Veg Manchurian Recipe | वेज मंचूरियन | Veg Manchurian Gravy Recipe In Hindi | Abhilasha
- 7 years ago
Learn How To Make Veg Manchurian Gravy Recipe, a Quick & Easy Indo-Chinese Recipe in Hindi from Chef Abhilasha Chandak. This simple Indo Chinese recipe of वेज मंचूरियन is a variant of Chicken Manchurian and is surely a boon for all the vegetarians out there who love Indo-Chinese cuisine. Make this simple recipe at home and share your experience with us in the comments section below.
Ingredients:-
Cabbage grated 1 medium
Carrot grated 1 medium
French beans finely chopped 8-10
Spring onions with greens finely chopped 3 medium
Green capsicum finely chopped 1 medium
Salt to taste
Refined flour (maida) 1/4 cup
Cornflour 1/4 cup
Oil to deep fry
Sauce:-
Oil 2 tablespoons
Ginger finely chopped 4-6 cloves
Celery finely chopped 2 inch stick
Green chillies finely chopped 3
Soy sauce 2 tablespoons
Sugar 1 teaspoon
MSG 1/4 teaspoon
Salt to taste
Vegetable stock 2 1/2 cups
Cornflour/ corn starch 3 tablespoon
Vinegar 1 tablespoon
Method:-
1. Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.
2. Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into equal sized balls.
3. Heat sufficient oil in kadai and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper.
4. Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry .
5. Add soy sauce, sugar, ajinimoto(optional) and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously.
6. Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens.
TIP:-
If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only.
Ingredients:-
Cabbage grated 1 medium
Carrot grated 1 medium
French beans finely chopped 8-10
Spring onions with greens finely chopped 3 medium
Green capsicum finely chopped 1 medium
Salt to taste
Refined flour (maida) 1/4 cup
Cornflour 1/4 cup
Oil to deep fry
Sauce:-
Oil 2 tablespoons
Ginger finely chopped 4-6 cloves
Celery finely chopped 2 inch stick
Green chillies finely chopped 3
Soy sauce 2 tablespoons
Sugar 1 teaspoon
MSG 1/4 teaspoon
Salt to taste
Vegetable stock 2 1/2 cups
Cornflour/ corn starch 3 tablespoon
Vinegar 1 tablespoon
Method:-
1. Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.
2. Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into equal sized balls.
3. Heat sufficient oil in kadai and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper.
4. Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry .
5. Add soy sauce, sugar, ajinimoto(optional) and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously.
6. Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens.
TIP:-
If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only.