Sunday, August 3, 2014

Mushroom and tofu manchurian

Mushroom and tofu manchurian 
My daughter is hooked to Manchurian but I have just been postponing making Chinese food. Today for my daughter and her brother who is soon going to move to holland to join college , decided to do Chinese! Perfect for bro-sis who love and hate each other to bits! And good thing ... I used my magic appe pan to make the balls.
250 gms button mushrooms
200 gms ch tofu
1 cubed onion
1 cubed bell peppers
1 tbsp +1 tsp ch ginger
1 tbsp +t tsp ch garlic 
2 tbsp oil
2 tbsp +1 tsp soya sauce
3-4 tbsp ketchup
4-5 tbsp corn flour
3 tbsp atta, bit healthy 
1 tsp schezuan sauce
1 tbsp vinegar 
Ch spring onions
In a bowl mix atta , 2 tbsp cornstarch, 1 tsp soya sauce , 1 tsp vinegar, 1 tsp each of ginger and garlic and a little water. To this add the mushrooms and tofu. 
Heat the appe pan, sprinkle oil and add mushrooms and tofu pieces. Cover and cook on both sides. 
Heat oil in a wok and add ch ginger and garlic. Sauté!
Add cubed vegs and sauté on high heat! 
Add the sauces and stir well.
Add the mushrooms n tofu balls and sauté.
Add a cup of water or as much gravy as you would like. Boil.
Mix rest of the cornstarch and water and mix well. Pour into the gravy and cook well. Add vinegar and cook. 
Add a tbsp of oil and top with ch spring onions. Yummy manchurian is ready to eat! 

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