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Veg-manchurian

5  made it  |  133 reviews

Vahchef


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  30 m
  •  2 servings
  •  30.3 Cals
Veg-Manchurian
2

Veg-manchurian Recipe, How To Make Veg-manchurian Recipe

mix vegetable dumpling cooked in Indo Chinese style

About Recipe

How to make Veg-Manchurian

(46 ratings)
133 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
Veg-Manchurian
Author : Vahchef
Main Ingredient : Cauliflower
Servings : 2 persons
Published date : March 06, 2008


Ingredients used in Veg-Manchurian
• chopped garlic 30 Grams.
• corn flour 3 Tablespoons.
• ginger 1 Large.
• oil 1 To Fry.
• onion 2 Numbers.
• pepper pdr 2 Teaspoons.
• salt 1 To Taste.
• cauliflower 50 Grams.
• carrots 150 Grams.
• sweet and sour sauce 3 Tablespoons.
• sugar 1 Teaspoons.
• spring onion 1 Springs.
• soya sauce 4 Tablespoons.
• seasame oil 2 Tablespoons.
• ajinamoto 1 Teaspoons.
• capsicum pepper 2 Numbers.
• cabbage 100 Grams.
• boiled rice 1 Cup.
• beans 30 Grams.
• choppe gr chillies 3 Piece.
• chilli paste 3 Tablespoons.
• celery 2 Piece.
How to make the recipe:
  1. Boil /steam finely chopped minced vegetables and bind with some corn flour and rice with all shown spices and make small lumps the size of a ping pong ball. roll in corn flour and deep fry.
  2. Make sauce as shown add cumin ,2 tbsp chopped garlic ,1 tbs chopped ginger and chopped onion add soya sauce,pepper,chilli paste,spring onion ,ajinamot sweet sauce or sugar stock and cook thicken with cornflour mixture adding very little at a time add fried dumpling or cauliflower.
  3. Serve hot with noodles or rice.

horlicks




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Articles


Gobi Manchurian is among the most in-demand veg dishes from the Indo -- Chinese cuisine you will likely have in most part of India,

Gobi Manchurian is probably the handful of dishes enjoyed by all ages group in family whether we are referring to the kids or grandparents. Although people do not usually like cooking for a really long time specifically when they've other stuff to do; however, when making Gobi Manchurian, time flies by and you're simply left there basking in the ultimate masterpiece once it's completely made.   The bit of a crunch of the cauliflower and also the power-packed flavor of the gravy actually does give you the bang for your buck when you are making this dish.

 

It's a type of special-occasion restaurant items. When non-veggies enjoy chili chicken; veggies will probably be found enjoying gobi manchurian with fried rice. This doesn't mean that non-veggies are satisfied with only the chili chicken, they certainly pick up some gobi manchurain too. This dish is appreciated by both veggies and non-veggies,

 

Types of Gobi Manchurian:

There are two distinct variations of gobi Manchurian, dry and with gravy. The two variations are prepared through the use of common ingredients like cauliflower, corn flour, all-purpose (maida) flour, spring onion, capsicum, soy sauce, chili sauce, chopped garlic, ground pepper, etc. and contains typical garnish of spring onion. Few tasty recipes require using of Ajinomoto to boost the flavor, although some people might avoid it because of myths about its unhealthiness.   Its flavor may differ from mild spicy to sizzling and hot depending on the recipe and individual preference.

 

Procedure for Gobi Manchurian:

There are two parts for this recipe -

 Fried gobi (Cauliflower) and Manchurian Gravy

For fried gobi, cut the cauliflower into florets. Include it in the water after it reaches a boil. Cover and cook for less than 5 minutes; don’t cook the florets any longer, because they need to stay crispy. Coat the gobi.  Dip the cauliflower florets in the batter one-by-one. The batter must completely cover the whole floret. Fry it deep in the hot oil.

 

For hot sauce (gravy) heat oil in the pan. Add garlic, ginger, celery and serrano pepper. Sauté and add soup, soya sauce, tomato paste, agave or maple syrup, rice vinegar, chili paste and pepper. Simmer and stir often.  Stir cold water and corn starch together. Add to gravy mixture and stir to add in. Cook it until gravy get become thick.

 

Since both cauliflower and sauce are prepared, whenever you mix them, there's no need to cook them at a high temperature or even for a long time period. Only cook the mixture for enough time to heat everything through.


comments

 


 
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  • profile image
  • Malini Sekhar

    •  14  
    •  391  
    •  5  
   2013-09-02

TASTY YUMMY THUMMA

 
  • profile image
  • Harsha Vardhan

    •  14  
    •  391  
    •  5  
   2013-09-04

vegetablemanchueian Very Nice

 
  • profile image
  • Vuppala Naveen

    •  14  
    •  391  
    •  5  
   2013-09-08

very nice

 

  • profile image
  • Sugato S

    •  14  
    •  391  
    •  5  
   2013-09-10

awwwwwwwwww I feel hungry now and it's 4 a.m. lol..

  • profile image
  • Meena Shah

    •  14  
    •  391  
    •  5  
   2013-09-18

P sneer chilly

 
  • profile image
  • dasari pamuleti

    •  14  
    •  391  
    •  5  
   2013-10-03

i am waiting for you

 

  • profile image
  • showri sivaprasad s

    •  14  
    •  391  
    •  5  
   2013-10-16

awesome.............

 
  • profile image
  • nids dy

    •  14  
    •  391  
    •  5  
   2013-10-23

OMG!! How awesome is that!!! I have been craving for Manchurian so much.. and yo...

  • profile image
  • Albert Francis

    •  14  
    •  391  
    •  5  
   2013-10-27

Hahaha... "These days even in the US, if you pick up a baby and turn around...


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  • mamata hossain

    •  14  
    •  391  
    •  5  
   2013-11-06

can u please put any vedio of manchurian receipe made from loose corns

  • profile image
  • Sowjanya G

    •  14  
    •  391  
    •  5  
   2013-11-07

 no need to add rice if we add egg??

 
  • profile image
  • Madhumita Ray

    •  14  
    •  391  
    •  5  
   2013-11-08

Its really wonderful, thank u Chef?

 

 


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