For Manchurian balls :
Paneer - 200 gms
Finely chopped capsicum - 1/4 cup
Cornstarch (Weikfield cornflour) - 2 tsps
Dry Maida for dusting

For Manchurian Sauce :
Chopped Garlic - 2 tsps
Soya Sauce - 1 tbsp
Finely chopped green chilies - 2
Cornflour - 1 tbsp
Water or vegetable stock - 1 cup + 1 cup

1. In a bowl mash the paneer and add the capsicum, salt and pepper to taste and the corn starch. Mix well.
2. Take small portions and roll in the dry maida.
3. Shallow fry in enough oil till golden brown on all sides. Drain oil and keep aside.
4. For the sauce, heat oil in a pan and drop in the garlic. Saute but leave them a little crunchy.
5. Add the green chilies and stir fry for 2 minutes on medium flame. Meanwhile dissolve the 1 tbsp cornstarch in 1 cup water or veg stock.
6. Add the dissolved cornstarch, soya sauce, salt to taste and a pinch of sugar. Keep stirring to avoid lumps. When the sauce is slightly thick remove from fire and transfer to the serving bowl.
7. Just before serving, place the manchurian balls on the serving plate and pour the sauce over them. Serve hot with noodles or fried rice.
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