Manchurian Magic: Delicious Veg & Chicken Recipes to Try This Week

Veg Manchurian: Crispy Vegetable Delight in a Flavorful Indo-Chinese Gravy

Ingredients

For the Manchurian Balls

• 1 cup finely grated cabbage
• ½ cup grated carrot
• ¼ cup finely chopped capsicum
• 2 tbsp spring onions, chopped
• 2 tbsp cornflour
• 3 tbsp all-purpose flour (maida)
• 1 tsp ginger-garlic paste
• Salt and black pepper to taste
• Oil for deep frying

For the Gravy

• 1 tbsp oil
• 1 tbsp finely chopped garlic
• 1 tsp chopped ginger
• 2 green chillies, chopped
• ½ cup chopped onion
• ½ cup chopped capsicum
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp red chilli sauce
• 1 tsp vinegar
• 1 tsp sugar (optional)
• 1½ cups vegetable stock or water
• 1 tbsp cornflour mixed with 3 tbsp water
• Spring onions for garnish

Method

1. Combine all the vegetables, flour, cornflour, ginger-garlic paste and seasoning.
2. Shape into small balls and deep fry until golden and crispy.
3. Heat oil in a wok and sauté garlic, ginger and green chillies.
4. Add onion and capsicum; stir-fry for 2 minutes.
5. Add ketchup, soy sauce, chilli sauce, vinegar and sugar.
6. Pour in the vegetable stock and bring to a boil.
7. Add the cornflour slurry and cook until the gravy thickens.
8. Add the fried Manchurian balls just before serving.
9. Garnish with chopped spring onions.

Best Served With: Fried Rice, Hakka Noodles or Schezwan Rice.

Chicken Manchurian: Juicy Chicken Bites in a Bold, Savoury Manchurian Sauce

For the Chicken

• 500 g boneless chicken, cut into bite-sized cubes
• 1 egg
• 3 tbsp cornflour
• 2 tbsp all-purpose flour
• 1 tsp ginger-garlic paste
• Salt and pepper
• Oil for frying

For the Gravy

• 2 tbsp oil
• 1 tbsp chopped garlic
• 1 tsp chopped ginger
• 2 green chillies
• ½ cup onion, chopped
• ½ cup capsicum, chopped
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp chilli sauce
• 1 tsp vinegar
• 1½ cups chicken stock or water
• 1 tbsp cornflour mixed with water
• Spring onions for garnish

Method

1. Marinate the chicken with egg, cornflour, flour, ginger-garlic paste, salt and pepper for 20 minutes.
2. Deep fry until golden brown and cooked through.
3. Heat oil in a wok and sauté garlic, ginger and green chillies.
4. Add onions and capsicum and stir-fry on high flame.
5. Mix in ketchup, soy sauce, chilli sauce and vinegar.
6. Add the chicken stock and bring to a gentle boil.
7. Stir in the cornflour slurry until the gravy becomes glossy.
8. Add the fried chicken and toss well to coat.
9. Garnish generously with chopped spring onions.

Best Served With: Egg Fried Rice, Burnt Garlic Rice or Hakka Noodles.

🌟 This Week’s Food Quote

“Good food is all the sweeter when shared with family and friends.” 🍽️

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