Veg Manchurian

Veg Manchurian Recipe | Vegetarian Food from Oman | Coriander Leaves, Soy Sauce, Cabbage, Carrot

Region / culture: Oman | Servings: 4 |

Vegetarian diet

Introduction

Veg Manchurian is a popular Indo-Chinese dish that combines the flavors of Chinese cooking with Indian spices and ingredients. This dish is a favorite among vegetarians and non-vegetarians alike, as it is flavorful, spicy, and easy to make at home.

History

Veg Manchurian is believed to have originated in the streets of Mumbai, India, where Chinese immigrants adapted their traditional recipes to suit the Indian palate. Over time, this dish has become a staple in Indian restaurants and households, loved for its unique blend of flavors and textures.

Ingredients

2 tbsp cornflour
2 cup grated cabbage
1 tbsp soy sauce
0.5 cup grated carrot
0.25 cup chopped onion
1 tbsp chopped green chilies
1 tbsp chopped garlic
chopped coriander leaves (optional)
1 tsp sugar
0.25 tsp Ajinomoto
0.5 tbsp white pepper powder
2 tbsp oil
oil for frying
salt to taste

How to prepare

Squeeze out any excess water from the grated cabbage.
Combine the grated carrot and cornflour with the cabbage.
Thoroughly mix the ingredients to form a dough.
Shape the dough into small balls and deep fry them in medium hot oil until they turn light brown.
In a wok, heat 2 tbsp of oil.
Add the chopped green chilies, chopped garlic, and spring onions.
Cook for approximately 30 seconds.
Add water or stock to the wok.
Season with salt, pepper powder, Ajinomoto, sugar, and soy sauce.
Bring the mixture to a boil.
Thicken the sauce by adding cornflour dissolved in cold water.

Variations

Add finely chopped bell peppers or mushrooms to the vegetable balls for added flavor and texture.
Use different sauces such as chili sauce or tomato ketchup to customize the taste of the dish.

Cooking Tips & Tricks

Make sure to squeeze out any excess water from the grated cabbage to prevent the dough from becoming too wet.

- Deep fry the vegetable balls in medium hot oil to ensure they cook evenly and turn light brown.

- Adjust the amount of green chilies and garlic according to your spice preference.

- Thicken the sauce with cornflour dissolved in cold water to achieve the desired consistency.

Serving Suggestions

Veg Manchurian can be served as an appetizer or main course with steamed rice or noodles.

Cooking Techniques

Deep frying the vegetable balls ensures a crispy exterior and soft interior.

- Stir-frying the vegetables and sauce in a wok helps to retain their crunchiness and flavor.

Ingredient Substitutions

You can substitute the cabbage with finely chopped spinach or kale for a different flavor profile.

- Use tamari or coconut aminos instead of soy sauce for a gluten-free version of the dish.

Make Ahead Tips

You can prepare the vegetable balls in advance and store them in the refrigerator until ready to fry and serve.

Presentation Ideas

Garnish Veg Manchurian with chopped coriander leaves and spring onions for a pop of color and freshness.

Pairing Recommendations

Veg Manchurian pairs well with a side of vegetable fried rice or hakka noodles for a complete meal.

Storage and Reheating Instructions

Store any leftover Veg Manchurian in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Veg Manchurian contains approximately 200 calories.

Carbohydrates

Each serving of Veg Manchurian contains approximately 15 grams of carbohydrates.

Fats

Each serving of Veg Manchurian contains approximately 10 grams of fats.

Proteins

Each serving of Veg Manchurian contains approximately 5 grams of proteins.

Vitamins and minerals

Veg Manchurian is rich in Vitamin C from the cabbage and carrots, as well as Vitamin A from the carrots.

Alergens

Veg Manchurian may contain allergens such as gluten from the cornflour and soy from the soy sauce.

Summary

Veg Manchurian is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Veg Manchurian is a delicious and nutritious dish that combines the best of Chinese and Indian flavors. With a few simple ingredients and cooking techniques, you can recreate this restaurant-style dish at home for a satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was wandering through the bustling streets of Chinatown in search of new ingredients to spice up my cooking. As I meandered through the narrow alleys lined with colorful stalls selling exotic fruits and vegetables, my eyes fell upon a small, unassuming shop tucked away in a corner.

Intrigued, I made my way inside and was greeted by the fragrant aroma of spices and herbs wafting through the air. The walls were adorned with ornate Chinese tapestries, and the shelves were stacked high with jars of mysterious ingredients I had never seen before. I felt like a child in a candy store, eager to explore this new world of flavors and textures.

As I perused the shop, my eyes landed on a faded recipe card tucked away in a dusty corner. It was written in a delicate hand, with faded ink that spoke of years of use and love. The title read "Veg Manchurian", and I knew I had stumbled upon a hidden gem.

I asked the shop owner about the recipe, and he smiled warmly, explaining that Veg Manchurian was a popular Chinese-Indian fusion dish that combined the flavors of both cuisines in a deliciously unique way. He told me that it was a dish of vegetable dumplings in a tangy, spicy sauce, and that it was a favorite among his customers.

Eager to learn more, I purchased the ingredients listed on the recipe card and hurried home to try my hand at making Veg Manchurian. As I chopped, minced, and stirred, I felt a sense of excitement and anticipation building within me. The unfamiliar ingredients and techniques challenged me, but I was determined to master this new dish.

After hours of preparation and cooking, I finally sat down to taste my creation. The first bite sent a wave of flavors dancing across my palate – the crunch of the vegetables, the heat of the spices, the tang of the sauce. It was a symphony of tastes and textures that harmonized perfectly, creating a dish that was both comforting and exciting.

From that day on, Veg Manchurian became a staple in my kitchen. I experimented with different vegetables, adjusted the spices to suit my taste, and shared the recipe with friends and family who were equally enchanted by its charms. Each time I made Veg Manchurian, I felt a connection to the shop owner who had introduced me to this culinary treasure, and I thanked him silently for his generosity.

Over the years, I have refined and perfected my recipe for Veg Manchurian, adding my own twists and touches to make it truly my own. It has become a signature dish that I am proud to serve to guests and loved ones, a dish that embodies the spirit of adventure and discovery that drives my passion for cooking.

As I sit here reminiscing about that fateful day in Chinatown, I am filled with gratitude for the serendipitous encounter that led me to discover the magic of Veg Manchurian. It is a reminder of the joy and fulfillment that comes from exploring new culinary horizons, and I am eager to continue my culinary journey, seeking out new recipes and flavors to add to my repertoire.

For now, I will savor the memories of that day and the many delicious meals of Veg Manchurian that have graced my table since. And who knows what other culinary treasures await me in the future? The world is full of surprises, and I am ready to embrace them all with open arms and an open heart.