May 10, 2016

Soya Nuggets Manchurian

Soya manchurian ... hmmmm ... yummm .. thats what I can say. Its lip smacking and perfect. I always make a big batch when making soya-65. One that we love it a lot and the other is that we can use some leftovers to make soya manchurian. If you are planning to make some soya manchurian then check out the recipe of soya-65 before you go ahead with the procedure

The recipe is the same that you would follow for making any other dry manchurian. Stir fry capsicum, onion, tomato and then couple of spices and some sauces and thats it. Yessss... thats it... its the very same procedure so ahead and try this one too

Love it as an appetizer and well it tastes awesome

Serves... 4-6 ppl
Serve option... Hot

This is what u'll need....

Soya-65 - 1 cup or more - made using recipe here
Garlic cloves - 3 big
Onion - 1 big
Tomato - 1 big
Capsicum - 1 big
Tomato ketchup - 1 tbspn
Soya sauce - 1 tspn
Pepper  to taste
Salt to taste

Here is the stir....
  • Peel garlic cloves and chop up finely. Heat oil n a kadai and toss in chopped garlic
  • Cut onion into dices and separate the layers. Add it to the garlic immediately before the garlic starts changing colour. Turn the flame on high
  • Dice tomatoes into big chunks and toss them in
  • Cut capsicum into small squares and add them to the kadai
  • Add tomato ketchup, soya sauce, salt and pepper. Be on the lighter side when using salt as the sauces already have salt in them
  • Give it  good stir and cook for not more than a minute
  • Add the fried soya nuggets / soya-65 and mix everything well
  • Serve hot and enjoy

              • Dont let the garlic brown or it will taste bitter
              • Adjust salt and pepper to suit your taste
              • Dont overcook the vegetables. Cook it on high flame for just a couple of minutes altogether. Let the vegetables have a little crunch to give out the best flavours

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