Soya Chunk Manchurian

Ingredients:

Soya Chunks               - 1 cup
Onion                         - 1 medium finely chopped
Soya Sauce                 - 2 tbsp
Rice Vinegar               - 1 tblspoon
Corn flour                   - 2 tbsp
Garlic cloves              - 5  grated
Ginger                        - 1/2 inch grated
Chili flakes                  - 1 tblspoon
Salt                            - to taste
Oil                              - 1 tblspoon
Spring onions/onion   - to garnish
Water                         - 2 + 1/2 cup

Method:

Boil the soya chunks in 2 cup water for 10 mins with a pinch of salt and drain it. Squeeze the excess water.

Heat oil in a kadai and add the Onion, Garlic, Ginger and saute on high flame for 2 min.

In a small bowl, mix soy sauce, cornflour, vinegar, salt and chilli flakes. Mix well with 1/2 cup of water.

Now mix it in the kadhai with onion ginger and garlic. Put the flame to medium.
Now throw in the soya chunks in the karahi and mix well.

Cover it and let it cook for about 4-5 minutes.
Now turn the flame to high and mix it well for few minutes.
Finally give it a good stir and garnish with spring onions, Onion cubes or coriander leaves.
Serve hot as a starter or as a side-dish for for lunch or dinner.

Gobhi Manchurian with Gravy

Ingredients:

Plain flour/Maida         -2 tblsp
Corn flour                     -2 tblsp + 2 tspoon (For gravy)
Baking Soda            -1 pinch
Cauliflower                   -1 medium size
Onion                            -1 big very finely chopped
Garlic                            -6 cloves pureed
Ginger                           -1 inch pureed
Spring onion                 -4 sprigs
Chilli tomato sauce       -1 tblsp
Soy sauce                      -2 tsp
Black Pepper powder   -1 tsp heaped
Salt                               -to taste
Sugar                            -1/2 tsp
Oil                                -to fry cauliflower florets
Water                           -1/2 cup

Method:

First of all, Clean the cauliflower florets by immersing them in hot water with salt for 10 minutes. This way, they will be parboiled.

Now, Make a batter with corn flour, plain flour and cooking soda, thick enough to coat the florets. Just the way you make coating batter for pakoras.

You can either dip the well drained florets one by one in the batter or just mix all of the batter with the drained florets and deep fry.
Just make sure there is enough batter to coat the florets. Deep fry until crisp and light.Keep aside.

In a heavy bottom wide pan heat 2 tblsp oil and add garlic and ginger puree.
Give it a quick stir and then add finely chopped white part of the spring onion and the chopped red onion and fry till transparent.
Add both soy and tomato chili sauce, salt, sugar, black pepper and mix well.
Add 1/2 cup of water to this mixture.
Now dissolve 2 tspoon corn-flour in 2 tblspoon of water and add it to the pan.
Stir continuously so that cornflour mixture mixes well with everything.
Now let it boil for 2 minutes, keep it boiling untill the gravy starts to thicken
Now add the fried florets and mix well. Give a chance to soak bit of gravy , say for a minute.

Now switch off the flame and take out the Manchurian in a serving dish.
Finally garnish it with chopped green part of the spring onion.
Serve hot immediately as starter or with any Chinese style rice or noodles. I serve them with either steamed rice or garlic noodles.