 80 grams carrots, 60 grams bell pepper, 80 grams cabbage, 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 35 grams corn flour and mix all the ingredients well.
7. Take some mixture in your hands and shape it into a ball.
8. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
9. Drain it on an absorbent paper and keep aside.
10. Heat 30 milliliters oil in a skillet, add 2 teaspoons ginger, 2 teaspoons garlic, 1 1/2 teaspoons green chili, 35 grams spring onions and stir for 2 - 3 minutes on medium heat.
11. Then, add 45 grams onions and fry till translucent.
12. Now, add 120 grams bell pepper and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 2 tablespoons ketchup, 1 teaspoon soy sauce, 2 tablespoons red chili sauce and mix it well.
15. Add 1/4 teaspoon black pepper powder, 1/4 teaspoon salt, 1 teaspoon sugar and mix it again.
16. In a bowl, add 2 tablespoons corn flour, 45 milliliters water and mix it well.
17. Pour the mixture into the skillet and mix it well.
18. Cook for 3 - 5 minutes on medium heat.
19. Now, add the fried maggi balls and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Garnish with spring onions.
22. Serve hot.

Cabbage Manchurian

Servings - 2 - 3

INGREDIENTS
(For Manchurian Balls)
Grated cabbage - 300 grams
Grated carrot - 70 grams
Red chili - 1/2 teaspoon
Ginger garlic paste - 1 teaspoon
Salt - 1/2 teaspoon
All purpose flour - 80 grams
Corn flour - 2 tablespoons
Water - 2 tablespoons
Oil - for frying

(For Gravy)
Oil - 2 tablespoons
Garlic - 1 1/2 teaspoons
Spring onions - 20 grams
White spring onions - 40 grams
Green chili - 1/2 tablespoon
Bell pepper - 55 grams
Red chili sauce - 1 tablespoon
Soy sauce - 2 tablespoons
Vinegar - 1 tablespoon
Ketchup - 2 tablespoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Spring onions - for garnishing