Skip to main content

Veg manchurian

By


Hello friends,

     Today I will share with you "Veg manchurian" recipe. 'Nelson Wang' born in 1950 is an Indian restaurateur of Chinese decent and the founder  of restaurant in Mumbai's Kemp's corner neighborhood. Various sources credit him with the invention of the popular Indian/Chinese dish manchurian.

Ingredients:-

For Manchurian balls:-

1. Cabbage- 1-1/2cup(grated).

2. Carrot- 1/2(grated).

3. French beans-1/2 cup(finely chopped).

4. Green Capsicum- 2tbsp(minced).

5.Spring onion- 1/4 cup ( finely chopped).

6. Corn starch- 3tbsp.

7. All purpose flour- 3tbsp.

8. Black pepper- 1/2 tsp.

9. Salt-To taste.

10. Vegetable oil- As required for frying.

For Manchurian Sauce:-

1. Toasted sesame oil- 1-1/2tbsp.

2. Garlic- 1tbsp.(finely chopped).

3. Ginger- 1tbsp(finely chopped).

4. Spring onion-1/4 cup(finely chopped).

5. Green bell papper- 1/4 (finely chopped).

6. Soy sauce- 1tbsp.

7. Red chili sauce- 2tbsp(spicy not sweet).

8. Ketchup- 1tbsp.

9. Rice vinegar- 1tsp.

10. Salt- To taste.

11. Black pepper- 1/2 tsp(coarsely crushed).

12. Red chili powder- 1/2tsp.

13. Celery-1 tbsp(finely chopped).

14. Vegetable stock- 2-1/2 cup.

15. Sugar- 1tsp.

16. Green chilies-2-3(finely chopped).

For cornstarch Slurry:-

1. Corn starch- 3tbsp.

2. Water- 1 cup.

Preparation Method:-

Step 1- First take a small bowl, mix 3tbsp of corn starch with 1cup of water. Set aside.

Step 2- Take another large bowl. Add all vegetables , cornstarch,all purpose flour,salt,pepper. Mix and gather the whole mixture together. Then kind of mix and knead so that the veggies leave water and can get a dough-like moisture.(do not knead like bread).

Step 3- Once mixture is combined well. Wet your palm with oil and make equal sized ball with mix vegetable mixture. Set aside.

Step 4- Heat sufficient oil in a deep wok. Drop a small portion of  the dough in hot oil. The dough has to come up without browning. This means oil is ready.

Step 5- Now gently slide the balls in hot oil and fry until golden on medium flame. Once all manchurian Balls fried well,set them aside.

Manchurian Sauce:-

Step 1- Take a bowl, mix all sauce together (red chili sauce,soy sauce, ketchup).set aside.

Step 2- Place a pan on medium flame. Add sesame oil. Now add spring onions, chopped ginger, chopped garlic, chopped green chilies,chopped green Capsicum) red chili powder.saute until translucent.

Step 3- Now add corn starch slurry,lower the flame and add all mixed sauces(step-1). Stir well to mix all ingredients very well.

Step 4- Next add vegetable stock, vinegar, salt, sugar, pepper. The sauce should taste slightly sour, hot and sweet. Adjust evening according to your taste at this stage.

Step 5- Keep stirring and cook on a medium flame until the sauce thickens.(don't over thick the gravy).

Step 6- Turn off the flame once get the proper gravy texture. Rest the gravy for 2-3 minutes.

Step 7- Now add fried vegetable balls to the gravy just before serving.

Step 8- Now garnish with chopped celery and it's it's ready to serve with Roti or mixed fried rice.

## THANK YOU FOR READING AND SUPPORTING😊❤️🙏

image credit: source

Labels:

Comments

Post a Comment

Last week's top

Rajasthani dessert - "Malai Ghewar"

By
image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...
2 comments
Read more

Haleem

By
  Dear friends,    Today I am here to share with a famous delicacy of Hyderabad,' Haleem;' Before that, I would like to share with you the story related to the dish. It is believed that haleem is actually an Arabic delicacy.                In Hyderabad, this delicacy was introduced by Nizam Mahbub Ali Khan. Later this dish became popular during the seventh Nizam(Mir Osman Ali Khan's) court. Haleem was first known as Harees.             Sultan Saif Nawaz Jung Bahadur, an Arab chief, was among the seventh Nizam's palace aristocracy, universalized Haleem in Hyderabad. It is a sort of meat ragout and is cooked especially in Hyderabad during the month of Ramadan. In 1956 Aga Hussain Zabeth(Iranian founder) of Madina Hotel; was formally prefaced Hyderabadi haleem. Madina hotel is one of the earliest restaurants in Hyderabad. Madina hotel was unveiled by Mir Osman Ali Khan in 1956, after the restorat...
Post a Comment
Read more

Mughlai Dessert- "Shahi Tukda"

By
  Hello readers,       Here I am today to present you the recipe of another famous Mughlai dessert "Shahi Tukda". Did you know friends how this dessert was invented? Let me tell you the story behind it. In 16th century when king 'Babur' and his Troupe were on one of their hunts, they stopped by river 'Nile' and the adjoining village to have some food. The ecstatic villagers called the local cook to cook a meal for the royalty. "Umm Ali" took some stale bread and with the help of some cream,milk,sugar and nuts whipped a dessert, which had the hungry guests licking their fingers. The bread pudding then travelled across Middle- East Asia and became a popular dish."Shahi Tukda" as the name suggests means 'Royal Dessert'. Hope you like the story behind the dessert! Ingredients:- 1. Full fat milk- 1.25 litres. 2. Condensed milk-100g. 3. Milk powder- 3 tbsp. 4. Mixed nuts- 1/2 cup( blanched & sliced cashews, Pistachios, almonds). 5. Nu...
Post a Comment
Read more