Veg Manchurian | Easy To Make Homemade Chinese Food | Easy Chinese Food Recipes | Kanak’s Kitchen

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Hello Guys I’m your chef Kanak and I welcome you all to my food channel Kanak’s Kitchen. Today I am going to show you how to prepare Veg Manchurian. This is an Indo Chinese dish in which the mix vegetables dumplings are first deep fried and then they are tossed and served with sauces. It is great as an appetizer and
even as a side dish with some fried rice or noodles. So let’s see what you need for this. In a bowl add all the finely chopped vegetables.
If you want you can shred the vegetables also. To this I am going to mix in the all purpose
flour, corn flour, ginger garlic paste, salt, pepper and soya sauce and mix eveything well
with the help of your hands. Now I am going to sprinkle very little water
to make a thick batter consistency. Add water little at a time just enough to make them
moist. Make small balls out of it. Now you can see the consistency of the mixture.
Now take a small portion in your hand and with the help of greased hands make small
roundles. Keep it aside. Keep doing this until the entire mixture is
used up. Now you can see that the entire batch is ready. Heat sufficient oil for frying and carefully
place each ball into the hot oil. Do not crowd the vessel and keep the flame on consistent
medium high heat. Otherwise they will turn dark brown on outside and remain raw inside. Fry them on medium heat until they turn golden
brown in colour and increase the flame towards the end of the cooking process to make them
little crunchy. Now once they are done, remove them on a kitchen towel and keep it aside.
Next I am going to heat oil in a wok and once it is hot, add the chopped garlic to it and
stir-fry it for few seconds. Next add chopped ginger to it and again stirring
it for a while. Next I am going to add the spring onions whites and again stir it on
high flame for another two minutes as chinese cooking is done on high flame. Now reduce
the flame and add the brown sugar, soya sauce, tomato sauce, chilly sauce, vineagar and mix
well. Let it cook for one to two minutes. Now mix in the corn flour mixed water along
with the salt. Let it cook until it reduces a bit and becomes thick consistency base sauce.
Once the salt has come to good consistency, Lastly I am going to toss in the earlier fried
vegetable balls into it and toss it on high flame until they are nicely coated well with
the gravy on all the sides. Keep cooking it for a while, but do not overcook
it. It should retain its crunch also. Now you can see they are nicely coated with the
gravy. Now turn off the heat. I am going to remove it on a serving platter. I am going
to garnish it with some chopped spring onions greens on top. And the veg manchurian is ready. It is very
easy and comfortable to prepare at home especially for the vegeterians. So today what I showed
you was a semi dry form. If you want moregravy option, you can go ahead and add some more
water to it and adjust the sauces as per your taste. So try out it and give me your valuable feedback
on the comments section below. Hit the like button and subscribe to my channel Kanak’s
Kitchen for more such easy and lovely recipes. You can also tune in to my chanel for a whole
new recipe every Tue and Fri. You can connect with me on Facebook, the link
to my page is in the description. Its me Kanak signing off Bey Bye.

91 comments

  1. hello miss , dish is looking yummy ..
    i want to try this ,i mean want to eat but i am on weight loss diet …. could u give me a some tips to reduce unwanted fat from this recipe ! … #waiting for your reply …. n
    this is my opinion to u for ur upcoming videos that plz always give other option of ingredients, like this Refined Oil can be replace by olive oil …. so peoples like me (who r on dieting ) also enjoy ur recipes ! i hope u will understand my situation plzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz :)))

  2. Thanks chef kanak for recipe. I'm still confused in Chinese dish / Indo chinese dish. they are totally different cuisine, ln China they used different spices than india .chinese used 5 spice, chinese cooking wine,oyster sauce, fish sauce, dark soya sauce, light soya sauce,
    dark sugar, they used most time pork stock to make every soup,sauce, and gravey.is that right chef have a nice afternoon by………

  3. I can see some dislikes for this recipe. I seriously don't understand what is there to dislike in this.Every recipe is unique and can't be evaluated even without trying and without understanding the various taste preference and taste culture.
    I have seen people commenting like " itni mirchi" on a Kolhapuri dishe . Or some write that "coconut milk spoils the taste" on videos of coastal recipes.
    Qualifying characteristic of a foodie is to understand and appreciate all food cultures and taste preference and appreciate it.

    People want honest, flavourful food, not some show-off meal that takes days to prepare.
    Ted Allen

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