Yum, Yum, Yum ....oh this is so yummy...that is what my taste buds said when I ate this.
Usually for any Manchurian, you need to deep fry the item, but this one I shallow fried and the taste remained the same...that Manchurian taste you die for.
Very easy recipe, can be made in minutes...I don't have the exact measurements I used, since I made this long long time ago...so just use your own measurements. I will make this again sometime to add the ingredients with exact measurements.
Ingredients you need to make this are:
Initially put soya nuggets in hot water and soak for a while. Remove and squeeze away water after they become soft. Add salt, chilli power, maida and cornflour to them and mix them until the mixture coats well to all the soya nuggets. But, don't add any water to it. Deep fry or shallow fry in oil and keep aside.
Now, heat the oil in a pan, add crushed garlic, chopped onions, chopped green chillies, chopped capsicum and stir fry for about 2-3 minutes. Add some water and bring it to a boil. Add soy sauce, vinegar, salt and chilli powder and mix well. In a separate bowl, mix corn flour with water and add it to the above sauce for thickening the sauce. Just before the sauce begins to thicken, add crunchy fried soya nuggets, chopped coriander and chopped spring onions.
Remove in a serving plate, garnish with chopped coriander and spring onions.
February 4, 2009
This is my version of the dish (and not the authentic one). I have seen various different versions of preparing this dish and I picked up few points from each and made this. And I LOVED it so much that I ate that whole brinjal/eggplant piece at one go. Ravi couldn't eat so he took half for the lunch today. After eating this I felt that I should make this often, atleast twice a month.
Pasta and Noodles
My friend's mom (in Hyderabad) used to make this often whenever we went to her place for combined studies. I tried contacting her to get the Recipe and tried many times to get this kind of taste. Finally I found the recipe today and made this with a lot of enthusiasm. The food got ready in 15 mins; I was surprised at how fast this was done. I cooked noodles and the seasoning separately and that saved a lot of time.
I always loved this fruit in my school days. Vendors used to sell these in the colony and my mom used to buy these for us. She used to buy the ripe ones thinking that they would be sweet. But, I have eaten only small sized ones in Hyderabad and now I see large ones in the US and I heard that these are mostly imported from Mexico.
This recipe is the outcome of a failure. Initially I started making this with the idea of making Chekkalu (I know Andhra guys would laugh at this). I read somewhere sometime back the instructions to make this but I never tried this before and out of blue I felt the urge to eat this right away. I tried the ready made ones from the Indian store but didn’t like any brand so I started making mine.