Chilli Soya Chunk Manchurian
My mother spoon fed me for a long time. I refused to eat
on my own even when I was reading in class five or six!!! The perks of that
feeding was purely a gain for my mother because she used to mix and mash the
veggies and curries with the rice and fed me that while I read or watched t.v!!
I couldn’t distinguish the veggies...and I ate silently. My mother had one more
trick back then. She used to say that she has cooked meat and fed me soya
chunks in place of that. When I asked that it does not taste like meat, she
replied that it might be because I am feeling sleepy or today the curry is not
that rich. It took me a long time to figure out this little piece of
information, but by then I have started eating on my own!!!
Now every time my husband says that he does not want to
eat soya curry, I remember my childhood days and a little me chuckles inside
me!! Ha!!! I wish I could be that simple even now, not prying over the
background stories behind a real conversation!! It would have been such a
relief then.
Fry the soya chunks. |
Heat oil and the minced ginger and garlic. Saute for half a minute or util you get the strong garlic smell. |
Add chopped onions. Sprinkle salt and pepper over them. |
Cook the onions until they become translucent. |
Add the chopped capsicum and green chillies and cook for 2-3 minutes more. |
Add the prepared sauce mix. |
Add the kept aside fried soya chunks. |
Simmer for 3-4 minutes or until the sauce thickens. |
But yes...trick or no tric...hands down...I love soya
chunks. So I make Soya Manchurian very often. Its such a simple recipe and
takes no more than 15 minutes to cook, if you are not counting the soaking
time. J
With lots of garlic this recipe has everything in it, chillies, garlic, Chinese
touch. Do I need to tell more to tempt you?? Come on...jump to the recipe now!!
Chilli Soya Manchurian
Serves 4
Ingredients:
2 and ½ cups of soya chunks
1 medium onion – chopped
8 fat cloves of garlic – minced
½ inch ginger – minced
2 green chillies – chopped
1 small capsicum – chopped into small cubed
Salt
1 tbsp ground pepper
1 tbsp oil
For frying the soya chunks:
1 tbsp corn starch
2 tsp all purpose flour
2-3 tsp dark soy sauce
Salt
For the sauce:
2 tbsp dark soy sauce
2 tsp vinegar
3-4 tsp corn starch
1 tbsp green chilli sauce
1 tsp tomato ketchup
¼ th cup water
Method:
Soak the soya chunks in water overnight. After that squeeze
them and replace the water with cleaner one. Keep them for 10 minutes there and
squeeze the soya chunks again. Keep the squeezed soya chunks in a big bowl.
In that bowl add in all the ingredients listed under “for
frying the soya chunks”. Mix them well with hand.
Heat oil in a flat pan / kadai / wok and shallow fry the
soya chunks stirring often for 2-3 minutes. Transfer these fried soya chunks in
a separate bowl and keep aside.
Clean that pan and heat oil.
Add in the minced ginger and garlic there. Sauté them for
a bit or until you start to get the pungent garlic flavour.
Immediately add in the chopped onions and mix well.
Sprinkle some salt and ground pepper over the onions and
cook them until they become translucent.
Next add the chopped capsicum and green chillies, and
cook for another 3 minutes more. We want to cook the capsicum a little, but
they should still retain their crunch as well.
In a bowl mix in all the ingredients listed under “for
the sauce” and pour them into the onions and capsicum.
Mix and add in the fried kept aside soy chunks.
Mix well so that all the soya chunks are well covered
with the sauce and cook for another 2-3 minutes or until the sauce becomes
thick and sticky.
Taste and adjust the seasonings and put off the flame.
Finally finish off with some chopped parsley or spring
onions or coriander leaves.
Serve hot with plain hot rice / chapatti / naan.
i replaced it with chicken.. but unfortunately i couldn't find the dark soy sauce here in india... i had to work with the normal soy sauce.. the preparation is on process.. i hope it would turn out to be great dish.. keeping my finger crossed,i named it dark soy chili chicken... :D
ReplyDeleteGlad that I was able to help. And you can find dark soy sauce in India under the brand "ching's". Its the one I mostly use.
ReplyDelete