Vegetable Manchurian Recipe | Step by Step Recipe | Indo Chinese Recipe

Vegetable Manchurian was a great combo with Egg Fried Rice, which we had prepare nearly couple of months before. We normally make Cauliflower Manchurian as a side dish for Fried Rice. So Amma wanted to make something different and hence came up this wonderful recipe. This dish ends up being a clean up dish as you can add all your veggies that you might have left overs and tastes great.

Things have been pretty steady and hectic the past couple of days. I just announced the Kid's Delight on Indian Street Food. I was hoping I could prepare some pending Street foods that I had planned so many months before. Chocolate Round up will be up soon. Meanwhile I had some more bloggers being interested in the Blogging Marathon that it makes me think that maybe I should plan to do this again.

When I got back thinking I should post something within this week, this draft was literally calling me!..:) Imagine sitting idle in the drafts for so long without any attention. The vegetable manchurians tasted great as such, I saved some for eating as a starter without adding to the sauce. The sauce was made the same way we do for the Cauliflower Manchurian.

Step by Step to make Vegetable Manchurian

In a non stick pan, saute the onions, ginger, garlic and chili paste.

Then add the tomato sauce

Measure out soya sauce

Add the soya sauce to the pan

Followed by the corn flour mix

Add more water as required.

Fried Vegetable Manchurians

Add these balls to the sauce.

Finally garnish with spring onion greens

Vegetable Manchurian Recipe

To make the manchurian

Cabbage, Beans, Carrot, Potato - 1 cup
All purpose flour / Maida - 2 tsp
Corn flour - 1 tbsp
Green chillies - 3 nos
Pepper powder - 1/2 tsp
Ginger - 2"
Garlic - 4 pods
Salt to taste
Oil for deep frying

To make the sauce

Soya sauce - 1 & 1/2 tbsp
Tomato Sauce - 1 & 1/2 tbsp
Corn flour - 1 tbsp
Salt to taste
Garlic - 4 pods
Spring onions - 1 bunch

Method to prepare:

For Manchurian

Clean and cut the vegetables. Grind the half, should not be ground into smooth paste, but half half.

Grind the chilis, ginger, garlic into a coarse paste. Take the rest of the ingredients required to make the manchurian in a bowl, add the chili paste, ground vegetables. Add salt and mix well. The batter should not be loose or runny, so add very little water. Make them into small balls.

Heat a pan of oil, Once it is hot, reduce to medium flame, deep fry these manchurian balls. Cook on both sides and drain to a kitchen towel.

For the sauce.

Heat a non stick pan with 1 tsp oil, Add the finely chopped onions from the spring onions, then add finely chopped garlic. Sauté till the onion bulbs turn colour. Keep the green of the spring onions for latter use.

Next add ginger garlic and chilli paste. Add soya sauce. Followed by tomato sauce

In a small bowl mix the corn flour with little water to form a lump less batter. Once paste is fried, add this to sauce. Adjust salt. Fry on high flame so that the sauce thickens. Just make sure it doesn't become too thick.

Add fried vegetable balls to the sauce. along the green onions stocks. simmer for 1 min.

If you don't want the manchurian to be soggy, add just before serving.

Serve this with Egg Fried Rice


Other Recipes
Vegetable Fried Rice & Cauliflower Manchurian
Chicken Fried Rice

Nuts Poli for Sankranthi Special | Traditional Sankranthi Customs with Rangolis

Happy Sankranthi to all my readers!

Hope everybody has had great festival celebrations. Bhogi and Sankranthi is always celebrated with much pomp and planning. During school days we used to get almost four days off. I remember visiting my grandparent’s home for Sankranthi and it used to be so festive. We normally used to travel on Bhogi morning, and could see the “Bhogi Manta” or the Bon Fire that gets done on the early hours of Bhogi day.

We really should be very careful when traveling on the roads and the colourful Rangoli takes your breath away. Everybody competes with creating the most beautiful and pretty rangolis. This year we decided to visit my sils and landed on Bhogi day. Saw many colourful rangolis and my nieces had also done very pretty rangolis.

Refer how to make Poli from this Dal Poli

Nuts Poli

Ingredients Needed

All purpose flour - 1 cup
Cashew - Almond powder - 1/2 cup
Milk - 2 tbsp
Sugar - 1/2 cup
Ghee - 2 tsp
Salt a pinch

Method to prepare:

Shift the flour, add the ghee and rub well to get a crumbly form. Slowly add water and knead to a soft dough. Rest it aside.

To make the stuffing, heat a non stick pan, add the ghee, nuts powder. Stir well. Then add the sugar. Allow it to melt.

Then add the milk, continue stirring to get a thick paste. Allow it to cool.

Meanwhile, divide the dough into small balls. Pinch out small balls of the stuff, place in the middle and cover the ball over the stuffing.

Roll out as you do with a regular roti. Check out how to make the stuffed poli

Heat a tawa and cook on both sides with ghee.

What is a festival without a poli! Hope you make these and enjoy!

Below are some snippets from our celebrations  today. These Rangolis were done by my nieces.

 Bon Fire that we had

 Konda bringing in the different colours.

 This was the big Rangoli made by my nieces.

 Special bath preparation on Sankrathi. Sugar cane pieces, coins, hyacinth beans, Reni Kai (not sure of the english name, will find out soon.)

Everything mixed together and poured over small kids before having their bath.

Check out our previous year celebrations.

Hope everybody is enjoying. Will come back with pictures of the dishes made.

Microwave Potato Peas Roast | Step by Step Recipe

Taking up the Blogging Marathon, I am exhausted to find even a moment for anything else. Not that I am complaining. But I got this space to cater too and in the process seem to have forgotten to update. Evenings are becoming hectic as I have to prepare the planned dish for the marathon and with kids around it becomes extremely difficult. 

Because I decided until 15th it is going to be something with chocolates, they are naturally very interested. Like I made the chocolates at home, though this may not compete with the popular brands at store, it still gives a great feeling of happiness. More than anything Konda was so happy knowing that I could make something like that.

Boys were after me waiting to be given a taste of what was getting cooked. I strictly told them that it has to set if they want to eat it as a piece than as a fudge or sauce. They were content to lick the bowl clean.

Coming to today's post, these potato roast is a simple yet great one to get it done in microwave without much hassle. Since Indrani has asked us to make Combo Meal, I was determined that I will make at least 3 dishes as a thali.

Step by Step Recipe to make Microwave Potato Peas Roast

In a microwave safe bowl, take oil, then chopped onions, tomatoes, ginger garlic paste. Microwave for 5 mins.

It will become very cooked like this.

Make marks on the potatoes and micro for 10 mins for the skin to peel off.

Once done, put them in water and peel the skin right away taking care to mind the heat.

Cube them into small pieces.

Once the onions are done well, mix everything together,

Add the fresh peas

Add little water for the peas to get cooked.

Add the red chili powder, salt mix well. Micro for 1 min

finally add the cubed potatoes.

Mix everything well and microwave for 5 mins.

Serve with Microwave Paneer Pulao.

Microwave Potato Peas Roast:

Ingredients Needed:

Potatoes - 5 big
Peas - 100 gms
Onions - 2 medium
Tomatoes - 2medium
Ginger Garlic paste - 3/4 tsp
Red Chili powder 1 tsp
Salt to taste
Oil - 1 tsp

Method to prepare:

Wash and mark the potatoes on the top. Microwave them for 10 mins. Once done, put them into water and peel the skin off.

In a microwave bowl, add oil. Add the chopped onions, tomatoes, ginger garlic paste. Microwave for 5 mins.

Mix well, then add the peas, little water. Micro for 1 mins.

Then add the chili powder, salt potatoes mix everything well and again micro for 5 mins.

Serve with pulaos.

Sending this to Indrani who is hosting MEC this month themed on Combo Meals.

And also to PJ who is hosting Complete My Thali with the theme Sabji.

Recap ~ Best of 2010

What a wonderful thing it is to sit back and read how things have treated so many across the globe! I don't want to give reasons for almost the week that has passed before doing this recap of the Best of 2010. I can almost hear being told never to give excuses for a work not done, just do it. Of course with the Blogging Marathon that I have taken up, everyday is a high end drama of what to post next.

So I finally sat down to read through the entries and felt nostalgic reading back on the recap I did last year. Somehow the feelings and thoughts seem to have been similar.

Anyway I will leave you to enjoy this post with many of the bloggers sharing their moments with us.

Bharathy started the year with a band and ends it with another moment to cherish. Right from starting the year being featured on an online network, till the year end where she got published in a popular daily, the year has been a great roller coaster ride for her. I thoroughly enjoyed her Top Ten Recipes, wish you could grab them right off the screen.

Divya says she was right on time to bring in the Annual Report so as to say, which could tend to be boring. I don't know why she thought so, when her blog stuffs full of drool worthy pictures of tempting cakes and what not. From a person who has enjoyed her treats, i strongly recommend this lady to start of her baking store! I know you would want too, please do hop on to catch up with her best recipes of the year!

Next recap comes all the way from Italy! Graziana who has a delight blog called Erbe in Cucina, shares with us the wonderful story of harvesting Lemon Grass. Now that is cool! Her list of other best through the year really makes you want to read all of them right away!

When Kamakshi sent me this entry as the best of the whole year, I was so surprised. It took me couple of minutes to understand there were two different pictures. Sometimes the joy is multiplied many times by sharing something. What you share is not really important as much as just sharing it. Do read on her post to see how beautiful an act it is..

Mehnaz takes you around a year full of eventful moments, right from getting married until the time she becomes The Top Chef, you can't but chuckle at the time she explains how she made her family more prosperous on the waist.

Next recap comes all energy pack with loads of things done. If you thought baking was scary or making bread the hard, Monika tackled them all. Not just that, she lists her yummy best of best and her plans for next. Go read on her plans on publishing! Way to go my friend!

Nivedita takes a look back at the year that passed with her adventures of cooking. She gets poetic while naming some dish and yes you will end up being curious to know that it was. Read to know how the year was that went past!

For Pavani, it was year filled with new changes and lot more of family time. She lists out her Best of all that did she last year, including the best Pant! well you got to have that to know the difference I would say!

I never more thrilled than the moment when PJ said she was waiting for me to announce this event. She feels wonderful taking a moment to look and see. The year has been better than ever and I was really amazed at the list of things PJ seems to have done through the year. Kudos and wishes for more!

For Preeti, its been a year of memorable things as she started blogging to record her adventure with cooking. She wants to increase the archive by posting more and cooking more. I am sure that will be most welcomed by her readers.

Priyanaka takes warm of a kuppa to recollect how wonderful the year has been. This is one lady who never says no for any event and dishes out many as it comes..:)

For a dentist, Sameena thought handling computer was difficult. On top she wanted to take up blogging, which was entirely a new thing that she had to learn. But considering all these, she still has done a great job on her blog. Read on her best of the year that has been.

Sanjeeta talks about the tales her pictures spoke. She lists out the best dishes that she created for her family and how Lite Bite attracted more readers. Then was her venture Tasty Bites that features Guests and readers. It is indeed a great concept. Check on to read more..

Sayantani rings in the new year with some Marble Sugar Cookies, probing you to sit back to read her recollection of what the year has been for her. The bag is always with some good and bad, learn from the bad, remember the good..and she has re-initiated the wonderful friendship chain, about which you can read

Siri recollects the year in passing and paying reverence to each incident that happened and that which had it's lasting effect on her life. I am sure it was wonderful being a new bride and start a new life all together! Read on her beautiful account that runs to two parts, so very well done!..

Smita though a late entrant into the Food blog, talks how passion for food and cooking took her to blogging. She lists her best of the months, including the best meal which can tempt a saint, a simple meal of KulchaCholey

Sushma does a recap of her blog with Rasam recipes being the most sought out of the year. Lets wait and watch what becomes the next most sought of this year.

This recap comes from Swaram who may not really talk about food most times, but can surely have you in fits with her rib tickling sense of humor. I enjoy so much of her posts that I never wondered to ask her why she wasn't doing her Food blog. Well it is good to have a mix of all worlds is what I think.

Usha seems to have been quite active when compared to the previous year. What's more she seems to have been part of wonderful learning groups which motives one to learn and experiment. I would think that's more important than how many you really post.

Finally though the year in passing has been wonderful in many ways, I felt I didn't actually do what I set out to do. Maybe other things came into picture that made it not happen. So the motto for this year is to just tackle a day as it comes, hoping to do the best I have to give in.

I hope you enjoyed this as much as I did doing a recap!

I sincerely hope I have included all the entries that came my way, do let me know if otherwise.

Have a great year ahead!

Mysore Pak | How to make Mysore Pak Step By Step Recipe | Deepavali Sweets

It was a rush hour at home this morning with the third Term starting today for the kids. Peddu went to bed saying he won't go to school and Chinnu woke up saying he won't be naughty and hence will stay back at home. Ten days is awfully long period to get used to being at home. I bribed Chinnu with a treat of Chocolate Cookies that I made for them. Surprising Peddu woke up all ready for the school.

After packing them off, it was my turn to rush up. Finally when I thought I should post my first one for the new year, I was in a dilemma on which one to post. So let me begin with a Sweet one. Mysore Pak as you might remember was prepared for Deepavali, which I never came around to post. It has been in draft for so long. Thought it will be a great way to start the year.

Before that, as I always do, lets talk about what new things to do this year. What are your plans?

Reading about my own post that I did last year, I can only shake with utter disbelief that I have not done even one of the items I have mentioned.

That just went to show how truly things have been unplanned. So though I probe you to share your plans, I think I will take one day as it comes. Looks like having lofty plans won't work out right now.

Mysore Pak was prepared during Deepavali and I was keen on making it with Amma. It is a recipe from her notebook, so I thought it is done with her. Hubby dear likes that typical honey comb types of Mysore Pak and not this melt in the mouth types, though the latter one is more sought after.

Step by Step of making Mysore Pak

Take the ingredients as per measurement

Melt the sugar in a non stick pan with just enough water to cover. Remove impurities if any and continue cooking till 1 thread.

Heat the ghee in another pan and simmer it.

When the sugar starts frothing, keep stirring.

Check for 1 thread.

Slowly add the besan and quickly combine to ensure lumps are not formed.

Continue doing till all the flour is done.

Slowly add the ghee little by little and continue stirring

When it starts leaving the sides, the pak is ready to be removed.

Transfer it to a greased plate and allow it to cool.

After 10 mins, make marks on the top and cut them into pieces once it is completely cooled.

Ingredients Needed:

Gram Flour / Besan - 1 cup
Clarified Butter / Ghee - 1 & 1/2 cups
Sugar - 2 & 1/2 cups

Method to prepare:

Heat a pan with ghee, simmer it down.

In another non stick pan, roast the besan on low flame.

Melt the sugar by adding just enough water to cover and remove the impurities.

Continue boiling it for couple of more minutes. Soon you will have a one thread consistency.

Add the besan to the sugar syrup and mix everything together. Then slowly add the ghee little by little.

Grease a plate or a square tin ready with ghee.

When you are done with all the ghee, continue stirring briskly for another couple of minutes when you see the batter leaving the sides, it means the paak is done.

Immediately pour it on the greased plate. Wait for 10 minutes, before making marks on the top.

Allow it to cool completely before breaking it.

Hope you all had a great start! 

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