Vegetable Manchurian or Veg Manchurian recipe

Gems Gems, October 26, 2016

I got a few requests to post some starter dishes as good starters can create a long lasting impression on the guests regarding the food you serve. Vegetable Manchurian or Veg Manchurian is prepared in similar lines with Gobi Manchurian. Manchurian(veg Manchurian) dishes are best believed to be the collaboration of Chinese seasoning techniques and Indian taste. Manchurian dishes are best believed to be originally developed by a small Chinese community lived in Kolkata for over a century. Manchurian dishes are prepared in a two stages. First is the preparation of the vegetable mix in spiced corn flour batter and deep fry them. Second is the fried vegetable florets are sautéed with garlic, capsicum and onion in chili and soy sauce. Some recipes suggest the addition of MSG which is considered as unhealthy. Few  studies show that usage of MSG does not have any harmful effects on human beings. Refer this document.

So it’s the personal choice to add MSG or Ajinomoto in your dish. Add a pinch or two MSG during the last stage of the preparation of the gravy just before removing from flames

Vegetable Manchurian or Veg Manchurian
 
Author:
Recipe type: Starter
Cuisine: Indo - Chinese
Serves: 1 Bowl
Prep time:
Cook time:
Total time:
 
A Chinese dish with a dash of Indian taste
Ingredients
  • Two cups of fine chopped Cabbage, Carrot, Beans, spring onion whites and Capsicum,
  • Two tablespoons maida/all-purpose flour
  • Two tablespoons cornflour
  • Half table spoon rice flour
  • Half tablespoon of ginger paste
  • Half tablespoon of garlic paste
  • Quarter teaspoon of chilly paste ( Can change according to your spice tolerance)
  • Quarter teaspoon soy sauce
  • Half teaspoon black pepper powder
  • Water as required during the preparation
  • salt to taste
  • Enough oil for deep frying
For the preparation of sauce:
  • Quarter cup spring onions, finely chopped
  • one and half tablespoons finely minced garlic
  • Half tablespoon red Kashmiri chili powder
  • Two tablespoons soya sauce
  • Two finely chopped green chillies
  • Half tablespoon finely minced ginger
  • One tablespoon sesame oil
  • Two tablespoons tomato sauce
  • One tablespoon brown sugar
  • Two tablespoons vinegar
  • Half tablespoon chilly sauce
  • salt as required
  • One and half to two tablespoons finely chopped coriander leaves OR spring onion greens.
Instructions
  1. Mix and kneed flour( Maida), rice flour, corn flour, salt, ginger paste, garlic paste, green chili paste, soy sauce, pepper powder, salt and all the finely chopped vegetables like Cabbage, Carrot, Beans, spring onion whites and Capsicum. Add enough water little by little and you should be able to make small balls out of the dough.
  2. Take a thick bottomed pan and add the oil on to it. Heat the oil properly and add the vegetable balls in to it one by one slowly without getting crowded.
  3. In medium flame, fry the vegetable balls till it is golden brown in color. Fry all the vegetable balls and keep aside in a bowl layered with tissue so that the excess oil is absorbed and removed.
  4. Next is the preparation of the sauce. Take a wok or a large kadai/pan with not so thick bottom and add oil in to it. Heat the oil and add the chopped garlic, green chili an ginger in to it and stir fry for few seconds in high flame.
  5. Add in finely chopped spring onion whites in the wok and stir fry for say two minutes.
  6. Toss the ingredients in between so that it may not get over cooked.
  7. Add the fried vegetable balls in to it and and stir fry for approximately 3 minutes. Stir carefully so that the vegetable balls are not broken.
  8. Reduce to medium heat and toss in soya sauce, brown sugar, chili sauce, tomato ketchup and vinegar.
  9. Cook for another 2 minutes. Add 4-5 teaspoons of water and cook for another two more minutes.
  10. In high flame toss the items for a minute or half,
  11. Garnish with finely chopped spring onion greens and coriander leaves.
To make Veg Manchurian gravy
  1. Make a solution of cornflour with water and keep aside
  2. In the above recipe, before adding the fried vegetable ( i,e after step 6 follow the below) balls in to the sauce and add around one and half cups of water and boil it.
  3. Add the fried vegetable balls in to it and boil.
  4. Reduce to medium heat and toss in soya sauce, brown sugar, chili sauce, tomato ketchup and vinegar.
  5. Cook for another 2 minutes. Add corn flour solution in to it
  6. Boil it till the the gravy is thick enough.
  7. Garnish with finely chopped spring onion greens and coriander leaves.

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Fried Vegetable Balls recipe – A step by step guideFried Vegetable Balls recipe – A step by step guide Fried Vegetable Balls is served as starters during dinner or even as a tea time snack. It is tidbit for children who don't eat their veggies and a delight in any vegetarian feast. This […]
  • Chilli Paneer Dry Recipe | Paneer chilliChilli Paneer Dry Recipe | Paneer chilli Chilli paneer is a chinese food which is tasty and is served as a starter also.It is a street food you may find in many parts of India. This is my favorite vegetarian starter and I order […]
  • Pudina Raita Recipe | Mint Raita RecipePudina Raita Recipe | Mint Raita Recipe The popular Indian raita varieties are Boondi raita, Kheera raita or cucumber raita , pineapple raita and anardhana daita or pomegranate raita. Mint raita or pudina raita is a common dish […]
  • KFC Chicken Recipe | Fried ChickenKFC Chicken Recipe | Fried Chicken Here is the recipe( KFC Chicken Recipe ) of KFC style chicken which is perfect for home .This is a recipe without any  preservatives, added flavoring agents and MSG and can be prepared […]
  • Crispy Corn | Golden Fried CornCrispy Corn | Golden Fried Corn I once went to Absolute Barbecue in Bangalore and tried many varieties of non-vegetarian food, but I found one snack very tasty and impressive and it is a vegetarian one. The dish is “ […]
  • Pork and Bamboo shoot in Chinese stylePork and Bamboo shoot in Chinese style Serving size of Pork and Bamboo shoot in Chinese style recipe : 4 Ingredients  for preparing Pork and Bamboo shoot in Chinese style recipe Lean pork : 900 Gms Soya sauce : 3 […]
  • Aloo 65 | Potato 65 | Step by step recipeAloo 65 | Potato 65 | Step by step recipe Aloo 65 : Why do non-vegetarians have all the fun. Allo 65 is at par or even better than a chicken 65 dish if prepared properly. Not sure of the real story  regarding the orignation of the […]
  • Pomegranate Raita recipe | Anardana  raita recipePomegranate Raita recipe | Anardana raita recipe Pomegranate Raita or Anardana  raita is a fruit raita, Those who likes the raita to wards the sweeter side, this is a better option. This is an easy to prepare raita with no fire required. […]
  • Bombay Ravva Vadiyalu (Bombay Ravva Crackers)Bombay Ravva Vadiyalu (Bombay Ravva Crackers) Serving size of Bombay Ravva Vadiyalu : one small plate per person Ingredients required to prepare Bombay Ravva Vadiyalu : Bomaby Ravva - 1 cup Water - 3 cups Jeera - 1 ½ […]
  • Chicken Chow MeinChicken Chow mein Serving size:2-3   Ingredients:   1 tbsp oil 2 chicken breasts sliced 2 cloves garlic finely chopped 1 onion thinly sliced 2 carrots sliced into matchsticks 2-3 […]
  • Aloo BhindiAloo Bhindi | How to make Aloo Bhindi Aloo Bhindi is a common side dish in North India.There are many ways to prepare Aloo bhindi. I have added the best and easy recipeof Aloo bhindi. Aloo bhindi can be used as a side dish for […]
  • Chinese Fried RiceChinese Fried Rice Serving size of Chinese fried rice :4 to 6  Ingredients to prepare Chinese Fried Rice Eggs : 2 Salt : A Pinch Dalda :  2 teaspoons rice : 2 cups water : 6 cups salt : 2 […]

,,,,,,,,,,,,,,,,,,,