Archive of ‘Main Course’ category

Veg Manchurian Gravy Recipe, How To make Mix Vegetables Chinese Manchurian

How To make Mix Vegetables Chinese Manchurian


One of the favorites main course in the veg indo Chinese is Veg Manchurian,

Today, I am sharing restaurant style Veg Manchurian gravy. This can easily get made within 15 minutes if the fried Manchurian balls are ready.

I love all indo Chinese dishes whether it is Veg Chinese or nonveg chinese dishes. In fact fried rice or schezwan noodle are always favorites in our family.

I have every single vegetable while making Manchurian like beans, carrot, cabage and spring onion. We can skip as per our own choices. This gravy can go with schezwan fried rice or veg fried rice or even can with noodles.

Author & Creator: Bhakti
Recipe type & Cuisine: Main Course/ Chinese
Makes: 4 serves


For Manchurian Balls :

Finely chopped all vegetables (cabbage, carrot, capsicum, spring onion, beans) : 1/2 cup each approx.
All purpose flour or Maida: 2 Tablespoon
Cornflour: 2 Tablespoon
Black pepper powder : 1/2  Teaspoon
Salt for taste.


For Gravy:

Chopped ginger: 1 Tablespoon
Chopped garlic: 1 Tablespoon
Spring Onion: 1 small
Vinegar: 1/2 Teaspoon
Soya sauce: 1/2 Teaspoon
Cornflour: 1 Tablespoon
Water: 2 Tablespoon for cornflour paste
Vegetable stock or water : 3/4 Cup ( i used water)
Black pepper powder: 1/2 Teaspoon
Oil : 1 Tableapoon
Sugar for taste
Salt for taste

Spring onion for garnishing

Recipe for Chinese Veg Manchurian Gravy:

  1. Mix all the ingredients given in the veg manchurian ball list.
  2. Keep it 5-10 minute aside. Make small ball.
  3. Deep fry in the heated oil.
  4. Drain on the tissue paper and keep aside till gravy is ready.
  5. Heat the 1 Tableapoon oil in kadhai. Once heated, add chopped ginger, garlic and white onion.
  6. Do not make them golden brown.
  7. Add water or veg stock, soya sauce and black pepper powder.mix well and simmer for 5-10 minutes.
  8. Add 1 Tablespoon cornflour in 2 Tablespoon water and mix well. Add this in the gravy to thicken the mixture.
  9. Once thicken, add vinegar, salt, sugar  and Manchurian balls and mix well.
  10. Simmer the gravy for another one minute.
  11. Garnish with spring onion and serve with fried rice or noodles.

veg manchurian


Yummy Indian Recipes

Please follow and like us:

Chole Bhature Recipe

How To make Homemade Chole Bhature

chole bhature

image courtesy :

It’s Monsoon and the season definitely calls for hot-steamy food. This and winter are two seasons where your cravings for ice-cream and desserts are overcome by the simple chai and hot-hot soft rotis dipped in some delicious spicy curries. Each one’s got their own unique favourites when coming towards food, but then there are some which can definitely be an all-time favourite and something not hated by anyone.

Chole Bhature is one such recipe which has been an age old favourite for a lot of generations. Originally a dish of Punjabi origins, this dish has managed to cross borders seamlessly and is now a favourite in most of India. Chole-Bhaturas have become hugely popular that you could easily find them even in restaurants from Kerala, Karnataka etc.

How to make perfect Chole-Bhature isn’t a hard task at all. All it takes is about 1 and a half hours and believe me the taste of a home-made chole bhature is very much greater than that bought from your local restaurant. This recipe which is my mom’s is a hit here, and we do make this occasionally.

The recipe for chole-bhature isn’t a very strict one. You can add in stuff of your choice, which you think can enhance the dish. For the chole you can definitely experiment with your spices. You can add in an extra tomato or slice in half an onion more if you like. I like my chole with a medium consistency, that is not too thick or not too liquidy, but this might not be a universal choice. There might be people who like there curries thick with a nice quantity of Channa. So definitely improvising the base recipe would be a good choice.

It is quite possible to tweak in the bhaturas if you’re willing to experiment. Adding in boiled mashed potatoes to your flour can bring in a huge difference and do believe me, because this one’s been tried. You could also try adding in a few grated paneer pieces which would definitely bring in a change from the normal Bhatura.

Author & Creator: Sahil Gupta
Recipe type & Cuisine: Main Course
Makes: 4 serves

Ingredients :

Channa (chickpeas, soaked overnight): 2 cup
Coconut/mustard oil: 2 tsp
Black pepper: 1 tsp
Cinnamon : 1 stick
Cloves: 3
Bay leaf : 1
Cardamom : 2-3
Turmeric powder : 1 tsp
Chili powder : 1.5 tsp
Coriander powder : 2 tsp
Cumin powder : 1 tsp
Cumin seeds : 1 tsp
Asafoetida : 1/2 tsp
Salt – for taste
Chopped onions: 1.5 cups
Chopped tomatoes: 1 cup
Chopped ginger :2 tsp
Chopped garlic: 2 tsp
Ajwain :1 tsp
Lime juice : 1 tbsp.
Green chilis, finely chopped  : 3

For the bhaturas you’ll be needing these:

Maida (refined flour): 2-2.5 cups
Yeast – soak them in luke warm water for 10 minutes : 1/2 tsp
Whole wheat flour – ½ cup
Pinch of salt
Water to knead the dough
Frying oil

Does huge list of ingredients worry you?

Well don’t worry, since most of these items will be easily available at your local vendor or grocery store. And, in case you can’t find any of these ingredients, or are too pre-occupied to visit the market, you can always count on Bigbasket- your online grocery store and order your grocery sitting in your home. To make things better, avail big basket paytm offer and get discounts of up to 10% here or get cash backs of Rs.100 while shopping at Big Basket.

What’s better is that you can choose the express delivery option and get your ingredients with 2 hours of placing the order. No more fretting anymore.

How to Prepare Chole Bhature Recipe :

  1. Once you’ve got your hands on those lovely ingredients, let’s start cooking!!
  2. To make the Chole, take a dry pan and heat in the oil. Now add in the bay leaf, cumin seeds, pepper, cloves, cardamom and cinnamon.
  3. Once these turn brown, add your chopped onions and sauté until the onions are golden brown.
  4. Now add in the chopped garlic and ginger.
  5. Add the coriander powder along with the chilly powder. Also add in cumin powder and Asafoetida. Some salt according to your preference might be good in this juncture. Make sure to fry this well.
  6. A bit of water would be needed to deglaze the pan.
  7. Now take the chickpeas which you soaked in last night and add it to the masala.
  8. Once this is stirred in, put in your tomatoes and add a little sugar and salt to the mixture.
  9. Add in ajwain, chopped chillies and also some water according to your preference.
  10. Simmer the chole for approximately an hour and make sure to cover it with a lid.
  11. Now add in some lime juice and butter. Garnish the chole with some coriander leaves and tada!! Your chole is ready to serve.
  12. Now let’s prepare some bhaturas to match up with that chole you made.
  13. Take the whole wheat flour, maida and salt, and knead them by pouring sufficient amount of water.
  14. Add the yeast into the dough mixture and roll the dough into a ball which is not too sticky.
  15. Leave the dough in a plastic wrap or ziplock bag for about 2-3 hours so that the yeast can carry out its action.
  16. Once your dough’s risen, divide it into equal portions.
  17. Now using a chapatti roller and some extra flour, roll these portions into an oval or circular shape.
  18. In a kadai heat up some oil and deep fry these bhaturas until they turn golden brown.
  19. Your bhaturas are done now. All you need know is to get some of your fine cutlery and load in your bhaturas and chole onto it!!

Tuck in!!


Please follow and like us:

Palak Paneer Recipe | How To Make Homemade Palak Paneer

How To make Homemade Palak Paneer Recipe

Palak Paneer Recipe

Palak Paneer Recipe


Spinach with cottage cheese makes a good combination in vegetable gravy. “Palak Paneer” one of the favorite, delicious and the healthy vegetable gravy in Punjabi or North Indian cuisines. It is basically bite size cottage cheese gets simmered in the spinach or Palak gravy.

I have added shallow fry paneer cubes if you want you can just skip this. Actually, we, love little crunch in paneer so when you fry the paneer it will get little crunchy from the outside and soft inside. There is various ways to make Palak paneer, blanching spinach or without blanching or you can add fresh cream, tomato purée or sour curd as well.

This recipe is my mother-in-law’s version which can easily go with naan, wheat roti or rice roti as well. It has become a favorite with my hubby and in-laws. Making Palak paneer and rice roti is the best combination in my home. I cannot say this is an authentic Palak paneer recipe, but, I can assure you the taste is the same which you will get in any restaurants.

Here, I have added tomato purée and some fresh cream. Fresh cream gives nice rich and smooth taste to gravy.

Author & Creator: Bhakti
Recipe type & Cuisine: Indian
Makes:  4 Serve
Sources:  MIL Recipe


Spinach / Palak : 2 Cup tightly packed or 1 Big Bunch
Paneer/Cottage Cheese: 200 Gm in Cubes
Water : 3 Cup (For Blanching Spinach)
Onion : 1 Medium size, Pureed
Tomato : 1 Medium, Pureed
Ginger, garlic and chili paste (Mix): 2 Tspn
Jeera / Cumin Seed : ½ Tspn
Turmeric Powder : 1/4th Tspn
Chili Powder : ½ Tspn
Bay Leaf : 1
Garam Masala : 1 Tspn
Coriander & Cumin Powder : ½ Tspn
Black Paper & clove : 2-3
Cinnamon : 1inch piece
Oil: 1 Tspn


Homemade Palak Paneer Recipe:

  1. Rinse the spinach leaves in running water. Clean all the leaves.
  2. Boil water in the Vessel. Add spinach and pinch of salt for 30 Sec and switch of the Gas. Close the vessel with lid for 5 minutes.
  3. Meantime, Grind Onion, Black Paper, cinnamon, cloves together. Remove this from Grinder and add Tomato and grind it well. Make smooth puree.
  4. Keep nonstick Kadhai on heat, add oil, once the oil heated and Cumin seed and Bay leaf. Let them splutter. Add ginger, garlic and chilli paste.
  5. Once done, add onion paste and mix it well until onion paste gets a little brown.
  6. Add Tomato puree and cook for next 3-4 minutes till tomato and onion get cooked and leave the oil from edges.
  7. Add chili powder, turmeric powder, coriander powder and mix it well. Cook for another 1 minute.
  8. Meantime, remove spinach from water and rinse it in a cool water tab and make it puree. Don’t add water while making puree.
  9. Add spinach puree in Masala mixture and mix it well. Add Garam Masala. Cook for another 2 minutes.
  10. Cut Paneer in cubes and shallow fry till the paneer get brown and a little crispy from the edges.
  11. Add those Paneer cubes in gravy. Mix well. Cook for another 1 minute.
  12. Add fresh cream and switch of the Gas. PALAK PANEER is ready to serve.


Homemade Palak Paneer Recipe
Notes: There is no need to shallow fry the Paneer. You can avoid this step.

Few other Paneer Recipes:

Yummy Indian Recipes

Please follow and like us: