1 Minute Microwave Pizza In A Mug | No Egg 60 Second Pizza in a Mug | No Oven Pizza | Vegetarian Pizza

Okay, so this by far is the most interesting recipe I am sharing with you all. To those of you who follow me on my social media platforms would know how much I love and savour Pizza. I can eat a pizza almost every day, yes yes and I am not exaggerating, I promise I can; but then I am reminded of Joey’s dialogue from the television series Friends- once on lips, forever on the hips. So if like me you also loooove pizza and there are days when you crave for it really bad, but want to shut your mouth because of all the calories-then this recipe is going to solve your problem.

So are you ready?

This is:

·         1 minute pizza

·         A 60 second pizza

·         No oven pizza

·         Gets ready in a microwave

·         You only need a cup, a mug or a bowl –no other utensil required

·         No knead pizza

·         Anytime pizza, instant pizza and preparations takes only 1 minute.

·         Freshly made, no store bought pizza base needed

·         Can satisfy anytime hunger pangs.

·         Great for kids who loves pizza; this way you can portion control too.

·         Office lunch time meal idea too. I would prepare it a mug; cover it with Clingfilm and then just microwave at work. Piping hot pizza ready in 1 minute.

So if the above point entices you and excites you, you are on the right page. Now imagine, you have that sudden urge to have a pizza, but you are not hungry enough to have one whole pizza. Or you don’t want those frozen pizza from the supermarket or a store bought dominos, pizza hut or papa john pizza, you want to make your own, but again you don’t have so much time to knead the dough and work with the yeast-in both the above cases this one minute pizza in a mug in a microwave is your answer.

There are tons of recipes on this concept and I tried so many of them until this one worked really well for me. So this is my tried and tested recipe after many failures and attempts.

How to make a good Microwavable Pizza in a mug/cup/bowl? What are tips to make a good pizza in a cup? Here are my tips.

• Measure the ingredients. Do not eyeball the ingredients or just use as per approximation. Correct measurements are very important.

• Use a mug which is broad from the top, you want the microwave waves to reach up till the bottom, so cup that has a broad opening from the top, just like a bowl will do the trick.

• Do not add too many toppings, just a handful. Remember it is a very small pizza.

• This is an eggless recipe, without an egg and this is my next tip-please do not use egg, it will ruin your pizza.

• Do not try to use whole wheat flour, I tried and it failed miserably.

• You can use tomato ketchup or a mix of spicy sauce and tomato sauce instead of pizza sauce-and it work just fine.

• Last but not the least, have it hot, eat it right when it’s out from the microwave. This is instant pizza recipe so you cannot reheat it –it will become rubbery, so have it instantly.

If you follow the above tips, I promise you can just not go wrong with this recipe. So, here is

Indian Vegetarian, No Eggs, 1 Minute Microwave Instant Pizza in a Mug recipe.

Ingredients:

4 tablespoons all purpose flour/maida

1/8 teaspoon baking powder

1 pinch baking soda

1/8 teaspoon salt

4 tablespoons milk

2 tablespoons olive oil

2 tablespoons pizza sauce (or tomato ketchup)

3 tablespoons grated mozzarella cheese

Toppings- I used 1 black olive, 1 tablespoon chopped capsicum and tomato

1 teaspoon dried herb (or mix oregano and basil)

1/4 teaspoon red chilli flakes

Method:

In a mug that you are using, mix all purpose flour, baking powder, baking soda, salt. Mix all the dry ingredients.

Add milk and olive oil. Mix with a fork, so that you don’t have any lumps.

Spread the pizza sauce on it.

Top it up with grated cheese and spread toppings.

Sprinkle dried herb and red chilli flakes.

Microwave for 1 minute.You will see that cheese has melted and is bubbling on the top.

Enjoy right away.

Notes:

You might need to microwave for 1 minute 10 or 20 seconds. The timing is based on my 1200W microwave so your timing might vary.

Cooking time might also vary depending on the size of the mug. The mug I used is around 1 and ¾ cup.

Always keep an eye, just in case you see that it is overflowing. Pause for 2 seconds and start the microwave timer again.

Kale Chane Ke Kebab | Veg Shami Kabab | How To Make Melt-In-Mouth Kebab | Healthy-No Fry Method

For the days when you don’t want to make rotis and yet want to eat something healthy and fulfilling, Kebab is your answer. Previously, on my blog I have posted Lentil Seekh Kebab (Dal k kabab) and Mixed Vegetable Kebab recipes. Honestly, if not fried kebab can be very healthy and nutritious. Today we will be talking about Chane Ke Kebab.

How many types of channa we have?

We have four kinds of chana in our legume family.

-kabuli chana (chickpeas) also called as chole or white garbanzo beans.

-Kala Channa (brown/ black chickpeas).

-Hare Chana, these are fresh and you don’t need to soak it overnight and are green in colour.

-Chana Dal, basically it is baby chickpeas that has been split and polished and is a form of a lentil.

And you can make kebab with all the four kinds mentioned above.

Today it’s about Kale Channe Ke Kebab which is also called as Shami Kebab. And this is a vegetarian version of it. You will see tons of recipes on the internet from all the amazing chefs such as Sanjeev Kapoor, Tarla Dalal, Hebbars Kicthen and many more. I honestly wanted to make a healthier version of it-no deep frying and no paneer and potatoes. Just the protein rich patties which, tastes just like shammi kebab.

Why do Shami Kebab break?

Ideally shami kabab is made with boneless meat and thus it is easy to bind it. These ones are veg shami kebabs and so it might break easily. To avoid breaking of kebabs while frying, make sure that kebabs are binded properly and there is no water in the mixture.

How to make shami kebab thick?

A lot of time this question is asked and yes it is an important question, because if the kebabs are not thick enough you will be left with crispy top and bottom layer which wont taste like kebab at all. Thick kebabs means crispy layers and melt in the mouth consistency inside the kebab. So, how to make kebab thick is also by paying attention to the mixture-it should have no water-period!!

How is veg shami kebab made? What to use to make good veg kebab?

There are so many things that you can use to bind the veg kebabs. You must use ingredient that helps to absorb water from the chana and gives you a good texture. I have tried using boiled potato, grated/mashed paneer, bread, bread crumbs and roasted chana powder/chickpeas flour (besan) and all of them does the trick. Since I am talking about healthy shami kebab without frying, I defiantly wanted to make the one without aloo. I used a slice of a bread and that did the trick and also made the crust crispy.

How to make smooth shami kebab? How to make melt-in-mouth shami kebab?

Make sure that channa or chickpeas is boiled properly. Over-boiled chana is easy to mash and will also give you that perfect non-veg kind of velvety texture. Secondly, remember everything you added in the kebab is already cooked, so all you need is a cooked crispy layers on both the sides so don’t overcook kebabs otherwise you won’t get that velvety taste.

Can you freeze shami kebab?

Yes, you can. These should do well in the freezer for atleast two months. You can cook the kebab and then freeze it in a air tight container or Ziploc bag. Defrost it in the fridge for atleast 8 hours and then heat it again on the pan before serving.

How to make Shami Kebab healthy?

• Do not use potato or paneer for binding; instead use roasted besan or gram flour. You can use bread crumbs or a slice of brown or white bread too.
• Dont fry it. I just used little oil and roasted it on a non stick tawa. Every ingredient is already cooked, so all you need is crispy coating and that can be done just by roasting the kebab too-why fry it!

How do you eat shami kebab? What do you eat shami kebab with?

This is one amazing party starter or appetiser. It looks great and your guests feel that you worked very hard on this. You can serve it as a starter with any chutney or ketchup. Or you can make it into a main meal item by serving it inside the wraps or pita bread with some salad, mayonnaise or yogurt.

Lets see how to make Veg Shami Kebab, Kale Chane Ke Kebab.

Ingredients:

1 cup brown chickpeas soaked overnight in the water

2 cups water

1 teaspoon salt

½ teaspoon turmeric powder

1 inch ginger grated

2 cloves garlic grated

1 green chilli finely chopped

3-4 tablespoon chopped coriander leaves

2 teaspoon garam masala powder (recipe here)

¼ teaspoon crushed fennel seeds/saunf

¼ teaspoon crushed coriander seeds

1 slice bread

2 tablespoon roasted gram flour/besan

4 tablespoons oil

¼ teaspoon chaat masala (recipe here)

Method:

Drain the water from the chickpeas and pressure cook the chickpeas with 2 cups water, salt and turmeric for 4-5 whistles. When the pressure is released, drain the chickpeas and let it cool down.

In a mixing bowl, add ginger, garlic, green chilli, coriander leaves, garam masala, crushed coriander seeds and fennel seeds. In it add boiled chickpeas and start mashing it with a masher. Mash it till you have smooth mix ready.

Add in bread and roasted gram flour. Make soft dough. If you feel that there is water left then add more bread.

Heat the oil in a non stick pan. Add oil.

Divide the kebab mix into 6 parts and make a ball out of each one. Flatten the ball and form a shape of a disc.

Roast it on a pan on medium heat till it becomes golden and crispy. Turn on to the other side and roast again.

Sprinkle some chaat masala on the cooked kebab and serve hot.

Dahi Ke Kebabs:Yogurt Kebabs:Yogurt Patties

Yogurt kebabs. Yogurt patties, I have been planning to create it in my kitchen for months so when Arla Foods sent their new range of yogurt for review and I just timed it right.

Arla Foods, the farmer-owned dairy company has continued to expand its portfolio of the UK’s pioneering lactose-free* dairy range by introducing Arla Lactofree® Natural Yogurt. Arla Lactofree Natural Yogurt is deliciously smooth and creamy, as well as being versatile. Frida Kjellberg, Brand Manager for Arla Lactofree, comments: “Our ambition is to ensure that wherever there is a dairy option, there is a Lactofree alternative; so this launch is another step towards fulfilling our goal. We’ve seen a huge demand for a Lactofree natural yogurt from our consumers and we are delighted to add it to our range.” Find more details on http://www.arlafoods.co.uk/

Velvety, creamy and sooooo yum. I used it in your smoothies, salads, indian curries and what not. With the pack I was sent this blue coloured lunch bag, shaker, oregano, bay leaf and mustard seeds. The challenge was to prepare a savoury dish from the yogurt and what could be better then these kebabs.

Looking for yogurt recipes? See this- Roasted BeetrootYogurt Dip, Yogurt Soup (kadi), Strawberry Lassi.

Yogurt kebabs or dahi ke kababs are made with hung yogurt and is becoming a very popular Indian appetizer. So velvety, smooth and use of simple flavours is what make these kebabs very different from other Indian style kebabs. Hung curd is mixed with grated paneer, followed by green chillies, coriander leaves and some basic seasoning. Later this mixture is shaped into patties and then roasted on a pan till it gets golden colour.

Here is how to make Yogurt Kebabs. Dahi Ke kebab.

Ingredients:

1 cup hung yogurt (see notes)

1 cup grated paneer

2 tablespoon roasted gram flour (besan)

1 green chilli chopped

4 tablespoon chopped coriander leaves

1 teaspoon black pepper powder

½ teaspoon oregano (optional)

Salt to taste

Oil for shallow frying

Method:

Mix all the ingredients in a bowl (expect oil). Keep in fridge for 30-45 minutes.

Place oil in a pan and let it get hot.

In the meantime, form patties. Take 2 tablespoons of mixture and form a ball.  Then flatten the ball into pattie shape and keep aside. Do the same with remaining mixture. I got around 10 patties.

On a low flame, fry the kebabs/patties till you get good golden colour. Turn and repeat the same on other side.

Serve hot.

Notes:

• Take around 3 cups of yogurt and put it muslin cloth. If you don’t have muslin cloth use handkerchief. Place the yogurt on the cloth and take all the edges of the cloth and tie it with a rubber band. Hang this cloth on your kitchen tap for 4 to 5 hours. All the liquid will be drained out and you will be left with very thick yogurt-that is called as hung yogurt.
• Some people like to add corn flour in the mixture for binding, but I skipped it.
• Feel free to add any other spice like red chilli powder, chaat massala or garam massala if you wish.

Arla Lactofree Natural Yogurt is available in ASDA from 27th June and will appear in other retailers in the coming months including Co-op from 6th July.  RRP £1.35

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Arla Foods  for sending the yogurt for review.

Low Fat Chilli Paneer : Indo Chinese Recipe

Chilli Paneer. Cubes of paneer coated in spicy indo-Chinese sauce. Indo Chinese is Indian style Chinese food.  This started as a popular street food in India and later on even restaurants started putting it on the menu-such is the taste and popularity of this dish. There are two ways it is made. Dry style, in which paneer chunks are only coated in the sauce.  Other way is with gravy wherein the sauce is kept liquid. Dry chilli paneer is mostly served as snack, starter or appetizer; whereas wet chilli paneer is served as side with fried rice or noodles. 

This is one dish that always pops in my mind when I am in hurry and guests are coming over for lunch or dinner. Because its easy and quick you don’t need much time to prepare it and because it is popular every guest will love it. So, ideal recipe involves frying paneer cubes and then mixing it in the sauce but I don’t like this method as it makes paneer very hard and rubbery. Here is my way to make Low Fat Chilli Paneer.

Ingredients:

225 grams paneer cut in cubes

1 capsicum/bell pepper, cut in cubes

1 onion large, cut in cubes

4-5 cloves of garlic, finely chopped

1 tablespoon ginger, finely chopped

2 green chillies, slitted

Black pepper powder, to taste

Salt, to taste

1 tablespoon soya sauce

½ tablespoon chilli sauce (red/green)

1 tablespoon corn flour

¼ tablespoon lemon juice or vinegar

1 teaspoon sugar

2 tablespoons sesame oil

1-2 tablespoons chopped green onions (green part only)

Method:

Boil 2 cups of water and add paneer cubes in it. This will make paneer soft. Drain water and keep aside.

Mix 4 tablespoons of water in corn flour and keep it aside.

Heat oil in a pan or wok. When oil gets very hot add garlic and ginger. Saute for 30 seconds.

Add slit green chillies and chopped onion. Saute for 10 seconds.

Next throw in chopped capsicum. Sauté for 10 seconds.

Add salt, sugar, black pepper, soya sauce, chilli sauce, lemon juice and corn flour mixture. Cook it for 30 seconds.

Throw in paneer cubes. Mix well so that paneer cubes are coated well with spices and sauce. Keep it covered for 1 minute.

Check salt and heat level. Adjust if needed. Garnish with chopped green onions and serve.

Notes:

Never add too much salt, remember soya sauce and chilli sauce also contains salt.

Make sure that you don’t overcook capsicum and onion. They should be bit crunchy.

Chinese food is cooked on high heat, this gives good smokey flavour. Do not leave it unattended.

Baked Potato Wedges: Two Kinds: Red Chilli and Coriander Powder and Salted

Honestly no meal is complete without side. Can you imagine your pasta dishes without bread on side? Or Indian rice and curry with no side dish? Or burger without fries? No right? That’s why a side is always needed to add on that extra ‘yum effect’ on your plates. A good side is complete when you pair it up with zingy, spicy or sweet chutney, sauce or pickle. Being a foodie I love pairing up my dishes with sauces-. Spread it, pour it, mix it, dip it or pair it up-you always need good sauces in your kitchen. That’s why when I was approached to review and pair Encona Sauces I said yes in one go.

Encona has a range of over 20 delicious sauces and marinades to enjoy. Encona is not a new name or brand for me, I already love its mango chutney and it is always available in my kitchen pantry (no matter what). With Encona you can choose heat at levels, from mild to extra hot, there’s something for everyone! All the sauces are wonderfully versatile. Great as a dipping sauce, a marinade, a cooking ingredient or as a delicious, everyday table sauce for all your favourite foods!  Why not try drizzled into stir-fries, rice dishes, dips and salad dressings. Also great if brushed onto food during grilling or barbecuing, and stirred into soups and stews.

I was sent two new flavours. Encona Peruvian Amarillo Sauce which is a blend of authentic Peruvian Amarillo chillies, roasted onion, spices and herbs creating a sweet, subtle chilli flavour with a hint of garlic – the perfect way for eager taste explorers to get their taste buds tingling without the cost of a plane ticket. I love this with anything and everything- no seriously this one is sooooo amazing that you can use it up in sandwiches, wraps, as salad dressing and what not.

Launching alongside their Peruvian sauce, they have created a Mexican Smokey Jalapeno-A delicious blend of chillies and spices gives the rich sauce a subtle smokey flavour and a warm and fruity taste to compliment your Mexican meals. I paired it up with potato wedges. Not fried but Baked Potato Wedges. Two types. One, plain simple butter and salt roasted and other exotic one roasted with coriander and red chilli powder. Sometimes simplest things are the best- Just potatoes, light spices and a nice dipping sauce.

Butter and Salted potato wedges are crisp on the outside and bit tender on the inside. - A simple & straight forward recipe for a healthier, yet equally satisfying & addictive way to enjoy potatoes. Coriander and red chilli powder wedges is one step above, it is aromatic, richly spiced and flavoursome. No matter which one you choose, you ought to ask for more and more.

Ingredients:

5-7 medium size potatoes

1 tablespoon butter melted

Salt to taste

1 teaspoon olive oil

1 teaspoon coriander powder

Red chilli powder to taste

Method:

Line a baking tray with baking paper or aluminium foil.

Preheat the oven at 180C.

Cut potatoes into wedges. Keep them medium thick.

Take a bowl and put chopped potatoes in it. Add in salt and melted butter.

Mix and make sure every wedge is coated with salt and butter.

Line potato wedges on the sheet keeping some space in between each one.

Bake in the oven for 20-30 minutes. Keep shaking and turning the tray after every 10 minutes.

Enjoy the salted one.

For coriander and red chilli roasted one, heat oil in pan or wok. When oil gets hot add baked potato wedges, red chilli powder, coriander powder and mix. Serve hot.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Encona and SatellitePR for sending sauces for review.

Corn On The Cob Kebabs: Corn On Sticks: Summer Appetizer: Vegetarian Kebabs

Who doesn’t like the colour yellow?

Sunshine...

Sunflowers...

Brightness...

Just the colour yellow makes me smile. Every summer I bring in lots of yellow lemons to make lemonade or sweet corn to have some charred corn on the cob at home. The yellow pearl like kernels sitting close to each other is a beauty in itself and then when you roast it, it looks even more beautiful.

These vegetarian kebabs. Or corn on the cob. Corn on skewers is one great summer appetizer or starter that will surely please the crowd. I was just wondering what to pair these kebabs with and then I thought of using the colourful box I was sent from The Berry Company special tea range.  Black, white, green, red and yellow all made form natural berries with no "yucky"bits.  

If this wasn’t enough, I must tell you all their drinks are:

Gluten Free

No Artificial Colourings

No Artificial Additives

No Artificial Sweeteners

No Artificial Preservatives

No GMO's

Dairy Free

Their Tea Range is a water based drink mixed with tea extracts and great fruity flavours.

Black Tea has been blended with elderflower and lemon.  A prefect thirst quencher.

Green Tea juice is mixed with aroina berry and blueberry. A drink full of goodness.

White Tea has been merged with peaches. An exotic and unique drink mix.

Red Tea muddled up with cranberries and grapes. A real tasty kick.

Now comes my favorite Yellow Tea. Yellow Tea is rare type of tea which is native to China. Both the leaves and infusion are yellow in colour. Dint I tell I am in summery yellow bright mood? This tea is mingled with coconut water and lemon which gives a super unique taste, you will surely be hooked. All you tea addicts and coconut fans must give this tea range a try.

Chilled yellow tea and spicy corns sticks is just like pair made in heaven and not to forget the yellow theme ;-). Oh these corn-on-the-cob kebabs are sweet, crunchy, lemony and so summery. To add in some extra bling I used juicy cherry tomatoes, bell peppers and onions, don’t they look beautiful? Feel free to add other veggies like aubergine, zucchini, and boiled potatoes.  For a slighter sweeter taste use fruits like kiwi, orange or berries. The twists and modifications are endless, it can have grated cheese, spicy spices, Italian herbs, yogurt dressing or can be made simple with lemon juice as well.

Like me, make it simple if you have less time in hand. I just made use of lemon juice, butter, salt and black pepper and it was uh-mazing! Tangy, spicy and buttery-what else you need?

Ingredients:

2 corns

1 bell pepper (any colour)

1 onion

4 cherry tomatoes

2 tablespoons lemon juice

Salt to taste

1 teaspoon black pepper powder (or to taste)

1 tablespoon butter

4 cups water

Method:

Soak the wooden skewers in water overnight or for atleast 2 hours.

Preheat the oven at 180C. Line a baking tray with aluminium foil.

Remove husk and skin from the corns. Wash and cut each corn into 3 parts.

Put water to boil in a large pot. When water starts boiling throw corn pieces in the water. Let it boil for 1-2 minutes. Drain on kitchen towel.

Cut bell pepper and onion into cubes.

Prepare the dressing. Mix butter, salt, lemon juice and black pepper in a bowl.

Arrange corn pieces, cherry tomatoes, bell peppers and onion on the skewers.

With the help of a brush apply the dressing all over the kebabs sticks. Arrange skewers on the lined sheet and grill for 40-50 minutes.

Keep turning the kebabs, so that you get burnt corn from all the sides.

Serve hot.

Notes:

You can use olive oil instead of butter.

Throw in some italian herbs for Italian taste.

Use chaat massala (Indian tangy spice mix) for Indian taste.

Serving suggestions: Serve it with any dip.

Pair it up with any summer cooler and drinks.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking The Berry Company for sending drinks  for review.

Veg Manchurian (dry and with gravy): Indo Chinese: Street Food

Ever since I posted this pic on Instagram, all of you have been asking for the recipe. Well I can understand your craze, after all every Indian is fanatical for Indo-Chinese food. Chinese food in India is in Indian style but with Chinese spices. We use black pepper, ajinomoto, soy sauce, vinegar but make it super spicy to suffice our taste. Every hook and corner you will see vendors selling indo-Chinese food- noodles, chow mien, spring rolls, fried rice, manchurian and what not. In fact we love Chinese inspired meals so much that we even have Chinese khakra, Chinese dosa, Chinese tikki, Chinese samosa, Chinese pizza –the list is endless.

No matter what, everyone loves indo-Chinese food in India. Just say, let’s eat Chinese today and see the person’s face all lighten up-that’s what Chinese meal does to Indians.  We have restaurants catering only Chinese food in India; restaurants like yellow chilli, mainland china and five spice are super posh and expensive and then there are medium range restaurants like china town, china hut, china wok as well. We also have road side vendors selling Chinese dishes on small karts, so whatever your budget is, whatever ambiance you prefer, if you are in India you have to try our style indo-Chinese dishes.

Personally, I prefer the road style Chinese food. Imagine the row of stalls in the night with dim yellow lights. Rich families drive their luxurious long cars to these stalls and enjoy the food inside the cars; students are just happy and satisfied to have such tasty dish in their budget; some just stand at stalls and scoop into hot and spicy food and take pleasure in simple life. Serenaded by the constant stream of honking and foot traffic on one side and delicious smelling hawker on the other side-the scene is so lively, I tell you.

Indo Chinese meals that I have posted before are burnt garlic noodles, egg noodles, schezwan veggie noodles, whole wheat momos and schezwan ildi. Today it is the most popular indo-Chinese dish- Veg Manchurian. Machurian is made with grated veggies which is then deep fried. It can be eaten dry just like that or can be made with gravy or sauce (wet).

This is neither a healthy dish nor does this takes less time. Lot of time and ingredients is needed to make Manchurian- but don’t let that stop you from trying this dish. This is the best Manchurian ever, its spicy, garlicky and super rich in indo-Chinese flavours.

Ingredients:

(For balls)

1 and 1/2 cup grated cabbage/patta gobi

1 cup grated carrot/gajar

1/4 cup grated bell peppers/shimla mirch

¼ cup finely chopped spring onion/hari pyaz

1 green chilli chopped/hari mirch

2 tablespoon all purpose flour/maida

1/2 teaspoon black pepper powder/kali mirch

1 tablespoon chopped coriander leaves/dhaniya

1 teaspoon soy sauce

2 tablespoon corn flour/ corn starch

Salt to taste

Oil for frying

(For sauce)

2 tablespoon oil

1 tablespoon ginger chopped/adrak

1 tablespoon garlic chopped/lehsun

1 tablespoon finely chopped carrot/gajar

1 tablespoon finely chopped cabbage

3 tablespoons corn flour/ corn starch

1 tablespoon soy sauce

2 tablespoon tomato ketchup

1 teaspoon green chilli sauce

1 teaspoon vinegar

1 teaspoon sugar

2 cups water

2 teaspoons chopped spring onions for garnishing

Salt to taste

Method:

(for balls)

Heat oil in the wok for frying.

Mix cabbage, carrots, bell peppers, green chilli, spring onion, coriander leaves, soy sauce and salt. Keep aside for 5 minutes.

After 5 minutes, squeeze all the water from the veggies. Mix corn flour, all purpose flour and black pepper.

Make balls and deep fry in the oil. Fry till it is golden in colour. Drain on tissue paper and keep aside.

(For sauce/gravy)

Heat oil in a wok. When oil is hot, add ginger and garlic and sauté for 5 seconds.

Add finely chopped cabbage and carrots. Sauté for 5 seconds.

Add the remaining ingredients (except spring onions). Mix and let it boil for 8-10 minutes.

Add Manchurian balls in the sauce and serve.

Notes:

You can use ajinomoto or mono sodium glutamate but I have heard its not good for the body so I avoid it.

Fry balls on the medium heat so that they are cooked evenly on inside as well.

Always cook Chinese in the wok on a high heat. I used this Joyce Chen Carbon Steel Wok .

If you like thick sauce then add less water and more water for thin gravy.

Add more or less black pepper as per your taste.

I used Chings Green Chilli Sauce, Chings Dark Soy Sauce, Chings Chilli Vinegar. You can use white vinegar as well.  

Serving suggestions:

They can be served as it is without gravy as starters or appetizers.

You can serve it as a side with plain rice or boiled noodles.

Serve with bellpepper noodles, egg noodles or fried rice.