This recipe is coming straight from my childhood favourites vault. I remember whenever we used to go out for dinner, lunch or any kind of meal when I was a little girl, I would only order Manchurian outrightly rejecting all the maincourse dishes, no naan, roti, sabzi, rice nothing but Manchurian.
Even today I have the same level of admiration for this Indian-Chinese dish.
I hope you love this recipe as much as I do. Here is what you’ll need:
𝘍𝘰𝘳 𝘷𝘦𝘨𝘨𝘪𝘦 𝘣𝘢𝘭𝘭𝘴
🔸2.5 Cups finely chopped veggies (1/2 Cauliflower, 1 Carrot, 4-5 French beans, 1 Onion)
🔸 6-7 garlic cloves finely chopped
🔸1/2 inch ginger finely chopped
🔸1 tsp Black pepper powder
🔸3-4 tbsp cornflour
🔸3-4 tbsp all purpose flour/maida
🔸Salt to taste
☘️ In a mixing bowl add all the ingredients mentioned above and make a loose dough.
☘️ Make Manchurian balls from the dough and fry them till they turn brown in colour. Keep them aside.
𝘍𝘰𝘳 𝘨𝘳𝘢𝘷𝘺
🔸2 tbsp oil
🔸4 tbsp finely chopped garlic cloves
🔸3-4 green chillies sliced
🔸1 capsicum diced
🔸1 onion diced
🔸1 tbsp soya sauce
🔸1 tbsp green chilly sauce or red chilly sauce
🔸1 tbsp ketchup
🔸Cornstarch slurry (2 tbsp cornflour mixed in 3-4 tbsp water)
🔸Pepper and salt per taste
☘️ In a heated pan add oil, garlic, green chilles and cook for a minute on high flame.
☘️ Add capsicum, onion and cook for another one minute on high flame.
☘️ Add soya sauce, green chilly/red chilly sauce, ketchup and combine.
☘️Add the Manchurian balls and then add cornstrach slurry and bring to boil.
☘️ Add salt and pepper, mix and cook for a minute.
Turn off the flame and Sprinkle some spring onions. Enjoy❤️
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
