Tasty coconut recipes
Manchurian Sauce
1 tablespoon cooking oil
1 tablespoon Chinese sesame oil
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1-2 small chillies, chopped
2 stalks celery, chopped
1 small onion, chopped
1 medium green capsicum, chopped
2 tablespoons light soy sauce
2 tablespoons tomato ketchup
1 tablespoon rice or white vinegar
1 teaspoon Sriracha or any hot chilli sauce
3/4 teaspoon white sugar
1/8 teaspoon white pepper
3 tablespoon water + 2 tablespoon cornflour salt, to taste, if needed
1. Heat the oil in a wok or large frypan on high heat. Once hot, add the grated garlic, ginger, green chili and chopped celery.
2. Saute for 1 minute until ginger-garlic start changing color.
3. Then add the chopped onion and green capsicum. Cook for high heat for around 3 minutes.
4. Then add the soy sauce, ketchup, vinegar, hot sauce, sugar and white pepper. Taste test and add salt if needed.
5. Thicken the sauce with the water + cornflour mixture, slowly adding until a smooth gravy
6. Set aside.
Cauliflower Manchurian
1 small head cauliflower, cut into medium size florets 6 tablespoons flour
4 tablespoons corn starch
1 teaspoon ginger garlic paste
1/4 teaspoon salt
1/4 teaspoon black pepper water, to form a flowing batter, around 1/2 cup + 2-3 tablespoons oil, for frying
1. Cut and clean cauliflower florets and drop them in hot salted water. Simmer on medium heat for around 4 minutes.
2. Drain water and place florets on a paper tissue. Pat dry each individually.
3. To a large bowl, add the flour, cornstarch, ginger-garlic paste, salt and pepper. Whisk and start adding water, little by little.
4. Form a smooth, free-flowing batter. It should not be too thick or thin.
5. Heat oil for frying on medium heat in a pot. Once oil is hot, dip the florets into the batter. Make sure they are well coated with the batter.
6. Drain off the excess batter and carefully drop florets into the hot oil.
7. Fry on medium heat for 6 to 7 minutes, until crispy and browned.
8. In a separate frypan or wok, transfer the fried cauliflower florets into the Manchurian sauce
9. Toss to combine until all the florets are well coated with the sauce.
10. Serve with roti or steamed rice.
Chicken Manchurian
1 egg
1 tablespoon soy sauce
4 tablespoons cornflour
2 tablespoons normal flour
Salt & Pepper
2 large chicken breasts or thigh fillets - chopped into 1 inch cubes skinless & boneless
1 cup oil
1. Combine all the batter ingredients and mix well. Add the chicken boneless pieces and coat well. Let marinate for at least 30 minutes.
2. Heat oil in a frying pan to medium heat.
3. Fry the chicken pieces until golden brown and cooked through. Transfer to kitchen paper to drain excess oil.
4. Combine with Manchurian sauce and serve.
Prawn manchurian
15-20 Prawns, cleaned and shell removed ¼ cup Normal flour
¼ cup Corn Flour
1 tsp Baking Powder
Salt and pepper to taste
Water – as needed
Oil for Deep Frying
1. Combine batter ingredients in a bowl, add water slowly and make it into a semi thick batter.
2. Season prawns with salt and pepper.
3. Dip each prawn in batter and fry till golden. It should be crispy. Drain onto some paper towel and set aside.
4. Add into Manchurian sauce and cook until prawns coated.