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Tag: starters

  • Soya Chunks Manchurian Recipe

    Soya Chunks Manchurian Recipe

    soya manchurian | soya chunks manchurian recipe | dry soya manchuri | soya manchuri recipe

    Soya Chunks Manchurian is a tasty party appetiser from Indo–Chinese cuisine.

    Manchurian is loved by all and today, many varieties of the same are prepared. Soya Manchurian is made using soya nuggets. Today, I am sharing the recipe of the same.

    Soya Chunks Manchurian Recipe

    Ingredients :

    • 1 cup soya chunks
    • 2 tablespoon corn flour
    • 3 tablespoon maida
    • 1/2 teaspoon ginger garlic paste
    • salt to taste
    • water
    • oil for frying

    For the sauce :

    • 1 onion
    • 1 capsicum
    • 1/4 teaspoon ginger garlic paste
    • 1 tablespoonspoon soya sauce
    • 1 tablespoonspoon chilli sauce
    • 1 tablespoon vinegar
    • 1 teaspoon chilli powder

    Method :

    1. Put the soya chunks in boiling water for four minutes.
    2. Remove and put it aside.
    3. Coat them with cornflour, maida, ginger garlic paste, salt  and keep them aside, use a little water if needed.
    4. Heat oil in a pan, deep fry the coated soya chunks.
    5. To make the sauce, take oil in a pan. Add ginger garlic paste. Now, put onion and saute for sometime. Put the capsicum pieces and saute them.
    6. Now, add soya sauce, chilli sauce, tomato ketchup, vinegar and chilli  powder. A little salt may be needed, be careful as the sauces we added earlier contain salt in them
    7. Cook for a minute, add the deep fried soya chunks.
    8. Cook for a minute. Soya Manchurian is ready to serve.

    Take a tip :

    1. Spring onion can be used.
    2. This is the dry version of soya manchurian. To make gravy, you need to add some water and cook it with a little paste of corn starch before adding the fried soya chunks.
    Print Recipe
    soya manchurian
    Evergreendishesdev

    Soya Chunks Manchurian | Soya Manchurian Recipe

    5 from 7 votes
    Soya Manchurian is a tasty appetiser from Indo-Chinese cuisine.
    Print Recipe Pin Recipe
    Course: appetisers
    Cuisine: Indo-Chinese
    Ingredients Method Notes

    Ingredients
      

    • 1 cup soya chunks
    • 2 tablespoon corn flour
    • 3 tablespoon maida
    • 1/2 teaspoon ginger garlic paste
    • salt to taste
    • water
    • oil for frying
    • For the sauce :
    • 1 onion
    • 1 capsicum
    • 1/4 teaspoon ginger garlic paste
    • 1 tablespoon soya sauce
    • 1 tablespoon chilli sauce
    • 1 tablespoon vinegar
    • 1 teaspoon chilli powder

    Method
     

    1. Put the soya chunks in boiling water for fifteen minutes.
    2. Squeeze the water from the soya chunks and put them in a bowl.
    3. Coat them with cornflour, maida, ginger garlic paste, salt  and keep them aside, use a tablespoon of water if needed.
    4. Heat oil in a pan, deep fry the coated soya chunks.
    5. To make sauce :
    6. Take oil in a pan. Add ginger garlic paste. Now, put onion and saute for sometime. Put the capsicum pieces and saute them.
    7. Now, add soya sauce, chilli sauce, tomato ketchup, vinegar and chilli  powder. A little salt may be needed, be careful as the sauce contain salt in them
    8. Cook for a minute, add the deep fried soya chunks.
    9. Cook for a minute. Soya Manchurian is ready to serve.

    Notes

    Spring onion can be used.
    This is the dry version of soya manchurian. To make gravy, you need to add some water and cook it with a little paste of corn starch before adding the fried soya chunks. 

    About the event :

    It’s that time of the month when we create recipe Shhh Secretly Cooking Challenge theme. The theme was “Party Appetizers” and it was stated by Radha Rajagopalan. Radha has made a flavoursome chatpata falafel, I am sure we will relish it.

    My partner for the month of December was Mayuri Patel of mayuris-jikoni. I was given soya nuggets and ginger, I have made soya manchurian. I had given lemon and peanuts, she has made a delicious  Farali Beetroot Tikki. It is ideal to serve as an evening snack.

    If you  make  Soya Chunks Munchurian, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

    Pin it for later :

    soya manchurian
    soya manchurian

  • Seekh Moong Kabab

    Kabab or kebab have been very popular these days. Though originated in Middle eastern Asia, they have now become popular world wide. It is usually pieces of meat or vegetables  binded together on  a skewer and grilled or roasted. But today, I find that they can be put on a skewer or made into flat round balls and  served.These make excellent starters and today I find them to be a guilt free food for us. Here is one healthy, Seekh Moong Kebab for you.

    When the theme of our blog hop was decided as “biryani and kebab” I really tried, searched and made my own versions by making a few changes. But, on the final day, I did post only one recipe and that was of Brown rice Biryani.

    Seekh moong kabab is healthy and tasty, something different from the usual routine. I have served it with tzatziki dip. You can also use mint chutney.

    Ingredients :

    • Split moong 1 cup
    • potatoes boiled 2
    • boiled peas 1cup
    • onion finely chopped 1
    • bread crumbs 1bowl
    • chilli powder 1 1/2 tsp
    • amchur powder 1/2 tsp
    • chat masala 1/2 tsp
    • salt
    • corn flour with water
    • oil
    seekh moong kebabs
    seekh moong kebabs

    Method :

    Boil the moong with one cup of water. Let all the water evaporate. You can mash it with the back of the ladle. Let it cool. Add the potatoes, onion , peas and all the other spice powders to it.

    Make balls of it, flatten it between palms and keep aside.

    Mix cornflour and water to a paste.

    Heat a skillet. I prefer using  Nirlep appliances, they last for a long time. You can check them.Take a patty dip it in the paste and put it on the skillet. Put some oil on it.  Allow to cook on both sides until golden brown in colour.

    Seekh moong  kabab is ready to serve.

    I love Nirlep appliances. They are one of the renowed manufacturers of non stick cookwares. They are of good quality and last for many years.

    seekh moong kebabs
    seekh moong kebabs

    A few other kabab recipes from the blog:

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  • Gobi Manchurian Dry Recipe | Indo-Chinese Cuisine

    Gobi Manchurian Dry Recipe | Indo-Chinese Cuisine

    Gobi manchurian is a popular Indo-Chinese appetizer. Cauliflower pieces are deep fried and sauted in a mixture of sauces to give a flavoursome dish.

    Chinese dishes have gained immense popularity in our country. They are an amalgamation of Chinese flavours to suit the Indian taste buds, now popularly termed as Indo- Chinese. Many dishes are prepared in this cuisine, but, one snack that always stands out is Gobi Manchurian. It is the hot  favourite of college students, street food, that is found at all joints.

    It is usually served as an appetiser or starter , but can be paired with fried rice or schezwan rice. Different kinds of manchurian are prepared such as baby corn manchurian and mixed vegetable manchurian. But, it is the one made of cauliflower that has gained immense popularity. “Gobi” is the Hindi name for cauliflower. Cauliflower has a pungent odour, but when made into fritters, and drizzled in sauces, it gives a distinctive taste that no other veggie can impart.

    My other Indo- Chinese dishes   Fried Rice, Hakka noodles, alu65, sweet corn vegetable soup

    gobi manchurian

    Ingredients:

    • 1/2 kg cauliflower, broken into florets
    • 1 onion cut into small pieces
    • 1 capsicum, finely cut
    • 1 tablespoon soya sauce
    • 2 teaspoon red chilli sauce
    • 1 teaspoon chilli powder
    • 1/2 teaspoon pepper powder
     For the paste:
    • 8 cloves garlic
    • 2 inch ginger
    • 1 green chilly
    For the batter: Measurement used:1cup=150 ml
    • 1 cup all purpose flour
    • 1/2 cup corn flour
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon pepper powder
    • salt to taste
    • water
    Other ingredients:
    • oil for frying
    • 2 teaspoon oil
    • spring onions for garnishing

    Method:

    1. Put the cauliflower pieces in hot water for five minutes, put them in a colander and allow to dry for sometime.
    2. Make a paste of the ingredients mentioned.
    3. Make a batter of the ingredients mentioned. The consistency should neither be too thick nor thin.
    4. Heat oil in a pan. Put the florets in the batter. When the oil is heated, slowly, take a floret and put it into the oil. Repeat for a few more. Deep fry by turning with a ladle. Initially, put the flame low, then increase it and again reduce it, once they are done. This way, you are going to get perfect fritters.
    5. Repeat it for all the florets.
    6. Take oil in a pan, add the paste, saute it for a few seconds. Now, add the onions and cook it for two minutes. Put the capsicum and cook for another minute.
    7. Now, add the soya sauce, red chilli sauce, apple cider vinegar and the red chilly paste. Put salt and some water. Allow to cook for sometime.
    8. Let it cool. Put the  fried fritters into it and mix well.

    Take a tip:

    Chilly is actually cut into small pieces and put in restaurants, but I have grinded it.

     

    Evergreendishesdev

    Gobi manchurian, recipe in steps

    5 from 7 votes
    Gobi manchurian is a popular Indo-Chinese dish. Fritters are made using cauliflower and tossed in  mixture of different sauces. It makes a perfect appetizer.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings: 4 people
    Course: Side Dish, Snack
    Cuisine: Chinese, Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 1/2 kilogram cauliflower broken into florets
    • 1 onion
    • 1 capsicum
    • 1 tablespoon soya sauce
    • 2 teaspoon red chilly sauce
    • 1/2 teaspoon apple cider vinegar
    • salt to taste
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon pepper powder
    For the paste
    • 8 cloves garlic
    • 2 inch ginger
    • 1 green chilly
    For the batter
    • 1 cup all purpose flour
    • 1/2 cup corn flour
    • 1/2 teaspoon pepper powder
    • 1 teaspoon chilly powder
    • salt to taste
    • water as needs
    Other ingredients
    • oil for frying
    • 2 teaspoon oil for seasoning

    Method
     

    1. Break the florets into small pieces. The size of the floret determines a slightly bigger size of manchurian.
    2. Put them in hot water for five minutes. Then, put it in a colander.Let dry.
    3. Make a batter with ingredients mentioned under “For the batter”. The consistency of the batter should neither be too thick or thin.
    4. Deep fry the fritters, by putting a few at a time. 
    5. Make paste of the ingredients mentioned under ‘For the paste”.
    6. Take oil in another pan. Add the paste and saute for sometime. Then, add the onions and shallow fry for two minutes.
    7. Now, add the capsicum and let cook for two minutes. Put salt in it.
    8. Add soya sauce, red chilly sauce, apple cider vinegar. Mix a little water in red chilly powder and put it.
    9. Let cook for some time. Allow to cool.
    10. Put the fried fritters in it. Add pepper powder and mix it.
    11. Gobi manchurian is ready to serve. You can garnish it with spring onions.

    Pin it for later: gobi manchurian

     

    If you have liked this post, do share it with your family and friends. It’s summer and the best time to make this one, do give a try and share your picture with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook

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    (Post updated on 25/2/2024 with better pictures !)

  • Veg Seekh Kabab

    Veg Seekh Kabab

    The affair with kababs continues.The pleasant weather of September, it was raining here then, (late rains) and these kababs made a wonderful treat. When I saw this Veg Seekh Kabab on my dear friend Piyali Sekhar Mutha’sblog, I could not desist. The recipe can be read here.They looked delicious and I knew it would be liked by my children. Last week. I had made these and they were really good. Now, sharing it here with you all.

    My other kabab recipes are :

    moong seekh kabab,

    hara bhara kabab

    Ingredients :

    yielded 15 kababs

    • Beans cut finely 15
    • Carrot cut finely 1
    • Capsicum green 1
    • Potato boiled 3
    • Sweet corn kernels 1 cup
    • Onion 2
    • Cottage cheese 6cubes
    • Bread crumbs of 4 slices
    • Hung curd 2tbsp
    • Coriander finely chopped ½ cup
    • Mint leaves finely cut ½ cup
    • Gram flour 1tbsp
    • Amchur powder 1tsp
    • Ginger ,garlic chilli paste 2tsp
    • Chilli powder 1tsp•
    • Oil for shallow frying
    • Corn flour 1tbsp

    • dry fruit mix
    • garam masala powder 1tsp
    • salt to taste

     

    veg seekh kabab
    veg seekh kabab
    1. Sauté the beans,carrot and capsicum in a non stick pan and cook till tender on a low flame.
    2. If using fresh corns , add them too. I used frozen corn, added them a little later.
    3. Remove from fire.
    4. Now add all ingredients to it.Mash the potatoes and put it.
    5. Mix all the ingredients thoroughly with hand. . Knead them together to a dough.
    6. Shape them into long strips .
    7. Heat a skillet.

     

    veg kabab mixture
    veg kabab mixture
    1. In another bowl, mix cornflour with a little water to a smooth paste.
    2. Dip the kebab into this and put it on the skillet.
    3. Alternatively, you can put them on a skewer and grill them . Serve them with mint chutney or tzatziki dip.
    veg seekh kabab
    veg seekh kabab

     

    To make Tzatziki dip:

    Ingredients :

    • cucumber deseeded 1 (big variety)
    • hung curd 2cup
    • mint leaves 2tbsp
    • salt to taste
    • black peppercorns 6
    • garlic 1clove

    To make : Blend all ingredients together to form a thick pulp. Serve with any snack of your choice.

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  • Guilt free Masala Papad

    Guilt free Masala Papad

    Masala Papad is a tasty appetiser which is relished by most of us. It is easy to make and here it is guilt free. I have used spicy urad dal papads which are readily available in the super market (more…)