How to make Veg Manchurian - SKKhazana -
This Indo-Chinese gravy dish is just too delicious and goes well with fried rice or hakka noodles
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Small cabbage, Medium carrot
Cuisine : Indo-Chinese
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Mushroom Mania Saag Paneer Mangodi Palak Kadai Vegetables
Veg Manchurian - SKKhazana Recipe Card
Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Veg Manchurian - SKKhazana Recipe
Small cabbage grated 1
Medium carrot peeled and grated 1
Salt to taste
Cornflour 1/4 cup + for coating
Refined flour (maida) 1/2 tablespoon
Oil 2 tablespo to deep fry
Spring onions with greens 2
Garlic cloves finely chopped 4-5
Ginger finely chopped 1 inch
Celery finely chopped 2 inches
Green chillies finely chopped 1-2
Vegetable stock 1 3/4 cups
Soy sauce 2 teaspoons
Red chilli sauce 1 tablespoon
Black pepper powder to taste
Vinegar a few drop
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Place a muslin cloth over a bowl. Put cabbage, carrot and salt on the cloth and set aside for 5 minutes so that they leave water. Gather the edges of the cloth and squeeze out excess water and transfer into another bowl. Reserve the water.
Step 3
Add cornflour and refined flour to the vegetables and mix well. Divide the mixture into equal portions, shape into balls and coat with cornflour.
Step 4
Gently slide in the balls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 5
To make the sauce, heat 2 tbsps oil in a non-stick pan.
Step 6
Roughly chop spring onion bulbs and reserve the greens.
Step 7
Add the bulbs to the pan along with garlic, ginger, celery and green chillies to the pan. Add 1½ cups vegetable stock, reserved cabbage-carrot water, soy sauce, chilli sauce, salt and black pepper powder, mix well and bring to a boil.
Step 8
Mix together 2 tbsps cornflour and ¼ cup vegetable stock in a bowl to make slurry. Add 2 tbsps slurry to the boiling sauce, mix well and cook for a minute or till the sauce thickens.
Step 9
Switch off heat, add fried balls, vinegar, mix well and set aside for 5 minutes.
Step 10
Diagonally slice the spring onion greens. Transfer the veg Manchurian into a serving bowl, garnish with spring onion greens and serve hot with fried rice or hakka noodles.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
