Vegetable Manchurian Gravy and Egg Curry quickly do it

 

Vegetable Manchurian Gravy

Vegetable Manchurian Gravy : Firstly, grate cabbage and carrots and squeeze out extra water from them. Mix them with corn flour, pepper powder, salt, all-purpose flour, ginger, garlic paste and chopped spring onions in a bowl.

Vegetable Manchurian Gravy

PREPARATION TIME

COOKING TIME TOTAL TIME SERVES
15 MINUTES 30 MINUTES 45 MINUTES

4 PEOPLE

Ingredients:

Cabbage – 1 cup

Carrot – 1

Ginger – 2 inches

Garlic – 4 cloves

Green chili – 1

Spring onion – ½ bunch

Corn flour – ½ cup

All-purpose flour – 2 tbsps

Salt to taste

Pepper powder – 1tsp

Tomato ketchup – 2 tsp

Soy sauce – 2 tsp

Water – 1 cup

Oil – 2 tbsps

Method:

1. Firstly, grate cabbage and carrots and squeeze out extra water from them. Mix them with corn flour, pepper powder, salt, all-purpose flour, ginger, garlic paste and chopped spring onions in a bowl.

2. You can add more corn flour if you find it difficult to make balls. Keep the balls in the refrigerator for half an hour.

3. After that deep fry them in hot oil till golden brown.

4. To make the gravy, heat oil in a pan and add ginger, garlic and the white part of spring onions.

5. Sauté them on high flame for a minute and add salt, pepper powder, tomato sauce and soya sauce.

6. Add 1 cup of water to it and when it boils add the cornstarch paste. When the sauce begins to thicken, add the balls prepared earlier and remove from fire.

7. Chop the green portion of the spring onion and sprinkle on the sauce.

8. Serve with fried rice.

Egg Curry

Vegetable Manchurian Gravy

PREPARATION TIME

COOKING TIME TOTAL TIME SERVES
15 MINUTES 30 MINUTES 45 MINUTES

4 PEOPLE

Ingredients:

Eggs – 4

Water – as required

Onion – 1

Salt to taste

Tomato – 4

Red chili powder – 1 tsp

Ginger – 1 inch

Turmeric powder – 1 tsp

Cumin seeds – 1 tsp

Coriander powder – 1 tsp

Cinnamon – ½ inch

Garam masala – 1 tsp

Garlic paste – ½ tsp

Oil – 4 tbsps

Method:

1. Boil eggs, remove shell and make 4–5 slits in each egg, this is to make egg absorb gravy.

2. Cut and grate the onion and make the paste of ginger and garlic.

3. In another plate cut and grate the tomatoes or you can make the paste of them.

4. In a kadhai/wok, heat the oil, add bay leaf, cumin seeds and allow them to splutter.

5. Now add grated onions and paste of ginger and garlic, fry and stir them till they turn golden brown.

6. Add red chili powder, coriander powder and turmeric powder, mix and add tomato paste, mix everything well and cook for 2–3 minutes till the oil separates out. Add water as required for boiling and bring it to good boil, now add boiled eggs, stir and gently cook in medium flame for 5 minutes.

7. Add dry mango powder and kasoori methi (optional) and let it simmer for 2 more minutes.

8. Add gram masala and coriander powder and adjust salt if required simmer for 2 minutes.

9. Serve warm with rice, jeera rice or roti.

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