Vegetable Manchurian Spaghetti Bowl

Yippee ! The holiday fun begins. Already my Facebook feed is packed with people checking into airports and vacation spots or just getting into the year end wind down mode. The husband was early from work today and looks like he is planning to work from home for the rest of the week. Another long weekend would be awesome.

It was this time last year that we were getting ready to go to Vegas 🙂 It was a fun trip. I did a sky jump from the stratosphere (A famous Vegas landmark  and a 108 floor building). It was a pretty scary experience when I stood on the ledge and looked down. But I wanted to push my limits and overcome my fears. I was determined to do it and I did it . The entire drop to the ground was an amazing feeling . The neon bright lights of Vegas and the cold December air was an unforgettable memory. I always think of it as a metaphor for overcoming my fears in life. Conquering your fear by facing it and crushing it is the way to deal with life and come out a winner. As long as you let your fears rule you, you cannot win in life.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

It was a short but fun 3 day trip. We stayed up all night, did a bit of casino hopping and tried the slot machines and did some gambling for fun. The return trip was not so fun as we missed our flight because we were hell bent on trying out this amazing Thai restaurant and  had to spend the night at the airport. It was still not so bad because we spent the entire night laughing about how we chose food over missing the flight 🙂 I can never forget that trip.

We bought a souvenir from the gift shop in one of the casinos. It was a random Las Vegas Christmas ornament that I totally forgot about after we came back. This year we bought our first Christmas tree and I found the ornament when I was cleaning up my stuff. I was so happy to find it today and I remembered all of the things about the trip. Now we have our first Christmas ornament – and it has a beautiful memory and so many fun stories attached to it.

It is the winter solstice today – officially the first day of winter. What better way to start the season and the holiday celebrations with a recipe that I love for its quirkiness. One of my favorite dishes that is uniquely Indian is called “Manchurian”. It is a perfect example of how cultures and cuisines blend when coexisting for a long time. Traditional Indian spices combine with Chinese cooking style to create this awesome and extremely popular dish – It is found in every Chinese restaurant worth its salt across India.

I have tried to take this a bit further by transforming it into another fusion recipe – spaghetti with vegetable Manchurian. Spaghetti is Italian but its roots can be traced back to the traditional rice noodles that were brought to Italy by Chinese tradesmen and were adapted by the Italians by using semolina/wheat instead of rice flour.

Ingredients:

Vegetable dumplings

  • 1 cup Cabbage (chopped)
  • 1 cup Cauliflower (chopped)
  • 1 cup Capsicum (chopped)
  • 1 cup Carrots (chopped)
  • 1 cup Water
  • ½  tsp Salt
  • 2 Green chili (chopped)
  • ½  tsp Black pepper powder
  • ½  tablespoon Ginger (chopped)
  • 1 tablespoon Soy sauce
  • ½   tablespoon Red chili paste
  • ÂĽ  cup Green onions / Spring onions
  • 1 Egg
  • ½  cup Corn flour
  • Vegetable oil for deep frying

Sauce and spaghetti

  • 1 tablespoon Oil
  • 1 tablespoon Garlic (chopped)
  • ½  tablespoon Ginger (chopped)
  • ½ cup Red onions (finely diced)
  • 1  tsp Black pepper powder
  • 1 Green chili (chopped)
  • 2 tablespoon Soy sauce
  • ½  cup Vegetable stock
  • 1 tsp Brown sugar
  • ½   tablespoon Red chili paste
  • 1 tablespoon Corn starch
  • ½   cup Green onions / Spring onions
  • Pinch of salt
  • Wheat spaghetti
  • Mustard greens

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— Ven pongal / Ghee and pepper flavored rice

— Banana walnut muffins

— Turkey plantain lettuce wraps

— Acorn squash fries

— Taro – Chamagadda – Arbi stir fry

— Gujarati Kadi – Chickpea yogurt based soup

— Chipotle pork tacos

Serves 2-3

Prep time 20 min

Cook time 30-40 min

Passive time  10-15 min

Recipe level Intermediate

Spice level 5  (On a scale of 1 to 6)

Shelf life 1-3 days in refrigerator using an air tight container

Serving suggestion Warm

vegetable-manchurian-spaghetti-bowl-www.clovesandcaramel.com

Instructions :

Vegetable dumplings

  • Steam finely chopped cabbage, cauliflower and capsicum for 10-12 min. 
  • I used a microwave on high heat to steam the veggies.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • Strain and squeeze the water thoroughly. Save the vegetable stock for the sauce preparation.
  • In a wide pan heat a tablespoon of oil. Add ginger, green chili, red chili paste and soy sauce and cook for 2 min.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • Add the green onions.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • In a large mixing bowl, add the steamed veggies and green chili soy sauce mixture.
  • Add black pepper, salt, corn flour and egg. Mix well.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • Make 1 inch dumplings.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • In a deep pot add vegetable oil, once it heats fry the vegetable dumplings on medium heat.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • Fry until golden brown and set them onto paper napkins for the excess oil to be soaked.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

Sauce and spaghetti

  • Boil water in a deep pot. Add 1 tsp oil and salt to it.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • Add the wheat spaghetti and cook for 10-12 min.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • In the same large sauce pan, add oil, chopped garlic, ginger and green chili. Cook for 2 min.
  • Add the diced onions, red chili paste and soy sauce.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • Once the onions becomes slightly translucent, add brown sugar, black pepper and vegetable stock.
  • Cook for 2-3 min.
  • In a small bowl, mix corn starch with 2 tablespoon water. Add to the pan. The sauce starts to thicken.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • Add the vegetable dumplings to the pan, spring onions and a pinch of salt.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

  • Assemble the bowl with spaghetti first, followed by mustard greens, sauce and the dumplings.

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

Indo-Chinese Vegetable Manchurian: Made with cabbage, cauliflower and capsicum dumplings, sautéed in a spicy sweet soy based sauce. Served with spaghetti noodles.- www.clovesandcaramel.com

Serve warm..

Notes:

  • Squeezing the water completely from the steamed vegetables is a very important step.
  • Traditional vegetable manchurian recipe has Ajinomoto as one of the ingredients. I preferred not to use it.
  • You can freeze the dumplings in a zip lock bag for later use.

Happy first day of winter everyone !

Love

Sneha 🙂

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