Vegetable Dimsum

How to make Vegetable Dimsum - They are simply delicious but have them hot to get the best taste.

Main Ingredients : Cabbage (बंदगोभी), Spring onions (हरे प्याज़ )

Cuisine : Chinese

Vegetable Dimsum Recipe Card

Prep Time : 1-1.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vegetable Dimsum Recipe

• Cabbage finely chopped ¼ medium

• Spring onions finely chopped 1-2

• Broccoli finely chopped 6-8

• Carrot finely chopped 1 medium

• French beans chopped 7-9

• Refined flour (maida) 1 cup + 4 tablespoons + for dusting

• Iceberg lettuce leaves as required

• Salt to taste

• Crushed black peppercorns to taste

• Ginger cut into thin strips 1½ inch

• Soy sauce ¼ cup

• Sesame seeds (til) toasted 1 teaspoon

• Sesame oil (til oil) 1 tablespoon

Method

Step 1

Line a bamboo steamer with some lettuce leaves.

Step 2

Take 1 cup flour in a bowl. Add ⅔ cup of warm water and salt and mix well. Set aside for 10-15 minutes.

Step 3

To prepare vegetable mixture, put cabbage, spring onions, broccoli, carrot, French beans, salt and crushed peppercorns in a bowl and mix well.

Step 4

Take remaining flour in another bowl. Add salt and 2 tablespoons water and mix well. Add to prepared flour and knead well. Transfer onto a worktop and knead again. Transfer into a bowl, cover with damp muslin cloth and set aside for 30 minutes.

Step 5

Divide the dough into small equal portions.

Step 6

To prepare harga dimsums, take a dough portion, dust with flour and roll from the edges to make a thin disc. Put in some vegetable mixture, fold, twist the edges to seal and fold the ends.

Step 7

To prepare mouse dimsums, take a dough portion, roll out to make a thin disc, fill in some vegetable mixture, pinch one end, press it in and repeat till end.

Step 8

Heat some water in a non-stick pan and bring water to boil. Place prepared dimsums in lined bamboo steamer, place the steamer in hot water and steam on high heat for 8-10 minutes.

Step 9

To prepare ginger soy dip, heat soy sauce in a non-stick pan. Add some water and ginger, mix well and cook for 3-4 minutes. Add sesame seeds and sesame oil, swirl and cook 2 minutes.

Step 10

Serve the dimsums hot with ginger soy dip.

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Veg Manchurian

How to make Dry Vegetable Manchurian - Mixed vegetable balls deep fried and tossed in a delicious base of chillies, ginger, garlic and basic Chinese sauces – a perfect starter.

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Main Ingredients : Cabbage 

Cuisine : Indo-Chinese

Indo Chinese food is always a treat and dry vegetable Manchurian tops the list. A delicious mix of nutritious vegetables mixed with some flour, shaped into balls and fried. This is then tossed in a simple yet flavourful base of garlic, ginger, chillies and celery. The final dish is so good it will get eaten up before you even realize it. Dry vegetable Manchurian is one of the most perfect starters you can make for any party or a gathering.

For more recipes related to Dry Vegetable Manchurian checkout Sichuan Pakoda, Cabbage Jowar Muthias, Cabbage Wrapped Dim Sums, Dry Manchurian . You can also find more Snacks and Starters recipes like Pachole, Paneer Tikka Pizza, Paneer Bhurji Samosa, Tandoori Pomfret

Dry Vegetable Manchurian Recipe 

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dry Vegetable Manchurian Recipe

• Cabbage grated 1 medium

• Cauliflower grated 1/4 small

• Carrot grated 1 medium

• Green chillies finely chopped 3

• Garlic finely chopped 15 cloves

• Ginger finely chopped 1 1/2 inch pieces

• Salt to taste

• Refined flour (maida) 1/4 cup

• Dark soy sauce 4 teaspoons

• Oil 1 tablespo

• Celery chopped 2 inch stalk

• Cornflour/ corn starch 1 teaspoon

• Vegetable stock 1 cup

• Black pepper powder 1/2 teaspoon

• Vinegar 1 teaspoon

• Sugar 1/2 teaspoon

• Spring onion greens finely chopped 2 stalks

Method

Step 1

Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well.

Step 2

Shape into small balls, roll in cornflour and deep fry till golden and crisp.

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Step 3

Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté.

Step 4

Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes.

Step 5

Add cornflour mixture, pepper powder, vinegar and sugar and mix well.

Step 6

Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.

Step 7

Add half the spring onion greens and mix.

Step 8

Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

Nutrition Info

Calories : 335

Carbohydrates : 18

Protein : 6

Fat : 25

Other : 2.8

.

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vegetable spring roll

How to make Vegetable Spring Rolls - Spring roll sheets filled with a mix of stir fried veggies and deep fried.

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Main Ingredients : Spring roll wrappers (स्प्रिंग रोल रैपर्स ), Spring onions (हरे प्याज़ )

Cuisine : Chinese

This deep fried starter is very popular in South East Asia and parts around it. Made with ready to use spring roll wrappers this recipe is really a quick starter to prepare and delicious to eat. The filling is made with a mix of veggies stir fried with oriental sauces. Crispy on the outside and juicy inside these are a favourite recipe for kids’ parties or for that matter any party! You can even turn this vegetarian recipe into a non-vegetarian starter by adding your choice of meat in the filling. Make sure you have it while it’s still hot so you can enjoy the gorgeous crunch of the coating. I like dunking the rolls in some sweet red chilli sauce!

Vegetable Spring Rolls Recipe Card

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Spring Rolls Recipe

• Spring roll wrappers 10

• Spring onions thinly sliced 2

• Onion thinly sliced 1 medium

• Carrots cut into thin strips 2 medium

• Green capsicum cut into thin strips 1 medium

• Cabbage finely shredded 1/2 small

• Oil 2 tablespo

• Salt to taste

• White pepper powder 1/4 teaspoon

• Soy sauce 1 tablespoon

• Bean sprouts 3/4 cup

• Spring onion greens chopped 2 stalks

• Cornflour/ corn starch 1 tablespoon

Method

Step 1

To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.

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Step 2

Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften.

Step 3

Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.

Step 4

Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.

Step 5

Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.

Step 6

Drain on absorbent paper. Cut into smaller pieces and serve.

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