Showing posts with label dry best veg manchurian recipe. Show all posts
Showing posts with label dry best veg manchurian recipe. Show all posts

Tuesday, April 17, 2018

Veg Manchurian Recipe

Veg Manchurian is yet another Chinese recipe, it is delicious soupy and spicy recipe prepared with the various vegetable like capsicum, cabbage, carrot, onion and various sauces to give an awesome flavour. This could be served as an Indo Chinese starter dish, as it can be served with gravy or dry. As I have already posted the recipe of Veg Fried rice and Noodles with which it can be served and it is very good in taste, try it at your home.

veg manchurian

Manchurian has had a place with particular Indian Chinese Cuisine. Manchurian is an Indian Chinese singed nourishment thing famous in India because of adjustment of Chinese cooking to suit Indian taste. There is two diverse assortment of Manchurian is prevalent dry and with gravy.

The veg Manchurian balls are prepared with the grated vegetables and gravy is prepared with garlic and some sauces. 

Grated Vegetables

To prepare fine balls for Manchurian add cornstarch to it and make balls by binding the batter with the fist or give them a shape of balls.

After making balls, fry them in oil till they get brown in colour.

Both had it's one of a kind taste, both are set up by utilizing normal fixings like cabbage, carrot, capsicum, spring onion, corn flour and refined flour and so forth. Here we have arranged vegetable Manchurian with sauce, In a vegetable, Manchurian sauce broiled vegetables balls are cooked in the soya sauce based sauce and presented with singed rice or Hakka noodles.

Servings: 4

For the Manchurian Balls
  • 1 Cup Shredded Cabbage
  • 1/2 Cup Shredded or Grated Carrot
  • 1/4 Cup Capsicum, finely chopped
  • 1/2 Cup Onion, finely chopped
  • 1/4 Cup Spring Onions, finely chopped
  • 1/2 Tablespoon Ginger-Garlic Paste
  • 2 Tablespoon Cornstarch or Cornflour
  • 1/4 Cup All-purpose Flour (Maida)
  • 1 Teaspoon Salt, or to taste
  • 1/2 Teaspoon Black Pepper
  • 1 Teaspoon soya sauce
  • Oil for Frying
For the Gravy
  • 3-4 Cloves of Garlic
  • ~1 Inch Piece of Ginger
  • 1-2 Green Chillies, finely chopped
  • 1/2 Cup Onion, finely chopped
  • 1/2 Cup Spring Onion, finely chopped
  • 1 Teaspoon soya sauce
  • 1 Teaspoon vinegar
  • 2 Teaspoon Green chilli sauce
  • 1 Teaspoon Red chilli sauce
  • 1/2 Teaspoon Salt 
  • 1/2 Teaspoon black pepper
  • 2 Teaspoons oil
  • Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise, too much water will make it difficult to make Manchurian balls.
  • Add Ginger Garlic Paste, Salt, Pepper and Soy Sauce. Take care not to add too much of Salt because Soy Sauce already has some in it.
  • Add All Purpose Flour (Maida) and Corn Flour / Cornstarch.
  • Mix all the ingredients well. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.
  • Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise, they will turn dark from the outside, but will not be properly cooked from the inside.
  • Make sure that the oil is sufficiently hot before adding the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave the water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.
  • Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.
  • Remove the balls from the oil and place them on an absorbent paper to drain the excess oil
  • Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them.
  • Add onions & Spring Onions and fry them on high heat till they turn golden brown
  • Then add soya sauce, vinegar, Green Chilli sauce, salt $ pepper. 
  • You can add 1 teaspoon cornflour to thicken the gravy if required.
  • Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.
  • Dry Veg Manchurian is ready. Serve it hot as a snack or appetizer garnished with spring onion greens. You can also serve it with other dishes like Veg Hakka Noodles or Veg Fried Rice.

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