All Chinese Loving People.. here is 100% HOME MADE MANCHURIAN recipe...with a little Indian touch but Without using any of those readily available market packs.. Its homemade so Healthy...healthy...healthy

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For balls
Grated Cabbage – 1 cup
Grated Carrot- 1 cup
Grated Cauliflower – 1 Cup
Chilly Sauce – 1 tsp
Soya Sauce - 1 tsp
Refined flour (Maida) –  4 tsp
Corn flour - for binding – 1-2 tsp
Oil for frying

For gravy
Grated cabbage – ½ cup
Chopped Stem of spring onions – ½ cup
Chopped onions – ¼ cup (Optional)
Tomato puree – ½ cup
Garlic paste –
Cumin seeds – ¼ tsp
Chilly Sauce – 1 tsp
Soya Sauce - 1 tsp
Corn flour – 1-2 tsp

1.       To prepare the balls – Mix all the grated vegetables together. Add cornflour and refined flour , chili sauce, soya sauce and salt as per taste. Mix together to make nice balls which are able to maintain their shape and do not break yet are soft. (in case balls get very soft, more of cornflour can be added)
2.        Make the desired size of the balls and deep fry them on medium flame till get nice golden brown colour. Keep stirring the balls to get even colour. Remove the balls on tissue paper
3.       Gravy – Take oil in a Kadai and add cumin seeds and garlic paste. Sauté for 1 min
4.       Add spring onions, cabbage, onions (optional). Mix it well and sauté for 2-3 min.
5.       In 2 cups of water, add soya sauce and chilly sauce and paste of corn flour. Add salt. Add this puree to the earlier sauté material. Cook the gravy till completely cooked. Keep stirring the gravy to avoid lumps and let the gravy boil.
6.       Once gravy is thick, add tomato sauce and balls.
7.       Serve the Manchurian with rice or noodles.

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Lauki (Bottle Guard) – 1 big size cut into cubes
Soaked Bengal Gram Pulse (Chana Dal) – 1 cup
Ginger – garlic paste – 1 tsp
Tomatoes (Diced) – 1 cup
Fresh turmeric paste – ½ tsp
Salt – As per taste
Red Chilly Powder –as per taste
Cumin seeds -1/2 tsp
Asfoetida – a pinch

1.       In a Pressure cooker, add oil. Desi ghee into it. Add Cumin seeds, asfoetida, turmeric paste. Add ginger garlic paste and mix well.
2.       Add diced tomatoes and mash it little. Add Soaked chana dal and lauki, water, salt and red chilly powder. Pressure cook for 5 min.
3.       Serve hot with Chapati.

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Semolina (Suji)- 200 gms
Shredded Cabbage – 2 cup
Chopped Capsicum – 1 cup
Chopped Carrot – 1 cup
Cream – ½ cup
Salt – as per taste
Oil - optional
Bread slices

1.       In a bowl, add semolina and all vegetables. Mix all together.
2.       Add cream to make a nice paste. Water can be added for smooth consistency.
3.       Add salt as per the taste.
4.       Apply the paste on to the bread slices. Bread slices can be cut into circles.
5.       On a nonstick pan/ tawa, put the bread slices keeping the paste side down to allow cooking for 1-2 min. Flip over to cook the other side. Apply little oil if required.

6.       Serve hot with ketchup.

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Grated coconut – 1 cup
Yoghurt – 1 cup
Roasted chana dal (Bengal Gram pulse)- 2 tsp
Green Chillies- 1-2 (optional)
Fresh coriander leaves – 2-3 twigs
Salt – as per taste
Rai (mustard seeds) – ½ tsp
Oil – for tempering


1. In a mixer jar, add all ingredients except the rai and oil. Blend all ingredients together.
2. For tempering – take oil in a Kadai and add mustard seeds into it till it splutter. Add this tempering onto coconut chutney material.
3. Serve with any south Indian dish like Dosa, idli, vada or even with French fries.
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