Veg Manchurian is one of the most popular Indian-Chinese gravy recipes. Light, spongy, deep-fried vegetable meatballs dunked in a sweet and spicy luscious sauce is how you define Manchurian. This is a tried and tested veg Manchurian gravy recipe .
In the last few decades, the Indo-Chinese food fare has become extremely popular among the food lovers across India.
The reason being its simplicity, bursting flavors, and a hint of spicy savor, making it quintessential part of Indian food culture.
These vegan meatballs dipped in a thick and luscious Chinese style gravy is one of the most popular Indo-Chinese main-course dishes.
Veg Manchurian is served with a variety of fried rice or garlic noodles .
Perfectly Spongy Veg Manchurian Balls
These little steps do make a hell lot of difference in the texture of the vegetable meatballs.
Firstly, make sure all your vegetables are dry before grating. The last thing you need in the dough mixture is a water-clogged vegetable. Pat dry vegetables nicely before processing.
Secondly, it is always best to chop the vegetables in a food processor for the manchurian balls. It makes a lot of difference to the texture of the balls. And make them easy to bind. Often I pulse them all (carrot, cabbage, onion) together in a food processor.
Thirdly, if the dough for vegetable balls seems sticky, add a tablespoon of cornstarch or breadcrumbs . This way manchurian balls are easy to handle and shape.
That finger-licking good Manchurian Gravy
This is one of my most popular Indo-Chinese basic sauce. And I can’t get over it. There is something, so finger-licking good about it that makes you crave for more and more.
It is a pretty simple gravy that requires only 20 minutes . From vegetable balls, boneless chicken pieces to sliced paneer (cottage cheese) you can add anything in this magical sauce to make a delicious Indian-Chinese main-course dish.
The key flavor in the manchurian gravy comes from the finely chopped ginger and garlic . And I am not talking about roughly chopped ginger/garlic but really fine chopped one. This simple technique transforms the sauce into a true restaurant-style one.
Last but not the least, do not try to add all the sauces available in your pantry into the veg manchurian gravy. Every sauce plays a particular role to build up the flavor of the Manchurian.
At times, less is more. So try stick to the three basic sauce we have used in the veg Manchurian recipe – soy sauce, red chili sauce, and green chili sauce .
Watch Veg Manchurian Recipe Video
More Indian Chinese Recipes
Vegetable Hot Garlic Sauce
Chilli Paneer
Chilli Mushroom
Chilli Chicken
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Ingredients
For Vegetarian Manchurian Balls:
- ▢ ¼ Cup cabbage, grated
- ▢ ¼ Cup carrot, grated
- ▢ ¼ Cup finely chopped onion
- ▢ 2 tablespoon breadcrumbs
- ▢ ½ teaspoon black pepper
- ▢ 2 tablespoon all-purpose flour (maida)
- ▢ Salt to taste
- ▢ Oil for deep frying
For Manchurian sauce
- ▢ 1 tablespoon fine chopped garlic
- ▢ 1 tablespoon fine chopped ginger
- ▢ ½ Cup finely chopped spring onion
- ▢ ½ Cup diced capsicum
- ▢ 1 tablespoon corn flour (corn starch) dissolved in 4 tablespoon water
- ▢ 1 tablespoon soya sauce
- ▢ 1 tablespoon red chilli sauce
- ▢ 1 tablespoon green chili sauce
- ▢ 2 Cup water
- ▢ Salt and pepper to taste
- ▢ 2 tablespoon cooking oil
Instructions
How To Make Veg Manchurian Balls:
- Mix all the ingredients for vegetable balls except oil in a large bowl. Combine with your fingers to get a soft, pliable dough-like mixture. Keep aside for 10 minutes.
- Pinch small portion out of the mixture and shape into the small round balls. Once all the balls are ready, keep them in the fridge till oil is heated.
- Heat oil in a deep frying pan over medium heat to fry the Manchurian balls.
- Deep fry balls over medium heat in small batches, do not overcrowd the frying pan at one time else balls will not get adequately fried.
- Once balls are deep brown from outside transfer to a plate lined with paper towels. Turn off the heat and set balls aside until required.
How To Make Manchurian Sauce:
- To prepare the sauce, heat oil in a saucepan add ginger, garlic and saute for a minute. Next, add the chopped onion and fry over high heat for 2 – 3 minutes. No need to wait for the onion to get brown.
- Now add chopped capsicum, soya sauce, chili sauce, red chili sauce, salt, black pepper and fry for 5 minutes over medium to high heat.
- Add water. Stir to combine and let the Manchurian simmer for 5 minutes.
- Add the cornflour paste to thicken the sauce and again simmer the sauce over medium heat. Once sauce is thickened as per desired consistency add the balls to the sauce and simmer for 5 – 10 minutes.
- Turn off the heat garnish veg manchurian with chopped spring onion greens.
- Serve Veg Manchurian with fried rice or chilli garlic noodles.
Recipe Notes:
- Keeping Manchurian balls in the fridge for 10 – 5 minutes make them firm and there is less chance of balls falling part while deep frying.
- Before deep-frying the balls you can coat them in corn-flour and water mixture for a crisp exterior.
- I have not added any green chilies in the gravy but for a spicier gravy go ahead and add green chilies.
Nutrition
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Veg Manchurian Gravy Recipe
Equipment
- Chinese Wok
Ingredients
For Vegetarian Manchurian Balls:
- ¼ Cup cabbage, grated
- ¼ Cup carrot, grated
- ¼ Cup finely chopped onion
- 2 tablespoon breadcrumbs
- ½ teaspoon black pepper
- 2 tablespoon all-purpose flour (maida)
- Salt to taste
- Oil for deep frying
For Manchurian sauce
- 1 tablespoon fine chopped garlic
- 1 tablespoon fine chopped ginger
- ½ Cup finely chopped spring onion
- ½ Cup diced capsicum
- 1 tablespoon corn flour (corn starch) dissolved in 4 tablespoon water
- 1 tablespoon soya sauce
- 1 tablespoon red chilli sauce
- 1 tablespoon green chili sauce
- 2 Cup water
- Salt and pepper to taste
- 2 tablespoon cooking oil
Instructions
How To Make Veg Manchurian Balls:
- Mix all the ingredients for vegetable balls except oil in a large bowl. Combine with your fingers to get a soft, pliable dough-like mixture. Keep aside for 10 minutes.
- Pinch small portion out of the mixture and shape into the small round balls. Once all the balls are ready, keep them in the fridge till oil is heated.
- Heat oil in a deep frying pan over medium heat to fry the Manchurian balls.
- Deep fry balls over medium heat in small batches, do not overcrowd the frying pan at one time else balls will not get adequately fried.
- Once balls are deep brown from outside transfer to a plate lined with paper towels. Turn off the heat and set balls aside until required.
How To Make Manchurian Sauce:
- To prepare the sauce, heat oil in a saucepan add ginger, garlic and saute for a minute. Next, add the chopped onion and fry over high heat for 2 – 3 minutes. No need to wait for the onion to get brown.
- Now add chopped capsicum, soya sauce, chili sauce, red chili sauce, salt, black pepper and fry for 5 minutes over medium to high heat.
- Add water. Stir to combine and let the Manchurian simmer for 5 minutes.
- Add the cornflour paste to thicken the sauce and again simmer the sauce over medium heat. Once sauce is thickened as per desired consistency add the balls to the sauce and simmer for 5 - 10 minutes.
- Turn off the heat garnish veg manchurian with chopped spring onion greens.
- Serve Veg Manchurian with fried rice or chilli garlic noodles.
Video
Notes
- Keeping Manchurian balls in the fridge for 10 – 5 minutes make them firm and there is less chance of balls falling part while deep frying.
- Before deep-frying the balls you can coat them in corn-flour and water mixture for a crisp exterior.
- I have not added any green chilies in the gravy but for a spicier gravy go ahead and add green chilies.
Nutrition
Oreo Frappe is a chocolatey cold coffee packed with the goodness and crunchiness of Oreo cookies. If you are a serious Oreo lover , this frappuccino recipe is worth bookmarking!
What is Oreo Frappe?
The Oreo frappe is the newest obsession of cold coffee lovers from all over the World.
Oreo Frappuccino is a cold coffee loaded with chunks of Oreo Cookies, ice cream, milk, coffee, and chocolate syrup.
Over time, the crunchy Oreo frappe has become the most loved version of cold coffee worldwide. If you are a purist, try my classic cold coffee or the Vietnamese Iced Coffee .
For those like me who love Oreo cookies, this cold coffee recipe is the best way to enjoy both the cookies and the coffee.
My Tried & True Tips
- Before making the frappe, keep the milk in the freezer for 10 – 15 minutes. It has to be semi-frozen.
- Try to use full-fat (full cream) milk for making the frappuccino. It gives a thick and luscious texture to the drink.
- Do not blend the frappe to a smooth consistency. A little bit of chunky texture is delightful in this Oreo frappuccino.
- A good quality cold brew or a strong instant coffee powder is perfect for making an Oreo frappe.
- Avoid using too much vanilla ice cream else it will dominate the flavour of the coffee and the cookies.
- The amount of sugar to be added to the recipe is not defined. It depends on personal taste preference, or you can skip it.
- As I mentioned earlier, the rockstar ingredient in this frappe is the cookies. So be generous with the number of cookies. Because that only adds the crunchy, thick, and addictive texture of the best Oreo Frappe.
How To Make
To make this super quick Oreo frappe, add all of your ingredients together in a blender. And whiz! You have the most delicious, cafe coffee day-style Oreo frappe in under 15 minutes on your table.
This crunchy Oreo frappe recipe is worth bookmarking for its minimalistic approach. And oh my goodness, I love it. It has summer written all over it.
Watch Oreo Frappe Video
More Summer Drink Recipes
- Mango Lassi
- Lemon Iced Tea
- Orange Iced Tea
- Hibiscus Iced Tea
- Virgin Mango Mojito
- Vietnamese Iced Coffee
- Tropical Mango Milkshake
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 500 ml milk, chilled or semi-frozen
- ▢ 1 tablespoon instant coffee powder
- ▢ 4 oreo cookies
- ▢ 1 scoop vanilla ice cream
- ▢ 2 tablespoon chocolate syrup
Ingredients for garnishing
- ▢ 1 scoop vanilla ice-cream
- ▢ 1 teaspoon chocolate syrup
- ▢ crushed oreo cookies
Instructions
- Fill the jar of the blender with milk, coffee, ice cream, cookies, and chocolate syrup. Blend the frappe till well combined. Do not blend the frappe for too long as it has to have a crunchy texture.
- Pour the frappe into serving glasses.
- Garnish with a scoop of vanilla ice-cream, drizzle chocolate syrup, and finish with crushed cookie chunks.
- Serve Oreo Frappe chilled.
Recipe Notes:
- Try to use chilled or semi-frozen milk for making this frappe.
- If milk is not chilled, add 2 – 3 ice-cubes while blending the frappe.
- Adjust the quantity of instant coffee powder according to the taste of the coffee or how strong/light you want to make the frappe.
- If you are not too keen, skip adding vanilla ice cream in the frappe. Add a scoop on top before serving.
- If you want to make it for kids, skip coffee and you will end up with oreo milkshake.
Nutrition
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