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Veg Manchurian : An Indo-Chinese Saga

April 23, 2014 by Leave a Comment

Warning : A Long Post with some good clicks and hear me mumble while I cook ! You can skip my rambling and go directly to the recipe.

  
I have introduced the Indo Chinese cuisine earlier on my blog with the dishes like Schezwan Paste and Noodles, Sweet Corn Soup, Hot and Sour Soup and Quick Chili Paneer. Now adding another dish to the collection that is much loved and often ordered at restaurant and whipped at home. It is called Manchurian. Manchurian is tangy, spicy and slightly sweet which is a typical Indo-Chinese flavor. There are 3 common varieties of manchurian : chicken manchurian, Gobhi/Cauliflower manchurian and this vegetable balls manchurian . This is such a fusion food of Indian kofta with no Indian spices and Cooked in a Chinese soy based sauce.

  
An excerpt from Wiki : Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. Manchurian is entirely a creation of Chinese restaurants in India, and bears little resemblance to traditional Chinese cuisine. It is said to have been invented in 1975 by Nelson Wang; Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green chilis, but next, instead of adding garam masala, he put in soy sauce instead, followed by cornstarch and then he created chicken manchurian and the vegetarian version.

Veg Manchurian is such a versatile dish. Just like spaghetti meatballs, this can be enjoyed with noodles and as if bathed in thicker sauce, they are perfect as appetizers. They can mighty well be enjoyed with plain steamed rice or fried rice. Now beat that kind of versatility :).

Golden vegetable balls, deep fried and gobbled! Errr…did I say deep fried ? the first time ever in the history, they are baked :)))….. I am tooting my own horn :))… Well I would like to believe that! But then what is history and how you look at it, is one’s opinion ! These beautiful flavorful golden veg balls dipped in a thick sauce of soy and finely shredded vegetables. It is simply heaven! 

 
Served it on the demand of my 10 year old. She said, “mom, I feel
Like eating that sticky greasy Chinese from the mall”. I thought well yes to Chinese but no to sticky and greasy. She loves a simple sautรฉ of soy braised Veges. I cut some cabbage, broccoli, bell pepper, carrots and onions and sautรฉed them in little oil and braised with some soy sauce. Sprinkled some salt and pepper. Her favorite dish with steamed rice is done!

  
This whole spread is for me and Amit. We enjoyed and enjoyed to the fullest! Had seconds and may be a “little” thirds :D.

  
From Mumbling to Recipe now !

Veg Manchurian

  • Servings: 4
  • Time: approximately 40 minutes
  • Difficulty: easy
  • Print

Kitchen Equipments : oven, baking sheet, parchment or butter paper, a pan, a bowl, a ladle, grater, food processor(optional), bowl, fork.

Ingredients :

For Manchurian Veg Balls
Cabbage : 1/2 cup, shredded fine in either food processor or grater
Cauliflower : 1/2 cup, shredded fine in either food processor or grater
Carrots : 1/4 cup, shredded fine in either food processor or grater
Garlic : 1/2 tsp, grated fine
Ginger : 1/2 tsp, grated fine
Green Chili paste : 1/2 tsp, (optional)
Soy Sauce : 1/2 tsp if dark, 1 tsp if light
Corn flour : 3&1/2 to 4 tbsp
Salt and black pepper : to taste

For Manchurian Curry : 

Oil : 1 tbsp
Cabbage : 2 tbsp, chopped or shredded fine
Carrots : 2 tbsp, chopped or shredded fine
Green Bell Pepper/capsicum : 2 tbsp, finely chopped
Onions : 2 tbsp, finely chopped
Ginger : 1/2 tsp, finely grated
Garlic : 1/2 tsp, finely grated
Green chili paste : 1/2 tsp, (optional)
Soy sauce : 1&1/2 tbsp
Chili paste : 1/2 tsp or to taste
Ketchup : 1 tbsp
Sugar : 1/2 tsp
Salt and black pepper : to taste. I didn’t need to add any. But please adjust to your taste.
Refined Flour : 2 tbsp
Water : 1/4 cup + 2 cups

Method :

Manchurian Veg Balls :

1. Preheat the oven at 450*f. Line a baking sheet with parchment/butter paper. Grease it lightly.
2. Mix all the ingredients of veg balls in a bowl. It won’t come together as a dough but will gather together, just enough.
3. Now take a tablespoon full of mix in your hands and shape together with both hands in a ball by pressing gently from all sides. Put it on the baking tray.

4. Finish the mix likewise. It will yield approximately 14-16 veg balls. Bake in the oven for 20-25 odd minutes. Here is a trick for even cooking. Flip them from all the sides every 5-7 minutes for even cooking. They will not be perfect rounds but not flat either, so
They can stand on any side. So all the four sides are done. Top, bottom, and surrounding spherical sides. I hope I made sense here.

5. For better color, broil for 10-15 seconds each side. All done! Don’t leave the sight while broiling. It can burn any second.

Method for Gravy :
1. Heat oil in pan. Lower the flame, add ginger garlic and chili paste.

2. Once garlic is slightly golden, add all
the vegetables. Sautรฉ for 2-3 minutes till partially cooked, on low flame.

3. Meanwhile, take 1/4 cup of water in a bowl. Add refined flour slowly to it. Mix with a fork so that no lumps are made. Now add soy sauce, chili paste and ketchup to it. Mix all the things together in the bowl. The mixture will be light brown in color. This will darken with cooking so don’t be alarmed.

4. Now add this soy and flour mix to the vegetables. Add 2 cups of water.
Mix well. Boil and then heat for 5 minutes on low flame till the curry thickens. Take it off the flame and it is ready. Also, you may make it as thick or as light as you want. Do a lick test and adjust the seasoning as in soy sauce or chili paste, salt and pepper.

Note : Add the veg balls to the gravy just before serving.

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Filed Under: Indo-Chinese, Uncategorized Tagged With: baked appetizer ideas, baked manchurians, bell pepper, cabbage, capsicum, carrots, cauliflower, chili sauce, chinese fusion, cornflour, garlic, ginger, hakka recipe, healthy recipe for manchurian, healthy snacks, healthy vegan meals, Indo Chinese, ketchup, manchuria, manchurian, onion, refined flour, spy sauce gravy, vegetable balls

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Reader Interactions

Comments

  1. Shruti

    May 26, 2014 at 9:56 pm

    How wonderful, Sonal! I love Indo-Chinese… And manchurian is the most favorite dish for sure! Call it starter or meal or anything… I can gobble up all that you have ๐Ÿ˜›

    Reply
    • simplyvegetarian777

      May 27, 2014 at 9:58 am

      Me too Shruti :))

      Reply
  2. Linsy

    May 26, 2014 at 8:47 am

    i think its hard to find any iNdians who don’t like this dish.my kitchen counter will be same when i make this. looks yum

    Reply
    • simplyvegetarian777

      May 26, 2014 at 6:30 pm

      Thanks Linsy!

      Reply
  3. Nayna Kanabar (@SIMPLYF00D)

    May 26, 2014 at 5:27 am

    This looks really delicious I love the idea of baking and not frying the veghie balls, would adding a traspoon of corn flour help to bind the mixture better?

    Reply
    • simplyvegetarian777

      May 26, 2014 at 6:32 pm

      Nayna, I have added almost 4 tbsp of corn flour to bind the mixture so that I can bake them easily :).

      Reply
  4. Shobha

    May 26, 2014 at 5:02 am

    My favourite one !
    Very well explained ๐Ÿ™‚
    And thanks for the comments in my blog.

    Reply
    • simplyvegetarian777

      May 26, 2014 at 6:32 pm

      :).

      Reply
  5. vagabondurges

    May 21, 2014 at 2:08 am

    You have so many great looking recipes, but this one is sparking my hunger, big time! It’s going on the To-Be-Made list too…

    Reply
  6. afracooking

    April 25, 2014 at 3:18 pm

    I learned something new today! So interesting – and sooooo tasty looking ๐Ÿ™‚

    Reply
    • simplyvegetarian777

      April 26, 2014 at 4:24 am

      Thanks Afra ๐Ÿ™‚

      Reply
  7. Rakesh Singhal

    April 25, 2014 at 12:22 pm

    I AM PROUD OF YOU SONA, MY WONDER CHILD. LOVE U N BLESS U.
    Daddy.

    Reply
  8. v8mile

    April 24, 2014 at 4:34 pm

    As always, your photos look delicious and mouthwatering!

    Reply
  9. Sam Sin

    April 24, 2014 at 4:12 pm

    Looks fab, a new recipe for me! ๐Ÿ™‚

    Reply
  10. mmmarzipan

    April 24, 2014 at 4:03 pm

    Looks and sounds fabulous!

    Reply
    • simplyvegetarian777

      April 26, 2014 at 11:51 am

      Thanks ๐Ÿ™‚

      Reply
  11. lapetitecasserole

    April 24, 2014 at 11:01 am

    This is amazing Sonal… you are a multi staking cook! I wish I could have it for my lunch today! beautiful and useful pictures!

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:12 pm

      Thanks my dear :). I am humbled at the compliment!

      Reply
  12. Elaine @ foodbod

    April 24, 2014 at 4:11 am

    Really interesting, I’ve seen manchurian on the menu in a local Sri Lankan restaurant but didn’t know what it was! Thank you xx

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:12 pm

      My pleasure :).

      Reply
      • Elaine @ foodbod

        April 24, 2014 at 3:13 pm

        xx

        Reply
      • Elaine @ foodbod

        April 24, 2014 at 3:14 pm

        In the UK a manchurian is someone who comes from Manchester!!

        Reply
        • simplyvegetarian777

          April 24, 2014 at 3:45 pm

          Lol :)))

          Reply
        • Sam Sin

          April 24, 2014 at 4:12 pm

          Haha, I think you mean Mancunion! ๐Ÿ˜‰

          Reply
          • Elaine @ foodbod

            April 25, 2014 at 1:40 am

            Aha! I do! You’re right, got myself confused!

  13. Priya Kedlaya

    April 24, 2014 at 12:37 am

    You’re a star, Sonal! I love how you systematically take the most yum and unhealthy food and turn it into wholesome, veggie packed meals that look so fresh and inviting! Also love that sneak peak of your notebook! ๐Ÿ™‚

    Reply
    • simplyvegetarian777

      April 24, 2014 at 11:05 am

      I knew that you will notice my notebook ;).
      Hugs Priya!

      Reply
  14. Eat,live,burp

    April 24, 2014 at 12:34 am

    Baked manchurian.. Wow you are awesome. I usually buy the veggie balls from trader joes or Costco, bake them and add them to the sauce. But your version sounds healthy and easy

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:20 pm

      It is healthy and easy Pavithra :).

      Reply
  15. apsara

    April 23, 2014 at 10:25 pm

    wonderful way to make my favorite Indo- chinese dish!

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:21 pm

      ๐Ÿ™‚

      Reply
  16. indusinternationalkitchen

    April 23, 2014 at 10:09 pm

    Your manchurian looks great Sonal. Especially love that you baked the balls instead of deep frying. ! ๐Ÿ™‚

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:21 pm

      Thanks Indu :).

      Reply
  17. Patty Nguyen

    April 23, 2014 at 9:36 pm

    Oh yum, Sonal!! I find that Burmese food has a lot of Indian/Chinese flavor combos. Oh sooo good! *hugs*

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:25 pm

      Patty,
      Burma is neighboring to India and China hence the flavor fusions. In earlier times, there were lot of South Indian traders who went to Burma and settled there. So the fusion of food. Also lot of Chinese immigrants in Burma led to another kind of fusion food.
      I am on the path of discovering some Burmese recipes now :).
      Sonal

      Reply
      • Patty Nguyen

        April 24, 2014 at 3:30 pm

        The Burmese tea leaf salad is one of my favorites, Sonal!! Now once you make it, don’t forget to call me over, k?? ๐Ÿ˜‰

        Reply
        • simplyvegetarian777

          April 24, 2014 at 3:44 pm

          ๐Ÿ™‚ yes ma’m!

          Reply
  18. The Novice Gardener

    April 23, 2014 at 9:20 pm

    This looks SO good, Sonal! Your photos make my mouth water, even though I know this is all veggies. Okay, I’m turning vegetarian tomorrow! ๐Ÿ™‚

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:26 pm

      Angie, sweet Angie,
      You don’t have to turn vegetarian for this. Chicken Manchurian is a very famous non veg version :).

      Reply
  19. celestedimilla

    April 23, 2014 at 8:10 pm

    Going to your house for dinner is on my bucket list Sonal!! You seem like such a great cook!! ๐Ÿ™‚

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:27 pm

      Thanks Celeste :). Good to see you!
      Would love to host you :).

      Reply
  20. Aditi

    April 23, 2014 at 8:05 pm

    Love it Sonal. Have been craving good veg manchurian. You won’t believe it but we were planning on doing this for the guest post! But we do have another fun recipe up our sleeve .

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:27 pm

      Oh so sorry guys ;).
      Will look forward to what you bring to the Fiesta this Friday?

      Reply
  21. disappearingwoman

    April 23, 2014 at 7:51 pm

    This looks amazing!!!! I’m definitely going to give it a try!

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:28 pm

      Thanks ๐Ÿ™‚

      Reply
  22. shailja

    April 23, 2014 at 4:37 pm

    Yaaaay ,have all the ingredients at home ๐Ÿ™‚ . Will make this Friday evening ..

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:28 pm

      :)))))

      Reply
  23. lizard100

    April 23, 2014 at 4:28 pm

    This looks delicious and gluten free too.

    Reply
    • simplyvegetarian777

      April 24, 2014 at 3:28 pm

      Not gluten free since it has corn flour and refined flour :). But yes to delicious.

      Reply
      • lizard100

        April 24, 2014 at 4:01 pm

        Ah corn flour is fine (I saw that) and we can substitute the other then . : )

        Reply

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