Soya Manchurian

I picked up the pack of Soya chunks from the super market, and when we were home, little niece Hima asked to what it was. And D replied, it was what Chota Bheem ate and what made him that strong! And after that, for the next week I have lost count on the number of times she asked me to make ‘Chota Bheem’s food’ out of it!!! and I, incidentally was too busy at work that week and didn’t find time till the next weekend to make something out of soya chunks that she would eat.
Finally I decided to make Manchurian out of it, as D, me and Hima’s parents would love it, but for her I decided to give the fried soya chunks with just tomato sauce. And through out the cooking time I took, she has ran into the kitchen every 2 minutes asking if the ‘Chota Bheem food’ is ready!!
She ate it with delight and so we ate the Manchurian. It did come out pretty well, in a perfect consistency and taste.

Soya Manchurian

Preparation time : 20 min Cooking time : 20-30 min Serves : 4-5 Ingredients: Soya chunks - 2 cups Milk - 2 tbsp Crystal salt - ½ tsp Boiling water Oil to deep fry For batter: Corn flour - 2 Tbsp Rice flour - 1 Tbsp Maida - 2 Tbsp Orange food color - a small pinch, optional Red chili powder - ½ tsp Salt - ½ tsp Water For Manchurian sauce: Cooking oil - 1 tbsp Onion - 3 medium sized Capsicum - 1, slit into 1” thin strips Garlic - 4-5 cloves Green chilies - 8- 10 (I didn’t have chili sauce, so used chilies) Ajinomoto - 1 pinch, optional Salt - ½ tsp, vary acc to taste Vinegar - 1 Tbsp Soya sauce - 1 Tbsp Tomato ketchup - 2 Tbsp Pepper powder - 1 tsp, optional (adjust as per your taste) Corn flour - about 1 Tbsp, based on the required consistency Method: • In a big vessel, bring water to boil and when boiling, add crystal salt and milk • Dump the soya chunks into the vessel, cover and keep aside for 10 minutes • After 10 mintes, repeat the process in another vessel of boiling water for 10 more minutes. Check if they are soft, by breaking up one. • Drain the soya chunks and squeeze out the excess water. If needed, pat dry on a clean kitchen towel For sauce: • Meanwhile in a wide pan, heat 1 Tbsp oil and add chopped onion, garlic and green chilies • When done, add capsicum and sauté for a few seconds - don’t over cook the capsicum, retain the crunchiness • Add salt, sauces, ajinomoto if using and stir • Mix corn flour in water without lumps and add to the pan - adjust the consistency to your preference Frying the soya chunks: • In a skillet, heat oil for deep frying • Ina small bowl, mix the flours, salt and chili powder for batter and add water to make into a thin paste. It should be of running consistency - not too thick not too thin • Take the softened and drained soya chunks, dip it in the batter and deep fry in oil, 6-8 at a time on medium flame till golden brown • When done, keep on a kitchen towel to drain excess oil • Repeat with the rest of the chunks • When done, add these to the prepared sauce, heat slightly again • Adjust salt and pepper as per taste and optionally garnish with some more sautéed onions or chopped scallions and serve hot • Goes well with fried rice as an accompaniment, or as a starter as is Tips n Tricks: • The batter, if too thick makes the Manchurian balls hard, and if too thin, doesn’t get the crisp texture and may absorb more oil • The quantity of sauces used can be varied as per your taste - no hard and fast rule on the exact measures • Adding milk while soaking the soya chunks eliminates the odor in it