VEG MANCHURIAN - YUM

Servings - 3 - 4
INGREDIENTS

Minced carrots - 100 grams

Minced cabbage - 100 grams
Minced cauliflower - 100 grams
Salt - 2 teaspoons, divided
Refined flour - 30 grams
Corn flour - 30 grams
Water - 200 millilitres, divided
Oil - for frying
Olive oil - 2 tablespoons
Ginger - 1 1/2 teaspoons
Garlic - 1 tablespoon
Onions - 50 grams
Green chilli - 1 tablespoon
Green chilli sauce - 1 teaspoon
Red chilli sauce - 1 teaspoon
Soy sauce - 1 teaspoon
Vinegar - 1 tablespoon
Ketchup - 50 millilitres
Corn flour paste - 1 tablespoon

PREPARATION

1. In a mixing bowl, add 100 grams minced carrots, 100 grams minced
cabbage, 100 grams minced cauliflower, 1 teaspoon salt, 30 grams refined
flour, 30 grams corn flour and 50 millilitres of water. Mix the mixture well.
 2. Shape the mixture into lemon sized balls.

3. Heat sufficient oil in a heavy skillet and deep fry vegetable balls until
golden brown. Drain on absorbent paper.

4. Heat 2 tablespoons of olive oil in a pan. Add 1 1/2 teaspoons ginger, 1

tablespoon garlic, 50 grams onions, 1 tablespoon green chilli and stir. Add
150 millilitres of water, 1 teaspoon salt, 1 teaspoon green chilli sauce, 1
teaspoon red chilli sauce, 1 teaspoon soy sauce, 1 tablespoon vinegar and
50 millilitres of ketchup. Bring mixture to boil, let it boil for a minute.

5. Add the fried vegetable balls, 1 tablespoon corn flour paste and mix well.
Cook for 2 - 3 minutes or until the sauce starts to thicken, keep stirring
continuously.

6. Garnish with scallion greens.

VEGETABLE MANCHURIAN GRAVY RECIPE – HEBBER’S

Serves: 3 Servings

Ingredients
To prepare veg balls:
 ¼ cup carrot, grated
 1 tsp soy sauce
 ¼ cup cabbage, grated
 1 tsp chilli sauce
 ¼ cup spring onion greens, chopped
 2 tbsp maida / plain flour / all-purpose flour
 ¼ tsp ginger-garlic paste
 2 tbsp corn flour
 ¼ tsp black pepper, crushed
 oil for deep frying
To prepare manchuirian gravy:
 1 tbsp oil
 ½ tsp ginger, finely chopped
 ½ tsp garlic, finely chopped
 1 spring onion, chopped
 ¼ capsicum, cubed
 1-2 tsp chilli sauce, adjust to your spice level
 2-3 tsp soy sauce, adjust to your taste
 1 cup water
 ¼ tsp black pepper, crushed
 salt to taste
To prepare corn starch:
 2 tsp corn flour
 ¼ cup water
Instructions ( 1 cup =255 ml)
veg balls recipe:
1. in a large mixing bowl add grated carrot, cabbage and spring
onion greens.
2. add a tsp of soy sauce.
3. also add chilli sauce, ginger garlic paste and crushed black
pepper. note, we are not adding any salt as soy sauce do have
salt in it. if you want any extra then add at this stage.
4. squeeze the veggies well and mix well. veggies has to release
water from them.
5. now add maida and corn flour.
6. make a nice thick dough without adding any extra water. water
present in veggies are enough to combine.
 7. now make small small balls and keep aside.
8. deep fry the balls on medium flame.
9. stir in between and fry till they turn golden brown.
10. drain off the veg balls over a kitchen towel to remove excess
oil.
veg manchurian gravy:
1. in a large pan, heat a tbsp of oil.
2. add finely chopped ginger and garlic. saute for a while.
3. then add spring onions white and continue to saute for a
minute.
4. also add capsicum and fry till the blisters appear over them.
5. now add red chilli sauce and soy sauce.
6. add corn starch. to prepare corn starch mix 2 tsp of corn flour
with ¼ cup of water.
7. give a good mix. then add a cup of water and continue to stir.
alternatively, you can add water first, get to a boil and then
add corn starch.
8. add more chilli sauce if required and give a mix. i like my gravy
to be more spicy so have added a tsp of more chilli sauce.
9. check for taste, and if you prefer more savory taste then add
more soy sauce. give a good mix.
10. get to a boil and check for consistency.
11. now add pepper and salt to taste. remember, soy sauce do
contain salt so be careful while adding. give a mix.
12. add fried veg balls and give a quick stir.
13. transfer to a serving bowl and garnish with chopped spring
onions green.
14. serve veg manchurian gravy with veg fried rice.
 Vermicelli Shrikhand

Servings - 2

INGREDIENTS

Ghee - 2 tablespoons

Vermicelli - 100 grams

Milkmaid - 50 milliliters

Hung yogurt - 100 grams

Sugar powder - 20 grams

Cardamom powder - 3/4 teaspoon

Pistachios - for garnishing

Pomegranate - for garnishing

PREPARATION

1. Heat 2 tablespoons ghee in a pan, add 100 grams vermicelli and roast it till

it becomes brown in color. Keep on stirring so that it gets evenly roasted.

2. Remove the pan from heat and add 50 milliliters of milkmaid. Mix it until

well combined.

3. Now take a cupcake wrapper and spread the vermicelli mixture in it. Press

it lightly with the help of a spoon so that it takes the shape of a cup.

4. Now keep the cups in a refrigerator for an hour to set.

5. In a mixing bowl, add 100 grams hung yogurt, 20 grams sugar powder and
 3/4 teaspoon cardamom powder. Beat slowly till everything mixed properly &

curd becomes light & creamy.

6. Take out the vermicelli from the wrapper and fill the mixture into vermicelli

cups.

7. Garnish with some chopped pistachios and some pomegranate.

8. Serve chill and enjoy.

easy vegetable sandwich recipe | veg sandwich recipe | easy

vegetable sandwich recipe
Author: Hebbar's Kitchen
Recipe type: breakfast / snacks
Cuisine: Indian
Serves: 2 Servings
Ingredients

 4 bread slices, brown / white bread

 2 tsp oil
 ½ onion, finely chopped
 ½ cup corn, fresh / frozen
 1 carrot, finely chopped
 ½ capsicum, finely chopped
 1 bunch spinach / palak leaves, chopped
 1 tsp crushed pepper
 ½ tsp mixed herbs (optional)
 salt to taste
 2 tbsp tomato sauce
 2 tbsp green chutney
 ¼ cup mozzarella or cheddar cheese, grated
 2 tsp butter

Instructions ( 1 cup =255 ml)

1. firstly, in a large kadai heat oil and fry onions.
2. further add corn, carrot and capsicum. fry for a minute till the
veggies are half cooked yet crunchy.
3. now add chopped spinach and fry till they shrink in size.
4. also add pepper, mixed herbs and salt. give a good mix.
5. now take 2 breads and on one spread tomato sauce and green
chutney on the other.
6. also place the prepared stuffing and spread uniformly on the
bread slice.
7. further, grate the cheese over the stuffing.
8. cover with the other slice of bread and grill or toast on tawa.
9. spread butter on both the outer sides of bread to make
sandwich more crispy and golden.
10. furthermore, close the griller and grill till the cheese melts and
bread turn golden brown.
11. now cut the bread into half and serve.
12. finally, serve hot or pack for kids lunch box.