maggi manchurian recipe | noodles manchurian | Indian maggi manchurian gravy | with 47 amazing images.
maggi manchurian recipe | noodles manchurian | Indian maggi manchurian gravy is an Indo-Chinese recipe bursting with flavours and aroma. Learn how to make noodles manchurian.
To make the maggi balls for maggi manchurian, heat 2 cups of water in a broad non-stick pan, add the maggi noodles and 1 packet tastemaker, mix well and cook on a medium flame for 8 to 10 minutes. Transfer to a deep bowl and cool completely. Once cooled, add the onions, carrot, capsicum, cabbage, cornflour, plain flour and salt and mix very well using your hands. Divide the mixture into 16 equal portions and roll each portion into a ball. Roll them in crushed maggi noodles till it is coated from all the sides. Heat oil in a kadhai, and deep fry a few balls at a time till golden brown and crisp. Drain on an absorbent paper. Keep aside.
Then for the sauce of noodles manchurian, combine the cornflour and 1 cup of water in a bowl and whisk well. Keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for 1 minute. Add the onions and capsicum and sauté on a medium flame for 2 minutes. Add the vinegar, soya sauce, schezwan chutney, red chilli sauce, cornflour-water mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then Just before serving, heat the sauce, add the maggi balls, spring onion greens, mix well and cook on a medium flame for 1 to 2 minutes, while tossing occasionally. Serve immediately.
Planning a party and looking for something unique and attractive? Try this Indian maggi manchurian gravy which is a variation to veg manchurain. An exotic addition to your menu, you can serve it as a snack or a starter.
This noodles manchurian is sure to delight your senses with crispy maggi balls which are soft from inside. Apart from the fresh ginger, garlic and green chilli paste, the Schezwan chutney and the maggi tastemaker are a value-add to the sauce. If you follow the simple instructions meticulously, you are sure to get it right by itself. However, remember to make both the maggi balls and manchurian sauce just before serving.
Also try other manchurian recipes like corn manchurian and cabbage manchurian.
Tips to make maggi Manchurian. 1. Just before serving, put the maggi balls in the gravy and bring the gravy to a boil and cook for 1-2 minutes till heated through. 2. Always stir the mixture well before adding it to any sauce or gravy. The reason for adding this is for the gravy to get thicker as it cooks. 3. You can even add French beans to this recipe if you like.
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whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns | with 18 amazing images.
whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns is a famous accompaniment to many Chinese dishes. Learn how to make healthy Chinese steamed buns.
To make whole wheat Chinese steamed buns, combine all the ingredients in a deep bowl and knead into a soft dough using warm water (approx. ¾ cup) to get a soft dough. Add water gradually to make the dough. You may need more or less water depending on the quality of the flour. Shape the dough into a thick rope or a cylindrical roll. Cut the dough into 8 equal portions using a sharp knife. Flatten one portion of the dough into a 75 mm. (3”) diameter circle with your palms. Hold the rolled portion in between your palms and form a pouch. Bring together all the sides of the pouch and pinch and seal it at the centre. It will form a hollow round ball. Repeat steps 4 and 5 to make 7 more round balls. Keep aside. Take a cooking paper and make holes at regular distance to prevent the buns from sticking to the pan while steaming. Place this paper in the steamer and place 4 bread balls over it. Keep some distance between the bread balls as they will rise in size during the resting period. Cover and let it rest for 10 minutes. Steam the buns in a steamer for 15 minutes. Repeat steps 8 to 10 to steam 4 more buns. Serve the buns immediately with chinese food dishes.
Soft and fluffy Mantou is also chewy and pleasing to bite into. Made with few ingredients, the secret lies in learning the art of folding and steaming correctly.
Unlike many steamed delicacies which are kept on a greased plate for steaming, these Indian style Chinese steam buns are kept on cooking paper to prevent them from sticking to the dish. These are often frequently served with soups like Manchow Soup or gravies like Vegetable Chow Mein and Hot Garlic Sauce with Baby Corn and Broccoli.
Tips for whole wheat Chinese steamed buns. 1. Castor sugar can be replaced with table sugar. 2. Place the buns in the steamer at some distance as the buns will rise during the resting period. 3. Do not oversteam, else they may turn rubbery.
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cabbage manchurian recipe | dry cabbage manchurian | Chinese cabbage manchurian | with 30 amazing images.
cabbage manchurian is a scrumptious Chinese starter, in which crisp and spicy deep-fried balls of cabbage and carrots are sautéed with spring onions and a tongue-tickling mix of Oriental sauces.
In veg dry cabbage manchurian, the Manchurian balls have a really exciting mouth-feel, which combines the juicy crunch of the veggies with the pungency of ingredients like ginger and garlic.
Notes on cabbage manchurian recipe. 1. Add the cornflour. It is used to give crispiness to the Cabbage Manchurian. 2. Roll each portion into a ball. Once it is made roll them immediately and then fry them soon or else they will release water and make it very difficult to fry.
Chinese cabbage manchurian is a starter that is guaranteed to fire up your appetite! You can also try other starters like the Chinese Style Fried Capsicum or Chinese Samosa.
Enjoy how to make cabbage manchurian recipe | dry cabbage manchurian | Chinese cabbage manchurian | with detailed step by step photos below.