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VEGETABLE RECIPES

Indo Chinese Food ~ Schezwan Vegetables

Indo Chinese Food ~ Schezwan Vegetables

Prep Time : 40 mins
Cook Time : 40mins
Serves 4 Persons
Cuisine: Indo-Chinese

Ingredients needed

  • 1 onion, cut into 8 pieces
  • 1 carrot, cut into thin rounds
  • 8-10 french beans, cut into 1″ pieces
  • 4-5 babycorns, cut diagonally into two
  • 1 very small cucumber, slice and halve them
  • 1 green capsicum, cut into 8 pieces
  • Bring together the sauce ingredients:
  • 2 dry red chillis, de-seed and tear into pieces
  • Salt to taste
  • 1/4 tsp red chilli pwd
  • large pinch of clove pwd
  • 8 crushed garlic flakes
  • 1 1/2 tsps light soya sauce
  • 2 tbsps vinegar
  • 1 tbsp brown sugar
  • 1 tbsp tomato ketchup
  • 2 tbsps tomato puree
  • 1 tbsp cornflour
  • 1 1/4 cups water
  • salt to taste
  • pepper to season
  • 2 cups vegetable stock or water
  • 2 tbsps sesame oil or peanut oil
  • 2 tbsps finely chopped spring onion greens

Method

1.Heat oil in a large wok and once the oil is piping hot, add the onion and cook till soft.
2. Add carrots, beans and babycorn and cook for 3 mts. Add cucumber and capsicum and saute for 10 secs.
3. Add the prepared sauce mixture and bring to a boil. Combine well and cook for 2 mts on low flame till the sauce thickens slightly and vegetables turn crisp tender.
4. Turn off heat and garnish with spring onion greens or fried noodles

Vegetable Manchurian

Vegetable Manchurian

Prep & Cooking Time: : 30 mins
Serves: 4-4persons
Cuisine: Indo-Chinese

Ingredients

2 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour
1 tbsp ginger-garlic-green chilli paste
1/4 tsp soy sauce
1/2 tsp black pepper powder
warm water as required (less than 1/2 cup is needed)
salt to taste
oil for deep frying

For sauce:

1/4 cup spring onions, finely chopped
1 1/2 tbsps finely minced garlic
1/2 tbsp finely minced ginger
2 finely chopped green chillis
1/2 tsp red chilli powder (preferably Kashmiri)
2 tsps soya sauce
1/2 tbsp chilli sauce
2 tsps vinegar
2 tbsps tomato sauce
1 tsp brown sugar
salt as required
1 tbsp sesame oil
1 1/2 – 2 tbsps finely chopped coriander leaves OR spring onion greens

Method

1.Heat oil for deep frying in a heavy bottomed vessel.
2. In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
3 .Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4 .Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
5. Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
6 .Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
7. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.

Wet Vegetable Manchurian

Wet Vegetable Manchurian

Prep Time : 40 mins
Cook Time : 40mins
Serves 4 Persons
Cuisine: Indo-Chinese

Method

1.Mix a tbsp of cornflour in a little water. Keep aside.
2.After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
3.Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
4.Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.

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