Vegetable Manchurian – By Vahchef @ Vahrehvah.com


hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.com today we’re going to step into the world
of unique Indo Chinese cuisine crazy if you ask the chef from China what vegetable manchurian is he will probably look at your questioning it this is simply because this dish
although classified as chinese cooking is quite unique to Indians. In this recipe making dumplings is something similar to malai kofta which you can see
my kofta video to make the dumplings what I did, I finely chopped all the
vegetables in my blender or you could also use grater to finally grate all the vegetables just add all these ingredients basically i added very little water and
kind of skimming these vegetables i want half cook and and finally squeeze
all the water see if you don’t cook this vegetable is a little bit carrots and beans they made crispy and
when you’re trying to make these dumplings they don’t bind good let’s look at these
ingredients we’re going to use to make these dumplings pepper powder, corn flour, chopped green chilly, spring onion, chopped ginger, soya sauce some chili sauce ajinomoto and a little salt last but not least boiled rice now it hardly took two minutes off
for steaming these vegetables what I’m going to do I’m going to drain the vegetables see take all your vegetables squeeze them good so now whatever water that you squeeze
this is kind of a vegetable stock so don’t throw this we’re going to use this to make our
manchurian sauce now add some salt very little ajinomoto little chopped green chilli pepper powder
chopped ginger a little soy sauce nice chilli paste some spring onion and
they usually add egg in it but since of a lot of Indian vegetarians
don’t even touch egg so i won’t show you without the egg so for this mixture to
make without egg add some boile rice to this mixture and
mash it up add a handful of corn flour once your mixture is ready just make small dumplings just drop one of these dumplings into the oil and fry it till it’s slightly golden brown and by chance if your dumpling breaks just ask some more boiled rice to your mixture mash it up a
little bit and then your dumpling will hold good on its own so now let’s fry the rest of the
dumpling see when you add this ajinomoto and some soya sauce to your vegetables it gives a nice unique flavor that’s
what we associate to chinese food but let me tell you why I was working in
Maurya Sheraton in Delhi we were barred from using ajinomoto because ajinomoto is considered to be
carcinogenic but it is truly not proven but definitely it is believed to affect babies under two years or so pregnant women please if you’re eating
Chinese food make sure that you ask for food without
ajinomoto today we’re going to cover the manchurian with dry like a snack and we’re going to make manchurian sauce and then we’re going to make it like gravy that you can eat with rice and also even we’re going to cover how to make gobi manchurian which is cauliflower manchurian which is very famous throughout. what i did i took corn flour i added a little pepper chili sauce and a
little chopped garlic and ginger and add a little water and made into a fine paste you don’t need to add anything else in
this just make sure that there is seasoning to it and mix well now look at
these dumplings wow don’t they look awesome so now look at
this cauliflower florets don’t they look really really beautiful let’s
make this fascinating manchurian sauce for this chopped green chilli soy sauce
chili paste pepper powder lots of chopped garlic and chopped ginger chopped onion and chopped spring onion salt ajinimoto sugar you know if you have sesame oil go ahead and use otherwise you could use a regular oil I’ve
got some sweet and sour sauce you know you can get it in the market if
you don’t have it you can just skip it this. This is is our vegetable stock whatever the vegetable we slightly steamed I squeeze out the water from it and
we’re going to use this to make a sauce i’m going to use some cornflour and add some water to it and mix it so let’s make this awesome manchurian sauce. Add sesame oil I’m using some cumin seeds you don’t have to use it and add chopped garlic chopped ginger chopped onion just half a cup, add chopped green chilli, pepper and soy sauce you can dd some more soya sauce add sweet and sour sauce and chilli paste little ajinomoto, salt watch out the soy sauce chilli paste and the sweet sauce all of them salt so add very
little salt add spring onion half of it since i’ve added the sweet and sour
sauce I’m not going to add sugar but if you
don’t have sweet and sour sauce you add a little bit of sugar to this now your sauce is pretty much ready now how
do you make it dry manchurian and manchurian sauce so what I’m going to do I’m going to divide this sauce into two portions one i’m going half the quantity here so this one i’m going to use it to make dry manchurian if you want dry manchurian you don’t need to add any cornflour
anything just heat up the sauce a little bit and put your vegetable dumplings in
the sauce nice coat the sauce and now our manchurian dry is ready so in my career I worked with many Chinese chefs and they’re masters in making these dumplings of all varieties and the
Chinese are really masters of influencing cuisines around the world by
adopting local dishes to the Chinese flavor the other day the kids of my friends
were playing a game they picked up lot of things in the house to see if there was
even one thing that was not made in China. See this ball made in China my shirt made in China pick up your knife sure enough made in China See these days in the US even if you pick up a baby and turn around you will probably see a sticker that says Made in China you guessed it very little is not made in
China don’t get me wrong with cuisine these
amazing people have made lot of dishes their own and and if you look closer it may be a dish of Indian origin but
nicely influenced by china now to our left over mixture the vegetable stock we removed and kept it aside since i added the stock I may have to add little more salt to it and
maybe a little more soya sauce also now once this kind content gets slightly boiling just
add some corn flour and it will thicken right away and then you can put your cauliflowers but make sure you add the cauliflower to the sauce just before serving and there’s nice crunchy
cauliflower with the nice sauce and rice makes an excellent dish for kids as well as grown ups I hope you have enjoyed today’s session
of learning to make this exclusive indo-chinese dish remember that vahrehvah is all about inspiring others to cook and eat fresh food so please post your recipes and cooking
tips so others may be benefit from your great cooking

97 Comments

  1. why added jeera///// 

  2. it would be more useful if you could also tell the measurements..

  3. Chef please upload video how to make motichur laddu

  4. Truly warm approach. U look like everyones best friend.!! But do include a specific measurements of ingredients which will be very helpful. Or u willl seem like the wicked neighbour whose dishes you just cannot replicate coz u never get the measurements right. Positive comment. Please dont get me wrong. I am a BIG fan. 😉

  5. wah chef lah jawab hai – keeping innovating new food stuff for us…..

  6. Awsome..

  7. Awesome preparation chef 🙂

  8. 🙂 THUNBS UPPPP THNX CHEF 

  9. It's very nice, but what is ajinomoto? I do not about that. What kind of item?

  10. Your way to show recipe is great…i just love your recipe…thanx 

  11. Hey chef this is valentine from mumbai I am ur great fan but can u plz help with the recipe of khow suey plz I want to make it for my kids plz chef thanks

  12. i like your way of preparation

  13. Hello chef,,i just tried this awhile ago and i failed,.the vegetables didnt stick together and cant even form a ball ,as i add more flour its no use,.so what i did which i think is "genius"i put the mixture in a blender,and blend it with a little water,.then it turn to a paste,.i think i was genius to do that,but when im forming it into a ball it is so watery,but still i formed a ballshape and fry it,im so clueless it look sucks..and it just a waste of time,the cooked failed manchurian ended in our dog food..pls help here,i dont know what i am doing,

  14. SUPER

  15.  hello vah chef
    thanks  a lot for ur great cooking..
    i really love it.i become ur great fan

  16. Hi…… you know my nanchurian gravy was delicious but d nanchurian ball can't make perfect … its slightly uncook what to do foe it

  17. hahaahaaa. " I am using cumin seeds but you do not have to use it" . I love the presentation and simple yet authentic cooking.

  18. very simple way, but very catching dear..i like it.

  19. Vahare vah! Nice coocking.

  20. No to 'Ajinamoto'.  No use of adding this stuff. Favorable Belief/opinion about ajinamoto are propaganda/ advertisement based. This recipe would taste good without ajinamoto. VahChef must try first.

  21. Is it necessary to boil d vegs?? I saw other recipes, dey fry raw vegetables.. Plz reply! Superb n yummy dish!!
    Mrs. Masani

  22. Thanq very much for your recipe sir..I like u r way of cooking and presentation

  23. use chicken pieces in Manchurian gravy…tastes awesome aaha taste

  24. You inspired me ☺
    Cooking is like a ritual for me now ☺ thanks ☺
    God bless you

  25. UGH. this is my absolute FAVORITE dish EVER. Thanks for sharing!!

  26. Att

  27. thank you for making world's best manchuria

  28. i like u'r cooking recipes.

  29. is adding vegetable stock is imporant for taste

  30. sir can we add onion instead of spring onion?

  31. nice

  32. what is ajina moto cheff?

  33. I wish he had measurements listed in this video

  34. but MSG is very bad for our health right

  35. thank u sir will make this recipe this week..

  36. Chef….why did u add rice…. can we add rice flour instead of rice ?

  37. I have been told as a Child that MSG comes from "dead people's bones" from the cemetery! omg!!!!anyways, i haven't been using msg since i lived in europe! Chef, thanks for your recipe, I really like your vegetables!

  38. YAMMY

  39. what can we use instead of cabbage?

  40. nice

  41. You are the best chef! I never thought I could ever cook Manchurian without egg. I am going to cook now. Thank you so much.

  42. it came out well.. I was wondering if I was able to make such tasty Manchurian .. thanku very much .. I enjoy and love cooking now all because of ur recipes

  43. chief. u r so great

  44. If food is overstrained it becomes complacent

  45. HAI CHEF MY KIDS ALWAYS CRYING YOU DID NOT GIVE FOOD FOR THEM  BUT RECIPES ARE AWESOME

  46. wooow. delicious.

  47. want bisebelabath

  48. thanx alot chef for this video . i m going to cook manchurian .thanx and keep it up 🙂

  49. vah chef will u plz show how to make gulabjamun i have searched for it but i cant get it

  50. Very good

  51. Namastay, I miss ur vids like this 🙄

  52. Namastay, I miss ur vids like this 🙄

  53. nice mancuriyan

  54. can we use same ingredients of Gobi manchrian for cabbage manchrian??

  55. If I want to add egg, do I just put it in the ball mixture instead of rice?

  56. was the red chilli paste made of normal red chillies or dried chillies?? can we use Red chilli sauce !??

  57. Dear Chef, i love your dishes but please use gloves.

  58. Paper pig

  59. Paper pig

  60. I liked it………superb

  61. If I make with manchurian powder then how to make?

  62. wow

  63. i love it

  64. Can we make Manchurians a day or two before and sauce just before service/party time?

  65. after draining the vegetables there will be no nutritions left in the food.!!!!!!!!!!! think another receipe

  66. we salute u sir.. king of indian receipes

  67. is ajinamooto compulsory…. i am not getting in my place

  68. what are the vegetables u used can u give me the list plzzz

  69. nice and simple video sir thanks for sharing.

  70. sir upload clarity videos

  71. I like vegetarian Manchurian,but not the one with cauliflower..

  72. super yaar very traste

  73. Ajinomoto is very bad for your brain, opens your tongue for the flavor but makes us st…. dear!! while it kills the brain cells!

  74. Love ur recipes sir.u r amazing. Sir can make a video to how to operate convention oven.just now i came in usa nd I'm wondering how to operate this what temperature should be good for what recipe.plz make video

  75. Should have used tumeric powder to give that golden colour and fry slightly longer to give that chrispy flovor and colour

  76. good well done

  77. good well done

  78. What is AJINOMOTO?

  79. बहुत बढ़िया तरीक़े से बताया आप ने thank a lot

  80. chef!! it came out very well!!!! thank u so much!

  81. Tried it today, came out worst😭 not sure where did I go wrong…. I think I added too much of all purpose flour…. But I love the recipe…. Will surely give a try once again 😊

  82. nice dish sir…can i use capsicum instead of spring onion?

  83. I have used plain flour instead of boil rice…but my Manchurian always breaks during frying. how can I get the perfect ball of Manchurian?

  84. Chef i have a question.. can we freeze the remaining dumplings and later add sauce and make manchurian again when needed ?

  85. I successfully completed the recipe . The taste was awesome

  86. I made the dumplings with the help of your awesome video ! They were so delicious that they disappeared before I could even take a picture. Thanks!

  87. can we freez dumplings and use them later

  88. Wow, I prepared it today n it really taste like restaurant Manchurian 💗ty cheif

  89. Please upload steamed Hilsha in Micro oven.

  90. Thik se bataya hi nahi Kya yaaar

  91. I like your sense of humor in cooking and your skills are authentic .

  92. So USA should not be having a trade war with China given as per your description where USA imports all from China

  93. I can verify that I am from Manchuria and I dont know anything about veg manchurian or gobi manchurian or so on

  94. U r genius

  95. Super recipe

  96. Made in China 😂😂😂

  97. Hey bro you’re doing good job 👍 good luck and god bless you guys 😋❤️🌎💝🏠

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