Vegetable Gravy Manchurian

Vegetable Manchurian. There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

Ingredients

2 cups finely chopped capsicum, cabbage, carrot, beans, 

cauliflower and spring onion whites 

2tbsps maida, 2tbsps cornflour 

1tbsp ginger-garlic finely chopped 

2 green chilli finely chopped 

1/4tsp soy sauce, 1/4tsp tomato sauce 

1/2tsp black pepper powder 

salt to taste 

oil for deep frying.

For sauce 

1/4cup spring onions, finely chopped 

1onion roughly chopped 

1 1/2tbsps finely minced garlic 

1/2tbsp finely minced ginger 

2 finely chopped green chillis 

1tbsp cornflour 

2 tsps soya sauce, 1/2 tbsp chilli sauce 

2 tsps vinegar, 2 tbsps tomato sauce 

Oil and Salt as required

Cooking Method 

Heat oil for deep frying in a heavy bottomed vessel. 

In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli, pepper, soy sauce, tomato sauce and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. 

Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

Cooking Method For Sauce 

Mix cornflour in a little water. Keep aside. 

In a deep wok, add oil, when the oil is hot add garlic and ginger, fry them to golden brown 

Then add onion and green chilli and fry for 1 to 2 minutes. Now add soya sauce, tomato sauce, chilli sauce, vinegar and salt. cook them for few minutes on a high flame, then add fried Manchurian and cornflour mixture and cook for 2 to 3 minutes on low flame. Garnish with spring onion and Serve hot.

Bundt Cake .. In My Style!!! (Eid Special)

Bundt Cake, this was my dream to bake this cake from a long long time but never had confidence. Last week i was just going through few blogs, from there i got this recipe and i got the confidence to give it a try. I have changed few ingredients and the measurement to this bundt cake original recipe, and it was the best cake i have ever made. Though this was my first attempt to bake this bundt cake, believe me i was shocked by the results. Thanks to the people who made this bundt cake and also gave me the confidence to bake this very difficult cake.. Here is the recipe for you all...

Ingredients

2 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup unsalted butter, melted

1 1/2 cups sugar

1 large lemon and lemon zest

4 large eggs.

For Glaze on top 

1 cup confectioners' sugar

1 to 2 tablespoons water.

Baking Method

Preheat oven to 350 degrees. Make the cake. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

In a large bowl, combine butter, brown sugar, eggs, lemon juice and zest. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Pour the batter in to the prepared bundt cake pan and smooth top.

Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool in pan on rack 15 minutes, invert onto rack to cool completely.

Make the Glaze. Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup) drizzle cake with glaze, and allow the glaze to set before serving. Cut into pices and serve with some whipped cream or as it is.