One of my favorite sweet, Besan Ke Ladoo ❤️ As a kid I ❤️ too much sweets as I grew up. With these delicacies as my mother used to cook for my brother and sister, I fell in the love for these Ladoos and always demand for it every now and then. At that time I can eat these like a meal. Still remember those days 😋😋

Ingredients for making the Besen Ke Ladoo

• 1 cups 225 gms of gram flour/ Besen
• 1/2 Cup 110 gms desi ghee/ clarified butter
• 1 Cup 225 gms powder sugar
• 2 Tablespoon,Ghee + 2 Tablespoon Milk
• 1 Teaspoon elachi powder
• 2 tbsp Chopped Nuts as per your preferences e.g cashew nuts, almonds.

Method of making the Besen Ke Ladoo

• Before you start, sift the besan and then measure it. It should come to 1 cup (125 grams). Keep it aside.
• To a heavy bottom pan, add the ghee and let it melt on low heat.
• Once the ghee melts, add the sifted besan to the pan. Heat should be low at all times.
• Mix the besan and the ghee together, at first it will form a clump. Don’t worry and keep stirring, it will start to loosen up a bit.
• Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes, it will turn into a smooth paste like consistency.I roasted the besan for around 25 minutes on low heat until it had a nice golden color.
• Remove pan from heat. If you want, transfer the besan to another container so that it doesn’t cook further and doesn’t burn.I didn’t transfer it. So after removing pan from heat, I kept stirring for 2 to 3 minutes until it cooled down a little.
• Then add the cardamom powder and mix and now let the besan cool down for at least 15 to 20 minutes. Do not add sugar to hot besan else the sugar will melt and then you won’t be able to bind the ladoos.
• After 15 to 20 minutes, the besan would cool down and be easy to touch. Add in the sugar and nuts/raisins (if using).
• Mix everything together until the sugar and nuts are well combined. You will get a smooth besan dough.
• Now, pinch a small bowl from the dough. Press and roll between your palm to form a round shape. Repeat with the remaining dough.You would get 8 to 10 ladoos.
• Store besan ladoo in airtight container and enjoy! You may garnish with nuts or edible silver leaves (chandi ka vark). Too but if you do not have that then also no problem you can enjoy these Ladoo at any point of time along with tea or coffee as per your preferences. Have a sweet day ! 💐💐👍👍

Healthy Sugar Free Wheat Ladoo, which every one would love to eat, best source of protein bite along with breakfast. Enjoy the simplicity of this nutritious sweet 🥰👍

These Ladoo are made with wheat,walnuts and dates, there is no ghee and no white sugar in this preparation. A very healthy and easy dessert which kids would love to have /eat as they are interested in lots of such kind of sweets which are best source of proteins and vitamins and are good for grown up children’s.

• 1 cup (225 gms) Whole wheat flour
• 2 cups (450 gms) Walnuts
• 2 cups (450 gms) Dates
• 2 tsp Raw Honey (regular honey is fine too)
• 1 pinch Salt
• 1/3 tsp Elaichi Powder
• 1 tbsp of kewra essence if you want to add aroma in it

Method to follow while making wheat/ Atta Ladoo

1. In a heavy bottom non stick pan, Roast the wheat flour on a medium flame for 5-6 minutes until it is golden/nutty brown.
2. Place 2 cups of walnut in a 150 degree temp in the oven and roast for 6 minutes. Alternatively pan roast for the same time. Let the walnuts cool for a few minutes.
3. Add it to a food processor and grind until you get the smooth buttery paste.
4. Drop the dates one by one from the food processor tube until it is blended well and grind smoothly to mix with the walnuts paste.
5. Now add the roasted wheat flour, elaichi powder and salt and give it a swirl and mix for another 5 seconds
6. Add required amount of honey and mix thoroughly again.
7. Take out the prepared mixture from the blender in a plate and roll it to you desired shape into Ladoo

Please Note just a recomendation

Please use good quality of dates, don’t look into the cost as it’s the matter of the health of your family. honey you can use of Dabur. And similarly A one quality of walnuts ..

Bhuna Murgh/ Chicken is typically Punjabi dish which has its own way of cooking, every chef has there on style of making this dish with fresh and aromatic spices. This dish has great taste and texture which you will love to have during any special event or family gatherings. This aromatic dish will surly won your heart. Enjoy this splendid dish with Indian breads pickle, salads and raita as per your preferences .

Ingredients for making the Bhuna chicken/ Rara Murgh

CHICKEN BHUNA

• 6 boneless thighs and skinless, diced into 1 inch chunks
• 4 peeled and chopped garlic cloves
• 1 deseeded and chopped, green chilli
• 2 tbsp of chopped ginger
• 2 diced onions
• 1 tsp Haldi/ turmeric powder
• 2 tsp devi chilli/ mirachi powder
• 2 tsp Jeera/Cumin seeds
• 2 tsp Dhabia powder/ Coriander powder
• 1 tsp Garam Masala
• 5 chopped tomatoes
• 1/2 tsp juice of lemon
• 1 tbsp of chopped cilantro/ Coriander
• 3 tbsp of vegetable oil
• Salt to taste
• 2 tbsp Butter
• 2 tbsp whole spices
• 1 bay leaf

Method of making this delicious dish Bhuna Chicken

1. Heat the oil in a large heavy bottom pan and add whole spices then add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes

2. Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute, once the raw ingredients would be cooked then add all the spices mentioned above and cook for some time.

3. Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick

4. Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce. Add the lemon juice from the freshly squeezed lemon to give a little lunch in the dish, garnished with chopped fresh cilantro/coriander leaves.

5. Serve hot with naan, roti or paratha my personnel opinions best goes with butter or garlic naan.

Paneer kofta Curry is a rich dish made of rich ingredients and very much nutritious, it is the mixture of cottage cheese/ Paneer which is combined with cashew nuts, Almonds and aromatic herbs and spices. It is been prepared on the special occasions or during the family gatherings. You can enjoy this fabulous dish with Naan/roti/paratha and Kulcha as per your preference people enjoy this heavenly dish with choice of their pulao, Raina and salad as well.

Ingredients for making the Paneer kofta curry

For paneer kofta recipe

• 1 cup paneer grated and mashed well
• ¼ cup Besan (Gram flour)
• ¼ teaspoon Baking soda
• 1 Green chili finely chopped
• 2 tablespoons coriander leaves finely chopped
• 1 tablespoon Mint leaves finely chopped
• Salt to taste
• ¼ teaspoon Red chili powder
• ½ teaspoon Chaat masala
• ¼ teaspoon garam Masala
• 2 tablespoons Cashew nuts (for stuffing)
• 1 tablespoon Almonds chopped (for stuffing)
• Oil for deep frying

For kofta gravy

• 1 cup Onion chopped
• ½ inch Ginger chopped
• 2 cloves Garlic chopped
• 1 Green chili chopped
• 8-10 Cashew nuts chopped
• 2 Dried red chilies (preferably use Kashmiri chilies which are less spicy)
• 2 tablespoons Oil
• 1 inch Cinnamon stick
• 1 Black cardamom
• 1 Bay leaf
• ½ teaspoon Cumin seeds
• 2 large cups Tomato pureed
• Salt to taste
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 ½ teaspoon Coriander powder
• 1 cup Water
• ½ teaspoon Garam Masala
• 1 teaspoon Kasoori methi (Dried fenugreek leaves)
• 3 tablespoons fresh cream Amul
• Chopped coriander leaves for garnishing
• 2 tablespoon Butter

Method of making Paneer Kofta Curry

Preparation

• Soak onion, ginger, garlic, green chili, cashews, and dried red chilies in warm water for 15-20 minutes. The discard the water and grind into smooth paste.
• In the same jar, puree the tomatoes and keep it aside.
• Chop the cashews and almonds for kofta stuffing and keep it ready.

Making Paneer Kofta Recipe

• Combine the kofta ingredients except for cashew, almonds in a bowl to make the dough.
• Divide into 8 equal portions.
• Take one portion, make an indentation in center and stuff with some chopped cashew nuts and almonds.
• Seal and make smooth balls and repeat the same to shape all kofta balls.
• Deep fry the kofta into hot oil on medium heat. Keep stirring them till it becomes golden brown.
• Once golden brown from all the sides, then remove and place on paper towel to drain off the excess oil.

Method of Making Paneer Kofta Curry Recipe

• Heat the oil in a pan on medium heat. Once hot add whole spices (bay leaf, cinnamon stick, black cardamom) and sauté for 30-40 seconds or till spices get aromatic.
• Then add cumin seeds and let them sizzle, mix 👌in prepared onion paste, salt and cook till it becomes thick.
• Then add tomato puree and again cook till it becomes thick and most of the moisture evaporates.
• Then add turmeric powder, red chili powder, and coriander powder. Mix and cook for a minute.
• Mix in water to make gravy. Simmer the gravy until the oil leaves the side, add aromatic kapoor I Methi and garam Masala. Add cream and butter to make it more smooth and thick, cook for a while till the gravy will not reach to the right consistency. Adjust the seasoning then add the kofta just before serving.
• Served hot garnished with chopped coriander cream and butter accompanied with any sort of pulao and Indian breads of your choice.
• Please note:
• For making nuts paste soak the nuts for 15 to 20 minutes.

Egg curry Anda curry have so many different versions, A dish which every one like the most, A spicy, flavorful, and easy Indian Egg Curry with hard boiled eggs cooked in aromatic, pungent and hot Indian spices with palak/ Spinach and coconut. This dish is very much common and popular in the Maharashtra and Konkani region. Lets enjoy this splendid dish with roti/ naan or paratha.

Ingredients for making the Egg Palak/Spinach Curry

• 1 sliced onion
• 3-4 cloves garlic
• Half inch ginger
• 4 green chillies
• 7-8 almonds
• 1 tsp Jeera/Cumin seeds
• 1/2 cup grated coconut
• 2 bay leaves
• 2-3 cloves
• 1 tbsp poppy seeds
• 3-4 dried red chillies
• 1 tsp Haldi/ turmeric
• 2 tomatoes
• 1 cup spinach
• 1 tbsp garam masala
• Salt as required
• Cooking oil as desired
• 6 hard boiled eggs
• Chopped fresh coriander leavesfor garnish

Method of making egg palak/ spinach curry

• In this preparation, First grind all the aromatic ingredients like: onions, garlic, ginger, green chillies and almonds to a smooth paste.
• Heat oil in a pan then add cumin seeds and then add this ground paste.
• Cook the paste for 3 to 4 minutes. Then add grated coconut, bay leaf, cloves, poppy seeds, red chillies and turmeric powder. Mix and saute for another 5 to 6 minutes.
• Add tomatoes and adjust the seasoning and Saute it till the tomatoes are cooked.
• Add spinach leaves and garam masala. Saute for another 2 minutes. Take it off the flame and let it cool.
• Transfer it to the grinder and blitz it to a smooth paste. Cut boiled eggs in half and add oil in the same pan and place the boiled egg face down in it. Let it fry for 2 minutes so that the leftover masala coats the egg and chars it. Take it off the pan carefully.
• Add the ground paste back onto the pan and bring it to a boil. Adjust salt as required.
• Add water to get the desired consistency.
• Serve this special delicacy by add the egg and garnish it with chopped fresh coriander leaves, accompanied with Roti/ naan or paratha.

Please Note

I just make it a different version of this egg curry you can avoid adding spinach to get the actual authentic dish, rest all the ingredients would be remain same a rich dish with grated coconut will make this dish more nutritious and healthy.

Aubergine/ eggplant/ Baingan there are some names of this king of vegetable, Smokey roasted eggplant mash with Indian spices, this punjabi baingan bharta is a very popular dish in North India and one of my personal favorite, this dish best accompanied with Naan, Kulcha, paratha or Roti.

Ingredients for making the Baingan ka Bartha

For roasting the eggplant

• 1 medium eggplant around 550 grams
• 3 large garlic cloves

For the baingan bharta

• 2 tablespoon oil Or u can use mustard oil
• 4 large garlic cloves chopped
• 1 inch ginger chopped
• 1 green chili or to taste, chopped
• 1 medium red onion 120 grams, chopped
• 2 medium tomatoes 280 grams, chopped
• 1/2 teaspoon red chili powder or to taste
• 1 teaspoon coriander powder
• 3/4 teaspoon salt or to taste
• 2 tablespoons chopped coriander
• 2 tablespoon Desi Ghee

• Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
• Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
• Once cooled, remove the skin. Meanwhile also chop the roasted garlic.
• Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.
• Heat oil in a pan on medium heat. Once the oil is hot, add chopped garlic (different from the ones used while roasting the eggplant), ginger and green chili. Saute until they start changing color, around 2 minutes.
• Then add in the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.
• Add the chopped tomatoes and mix. Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.
• Add the mashed roasted eggplant into the pan along with the chopped roasted garlic and mix well.
• Add the red chili powder and mix. Also add the coriander powder and salt and mix to combine. Cook the bharta for another 5 minutes on medium-low heat, stirring often.
• Stir in the chopped coriander. and mixed well to get the aroma of this herb into the dish. Once done remove the pan from heat, add one table spoon of desi ghee a power of my Punjab which gives the immense punch to this royal dish.
• Serve baingan ka bharta hot with fresh Indian breads of your choice. Eg Butter naan, Latcha paratha, Roti. Yum yum wah … mouth watering dish must try!!

Gatte ki sabzi or Gatta curry is a very popular and traditional curry from Rajasthan .Rajasthan is a dry climate state and so they have less availability of fresh vegetables,,hence they use much of flours,grains and pulses.

Ingredients for making Gatta

• 1.5 cup Gram flour / Besan
• 2 tbsp Yogurt / Dahi
• 3 tbsp Cooking Oil
• Pinch Asafoetida / Hing powder
• pinch Baking Soda
• 1 tsp Fennel Seeds / Saunf
• 1 tsp Coriander Seeds / Sabut Dhaniya
• 1/4 tsp Carom Seeds / Ajwain
• 1 tsp Red Chilli powder / Laal mirch powder
• 2 tbsp Dried Fenugreek / Kasoori Methioptional
• 1 tsp Salt
• Making of the gravy

• 1.5 cup Yogurt / Dahi
• 2 Green Chillies / Hari Mirch
• 1/2 tsp Ginger / Adrak
• 1 tsp Coriander Powder / Dhaniya Powder
• 1/2 tsp Turmeric Powder / Haldi Powder
• 1/4 tsp Garam Masala Powder
• 1 tsp Salt

Tempering/ Tadka

• 3 tbsp Refined Oil
• 1 tsp Cumin Seeds / Sabut Jeera
• 1/4 tsp Fenugreek Seeds / Methidana
• 2 Cloves / Lavang
• 1 Bay Leaves / Tej Patta
• 1/4 tsp Asafoetida / Hing powder
• 2 Dried Red Chilli, Whole

Method of making the gatta curry

How To Make Gatta

• Coarsely crush coriander and  fennel seeds .(to add in the gatta dough)
• In a bowl add gram flour,crushed seeds and all the ingredients listed for making gattas
• You can also add some chopped fresh methi/ kasoori methi or dried mint in the dough
• Mix and make a medium soft dough,add some more yoghurt if needed.
• Make 6 balls from the dough and roll them to make long and medium thick rolls.
• Boil 2.5 glasses of water in a pan ,when it start boiling then add the rolls in it.Boil for around 5-7 minutes ,they will float on top of water when done.
• Take out boiled gatta’s from the pan and let them cool down for 5 minutes.don’t throw the water, you will need this to add in the gravy.
• Slice into medium size pieces and keep aside. You can also fry these gatta’s if you wish.
• Making of the Gravy

• Mix turmeric,coriander and chili powder with 2 tbsp of water and keep aside.(A)
• Heat oil in a pan and add cumin,fenugreek,asafoetida ,cloves , bay leaves and the dried whole chilies
• When cumin become golden then add the spice mixture(A) and stir for few seconds.
• Remove the pan from heat and add whisked yoghurt and stir for a while ,now put the pan on fire and saute for a minute.
• Now add approx. 1 cup water(in which you have boiled the gattas) and cook for some time,keep stirring the gravy
• When gravy start boiling add the sliced gatta’s after 2 minutes.
• Simmer for 3-5 minutes.add garam masala and fresh coriander.Serve hot.
• Serving suggestions-serve with bajra or wheat flour roti, parathas ,poori ,steamed rice or Khichdi

Notes

Rana’s tips which needs to be taken care of

1. Don’t throw the left over water in which you have boiled the gattas, as the cooked curry may thicken after some time so you can add this water to adjust the consistency.
2. You can add chopped fresh fenugreek leaves /Kasori Methi or dried mint in the gatta dough
3. You can use these gatta’s for making gatta pulao, fry them before adding in the pulao. You will really love all these preparations, try it out.💕😘

Gatta curry or known as Gatte ki subzi is a very popular and traditional authentic curry from Rajasthan .Rajasthan is a dry climate state and so they have less availability of fresh vegetables in the olden times, hence they are use much of flours, dry weeds, let, sangri, grains and pulses for there day to day food requirements, most of the curries are yoghurt based.

Gatta curry is made with gram flour dumplings boiled in water and then sliced and deep fried, added in a spicy yoghurt curry some like to fry the steamed gattas before adding in the curry this is up to your preferences fried one are more tastier then the steamed.

Ingredients for making the Gatta

• 1.5 cup Gram flour / Besan
• 2 tbsp Yogurt / Dahi
• 3 tbsp Cooking Oil
• Pinch Asafoetida / Hing powder
• pinch Baking Soda
• 1 tsp Fennel Seeds / Saunf
• 1 tsp Coriander Seeds / Sabut Dhaniya
• 1/4 tsp Carom Seeds / Ajwain
• 1 tsp Red Chilli powder / Laal mirch powder
• 2 tbsp Dried Fenugreek / Kasoori Methioptional
• 1 tsp Salt

Ingredients for making the Gatta Gravy

• 1.5 cup Yogurt / Dahi
• 2 Green Chillies / Hari Mirch
• 1/2 tsp Ginger / Adrak
• 1 tsp Coriander Powder / Dhaniya Powder
• 1/2 tsp Turmeric Powder / Haldi Powder
• 1/4 tsp Garam Masala Powder
• Salt to taste

Requirements for Tempering/ Tadka

• 3 tbsp Refined Oil
• 1 tsp Cumin Seeds / Sabut Jeera
• 1/4 tsp Fenugreek Seeds / Methidana
• 2 Cloves / Lavang
• 1 Bay Leaves / Tej Patta
• 1/4 tsp Asafoetida / Hing powder
• 2 Dried whole Red Chilli

Method of making the Gatta

• Coarsely crush coriander and fennel seeds .(to add in the gatta dough)
• In a bowl add gram flour,crushed seeds and all the ingredients listed for making gattas

• You can also add some chopped fresh methi/ kasoori methi or dried mint in the dough
• Mix and make a medium soft dough,add some more yoghurt if needed.
• Make 6 balls from the dough and roll them to make long and medium thick rolls.
• Boil 2.5 glasses of water in a pan ,when it start boiling then add the rolls in it.Boil for around 5-7 minutes ,they will float on top of water when done.
• Take out boiled gatta’s from the pan and let them cool down for 5 minutes.don’t throw the water, you will need this to add in the gravy.
• Slice into medium size pieces and keep aside. You can also fry these gatta’s as per your liking.

Method of making the Gravy

• Mix turmeric,coriander and chili powder with 2 tbsp of water and keep aside.
• Heat oil in a pan and add cumin,fenugreek,asafoetida ,cloves , bay leaves and the dried whole chilies
• When cumin become golden then add the spice mixture and stir for few seconds.
• Remove the pan from the heat and, add whisked yoghurt and stir for a while ,now put the pan on fire and cook for a minute.
• Now add approx. 1 cup water(in which you have boiled the gattas) and cook for some time keep stirring the gravy
• When gravy start boiling add the sliced gatta’s after 2 minutes.
• Simmer for 3-5 minutes.add garam masala and fresh coriander.Serve hot.
• Best accompaniment to serve with bajra or wheat flour roti, parathas , poori , steamed rice or Bajre ki Khichdi

Please Note

1. Don’t throw the left over water in which you have boiled the gattas, as the cooked curry may thicken after some time so you can add this water to adjust the consistency.You can add chopped fresh fenugreek leaves /Kasori Methi or dried mint in the gatta dough
2. The same gatta’s can be use for making gatta pulao, fry them before adding in the pulao, but cut the size smaller then this.

One of the best organic recipe in Himachal you know yoghurt you will get at home, potatoes you can get from your fields, so have a famous delicacy of aloo Palda in pahari-style potatoes which cooked in a creamy yogurt gravy with fragrant spices like cloves and cardamom. Tempered with whole coriander seeds.

Ingredients For making the Aloo Palda

• 3 potatoes, peeled and chopped into finger fries
• 1 cup onions sliced
• 1 black cardamom
• 1 strip of cinnamon bark
• 5-6 cloves
• 1 teaspoon cumin seeds.
• Pinch of hing (asafetida)
• 1/2 tsp sugar
• 50 gms Boondi personal favorite
• 2 tablespoons of raw rice and 3 green cardamoms (grind with 4 tablespoons of water)
• 6 cups of yogurt whisked
• 1 tsp whole coriander seeds
• Salt to taste

Making of Aloo Palda

• 1. Heat 2 tablespoons of ghee.
• 2. Add 1 black cardamom, 1 strip of cinnamon bark, 5-6 cloves, pinch of hing and 1 teaspoon of cumin seeds and whole coriander seeds, once cumin start crackling Add the sliced onions
• 3. Add 2 teaspoons of coriander powder, ¾ teaspoon turmeric,
• 1 teaspoon garam masala
• Salt to taste
• 5. Add the potatoes and mix well.
• 6. Cover and cook on medium heat for 15 minutes till potatoes are almost cooked.
• 7. Mix the ground rice with the whisked yogurt.
• 8. Add the yogurt mixture to potatoes and keep stirring on medium heat till the gravy comes to a boil.
• 9. Let it boil additionally for 5 minutes.
• 10. Adjust the seasoning add cilantro and serve hot along with steamed rice. It’s very delicious and nutritious dish as you know yoghurt has got so many health benefits. Enjoy this Himalayan dish with the local ingredients !!

One of the most popular cuisine of fast food joint is known as Indo-Chinese food has a long history in India, and one of its most delicious chapters is doubtlessly the manchurian.

This dish of vegetable dumplings in a glossy, rich-brown sauce with bold notes of tangy, sweet, spicy and salty is impossible to resist and I can honestly say I’ve never met a man, woman or child who could walk away from a plateful. In fact, if you ask an Indian what his or her favorite Indo-Chinese dish is, chances are, it would be a Veg Manchurian. One of the most popular Chinese dish is vegetable Manchurian.

Ingredients for making the Vegetable Manchurian

For the manchurian balls

• 1/2 head cabbage
• 2 medium carrots
• 1 medium onions
• 1 medium green bell peppers
• 2 tbsp ginger garlic paste
• 2-3 green chili peppers
• 2 tbsp Sweet corn cream
• 2 tbsp Corn Kernels
• 30 gms cottage cheese
• Salt to taste
• 1/2 cup refined flour (use rice flour if gluten-free)
• 1/4 cup corn starch (or tapioca starch)
• Vegetable oil (for frying)

For the manchurian sauce

• 1 tbsp vegetable oil
• 12 cloves garlic (finely chopped)
• 2 green chili peppers (like serrano, minced)
• 1 small green bell pepper (cut into large, 3/4th inch cubes)
• 1 small onion (cut into large, 3/4th inch cubes and petals separated)
• 2 tbsp tomato ketchup
• 1-2 tbsp hot chilli sauce (use more or less based on your preference)
• 2-4 tbsp soy sauce
• 2 tbsp rice vinegar (or apple cider vinegar)
• 3-4 tbsp maple syrup
• 1/2 tsp powdered ginger
• 4 cups vegetable stock
• Salt to taste
• 4 tbsp corn starch (tapioca starch works as well)
• 2 scallions (finely chopped)

Method of making vegetable Manchurian

Make the manchurian balls

• Heat oil for frying in a wok or fryer.
• Grate all of the veggies, including the onion, with a grater or better, in a food processor.
• Place the veggies and the rest of the ingredients in the bowl and mix until a ball formed with the veggies holds together. You don’t want the balls to be doughy, but if absolutely necessary, add a little more flour if needed to bind.
• Shape the mixture into 3/4th-inch balls (you should get about 32) and flatten each slightly before adding to the hot oil. You can fry several at a time but don’t overcrowd the pan.
• Turn the manchurian balls over as needed so they are golden-brown on both sides. Remove them to a dish lined with paper towels and set aside.

Make the manchurian sauce

• To make the sauce, place the wok on high heat and when it is very hot, pour the oil in along the sides of the pan.
• Add the garlic and stir-fry for just 10 seconds or so, then immediately add in the bell peppers and onion. Saute just a minute, then add the sauces one by one in the center of the wok–the ketchup, tamari, chili sauce, vinegar, maple syrup and powdered ginger. Mix together quickly and then add four cups of water to the wok. Bring to a boil and taste the sauce. If needed, add salt.
• Mix the cornstarch with 4 tbsp water and add a little at a time until the sauce thickens. You don’t have to use all of it–stop when the sauce is thick enough for your liking. Cook the sauce until it comes to a boil and becomes glossy, 2-4 minutes. Turn off heat and season with scallions before serving.
• Serve hot garnish with chopp coriander along with vegetable fried rice