#LeftoverIdli #Manchurian Instant Manchurian Recipe | Idli Manchurian Recipe | Leftover Idli Recipe
Recipes in this Video
Idli Manchurian is a fusion dish that combines traditional South Indian idlis with the bold flavors of Indo-Chinese cuisine. This dish reflects the culinary creativity of Indian street food, where diverse influences blend seamlessly. Today, it is popular in many Indian cities and is often enjoyed as a snack or appetizer at parties and gatherings.
Ingredients
- ●idli
- ●oil
- ●ginger
- ●garlic
- ●onion
- ●bell pepper
- ●green chili
- ●soy sauce
- ●tomato ketchup
- ●cornstarch
- ●spring onion
- ●black pepper
- ●salt
- ●vinegar
- ●water
Instructions
- 1Cut idli into bite-sized pieces and set aside.
- 2Heat oil in a pan over medium heat until shimmering.
- 3Add ginger and garlic, sauté until fragrant, about 1-2 minutes.
- 4Add chopped onion and bell pepper, cook until softened, about 3-4 minutes.
- 5Stir in green chili and cook for another minute.
- 6In a bowl, mix soy sauce, tomato ketchup, vinegar, and black pepper.
- 7Add the sauce mixture to the pan and stir well to combine.
- 8In a separate bowl, mix cornstarch with water to form a slurry.
- 9Pour the cornstarch slurry into the pan and stir until the sauce thickens, about 2-3 minutes.
- 10Add idli pieces to the pan, gently tossing to coat them in the sauce.
- 11Cook for an additional 2-3 minutes until heated through.
- 12Garnish with chopped spring onion before serving.
- 13Serve hot as an appetizer or snack.
Also Known As
Chicken Manchurian is a popular dish that originated in the Indian-Chinese culinary scene, a fusion of Chinese cooking techniques and Indian flavors. It showcases the adaptability of Chinese cuisine to local tastes, often featuring bold spices and sauces. Today, it is a beloved dish in many Indian restaurants worldwide, often served with fried rice or noodles, making it a staple for both casual dining and special occasions.
Ingredients
- ●chicken
- ●cornstarch
- ●all-purpose flour
- ●egg
- ●green onions
- ●ginger
- ●garlic
- ●soy sauce
- ●chili sauce
- ●vinegar
- ●bell pepper
- ●onion
- ●vegetable oil
- ●salt
- ●black pepper
- ●sesame seeds
Instructions
- 1Cut chicken into bite-sized pieces.
- 2Mix cornstarch, all-purpose flour, and salt in a bowl.
- 3Beat an egg in a separate bowl.
- 4Coat chicken pieces in the flour mixture, then dip in the egg.
- 5Heat vegetable oil in a deep pan over medium heat until shimmering.
- 6Fry the coated chicken pieces until golden brown, about 5-7 minutes.
- 7Remove chicken and drain on paper towels.
- 8In a separate pan, heat a little oil over medium heat.
- 9Add chopped ginger, garlic, and green onions; sauté until fragrant, about 1-2 minutes.
- 10Add chopped bell pepper and onion; stir-fry for 2-3 minutes until slightly tender.
- 11Mix in soy sauce, chili sauce, and vinegar; stir well.
- 12Add the fried chicken to the sauce; toss to coat evenly.
- 13Garnish with sesame seeds and remaining green onions before serving.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: paneer
Tofu provides a plant-based option, while paneer is more affordable in some regions.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces salt intake, while tamari is often less expensive.
chili sauce
Healthier: sriracha
Cheaper: hot sauce
Sriracha offers a similar flavor with less sugar, while hot sauce is usually cheaper.
cornstarch
Healthier: arrowroot powder
Cheaper: potato starch
Arrowroot is a healthier thickening agent, while potato starch is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups leftover cooked chicken, shredded
- ●1/2 cup bell peppers, diced
- ●1/2 cup onion, diced
- ●1/4 cup green onions, chopped
- ●2 tbsp soy sauce
- ●2 tbsp chili sauce
- ●1 tbsp ginger-garlic paste
- ●1 tbsp cornstarch
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp vegetable oil
- ●1/4 cup water
Instructions
- 1Heat vegetable oil in a pan over medium heat.
- 2Add diced onions and bell peppers, sauté until they are soft.
- 3Stir in ginger-garlic paste and cook for another minute until fragrant.
- 4Add the shredded chicken to the pan and mix well with the vegetables.
- 5In a small bowl, mix soy sauce, chili sauce, cornstarch, black pepper, and salt with water to create a sauce.
- 6Pour the sauce over the chicken and vegetables, stirring to combine.
- 7Cook for 5-7 minutes, allowing the sauce to thicken and coat the chicken evenly.
- 8Add chopped green onions and stir well before removing from heat.
- 9Serve hot with rice or noodles.
Equipment
Chili Idli is a fusion dish that combines traditional South Indian idlis with a spicy vegetable chili preparation, reflecting the adaptability of Indian cuisine.
Ingredients
- ●2 cups idli batter
- ●1 cup mixed vegetables (carrots, peas, bell peppers)
- ●1/2 cup onion, finely chopped
- ●2-3 green chilies, chopped
- ●1 tsp ginger-garlic paste
- ●1 tsp mustard seeds
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●Salt to taste
- ●2 tbsp oil
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
- 2Add chopped onions and sauté until they turn translucent.
- 3Stir in the ginger-garlic paste and green chilies, and sauté for another minute.
- 4Add mixed vegetables and cook for 3-4 minutes until they are slightly tender.
- 5Add turmeric powder, red chili powder, and salt. Mix well and cook for another minute.
- 6Take the idli batter and mix it with the cooked vegetable mixture until well combined.
- 7Grease the idli molds and pour the batter into them, filling them about 3/4 full.
- 8Steam the idlis in a steamer for about 10-12 minutes or until a toothpick comes out clean.
- 9Once done, remove the idlis from the molds and let them cool slightly.
- 10Serve hot, garnished with fresh coriander leaves.
Equipment
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