DELHI-NCR MANCHURIAN Ⓥ

I equate Indo-Chinese food with being an eclectic mash-up of Indian flavours and Chinese cooking style.

This manchurian recipe modifies tangra manchurian that is a famous dish in the Indian food scene. The cooking style has been tweaked slightly and spring onion, egg and cabbage eliminated completely though if you are more conscious about satisfying nutrition needs, throw them in. What I wanted to gain out of this cooking experiment was to make something as uncomplicated as possible, and manchurian was the perfect dish because I am slightly insecure about the idea of making manchurian. It’s too blurry in textbook. So I tried to give it a North-Indian touch that usually makes a whole lot of use of raw tomato and onion in food. The end result is that you can never go wrong with tomato and onion, the cornflour slurry adds thickness in the bubbling gravy and soya adds a higher percentage of protein. None of the other fuss about grating vegetables, making manchurian balls, frying and so on. So it is your call. I have also selectively made use of spice powders to elevate the taste palate.

This recipe hits right on the sweet spot.

Active Time: 50 Minutes

Total Time: 1 Hour 15 Minutes

Yield: Makes 2-3 Servings

INGREDIENTS:

1/2 BOXBOILED NUTRELA SOYA CHUNKS
1 CHOPPED ONION
3 CLOVESCHOPPED GARLIC
1 INCHCHOPPED GINGER
1 GREEN CHILLI
1DICED TOMATO
1/2 TSPSUGAR
6 TSPCORNFLOUR STARCH
1 TBSPGREEN CHILLI SAUCE
1/2 TBSPVINEGAR
2 1/2 TBSPSOY SAUCE
1 CUP VEGETABLE BROTH
1/2 CUPCORIANDER
2 TBSP MUSTARD OIL
1 TBSPTOMATO KETCHUP
1 TSPCORIANDER POWDER
1 TSPCHILLI POWDER
SALT TO TASTE

STEPS:

Step One: Sauté soya chunks in a pan

Marinate soya chunks in 4 teaspoons of cornflour and 2 teaspoons of soy sauce.

Heat oil in a pan on medium-flame. Throw in the soya chunks with green chilli sauce. Mix for a few minutes stirring continuously, till the oil is used up.

Remove.

Step Two: Sauté your favourite vegetables.

In the same pan, pour oil again. Add ginger, garlic, chilli, onion and tomato on high-flame. Drizzle half a teaspoon soy sauce, another half of vinegar and all the sugar in it. Stir.

Step Three: Make gravy

Start adding the vegetable broth in small intervals to the pan, along with the remaining teaspoons of cornflour. However do maintain a low ratio of water to vegetables. You may also add tomato ketchup, coriander and spice powders at this point. When the gravy comes to a boil, add the soya chunks. Mix everything till the chunks are coated in gravy properly. Add salt to taste.

Tip: For more gravy, add more water but it is advised not to make a pool of water around the vegetables.

Suggested Pairing

Serve with multigrain noodles, or fried rice.

by Aishwarya Khanna

Aishwarya Khanna covers food, films and travel on her website: ghee and maida. Please see this section to know more about her.

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