Thursday, January 30, 2014

Veg manchurian gravy recipe | How to make veg manchurian gravy

vegetable-manchurian-gravy

I tasted vegetbale manchurian as starter first at Sangeeta’s home. I got the recipe and once tried too. Then totally forgot it. Then after many year, last year, once when me, Nags and Jey met at Mayura, we ordered veg manchurian gravy. It was really delicious and the manchurian balls were so soft and juicy. Then I really wanted to try it out again, next time I tried at Indian wok, it wasn’t that great, but I wanted to try at home. Even Aj was suggesting me to try it out and post it here in my blog Cool. So I tried it few days back and we both loved it. Vj came late back from office, so I did not keep it as it wont be that good if we refrigerate it. Its not that complicated to make it at home, Once you make the manchurian balls, its ready in few mins. Only chopping veggies and garlic is something to do as work in this…

veg-manchurian-gravy-recipe

Vegetable Manchurian gravy recipe

Recipe Cuisine: Oriental  |  Recipe Category: Lunch
Prep Time: 20 mins    |  Cook time: 25 mins    Serves: 4

Ingredients


For vegetable manchurian balls

Cabbage, finely chopped -1/2 cup

Carrot, finely chopped -1/4 cup

Beans, finely chopped -1/4 cup

All purpose flour/ maida -1/2 cup, heaped

Corn flour -2 tblsp, heaped

Black Pepper powder -3/4 tsp

Soya sauce -1 tsp

Salt & water -As needed

For gravy

Spring onion - 4 sprigs

Garlic, big variety - 6 flakes, finely chopped

Fresh red ripe chilli/ green chilli (optional) - 2

Pepper powder - 1 tsp

Soya sauce - 1 & 1/2 tblsp

Chilli Tomato sauce - 1/4 cup

Corn flour - 1 & 1/2 tblsp

Water - 1 cup

Oil - 2 tblsp

Salt - As needed

Optional ingredient : Aji-no-moto

How to make veg manchurian gravy step by step method

  1. First prepare veg Manchurian balls.Chop very finely all the 3 veggies. Add all the ingredients except salt and water, mix and sprinkle water little by little – the consistency must be like vada batter. Not too dry not too runny. Add salt just before you make and mix, otherwise it will leave water.How to make veg manchurian gravy step 1 
  2. Heat enough oil to deep fry and wet your hands, make small lemon size balls and deep fry in hot oil. Cook in medium flame to ensure even cooking. Do not make the balls too large or else inside wont get cooked properly. Deep fry until dark golden colour.How to make veg manchurian gravy step 2 
  3. Drain in paper towel, keep aside. Now to gravy. Keep all the ingredients needed ready. Heat oil add chopped garlic and fry for a minute in high flame.How to make veg manchurian gravy step 3 
  4. Add soy sauce, tomato chilli sauce, pepper powder and give it a mix.How to make veg manchurian gravy step 4 
  5. Dissolve the corn flour in water and pour it. Keep stirring until the mix starts boiling and changes into dark colour.How to make veg manchurian gravy step 5 
  6. Once the gravy is thick and shiny, add the fried manchurian balls and chopped spring onion and mix well. Switch off the flame and transfer to the serving bowl.How to make veg manchurian gravy step 6

Notes

    • I used extra hot tomato chilli sauce(maggi) . So it is sweet by itself. If using any other not so sweet sauce, I would recommend to add 3/4 tsp of sugar in the gravy.
    • I did not add aji-no-motto as I had no stock, never buy due to its effects. But its a main ingredient for Chinese food. 
    • Adjust water quantity if its too thick, as the water quantity may vary according to the heat and vessel you use.
    • You can add a tsp of lemon juice or vinegar towards the end.

Enjoy it hot with hakka noodles or fried rice as I did! soft, juicy, tangy, sweet, peppery, garlicky …Shame on you Ok enough, delicious manchurian gravy is ready!

veg-manchurian-gravy

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63 Stars(comments):

  1. Thanks for the recipe! Can't wait to try it out tonight :)

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  2. delicious indeed :D Clicks are tempting

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  3. Beautiful looking veg manchurian. Lovely combo with fried rice

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  4. I was waiting for this recipe after trying ur veg fried rice-chinese style.. The recipe seems to be easy.. will try this week end.. thanx a lot for posting this..

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  5. super yummy combo.. I love this combo too

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  6. Awesome... will try at home for sure :)

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  7. A perfect sidedish for fried rice.

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  8. oh wow@!! look at the color of the gravy... so so good...

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  9. So tempting! Good combo with fried rice!

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  10. I was waiting for this recipe raji was thinking that u didn't post it thank u

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  11. I was waiting for this recipe raji was thinking that u didn't post it thank u

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  12. oh tks..... for the recipe........also i request to add recipe of American copsy and chines chops y........

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  13. Perfect recipe with tempting clicks

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  14. Wow...so tempting veg balls manchurian gravy...i wanted to try this since long time...now you tempted me to try it rt away ;) simply inviting pics..love it!

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  15. This comment has been removed by the author.

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  16. Thankss and nice recipe

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  17. Mouth watering and beautiful presentation.Loved the sauce effect and looks so good.I am sure it will taste the best.

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  18. Delicious and lovely looking veg manchurian.Simply drooling over here. Excellent preparation.
    Deepa

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  19. Ah! when are you inviting me to your house ;-)

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  20. I do make this in the weekends...Looks lovely bright pics

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  21. This looks so delicious. I love all your photographs. They are so crisp and beautiful!

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  22. Nice but can someone tell me what type of beans? or doesn't thanks!

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  23. wow! nice colour of manchurian. Lovely dish

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  24. Wow......@..Delicious..mouth watering.Definitly i will try..

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  25. Awesome,will definetly try,thanks,lovely pics,really temting

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  26. its more delightful than the restaurant one

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  27. It looks very yummy and inviting.

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  28. Just tempting me to grab that manchurian ball from the screen..looks appealing!!

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  29. Nice recipe and all clicks are awesum!!

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  30. Tried this yesterday but it didnt turn out well. as soon as i added the corn flour the gravy became like halwa consistency. can u guide me waht cud be wrong.

    ReplyDelete
    Replies
    1. Add less corn flour, little more water.

      Delete
  31. fab..I am just loving this website...step by step u explained well...thanks dear....

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  32. Maja aa gaya muuhhhh....

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  33. hi raks thank you for the wonderful dish i tried this recipe along with veg fried rice for lunch today.but sum how Manchurian is dominated by tanginess what could be the reason for that?

    ReplyDelete
    Replies
    1. Tanginess in this recipe is from Soy sauce. So adjust it accordingly.

      Delete
  34. Wow...its really yummy to look nd mouthwatering....u ve explained it in easy steps...will try it out definitely and let u knw

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  35. I'm surely going to try this recipe!
    Btw, it's corn flor the same as cornstarch

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  36. Instead of using ready-made chilli sauce, can i grind few dry red chillies into paste using some water and add them? Will it compromise on the taste of the gravy?

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  37. Yes, coz, store bought sauce is sweet, and gives a glossy look too.

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  38. Please suggest if I can prepare this dish and referigerate for 2-3 days and then warm it before serving?

    ReplyDelete
    Replies
    1. 1 days is fine,, 2-3 days means may be not.

      Delete
  39. Hi Raks, can i freeze manchurian balls in a sealed plastic bag a week before and add them to fresh cooked gravy just before serving?

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  40. This is my first comment in food blogs... i tried the manchurian... thank u 4 the wonderful reepie..

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  41. Hi raks I tried veg Manchuria tried today it comes out good.

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  42. Hi raks may I kindly ask if the soya sauce is dark thick soya sauce or light thin soya sauce. Thks much

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  43. It wont be the same taste.

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  44. Hi, Ive been trying some of your recipes for sometime now and it has turned out well mostly. Thanks for sharing these wonderful recipes. May I know what kind of beans used in this recipe?

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  45. Hi,
    I need to know the brand name of all sauces u used in this recipe.

    I want to make this dish for my Son birthday party so if I put balls before it can suck all the gravy

    Could be gravy remain less after that.

    Can u guide me on this

    I should make more thin gravy or I should not use cornflour?

    I can't put balls at last minute.


    Have to put them before & serve.


    Pls suggest me on this.

    Thanks,

    Punita

    ReplyDelete
  46. Lee kum kee soya sauce in singapore, maggi chilli sauce. If you make the gravy slightly watery, it will get to right consistency later.

    ReplyDelete
    Replies
    1. Thanks for the help.so I should add cornflour or no?
      If I keep gravy little watery so by adding cornflour still the gravy consistency will b fine?

      Delete
    2. Yes you should add corn flour for the shine as well as taste. Just add more water as needed.

      Delete
  47. For a long time i m waiting for a perfect Manchurian recipe here i found it..thanku raks anand ji... Very simple n easy method.. I vl surely try it

    ReplyDelete
  48. Hi, every time I try this the balls jus separate. So, what could be the mistake?

    ReplyDelete
    Replies
    1. Balls bread for two reasons. One- More vegetables, less flour. Two - Cutting the veggies too big.

      Delete

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