Vegetable manchurian recipe:

                   

                 VEGETABLE MANCHURIAN OR VEG. MANCHURIAN RECIPE is a delicious Indo-chinese recipe in which fried veggie balls are tossed in a spicy, sweet and tangy sauce.

                  Manchurian recipe can be made in many different forms. It can be made as either a gravy version or a dry version. It can be made with Gobi, paneer, mushroom, chicken or any non-veg stuff. In this recipe, I have used mixed vegetable and have made deep fried ball with vegetables.

Ingredients for veg. manchurian:

For manchurian  ball:

·        Cabbage – 1 cup(grated)

·        Carrot – ½ cup ( grated)

·        Cauliflower – ½ cup ( finely chopped)

·        Beans – ½ cup (finely chopped)

·        Onion – 1 ( finely chopped)

·        Ginger- garlic paste – 1 tbsp

·        Black pepper powder – ½ tsp

·        Maida or refined flour – 4 tbsp

·        Corn flour- 4 tbsp

For gravy or sauce:

·        Garlic- 6 to 7 cloves (finely chopped)

·        Ginger – 2 inches( finely chopped)

·        Onion – 1 (finely chopped)

·        Green chilies – 3 ( finely chopped)

·        Capsicum- 1 (finely chopped)

·        Chili sauce – 1 tbsp

·        Soy sauce- 2 tbsp

·        Black pepper  powder– ½ tsp

·        Spring onion – ½ cup (finely chopped)

·        Corn flour – 1 tbsp

·        Sugar – 1 tsp

·        salt

How to make vegetable manchurian:

Step-1:

     How to make manchurian ball:

1. Take a big bowl and put all chopped vegetables in it.

2. Add chopped onions and ginger- garlic paste. Mix well.

3. Then add salt, black pepper powder and red chili powder.

4. Add maida or refined flour and corn flour.

5. Mix well. Make sure the dough should be in right consistency to make small ball, otherwise it will break in oil.

6. Make small balls out of this mixture and keep aside.

7. Heat a pan and add oil in it for frying the balls. When the oil becomes hot, enough to fry then gently add the balls one by one in hot oil. Do not disturb the balls for one minute because they are very delicate and it may break.

8. Fry on medium flame until it becomes golden brown from all sides.

9. Transfer the balls to a plate and keep aside for later use.

Step-2:

            How to make sauce for veg. manchurian:

1. In a pan or kadai, heat two tbsp oil.

2. Add chopped garlic, ginger, onion and green chilies. Saute for a while.

3. Add chopped capsicum and fry for a minute.

4.  Add salt, sugar and black pepper powder and mix well.

5. Add soy sauce, chili sauce and vinegar in it.

6. Add 2 cups of water and let comes a boil in it.

7.  In a small bowl take one tbsp corn flour and two tbsp water and mix well. Add the mixture in the gravy and stir until the cornflour mixture mix well in the gravy.

8. Simmer till the sauce thickens and you can see a glaze in the sauce. The sauce will take 3 to 4 minutes to cook properly.

9. Check the consistency of the sauce. Add the fried balls in it and let it simmer for one minute.

10.          Garnish with chopped spring onion. 

                    11. Transfer it to a serving bowl and serve hot                               with noodles or vegetable fried rice.

Mixed vegetable curry/ restaurant style mixed veg. curry/mixed veg. sabzi

                                 MIXED VEGETABLE CURRY OR MIXED VEG. CURRY is often made in Indian household. It is an all time favourite recipe, which is simple and easy to make. There are so many different ways to make mixed veg. curry. Some make it dry and but it can be made with gravy also. People use vegetables of their choice to make this dish. So, it always tastes different from one another.

                                 In my recipe with vegetables, I have used paneer to enhance the taste of the dish. Normally, I use potato, beans, carrot, cauliflower, capsicum and peas in this recipe. How ever, you can add vegetables like baby corn, broccoli, sweet corn and mushroom. Here, I have sauteed the veggies first and then mixed with spices. You can grill or boil the veggies and then simmer in gravy for a while.

Ingredients for mixed veg. curry:

·        Paneer – 150 grams

·        Potato – 1( cut into small pieces)

·        Cauliflower – 1 cup (cut into small florets)

·        Beans – ½ cup ( 1 inch pieces)

·        Capsicum- 1(cut into small pieces)

·        Carrot- 1 ( cut into thick one inch pieces)

·        Peas- ½ cup (I have taken frozen, you can take fresh also)

·        Onion – 1 ( finely chopped)

·        Tomatoes – 2

·        Cashew – 6 to 7

·        Ginger-garlic paste -1tbsp

·        Curd- 3 to 4 tbsp

·        Cream – 2 tbsp ( optional)

·        Turmeric powder – ½ tsp

·        Coriander powder – 1 tsp

·        Red chili powder – 1 tsp

·        Cumin powder – ½ tsp

·        Garam masala – ½ tsp

·        Kasoori methi – 2 tsp

·        Cumin seeds – ½ tsp

·        Bay leaves- 2

·        Cinnamon- 1 piece

·        Salt

·        oil

how to make mixed veg. curry:

1.  Wash the veggies thoroughly and chop them into required size and shape.

2. Cut paneer into small pieces.

3.  Make a paste out of cashew, cinnamon, black pepper and tomatoes.

4. Heat oil in a pan and fry paneer.

5. Then add oil in the same pan again and add potatoes, carrots and beans. Saute for 2 minutes.

6. Add cauliflower and fry all veggies for 2 to 3 minutes.

7. At last, add capsicum and peas. Fry for one minute and remove the pan from flame. ( if you are using fresh peas then add it with potatoes and carrots)

8. Now for making gravy, heat oil in a kadai or pan and add cumin seeds and bay leaves in it.

9. When it crackles, add finely chopped onion and saute until it changes to golden in colour.

10.     Now add ginger – garlic paste and fry it until the raw smell of ginger and garlic goes away.

11.     Then add tomatoes and cashew paste and fry it.

12.     Add all dry masalas like turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix well.

13.     Add curd and cream and fry the masala until oil separated from masala.

14.     Add kasoori methi and garam masala and mix well.

15.     Add all fried veggies and give it a good mix.

16.     Add one- cup of water in it and mix.

17.     Cover the lid and let it cook for 5 to 8 minutes.

18.     Remove the lid and check the veggies if it cooked properly.

20.     Let it simmer for one minute. Garnish with chopped coriander leaves.

21.     Transfer to a serving bowl and serve hot with roti, paratha or puree.