VEGETABLE MANCHURIAN RECIPE

Ingredients:

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation of vegetarian manchurian :

• Mix grated cabbage and carrots and squeeze the water out from them.
• Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
• Make small balls (like koftas) of the mixture .
• Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
• Now in a separate pan heat 2 tbsp oil.
• Sauté garlic, green chilies and spring onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

VEGETABLE HAKKA NOODLES

Ingredients

Plain noodles	1 & 1/2 cup
Finely cut cabbage	3/4 cup
Carrot	1
Capsicum	1/2
Spring onion	3 sprigs
Pepper	1/2 tsp
Tomato chilli sauce	1 & 1/2 tsp
Salt	As needed
Oil	2 tblsp

Method

Cook noodles as per the instructions given in the pack or boil 3-4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked. Drain water and wash it to remove the excess starch and add 1 tsp oil and mix well to avoid sticking. Cut veggies into fine thin strips,chop the spring onion finely(green part) and chop the white part separately. Heat a pan with oil and fry white part of the spring onion. Add the veggies one by one frying each for half minute. Add the sauces, salt and pepper. Give a quick stir. Add the drained noodles and mix well. Add the chopped spring onion and stir well.

Vegetable Cutlet

Ingredients :

• 1 medium size Carrot
• 1 medium size Potato
• 1 medium size beet root (optional)
• 4-5 Beans
• Peas (optional)
• To Grind
• garlic 1 small piece
• Fennel seeds 2-3
• Green chili 2-3
• Coriander leaves little bit
• One medium sizes onion finely cut & keep.
• To dip
• 2-3 tablespoon of Maida & add little bit of water and mix them well (it
• should be pouring like idli flour)
• Powder
• Take 3-4 slices of bread & powder them.

METHOD

• Wash and finely cut all vegetables.
• Cook in a pressure-cooker with little bit of water, turmeric powder & salt.
• Smash them & keep it aside (if there is any excess water in the cooked vegetables just drain).
• Heat one tablespoon of oil.
• Fry onions till it turns into brown
• Add the grounded paste. Just fry for few seconds.
• Add the smashed vegetables & fry till it gets thickened. Wait to cool.
• Make them into small balls and dip it in the Maida consistency
• Immediately smear them in the powder(mentioned in Ingredients list )
• Spread them in the plate or paper to dry.
• Deep-fry or roast both the sides

Vegetable Bhakarwadi

Ingredients

•	Refined flour (maida)	1 cup
•	Semolina (rawa/suji)	1 tablespoon
•	Salt	to taste
•	Oil + deep frying	2 tablespoon
•	French beans,roughly chopped	100 gram
•	Green peas	100 gram
•	Potatoes,boiled and mashed	3
•	Black pepper powder	1/4 teaspoon
•	Garam masala	1 teaspoon
•	Ginger-green chilli paste	2 teaspoon
•	Fresh coriander leaves	2 tablespoon
•	Coconut,scraped	5 teaspoon

Method
Knead the refined flour with semolina, salt, two tablespoons oil and sufficient water to a semi-soft dough. Cover with a damp cloth and set aside. Blanch the French beans and green peas separately till soft. Drain thoroughly and mash. Mash together the French beans, green peas, potatoes, salt, black pepper powder, garam masala powder, ginger-green chilli paste, coriander leaves and coconut. Divide the dough into four equal portions and roll out into thin chapattis. Spread the vegetable mixture evenly on all four chapattis. Roll them tightly into cylinders and cut the cylinders into half inch slices. Heat sufficient oil in a kadai and deep fry the bhakarwadis, on medium heat, till golden and crisp. Drain on absorbent paper and serve.

Chef's Tip
In case the filling mixture is thin, add a little poha and mix.