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Soya Chunks Manchurian

Jayashree's picture
Ingredients
  Soya 100 Gram
  Garlic 1 Teaspoon, finely chopped
  Capsicum 1⁄4 Cup (4 tbs), finely chopped
  Oil 2 Tablespoon
  Onion 1⁄4 , finely chopped
  Soy sauce 2 Teaspoon
  Chilli sauce 1 Teaspoon
  Tomato ketchup 2 Tablespoon
  Tomato 1 Tablespoon, finley chopped
  Salt To Taste
Directions

* In a big pan pour 4 cups water and after it starts boiling, stop the stove and put the soya chunks in it. Leave it for 3 mins. Drain the water and squeeze all the water from the soya. Be careful since it will be very hot. So cool it a little and squeeze. Do this method again to remove the raw smell in the soya nuggets. Then chop each one into 2 pieces.

* In a pan pour 2 tbsp of oil and put finely chopped ginger and garlic and fry for 30 sec.

* Now add the chopped onion and fry for 2 mins, then add chopped capsicum and fry till they are half cooked.

* Put the soya chunks and chopped tomato along with capsicum and fry for a min.

* Pour soy sauce, hot sauce, tomato ketchup and fry for 5 mins in medium flame till cooked.

* Tasty soya chunks manchurian is ready to be served as a side dish.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Savory
Method: 
Stir Fried
Dish: 
Dry Curry
Interest: 
Holiday, Everyday, Party, Healthy
Restriction: 
Vegan, Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2
Subtitle: 
Soya chunks dry curry

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Average: 3.4 (51 votes)

14 Comments

Petal's picture
Wow ..healthy alternative to fried regular manchurian. Will try it for sure.
Ganesh.Dutta's picture
Wonderful Soya chunks manchurian Recipe .But as per my knowledge this dish comes from Chinese cuisine. Am I right?
shantihhh's picture
It's one of those recipes called Indian-Chinese. Old Chinese recipe prepared in India using Indian ingredients. I have often said my favourite Chinese food is what is cooked in India! Indian Chinese cuisine is the adaptation of Chinese seasoning, recipes and cooking techniques to Indian tastes using local ingredients. It is said to have been developed by the tiny Chinese community that has lived in Kolkata for over a century. Whenever I am in my Delhi office I always request Chinese food be brought in as it is so flavourful and wonderful. Many of the staff are also very fond of this food. This Chinese Indian or Indian-Chinese style has spread about India ad is quite popular in such as Mumbai, as well as Delhi and Kolkata. This style is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America. But I will admit I haven't found any good Desi Indian Chinese spots here in the SF Bay Area. What I make is far more like what I eat in India. Desi Indian-Chinese.Foods tend to be flavoured with spices such as cumin, coriander, and turmeric, which are traditionally not associated with geniune Chinese cuisine. Hot chile, ginger, garlic and yoghurt are also frequently used in dishes. This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and Indian cultural influences. However, there is another twist in Malaysia ad Singapore as there is Nonya cooking which is the Straits Chinese cooking their old recipes using local spices and ingredients and to me a bit different from the Kolkutta/Delhi/Mumbai taste which is based on Cantonese and Hakka recipes. Non-staple dishes are by default served with generous helpings of gravy, although they can also be ordered "dry" or "without gravy". Culinary styles often seen in Indian Chinese fare include chile (implying hot and batter-fried), Manchurian (implying a sweet and salty brown sauce), and Szechwan (Sichuan, implying a spicy red sauce) Hunan (implying oil and spicey hot). These are perhaps loosely related with authentic Chinese food preparation. I feel the thing that makes these Desi Indian-Chinese dishes so special is that a "new" fusion cuisine has evolved. The Chinese influence is also greatly altered by the many dietary practices within India of no pork for some, no beef for some and veg only for others. Many Chinese dishes rely on pork excepting fr the Shanghainese Muslims who rely on mutton as their meat of choice plus the usual chicken and fish. Perhaps I should share a few of these wonderful flavoured Desi-Indian-Chinese dishes as well as the Nonya style dishes. Then there are the various desi-Indian dises of the Fiji and Caribbean islands and South Africa, etc. Shanti/Mary-Anne
NEEMA's picture
wow............it looks delicious.........i love soya chunks
Anonymous's picture
I made this dish 3-4 times and loved it every time. Last time I made it, I added some mushrooms as well and it was yummy!!
Anonymous's picture
This looks yummy and nutritious. Being a vegetarian its very important to eat enough protein by way of soya products and this seems a good way of doing that. Please share more soya recepies. Thanks.
Anonymous's picture
Oh wow, I made this dish over 9000 times and each time and last time I had put animal semen in it and it tasted marvelous.
gutsygirl's picture
You put Animal what in it??????????
bhatia's picture
It turned out excellent!My kids loved it!!
antony's picture
hai a delicious side dish
Leena.Komarraju's picture
Soya Chunks Manchurian made in the Indian way, taste too Good !
Girish Bangalore's picture
Tasted good for first try. Had to double Hot sauce and Ketchup to get flavor.
K P NAAGAA PRACHET's picture
Tried it, Tasty!!! My son too liked it :-) Thnx
naina's picture
its looks yummy