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Cook Food Fusion

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.

Categories
Cook Food Fusion

QUARANTINE EXPERIMENT 11.

Active Time: 1 Hour

Total Time: 2 Hours

Yield: Makes 5 Servings

RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.

INGREDIENTS FOR THE PUFF PASTRY:

2 CUPS ALL-PURPOSE FLOUR, 1 1/4 CUPS FROZEN BUTTER, 1 TSP SALT, 2 CUPS WATER, 1 1/4 CUP SUGAR

INGREDIENTS FOR THE LENTIL FILLING:

350 GRAMS SOAKED GREEN LENTILS, 2 CUPS WATER, 1 CHOPPED ONION, 1 TSP GARLIC-CHILLI PASTE, 2 TSP CHILLI, 1 TSP CORIANDER POWDER, 1 TSP CUMIN POWDER, 1 TSP SALT (AS PER TASTE), 2 TBSP LEMON JUICE, 1 TBSP OIL

STEPS:

Step One: Make the puff pastry.

This step has two parts.

Mix all the dry ingredients with water so that it forms a loose dough. Transfer it on a baking sheet, wrap, and put in the fridge to chill for one hour.

Remove the dough from the baking sheet and put it on a flat surface. Laminate the dough by folding and repeating many times using a spatula or your fist, so that you get at least two to three layers of butter and dough. This is a very important step because when the frozen butter comes in contact with the heat, it will make the dough flaky. Ensure that the butter spreads evenly by folding the dough. Freeze for an extra hour.

To read more about laminating: click here.

Step Two: Make the lentil mix.

Fill water in a pot and put the lentils in. Cook lentils on medium flame till they turn mushy. Drain the water out. Mix all the spices with the lentils.

Step Three: Make the lentil filling.

Meanwhile, heat oil in a pan on medium flake. Caramelise the onions with the garlic-chilli paste. Add the lentils and mix thoroughly. Squeeze lemon juice. When the mixture looks dry, grind it in a blender.

Step Four: Stuff the filling in the puff pastry.

Remove the dough from the baking sheet. Stretch it out as long as possible. Since this is a homemade pastry, you have to use a rolling pin to make a rectangle. You can divide your pastry into mini rectangles but I used the long rectangle as it is. Spread the lentil filling on it and fold from the sides.

Pro Tip: Make one giant puff on the long rectangle. 🙂

Step Five: Bake.

Pre-heat the oven at 120 C. Transfer the puff pastry on the baking tray. Bake at 200 C for 20 minutes.

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.