Saturday, February 28, 2015

veg manchurian dry recipe, how to make dry vegetable manchurian

veg manchurian dry recipe, dry vegetable manchurian dry recipe

veg manchurian dry recipe with step by step photos – an indo chinese starter dish of fried veg balls in a spicy, sweet and tangy sauce.

veg manchurian is one of the dishes that we order when we have a dinner in a chinese restaurant. its one of my favorite chinese dishes from childhood and a recipe i would make from my teens.

this recipe as the title suggests is a dry version. there is no gravy in the recipe. on occasions i make this dry version as a side dish with veg noodles or mushroom noodles. the veg manchurian gravy version i make with steamed rice or veg fried rice.

the only time taking part in making vegetable manchurian is the grating/chopping the veggies. so the recipe does take time to prepare with frying the vegetable balls and then preparing the sauce. for less work you can make the veg balls a day before and use them the next day.

serve veg manchurian dry as a starter snack or as a side dish with hakka noodles or veg chow mein.

step by step dry vegetable manchurian recipe:

preparing the veg manchurian balls:
1. take the finely chopped or grated veggies in a bowl. here i added ½ cup grated or finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum/green bell pepper, ¼ cup finely chopped french beans, ¼ cup finely chopped spring onions.

veggies for dry veg manchurian recipe

2. add the dry ingredients – 2 tbsp corn starch, 2 tbsp all purpose flour, ½ tsp black pepper and ½ tsp salt or add as required.

ingredients for dry veg manchurian recipe

3. gather the whole mixture and kind of knead so that the veggies leave water and you get a dough like mixture.

making dough for dry veg manchurian recipe

4. take a small portion of the mixture in your hands.

mixture for veg manchurian balls

5. press and roll it in your palm.

making vegetable manchurian balls

6. and make a round veggie ball.

making vegetable manchurian balls

7. make all veggie balls this way and keep aside.

vegetable manchurian balls

8. heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veg manchurian balls.

frying vegetable manchurian balls

9. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much of oil.

frying vegetable manchurian balls

10. when cooked from one side, turn the balls with a slotted spoon.

frying vegetable manchurian balls

11. fry the balls till crisp and golden.

frying vegetable manchurian balls

12. remove them with a slotted or perforated spoon and drain as much as oil as possible.

fried vegetable manchurian balls

13. place the fried veg manchurian balls on kitchen paper towels.

fried vegetable manchurian balls

14.  fry the veg balls this way in batches and keep aside.

frying veg manchurian balls

preparing the manchurian sauce:

15. once the balls are fried, then its time to make the sauce. in another pan, heat about ½ tbsp of the same oil in which we fried the balls or sesame oil. add ½ tbsp finely chopped garlic, ½ tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.

making veg manchurian sauce

16. stir and saute for a minute on a low flame.

making veg manchurian sauce

17. add ¼ cup chopped spring onions or onions.

onions for veg manchurian sauce

18. stir and saute till the onions soften.

sauting onions for veg manchurian sauce

19. now add the sauces – ½ tbsp soy sauce, 1 tbsp tomato ketchup and 1 tsp red chili sauce or green chili sauce.

sauces for veg manchurian dry

20. stir very well.

stir veg manchurian dry sauce

21. keep the flame on the lower side and sprinkle ¼ tsp corn starch. adding corn starch is optional.

making veg manchurian dry sauce

22. stir very well.

stir veg manchurian dry sauce

23. quickly ¼ tsp black pepper and salt as required. stir again. after adding corn starch the sauce will begin to thicken, so one has to be quick. keep a check on the salt as the soy sauce, tomato ketchup and chili sauce already has salt. so add less salt.

salt for veg manchurian dry recipe

24. then add the fried veg balls.

adding veg manchurian balls

25. stir so that the sauce coats the veg balls evenly.

stir dry veg manchurian recipe

26. switch off the flame and add ½ tsp rice vinegar or regular white vinegar.

vinegar for dry vegetable manchurian recipe

27. toss and stir again. serve the veg manchurian hot as a starter snack garnished with some spring onion greens.

veg manchurian dry recipe, dry vegetable manchurian dry recipe

if you are looking for more indo chinese recipes then do check mushroom manchurian dry, paneer manchurian dry, gobi manchurian dry, baby corn manchurian, veg chow mein, veg manchow soup and gobi manchurian with sauce recipe.

veg manchurian dry recipe below:

veg manchurian dry recipe

veg manchurian dry - spicy, sweet and tangy dry veg manchurian recipe.

AUTHOR:

RECIPE TYPE: starter

CUISINE: indo chinese

SERVES: 2

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the fried veg balls:

  • ½ cup grated or finely chopped cabbage (green or red)
  • ½ cup grated carrot
  • ¼ cup finely chopped capsicum/green bell pepper
  • ¼ cup finely chopped french beans
  • ¼ cup finely chopped spring onions/scallions or onions
  • 2 tbsp corn starch (also called as corn flour in india)
  • 2 tbsp all purpose flour/maida
  • ½ tsp black pepper
  • ½ tsp salt or add as required
  • oil for shallow frying or deep frying

for the manchurian sauce:

  • ½ tbsp finely chopped garlic
  • ½ tbsp finely chopped ginger
  • 1 or 2 green chilies, finely chopped
  • ¼ cup chopped spring onions/scallions or onions
  • ½ tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tsp red chili sauce
  • ¼ tsp corn starch (optional)
  • ¼ tsp black pepper
  • ½ tsp rice vinegar or regular vinegar or apple cider vinegar
  • ½ to 1 tbsp chopped spring onions greens for garnish
  • ½ tbsp sesame oil
  • salt as required

INSTRUCTIONS

preparing the veg manchurian balls:

  1. take the finely chopped or grated veggies in a bowl.
  2. add all the dry ingredients.
  3. gather the whole mixture and kind of knead so that the veggies leave water and you get a dough like mixture.
  4. take a small portion of the mixture in your hands. press and roll it in your palm and make a round veggie ball. make all veggie balls this way and keep aside.
  5. heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready.
  6. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much of oil.
  7. with a slotted spoon turn over the balls when cooked from one side. fry the balls till crisp and golden.
  8. remove them with a slotted spoon and drain as much as oil as possible.
  9. place the fried veg manchurian balls on kitchen paper towels. fry the veg balls this way in batches and keep aside.

preparing the manchurian sauce:

  1. once the balls are fried, then its time to make the sauce. in another pan, heat about ½ tbsp of the same oil in which we fried the balls or ½ tbsp of sesame oil.
  2. add ½ tbsp finely chopped garlic, ½ tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.
  3. stir and saute for a minute on a low flame.
  4. add ¼ cup chopped spring onions or onions.
  5. stir and saute till the onions soften.
  6. now add the sauces - ½ tbsp soy sauce, 1 tbsp tomato sauce and 1 tsp red chili sauce or green chili sauce. stir very well.
  7. keep the flame on the lower side and sprinkle ¼ tsp corn starch. adding corn starch is optional. stir very well.
  8. quickly add salt and black pepper as required. stir again. after adding corn starch the sauce will begin to thicken, so one has to be quick.
  9. then add the fried veg balls. stir so that the sauce coats the veg balls evenly.
  10. switch off the flame and add ½ tsp rice vinegar or regular white vinegar.
  11. toss and stir again. serve the veg manchurian hot as a starter snack garnished with some spring onion greens.

NOTES

i have not added sugar in the sauce as the tomato sauce and red chili sauce already has sugar. if you want you can add a bit of sugar.

3.2.2925



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Recipe: Savory Parmesan French Toast — Breakfast Recipes from The Kitchn

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Whoever said French toast had to be sweet? This savory version — spiked with Parmesan, mustard powder, garlic, and hot sauce — is perfect for a Saturday brunch, Sunday lunch, or even a quick weeknight dinner. I'm thinking breakfast (and "breakfast for dinner") just got a whole lot tastier!

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Back when I was still a single gal, living with a handful of other young Southerners in a retro Venice bungalow, weekends were always a reason to celebrate. Saturdays usually started out with a round of freshly squeezed orange juice mimosas, and someone would often volunteer to whip up a carb-fueled breakfast feast. My favorite dish was my roommate Jack's signature deep-fried French toast, which could only be matched by his perfect mint julep. Pure decadence!

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Gone are those lazy days with nothing on the schedule but beach snoozes and bike rides, but whipping up a batch of French toast will always take me back to California living. I've had plenty of time to tweak the recipe over the years, including this savory version — my latest and greatest spin on the classic. Since I actually prefer savory to sweet when it comes to breakfast, it was natural for this recipe to evolve towards salty and cheesy.

I seriously love everything about this dish, as it really offers a nice alternative to the typical syrup-laden brunch. Ground mustard, hot sauce, and garlic give the basic custard some kick, while Parmesan really takes it to another dimension.

Of course, frying the toasts in a generous amount of oil doesn't hurt anything, but if you're making this for a crowd or whipping it up on a weekday, feel free to bake the French toast in the oven or just brown the slices in a little butter in a pan. But trust me, a quarter-inch of canola oil and a cast iron skillet really are the secrets to transcendent French toast, so given the options, why not go all the way?

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Savory Parmesan French Toast

Serves 2 to 4

Neutral cooking oil, such as canola or peanut oil, for frying
4 large eggs
1/2 cup whole or 2% milk
1/2 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
1/2 teaspoon dry mustard powder, or more to taste
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce, such as Tabasco
Freshly ground black pepper, to taste
1 large garlic clove, peeled and crushed
6 slices good-quality bread, cut 3/4- to 1-inch thick
Freshly minced herbs, such as chives or flat-leaf parsley, for garnish

Turn the oven to the warming setting. Line a sheet pan with paper towels and set it near your workspace.

Combine the eggs, milk, and cream in a blender and pulse until well combined. Transfer mixture to an 8x8 baking dish or shallow pan. Whisk in the Parmesan, mustard powder, salt, hot sauce, and a very generous amount of black pepper, followed by the garlic clove.

Pour about 1/4- to 1/2-inch of oil into a large cast iron skillet (or heavy, flat-sided pan) and heat over medium to medium-high heat until the temperature of the oil reaches 365°F to 375°F on an instant-read thermometer.

While the oil is heating, add 2 pieces bread to the batter and soak, flipping frequently, until thoroughly saturated with liquid, 1 to 2 minutes. Add the bread to the hot oil and cook until the bread is golden brown; flip and continue cooking, about 2 minutes per side. (Reduce or increase heat, as necessary, to keep oil temperature around 365°F.)

Gently shake excess oil from the bread and place on the paper towel-lined sheet pan. Pat the toast with additional paper towels to remove excess oil, if necessary. Transfer the sheet pan to oven to keep warm, and continue cooking the remaining bread.

Garnish the French toast with chopped herbs and Parmesan cheese. Serve with a lightly tossed side salad and additional condiments such as bacon jam, tomato jam, or pesto, if desired.

Leftovers can be stored in a sealed container and reheated in the toaster oven.

This recipe was originally published February 2014.

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(Image credits: Nealey Dozier)



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