Comments on: Vegetable Manchurian, Indian-Chinese Cuisine

By: Nanajee Travels

Nanajee Travels — Mon, 02 Sep 2024 13:10:42 +0000

Very nice
Thanks for the effort!!!!

By: Ami

Ami — Wed, 04 Sep 2013 05:41:38 +0000

Hi, is there a specific brand of soy sauce you use? The Kikoman sauce I recently bought tastes different compared to soy sauce in India. Thanks!

By: hetal

hetal — Thu, 09 May 2013 20:48:42 +0000

In reply to MARY. Hi Mary, Yes, since the texture of the manchurian balls is not meant to be crispy, you can make them ahead of time. It would work best if you reheated them in the oven and then poured the hot gravy over them. The gravy may thicken over time so you may have to add additional broth/water to thin it a bit.

By: MARY

MARY — Thu, 09 May 2013 14:12:38 +0000

Is there any chance I can make and manchurian balls and gravy ahead of time-maybe a day ahead and then put it together couples hrs before guests arrive?

thanks,
Mary

By: Veena

Veena — Tue, 12 Feb 2013 22:04:21 +0000

I would love to make chicken manchurian, what alterations do i have to make to this recipe? could you also add Chilli Chicken to your to do list. Thanks a ton, you guys rock 🙂