Veg Soya manchurian

Soya is a very good source of protein for vegetarians..
When Vegetables and soya dumpling mix with Chinese sauces , the taste will be irresistible.
Its yummy and appetizing snacks for not only Soya lovers but also for Everyone.

Ingredients

1 cup Soya chunks
2 tbsp Maida (All purpose flour)
3 tbsp Corn flour
Salt to taste
1/4 tsp black pepper powder
1/4 tsp Kashmiri red chili powder
Oil for frying


For Manchurian Sauce
1 tbsp Oil
1 tbsp finely chopped garlic
1/4 cup finely chopped Spring Onion
1/4 cup regular onion chopped
1/2 cup red and green bell pepper(capsicum)
 1/2 tsp  Roasted Sesame seeds
11/4 tsp Soy sauce
11/2 tbsp Red chili sauce
1.2 tbsp vinegar
1 tbsp Ketch up Sauce
Salt to taste
1/2 tbsp Corn Starch/corn flour
1/2  cup water

For Garnishing

Spring onion
Sesame seeds (optional)






Method :-

In a pan, boil the water and soaked soya chunks for 15 minutes .
let it be cool for some time then drain it completely and Squeeze it as much as you can.


Keep aside.
Heat oil in a pan fore deep frying,

Now take a bowl , add squeezed soya chunks, add maida(All purpose flour),  Corn flour, Kashmiri red chili powder, salt and mix well.


When oil is hot, then add soya chunks and deep fry on medium gas for 15-20 minutes or until it become golden & crispy.

 Now soya chunks are ready.
Remove them to a kitchen tissue and keep aside.

let's chopped the veggies.



Now its time to prepare Manchurian sauce.
In a bowl, add soy sauce, ketch up, Red chili sauce , black pepper and 3/4 tsp corn flour and 1/2 cup water and mix well.
heat 1 tbsp oil in a pan.
When its hot then Add crush garlic, saute for a minute.

Add chopped onion, Spring onion, Add bell pepper and saute for 2-3 minutes on high gas.
Add sauce mixture and cook it on low medium until it become thickens. Add vinegar.
Add  soya chunks and mix well.  Turn off the gas.

Add some  roasted sesame seeds(its optional) and mix well.

 

Garnish soya chunks Manchurian with some spring onions and more sesame seeds.

Serve hot

Note:-

1) You can use Besan (gram flour) instead of All purpose flour.
2) If you think that manchurian sauce is very thick so , you can add water to make consistency as per your choice.
3) You can adjust the quantity of soya sauce, vinegar , ketchup and red chili sauce as per your taste.
4) Before putting soya chunks into sauce , first taste sauce and ajust the taste then add soya chunks.

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Vegetable Manchurian

Vegetable Manchurian is a great snack which is indo-chinese ..
It is made from vegetables fritters and sauted in sauce





Ingredients 

For Manchurian balls

1 tbsp oil
1/2 cup chopped Onion
2 tbsp  minced bell pepper
2 tbsp  minced cabbage
2 tbsp  minced carrot
3 tbsp Cornstarch
1/2 tsp salt
1/4 tsp black pepper powder
For sauce

1 tbsp soya sauce
3/4 tbsp red chili sauce
11/2 tbsp tomato ketchup
1/2 tsp vinegar
salt to taste
1/4 tsp back pepper
2 tbsp corn starch

Oil for deep fry

Method :-

In a bowl add all  ingredients which are mentioned in Manchurian balls except oil.
Mix well.
Greased your hand and prepare small round ball from the mixture.

Here are some points for deep frying.

1) (Keep the balls in fridge for 30 minutes )
Then deep fry

2) Oil should be medium hot

3) First put small ball in the oil and look , if its not spreading in oil then drop the balls for deep frying otherwise just coat with the corn flour and then deep fry.



Fry the balls on medium heat until it become golden and crispy.


Take out all balls on the absorbent paper.

For gravy

In a bowl add 2 tbsp corn starch in a 1/2 cup water
Heat one tbsp oil in a pan 
When oil is hot then add onion ..saute it for few seconds
then add bell pepper, cabbage & carrot and saute for few seconds...
Add salt and black pepper
in a bowl add soya sauce, ketch up , chilli sauce and mix well.
Add sauces mixture in the pan and saute for a minute.
Add  2 cups water . Bring mixture to boil over medium heat. Boil it for 2-3 minutes.
Add dissolved cornstarch mix into gravy. 
Mix well. Cook it for more 1-2 minutes.
Add Manchurian balls in to gravy and cook for 2-3 minutes more.

garnish with spring onion .
serve hot







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Gobi(Cauliflower)Manchurian Gravy with Hakka Noodles

Gobi Manchurian is popular indo-chinese recipe which is super delicious , spicy and savory in taste.
It is tempting combination of deep fried cauliflower florets which are simmered in indo-chinese style gravy which has lots of flavors...

I have already gave the recipe of dry Gobi (caulilfower) Manchurian
Here is the link 
http://indiantummy.blogspot.com/2012/09/gobi-manchurian-dry.html


I have been waiting so long to share this gravy gobi manchurian ...
Finally yummy, tempting recipe is here ...
So Ready for party :)

oops I forget to tell you Here I am presenting gravy Gobi Manchurian with Hakka Noodles


Here you can find the recipe of Hakka noodles

Hakka Noodles

http://indiantummy.blogspot.com/2016/03/veg-hakka-noodles.html

Serves  2-3
Ingredients

Gobi Manchurian

1/2 Medium Size Cauliflower
3 Tables spoon All purpose flour
3 Table spoon Corn Starch
1 tsp grated green chili
1 tsp grated ginger
1/4 tsp Black pepper powder
1/8 tsp red chili powder
1 tsp salt (or as required)
1/2 cup water (or as Required)


Oil for deep frying

Gravy
1 table spoon oil
1/2 tsp grated ginger
1/2 tsp grated green chili
1 tsp salt ( or as required)
1/4 tsp black pepper powder

1 medium size onion finely chopped
1 small size bell pepper finely chopped
1 small size red bell pepper finely chopped

11/2 table spoon corn Starch
2 tbsp Red chili sauce
2 tbsp Tomato ketchup
1 1/2 tbsp Soy sauce
1 tsp chili vinegar/vinegar

2 cups water (or as required)


Some Spring onions finely chopped
Some cilantro leaves for Garnishing


Method

Clear cauliflower and cut into florets....
wash it and drain it properly.

Heat oil in a pan for deep frying

In the mean time take bowl add maida , cornstarch, ginger , green chili , salt , black pepper , red pepper and mix well . Add water and make batter . Batter should be neither thick nor watery ....

Now when oil is hot then add all florets into batter and coat well with the help of spoon ....

Now drop florets into oil and deep fry on medium gas until they turn golden brown.

Take out florets on absorbant paper .

Now for gravy 

Heat 1 tbsp oil in a pan . Add green chili and ginger ... Stir it for few seconds . And black pepper powder and salt ... Add onion , green bell pepper and red bell pepper and some spring onions ... Sauté for 1-2 minutes on medium gas .

In the mean time take a bowl ... Add cornstarch , soy sauce , chili sauce , ketchup and mix well .

Add this mixture into pan ... Add around 2 cup water and cover with lid and cook it for 3-4 minutes on medium gas . 

( if you think gravy is thick you can add more water and also adjust salt and sauces ).

Now add cauliflower florets  and cook it for 1-2 minutes ...
Add vinegar and mix well.

Turn off the gas 

Garnish with spring onions and cilantro (I am skipping this step .. Becoz I don't have cilantro this time )

Serve hot  with Hakka noodles or veg fried rice ...

Enjoy 

Tips :-

1) You can adjust the amount of sauces as per your taste
2) Amount of water can adjust as thickness of gravy





I hope you will like it
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Vegetable noodle spring roll ( Baked version)

Vegetable noodle Spring roll is an indo chines snacks . Here I am presenting baked version of  vegetable spring rolls. This recipe can also made with left over hakka noodles or chowmein.  Also I am using here filo sheets (puff sheets) for making spring rolls.

                            

Ingredients

Veg hakka noodles or chowmein

(http://indiantummy.blogspot.com/2016/03/veg-hakka-noodles.html )

Filo sheets
 2 tbsp All purpose flour or maida
1 tbsp water
Oil for brushing

Method 

I have some filo sheets. I cut the sheets in to square

Take a bowl , add maida and water and make thick paste.

Now take one filo sheet . take maida paste and put on the sides of sheet. 

Put one table spoon noodles onto the bottom corner of the wrapper.

Roll the point of the filo sheet over the filling (as below in pic), then fold the side points inward over filling by using the bit of maida paste.

Continue to roll up the filo sheet and seal the roll. Use maida thick paste while rolling the sheet.

Press lightly.

Now follow the same procedure with others filo sheets and make rolls.

Preheat oven at 375 F , 

Take a oven tray and foil sheet or parchment paper. 

Put the rolls on foil sheet and brush it with oil. Now put in the oven for 15 - 18 minutes 

Then flip and do it again for 5 minutes more or until they become crispy.

Veg noodle spring rolls are ready to serve.
Serve hot with hot sauce or ketchup.



Tips:-

While making roll, it should be sealed well.
Filling should be at room temperature.
Oven timing depend on oven quality and quantity of rolls.

Veg Hakka noodles

Veg Hakka noodles is a indo- chinese recipe which is favourite among kids and adults. It is the combination of noodles, different type of sauces and vegetables.

                                          

Ingredients

1 pack noodles or hakka noodle
1/2 cup sliced chopped green bell pepper
1/2 cup sliced chopped or shredded cabbage
1/2 cup sliced chopped onion
1/2 cup finely chopped spring onion

salt to taste
1 1/2 tsp black pepper

1 tsp soya sauce
2 tsp red chili sauce
11/2 tsp tomato ketch up
11/2 tsp vinegar

2 tbsp oil



Method 

Boil the noodles
Boil the water in a large pan .Add 1 tsp salt and 1 tsp oil. When the water is boiled completely, then add 1 tsp salt  and 1 tsp oil.

Then add noodles and turn off the gas and cover with lid ....After 10 minutes open the lid and
Then drain the noodle in another pan and wash with them with cold water gently.
Then spread the noodle on tray or big plate. Add 1/2 tsp oil and toss it lightly.

Now Take a wok . Heat oil in a wok. Add green and red bell pepper, onions and some spring onions.

Cook it on high flame. Toss with the salt and pepper for 2 minutes (vegetables should not be over cooked ....Vegetables should remain crispy).

Add Soya sauce and mix well.


Now add noodles and toss well with vegetables for 1 minute on high gas
Turn off the gas.
Then Toss again  .

Add vinegar and spring onions. and mix well.

Your hakka noodles are ready.   Enjoy.



Tips :-


While cooking indo-chinese food gas  must be on high flame.
You can adjust sauces as per your taste.
Also can add carrot, red bell pepper, etc.
I always like to add chili sauce and ketchup while eating ....otherwise when you  mix sauces into noodles while cooking, noodles will become mushy

Indo-chinese Fried Chapati

Indo-chinese fried chapati is the healthy and delicious recipe. Now chapati can also be eat in indo-chinese manner. Kid's will definitely like it. 
I made this recipe with the left over Paranthas. It can be make with the chapati , poori, and any type of bread 


Best use of left over chapatis .

                               


Ingredients

3 chapati or parantha
1/4 cup finely chopped  or sliced bell pepper
1/4 cup finely chopped or sliced carrot
1/4 cup finely chopped or sliced zucchini
1/4 cup finely chopped or sliced  onion
1 finely chopped tomato (optional)
1/2 tbsp salt
1 tbsp oil
1/2 tsp soya sauce
1/2 tsp red chili sauce (optional for kids)
1/4 tsp ketchup(optional for kids)
1/2 tbsp lemon  juice or vinegar


Garnishing
1/4 cup finely chopped spring onion
1/4 cup finely chopped cilantro



Method

Cut the roti or parantha into roughly small pieces
                                                    
Heat oil in a wok . Add all vegetables except tomato .Add salt
Stir for 2 minutes. (vegetables should be crunchy)

 


Add Tomatoes. Stir for few seconds (tomato should not be tender)
Add soya sauce, chili sauce , ketchup  and mix well. Stir for few seconds.
Add chapati pieces and mix well. Stir for 1-2 minutes.
turn off the gas.
Add lemon juice or vinegar. Mix well.

 



 Garnish with spring onion and cilantro
your fried chapati is ready in indo-chinese manner.

If you think it is best use of left-over chapati say yes in comment :)




Note:-
1) We need crunchy vegetables so don't need to over cook
2) You can also use other vegetables like corns, red bell pepper , cabbage etc.
3) Chili sauce and ketchup sauce are optional ...
4) you can also make it with fresh chapati or paranthas


I am sure not only you but your kids will also like it . Veggies and chapati both are important for kids. So  this is the best recipe for them :)

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Thankyou

Vegetable Vermicelli with schezwan Sauce

Vegetable Vermicelli is hot and yummy in indo-chinese manner.
It is combination of hot schezwan sauce and lots of veggies. Easy and Palatable recipe is here.



                                      



Ingredients:-

11/4 cup roasted vermicelli
1 tbsp salt
1/4 tsp black pepper
11/2 tbsp oil
1/4 cup sliced Cabbage
1/4 cup sliced Green bell pepper
1/4 cup sliced carrot
1 sliced onion
1 tsp ginger paste
1 tsp soya sauce
1/2 tbsp schezwan sauce
1/2 tsp red chili sauce
1/2 tsp vinegar or lemon juice
1/4 cup finely chopped green onions

Garnishing
finely chopped Spring or green onions
finely chopped cilantro


Method:-



Boil the vermicelli with water, 1/2 tsp salt, and 1/2 tsp oil for 3-4 minutes or until they become tender.
Then turn off the gas and wash it with the cold water and drain properly.


Heat 1 tbsp oil in a wok or kadai. Add ginger paste. stir for few seconds. Add all vegetables, salt and black pepper.


Stir for 2-3 minutes. (Vegetables should be crunchy )

Add soya , schezwan and red chili sauce and mix well. Stir  for few seconds.


Add boiled vermicelli and green onion and mix gently. Stir for few seconds.

Turn off the gas.

Add vinegar and mix well.
Garnish with green onion and cilantro.

Your indo-chinese vermicilli is ready.



Note:-

You can adjust the sauces and salt as per your taste.
If you are making for kids then you can also add tomato sauce.
You can add more vegetables like broccoli, peas, yellow and red bell pepper etc.

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Thankyou

Idli Manchurian

Another recipe from Left overs....

Here is idli-manchurian from left overs idlis.

Idlis has a crispy coating and are tossed with a mouth-watering spicy sauce. Try this absolutely delicious recipe.

Full idli 

Divide into four parts

Ingredients:
Idli 8 pieces  (any  type of idli oats idli, veg idli, simple idli )

Oil – for deep frying

For the sauce:

1 table spoon oil 
Onion – 1/2 medium, chopped finely
Cabbage 1/4 cup finely chopped
Green pepper 1/4 cup finely chopped
1/4 spring onion
3-4 Green Chilies chopped finely

1/2 tsp Ginger powder
1/2 cup Tomato puree

Red Chili Sauce – 1 1/2 Tbsp
Soy Sauce – 3 tsp
Water – 2 Tbsp
Corn flour – 2 tsp

Black pepper 1/2 tsp

Salt  2 tsp (or acc to taste)
Vinegar 2 tsp 

1 tsp green chili and ginger paste
Water 1/2 cup
1/2 tsp Ajinomoto salt (optional)

For garnishing:-

1/2 cup Cilantro(Coriander) leaves, chopped finely

1/2 cup spring Onion 

Method:

1. Heat Oil in a medium non-stick pan.
2. Add green chili paste  stir one minute.
3. Add onion, cabbage and green pepper and stir for 5 minutes.
3. Add Tomato puree stir for 8-10 minutes.
4. Take a bowl mix Corn flour , 2 tbsp water , Soy Sauce and  Red Chili Sauce and mix well.Cook for 3-4 minutes
5. Add 1/2 cup water and spring onion. stir for 4 minutes more . Add salt ,black pepper and ajinomoto salt and stir for one minute more.
6. Add vinegar. Turn off the gas

sauce is ready



Now heat oil in a pan for deep fry.

We have two ways to make idli manchurian
If you want u can either cut the idli into four parts or take a single idli....

Fry idlis on medium gas until it become brown and crispy. (Idli should be crispy)

Sauce is ready ... idli is ready 
Then spread sauce on idlis and coated propely ...and garnish with cilantro and spring onions.

Tips :-

When you are going to serve Manchurian , then add sauce on the idli, Otherwise it will turn soggy.