Veg Manchurian : An Indo-Chinese Saga

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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 sauté of soy braised Veges. I cut some cabbage, broccoli, bell pepper, carrots and onions and sautéed 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 !

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0 Comments

  1. 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 😛

    Reply

  2. 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

  13. 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! 🙂

    Reply

  14. 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

    1. 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

  20. 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