VEGETABLE MANCHURIAN RECIPE WITH STEP BY STEP PICTURES

I have already shared a dry Manchurian recipe with you all. This time I'm sharing Vegetable Manchurian recipe with gravy.
Indo Chinese recipes are always a hit amongst most people. Though my husband is not very fond of Chinese food especially noodles but I love Indo Chinese food and vegetable Manchurian with noodles, is one of my favourites.
The main task while making Vegetable Manchurian is chopping the vegetables. All the vegetables have to be chopped very fine, you can either chop them with a knife or use a food processor or chopper.
I do not use ajino moto in any of the recipes and I feel it tastes equally well without it too.
So here goes the recipe

INGREDIENTS

for the Manchurian balls

1/2 cup finely grated cabbage
1/2 cup grated carrot
1/4 cup finely chopped green capsicum
1/4 cup finely chopped spring onion greens
2-3 table spoons corn flour
2-3 table spoons all purpose flour (maida)
salt and pepper to taste

for the sauce

1 tablespoon oil
1/2 table spoon grated garlic
1/2 table spoon grated ginger
1/4 cup chopped onions or spring onion whites
1-2 green chillies slit into half lengthwise
1/2 table spoon soya sauce
1/2 table spoon vinegar
salt and black pepper to taste
1 table spoon corn flour dissolved in 2 -3 table spoons of water
1 cup water approximately (increase or decrease depending upon the consistency you want)
some chopped spring onion greens for garnishing

METHOD

for the Manchurian balls

1. Take all the chopped vegetables in a bowl, add salt and pepper. Sprinkle corn flour and maida over the vegetables. Mix everything nicely and shape into small round balls.
No need to add water as the juices from the vegetables would be enough to bind the balls.
2. Heat oil in a kadai or pan. Once the oil is hot enough add the balls slowly. Do not add too many balls at a time. Add 3-4 at a time and cook them till they turn light brown in colour.
3. Drain them on kitchen paper towels and keep aside.

for the sauce

1. In a pan add 1 table spoon oil. Add chopped ginger and garlic and onions and fry on high flame. No need to brown them.
2. Add the slit green chillies if using.
3. Mix soya sauce, vinegar, salt and pepper together in a bowl and keep aside.
4. Add one cup water to the pan and add the mixture of sauces to it. Let the sauce simmer for 2 minutes.
5. Mix the corn flour with water and add to the sauce. Let it thicken to your desired consistency.
The sauce will thicken after cooling too so adjust the consistency accordingly.

Prepare the sauce and Manchurian balls and keep them separately.
At the time of serving, heat the sauce and add the Manchurian balls, simmer for a minute.
Garnish with spring onion greens and serve hot with noodles or fried rice.

PICTORIAL GUIDE

for the Manchurian balls

1. Take all the chopped vegetables in a bowl, add salt and pepper. Sprinkle corn flour and maida over the vegetables. Mix everything nicely and shape into small round balls.
No need to add water as the juices from the vegetables would be enough to bind the balls

  

2. Heat oil in a kadai or pan. Once the oil is hot enough add the balls slowly. Do not add too many balls at a time. Add 3-4 at a time and cook them till they turn light brown in colour.

3. Drain them on kitchen paper towels and keep aside.

for the sauce

1. In a pan add 1 table spoon oil. Add chopped ginger and garlic and onions and fry on high flame. No need to brown them.
2. Add the slit green chillies if using.

     

3. Mix soya sauce, vinegar, salt and pepper together in a bowl and keep aside. 

4. Add one cup water to the pan and add the mixture of sauces to it. Let the sauce simmer for 2 minutes.

5. Mix the corn flour with water and add to the sauce. Let it thicken to your desired consistency.
The sauce will thicken after cooling too so adjust the consistency accordingly.

 Prepare the sauce and Manchurian balls and keep them separately.
At the time of serving, heat the sauce and add the Manchurian balls, simmer for a minute.

Garnish with spring onion greens and serve hot with noodles or fried rice.

                                                       HAPPY COOKING!! 😊

APPLE PIE

APPLE PIE is one of the favourite baked dishes at home. Whenever I bake Apple Pie at home, the house is filled with a warm fragrance of apple and cinnamon.
I have used half whole wheat flour (aata) and half all purpose flour (maida) here for making the pie crust. I've tried it with full maida also using the same proportions.
I had baked this apple pie in a big pie tin but you can also bake apple pie in small tart molds for individual serving.

INGREDIENTS

FOR THE PASTRY

WHEAT FLOUR 100 GMS
ALL PURPOSE FLOUR(MAIDA) 100GMS
BUTTER 100 GMS
POWDERED SUGAR 25 GMS
CHILLED WATER AS REQUIRED

FOR THE FILLING

APPLES 500 GMS
BROWN SUGAR OR POWDERED SUGAR 150 GMS
BUTTER 10 GMS
CUSTARD POWDER OR ALL PURPOSE FLOUR  10 GMS
WALNUTS AND RAISINS (OPTIONAL)
CINNAMON POWDER A PINCH

METHOD

1. Take whole wheat flour and all purpose flour and powdered sugar in a bowl.
2. Rub the chilled butter into the flour till you get a bread crumb like texture.
3.  Add cold water to make a stiff dough.
4.  Chill the dough in the fridge for 10 minutes.
5. Roll out thinly to fit the pie tin. Keep a little dough aside to cover the top.
6.  Prick it all over with a fork. Blind bake the bottom crust at 200 degrees for 15 minutes. Let it cool.

FOR THE FILLING

1. Peel the apples and chop them into small pieces.
2.  In a heavy bottomed pan, melt butter, add the apples and sugar.
3.  Cook it for 5 minutes. Add the cinnamon powder and nuts if using.
4.  If juice oozes out of the apples, sprinkle all purpose flour or custard powder and cook for another 1-2 minutes. Switch off the gas.

ASSEMBLING THE PIE

1. Add the cooked apple filling to the blind baked pastry.
2. Cover it with strips of the dough kept aside. Apply milk wash.
3. Bake in a pre-heated at 180 degrees for 30 – 35 minutes or till it is nicely browned.



PICTORIAL GUIDE

1. Take whole wheat flour and all purpose flour and powdered sugar in a bowl.

2. Rub the chilled butter into the flour till you get a bread crumb like texture.

3.  Add cold water to make a stiff dough.

4.  Chill the dough in the fridge for 10 minutes.
5. Roll out thinly to fit the pie tin. Keep a little dough aside to cover the top.

6. Prick it all over with a fork.Blind bake the bottom crust at 200 degrees for 15 minutes. Let it cool.

FOR THE FILLING

1. Peel the apples and chop them into small pieces.
2.  In a heavy bottomed pan, melt butter, add the apples and sugar.
3.  Cook it for 5 minutes. Add the cinnamon powder and nuts if using.
4.  If juice oozes out of the apples, sprinkle all purpose flour or custard powder and cook for another 1-2 minutes. Switch off the gas.

ASSEMBLING THE PIE

1. Add the cooked apple filling to the blind baked pastry.

2. Cover it with strips of the dough kept aside. Apply milk wash.

3. Bake in a pre-heated at 180 degrees for 30 – 35 minutes or till it is nicely browned.

                                        HAPPY BAKING!! 😊

EGG PARATHA

Egg paratha is a quick recipe when the kids don't want to have regular vegatables, dal and rice, this one comes as a saviour. Egg paratha is very easy to make and a quick option for those sudden hunger pangs.

INGREDIENTS

Whole wheat flour 1 cup
Water as required to knead the flour
Eggs 4
Onion 1 chopped finely
Tomato 1 chopped finely
Green Chilli 1 chopped finely
Fresh Green Coriander chopped finely
Salt as required
Tomato ketchup or tomato chilli sauce

METHOD

1. Take whole wheat flour and water and knead it into soft dough. Cover it and keep aside.
2. Chop the onions, tomato, green chilli and coriander finely.
3. Make small balls from the dough.
4. Take a ball of the kneaded dough and roll it like a chapatti.
5. Heat a tawa or iron griddle and place the rolled chapatti on it.
6. Cook it from one side till light brown spots appear on it.
7. Flip it over and cook it from the other side too till light brown spots appear. Do not cook it completely as it will be cooked further along with the egg too. Cook the required chapattis one by one and keep aside.
8. Break an egg in bowl, beat it, add salt.
9. Add chopped onions, tomatoes, green chilli and coriander. Mix.
10. On a heated tawa or an iron griddle, pour the egg mixture and let it cook on medium flame from one side.
11. On the half cooked egg mixture, place the half cooked chapatti.
12. Apply oil on the chapatti, press it lightly so that it sticks to the egg mixture.
13. Once nicely cooked from one side, flip it over and cook from the other side too.
14. Take the egg paratha on a plate and apply tomato ketchup or tomato chilli sauce on the egg side. Roll it as a wrap and serve hot.
15. You can even add some onion rings on the egg paratha along with some chaat masala and green coriander chutney over it, roll and serve.

PICTORIAL GUIDE

1. Take whole wheat flour and water and knead it into soft dough. Cover it and keep aside.
2. Chop the onions, tomato, green chilli and coriander finely.
3. Make small balls from the dough.

4. Take a ball of the kneaded dough and roll it like a chapatti.

5. Heat a tawa or iron griddle and place the rolled chapatti on it.

6. Cook it from one side till light brown spots appear on it.

7. Flip it over and cook it from the other side too till light brown spots appear. Do not cook it completely as it will be cooked further along with the egg too. Cook the required chapattis one by one and keep aside.

8. Break an egg in bowl, beat it, add salt.

9. Add chopped onions, tomatoes, green chilli and coriander. Mix.

10. On a heated tawa or an iron griddle, pour the egg mixture and let it cook on medium flame from one side.

11. On the half cooked egg mixture, place the half cooked chapatti.

12. Apply oil on the chapatti, press it lightly so that it sticks to the egg mixture.

13. Once nicely cooked from one side, flip it over and cook from the other side too.

14. Take the egg paratha on a plate and apply tomato ketchup or tomato chilli sauce on the egg side. Roll it as a wrap and serve hot.

15. You can even add some onion rings on the egg paratha along with some chaat masala and green coriander chutney over it, roll and serve.

HAPPY COOKING!! 😊