Soya chunks manchurian Recipe

its looks yummy

Tried it, Tasty!!! My son too liked it :-) Thnx

Tasted good for first try. Had to double Hot sauce and Ketchup to get flavor.

Soya Chunks Manchurian made in the Indian way, taste too Good !

hai a delicious side dish

It turned out excellent!My kids loved it!!

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.

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.

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!!

wow............it looks delicious.........i love soya chunks

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

Wonderful Soya chunks manchurian Recipe .But as per my knowledge this dish comes from Chinese cuisine. Am I right?

Wow ..healthy alternative to fried regular manchurian. Will try it for sure.