To prepare-serves five
To prepare the balls-
About 2 cups of shredded Cabbage.
1 cup grated Paneer.
1 cup of chopped green onion.(reserve half for the sauce).
2 whole jalapeno peppers chopped fine.(reserve half for the sauce).
4 cloves of garlic minced.(reserve half for the sauce).
1 cup of chopped cilantro(coriander leaves).(reserve half for the sauce).
4 tbs light,low sodium soya sauce.
1 tbs brown sugar.
To bind the veg.balls you need
1/2 cup of rice flour.(leave some in a dish for rolling the balls in it).
2 tbs. cornstarch.
For the sauce-
2 tbs.minced ginger garlic.
Half cup of Tomato Ketchup.
Quarter cup of chili sauce.
Half cup of cilantro.
Half cup of chopped green onion)
1 tbs. chopped jalapeno peppers.
1 tbs. Rice vinegar or white vinegar.
1tbs brown sugar.
2 tbs soya sauce.
1 tsp. cornstarch for thickening.
salt and pepper for taste.
Half cup of water.
To prepare the balls-
Mix all the ingredients written under 'how to prepare the veg. balls.Check the salt.
- Dont forget to reserve the ingredients which are marked above.
- Mix the rice flour(reserving some of it).
- cornstarch.Tip-- if the mixture is soft feel free to mix little bread crumb to tighten the bind.
- Form small balls,about an inch in diameter.
- Heat veg. oil in a shallow nonstick pan.Roll each ball in the reserved rice flour,
and deep fry them until they are golden brown in color.Arrange them on a serving dish.
To prepare the sauce-
- Except for the minced ginger and garlic mix the ingredients which are written under the preparation of the sauce.
- Heat oil in a sauce pan,put the ginger-garlic minced,and pour in the mixture.It should bubble and thicken.Check the salt.
- Pour the sauce over the arranged veg. balls.Sprinkle little cilantro and chopped green onion.Serve with steamed rice.
