Best recipe if you are hungry, Dry manchurian recipe

 Hello guys this is LV from LV Cooking today I will tell you how you can make absolutely delicious dry Manchurian. I will also tell you about the does Manchurian has its origin in China.

Is Manchurian originating from China?

Manchurian is one of the most served dishes in Chinese restaurants in India. It is almost only popular in India. But the question remains whether this dish originated from China or from a Chinese settlement in Calcutta? While chicken Manchurian is widely recognized and reproduced with gobi and paneer, it is not authentic Chinese food but the creation of Nelson Wang, a man of Chinese descent, born in Kolkata and brought up in Mumbai.

 

Almost all Indian Chinese food that we eat has originated in India, specifically in Calcutta (Kolkata). In 1983, Nelson Wang started his own restaurant, China Garden in Mumbai. When a customer requested to eat something new and off the menu, Wang grabbed chicken cubes, covered in cornflour and fried them before mixing them in a sauce made of Indian ingredients. Served alongside fried or steamed rice, the new recipe was an absolute score with the customer. 66-year-old Wang's son, Edward Wang has taken up the responsibility of spreading Indo-Chinese cuisine throughout India.

The differences between authentic Indo-Chinese food and Chinese food are many and striking. While the former uses local vegetables and Indian spices that add to its fiery and pungent taste, the latter is all about being plain

Video of this recipe:

1. In a mixing bowl add 1/2 cup of maida and 1/2 cup of rice flour.
2. 1/2 cup of cabbage.
3. Add salt and 1/2 spoon of black pepper powder.
4. Add onion and green chili.
5. Make a dough out of it with the moisture of the veggies. If you need to add a little bit of water.
6. Let the dough rest for 5 minutes.
7. Make the small balls of dough.
8. in oil fry the balls until crispy.
9. once they get crispy then take them out and let them rest for 5  minutes.
10. In a pan add 2 spoons of oil.
11. Add garlic, bell pepper, onion, and green chili.
12. When onion gets translucent then add 1/2 spoon of salt, 1/2 spoon of red chili powder, and 1/4 spoon of black pepper powder.
13. Add 2 spoons of soya sauce, 1 spoon of red chili sauce, and 1 spoon of  Szechuan sauce.
14. Add a little bit of water.
15. When the surry becomes silky add crispy Manchurian balls and mix them.
16. If you feel like the color is not good enough just add more soya sauce and serve it hot.

                                                                          Thank you