a delicious Indo-Chinese appetizer featuring crispy veg balls fritters tossed in a flavorful spicy yogurt sauce.

Veg Ball 65

stir fried veg balls in chilli sauce, along with onions, capsicum, spring onions and green chilies

Chilli Veg Ball

stir fried veg balls  with onion, peppers, scallions in manchurian sauce

Veg Ball Manchurian

a delicious Indo-Chinese appetizer featuring crispy baby corn fritters tossed in a flavorful chilli sauce.

Chilli Babycorn

a delicious Indo-Chinese appetizer featuring crispy baby corn fritters tossed in a flavorful manchurian sauce.

Babycorn Manchurian

a delicious Indo-Chinese appetizer featuring crispy baby corn fritters tossed in a flavorful spicy yogurt sauce.

Babycorn 65

rice flour pressed into noodle form and then steamed served with chicken curry

Idiyappam (4 pcs) & Chicken Curry

rice flour pressed into noodle form and then steamed served with chicken khorma

Idiyappam (4 pcs) & Chicken Khorma

rice flour pressed into noodle form and then steamed served with vegetable khorma

Idiyappam (4 pcs) & Veg Khorma

3 pieces of layered grilled flat bread served with Boneless lamb coconut stew

Malabar Parotta (3 pcs) & Lamb Khorma

3 pieces of layered grilled flat bread served with chicken curry

Malabar Parotta (3 pcs) & Chicken Curry

Paneer 65 Biryani

Chicken 65 Biryani

Lamb Biryani

Chicken Biryani

Veg Biryani

Lamb Khorma (Boneless)

Lamb Tikka Masala (Boneless)

Chicken Curry

Chicken Khorma

Chicken Moghalai

Chicken Tikka Masala

Palak Paneer

Paneer Moghalai

Place the boiled potatoes in a large bowl and mash until smooth with no large lumps. Add grated carrot, chopped cabbage, capsicum, thawed peas, and the white parts of the chopped green onion. Mix well.

Prepare vegetables

Add ginger-garlic paste, soy sauce, red chili powder, garam masala, salt, and black pepper to the vegetable-potato mixture. Mix thoroughly. Add cornstarch and all-purpose flour and combine until the mixture holds together when pressed. If mixture is too wet, add an extra 1 tsp cornstarch; if too dry, sprinkle 1 tsp water.

Season and bind

Take small portions (about 1½ tablespoons) of the mixture and roll into smooth, compact balls about 1 to 1.25 inches (2.5–3 cm) in diameter. Place them on a tray lined with parchment. Chill in the refrigerator for 15–20 minutes to firm up (optional but helps hold shape).

Shape balls

In a deep frying pan or wok, heat about 1 to 1¼ cups oil over medium-high heat to 170–180°C (340–355°F). Test with a small piece of mixture — it should sizzle and rise slowly. Fry veg balls in batches without overcrowding, turning gently, until golden brown and crisp, about 4–5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Maintain oil temperature; lower heat slightly if browning too quickly.

Heat oil and fry

If using regular yogurt, whisk it until smooth; if thin, strain for 15–20 minutes to thicken. In a bowl combine the thick yogurt, tomato ketchup, hot red chili sauce, soy sauce, red chili powder, garlic powder (or minced garlic), lemon juice, salt, black pepper and chaat masala if using. Whisk until uniform and slightly runny but coating — the sauce should be pourable but not watery. Taste and adjust heat or salt.

Prepare yogurt base

In a small bowl mix 2 tbs cornstarch with 2 tbs cold water until smooth. This will help the sauce cling to the balls when lightly heated.

Make cornstarch slurry

Place a nonstick skillet over medium-low heat. Pour in the yogurt mixture and warm gently, stirring constantly to prevent curdling, for 1–2 minutes until slightly thickened. Stir in the cornstarch slurry and continue stirring for another 30–45 seconds until the sauce becomes glossy and coats the back of a spoon. Do not boil aggressively — gentle heat only.

Warm and thicken sauce

Turn the heat to low. Add the fried veg balls to the warm sauce in the skillet. Toss gently but quickly using two spoons so each ball gets an even, light coating of the spicy yogurt sauce. Toss for about 30–45 seconds so the coating adheres without sogginess. If you prefer a slightly crisp exterior, remove from heat as soon as coating is even.

Coat veg balls

Transfer the tossed Veg Ball 65 to a serving dish. Sprinkle chopped fresh coriander and sliced green chilies or scallion greens on top. Serve immediately with lemon wedges. Recommended accompaniments: extra chili sauce or mint-coriander chutney.

Garnish and serve

potato, peeled and boiled

finely grated carrot

finely chopped cabbage

finely chopped capsicum (bell pepper)

finely chopped green onion (white and green parts separated)

frozen green peas, thawed

cornstarch (for binding)

refined flour (maida) or all-purpose flour

ginger-garlic paste

soy sauce

red chili powder

garam masala

salt

black pepper, freshly ground

oil for deep frying

thick natural yogurt (hung or Greek works best)

tomato ketchup

hot red chili sauce (Sriracha or Schezwan)

red chili powder (adjust)

garlic powder or 1 tsp minced garlic

lemon juice

black pepper

chaat masala (optional)

fresh coriander, finely chopped (for garnish)

thinly sliced green chilies or scallion greens (for garnish)

cornstarch slurry (cornstarch + water)

water (for slurry)

lemon wedges (to serve)

Press the tofu between paper towels or a clean cloth for 10–15 minutes to remove excess water. Crumble or mash the pressed tofu in a large mixing bowl until fairly smooth but with some texture. Add grated carrot, shredded cabbage, chopped white/light-green parts of spring onions, finely chopped green chilies, minced garlic, and grated ginger. Mix to combine.

Prepare tofu and vegetables

Add cornstarch, all-purpose flour, soy sauce, salt, and black pepper to the bowl. Mix thoroughly until the mixture holds together when pressed. If the mixture feels too wet, add 1 teaspoon additional flour or 1/2 tablespoon cornstarch; if too dry, sprinkle 1–2 teaspoons water.

Bind the mixture

Divide the mixture into 12 equal portions (for appetizer-sized balls). Wet your hands slightly and shape each portion into a firm round ball about 1.5 inches (3–4 cm) across. Place formed balls on a tray lined with parchment.

Form balls

Heat 4 tablespoons vegetable oil in a nonstick skillet over medium heat. When oil is hot, add veg balls in a single layer without overcrowding (work in batches if needed). Shallow-fry for 3–4 minutes per side, turning gently, until all sides are golden brown and crisp. Remove and drain on paper towels. Alternatively, for a lighter version, bake at 200°C (400°F) on an oiled sheet for 18–22 minutes, turning once, until golden.

Cook the balls

In a small bowl combine tomato ketchup, chili sauce (Sriracha or sweet chili), soy sauce, vinegar, water, salt, and black pepper. Stir until smooth. In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry and set aside.

Make the sauce

Heat 2 tablespoons vegetable oil in a wide skillet or wok over medium-high heat. Add sliced garlic and sliced green chilies; stir-fry 20–30 seconds until fragrant (do not burn). Add sliced onion and capsicum and stir-fry 2–3 minutes until they are slightly tender but still crisp.

Stir-fry aromatics and vegetables

Pour the prepared sauce into the skillet with the vegetables and bring to a gentle simmer. Stir once or twice, then slowly stir in the cornstarch slurry. Cook 1–2 minutes, stirring, until the sauce thickens to a glossy coat. Taste and adjust seasoning with an extra pinch of salt or dash of soy sauce if needed.

Combine sauce and vegetables

Gently add the fried (or baked) veg balls to the skillet, tossing carefully so each ball is coated with the chilli sauce and vegetables. Cook 1–2 minutes more to heat the balls through and allow flavors to meld. Be gentle when tossing to keep the balls intact.

Add veg balls and finish

Transfer the chilli veg balls to a serving plate. Sprinkle chopped green parts of spring onions over the top. Serve immediately as an appetizer with extra chilli sauce or ketchup on the side.

firm tofu (or paneer for richer texture)

carrot, grated

cabbage, finely shredded

spring onions (white + light green), finely chopped

green chilies, finely chopped

garlic, minced

ginger, grated

cornstarch (or potato starch)

all-purpose flour (or chickpea flour for gluten-free)

vegetable oil (for shallow-frying)

vegetable oil

garlic, thinly sliced

green chilies, sliced lengthwise

onion, medium, cut into 1/2-inch slices

capsicum (bell pepper), red or green, cut into 1/2-inch pieces

spring onions (green parts), chopped for garnish

chili sauce (Sriracha or sweet chili)

vinegar (white or rice vinegar)

water

cornstarch slurry (1 tsp cornstarch + 1 tbs water)

Place the grated cauliflower, grated carrot, mashed peas, chopped cabbage and chopped spring onion greens into a large bowl. Sprinkle 1/2 teaspoon salt over them, mix, and let sit 8–10 minutes. After resting, press the vegetable mixture firmly in handfuls or in a clean kitchen towel to remove excess moisture. The mixture should be damp but not wet.

Prepare and drain vegetables

Transfer the drained vegetables back to the bowl. Add minced garlic, minced ginger, chopped green chili, soy sauce (1 tbs), all-purpose flour, cornstarch, 1/2 teaspoon salt (adjust if needed), and black pepper. Mix thoroughly until combined; the mixture should hold together when pressed. If too wet, add up to 1–2 more tablespoons of flour; if too dry, sprinkle 1 tablespoon water.

Make the binding mixture

Divide the mixture into 16–18 equal portions and roll each into a compact ball roughly 1 to 1.25 inches (2.5–3 cm) in diameter. Press firmly so they don't fall apart during frying.

Heat about 3/4 cup oil in a heavy skillet over medium heat (test by dropping a small piece — it should sizzle). Add veg balls in batches, leaving space between them. Cook, turning occasionally, until all sides are golden brown and cooked through, 6–8 minutes per batch. Transfer fried balls to a paper towel-lined plate. Alternatively, for a lower-oil option, spray or brush a little oil on a baking sheet and bake at 200°C / 400°F for 20–25 minutes, turning once, until golden and crisp.

Shallow fry or deep-fry

In a small bowl combine tomato ketchup (3 tbs), soy sauce (1.5 tbs), red chili sauce (1 tbs), vinegar (1 tsp), brown sugar (1 tsp), and 3 tbs vegetable stock or water. Keep the cornstarch slurry (1.5 tbs cornstarch mixed with 3 tbs cold water) ready separately.

Prep sauce components

Heat 2 tbs vegetable oil in a wide skillet or wok over medium-high heat. When hot, add sliced garlic, julienned ginger, and sliced green chilies. Stir-fry 20–30 seconds until fragrant but not browned. Add the chopped onion and bell peppers and stir-fry 2–3 minutes until they are slightly tender-crisp. Add the chopped spring onion whites and sauté 30 seconds.

Pour the prepared ketchup-soy-red chili sauce mixture into the pan and bring to a gentle simmer. Taste and add 1/4 tsp salt if needed. Stir once, then slowly pour the cornstarch slurry while stirring constantly. Cook for 1–2 minutes until sauce thickens to a glossy, coat-able consistency. If sauce becomes too thick, add 1–2 tbs water or stock to reach desired thickness.

Add sauces and thicken

Reduce heat to medium-low. Add the fried veg balls to the sauce and gently toss or spoon the sauce over them to coat evenly. Cook for 1–2 minutes so the balls absorb some sauce and heat through. Be gentle to avoid breaking the balls. Sprinkle the chopped spring onion greens and sesame seeds, toss lightly.

Transfer Veg Ball Manchurian to a serving platter. Serve immediately as an appetizer with lime wedges on the side for squeezing over the balls.

Finish and serve

If making a dry appetizer, use the sauce quantity as written. For a saucier dish (served over rice/noodles), double the sauce quantities and increase the stock and slurry proportionally. To make gluten-free, substitute tamari for soy sauce and use gluten-free flour and cornstarch for the balls.

cauliflower, finely grated

carrot, finely grated

green peas, lightly mashed

finely chopped spring onion greens

all-purpose flour (maida)

cornstarch (cornflour)

ginger, minced

green chili, finely chopped

oil (for shallow frying)

ginger, julienned

green chilies, sliced

onion, medium, cut into 1/2-inch squares

red bell pepper, cut into 1/2-inch squares

green bell pepper, cut into 1/2-inch squares

spring onion whites, chopped

spring onion greens, chopped (for garnish)

red chili sauce (or sriracha)

brown sugar (or regular sugar)

vegetable stock or water

sesame seeds

lime wedges

Wash the baby corn, trim the ends if needed and pat dry. If the baby corns are large, halve them lengthwise or into 2–3 pieces so they are bite-sized.

Prepare baby corn

In a large bowl combine all-purpose flour, cornstarch, rice flour, baking powder, salt and black pepper. Add ginger-garlic paste and 3 tablespoons water. Gradually add the cold water (up to 50 ml) and whisk to a thick, smooth batter that coats the back of a spoon (consistency similar to pancake batter but slightly thicker). Do not make it too runny.

Make the batter

Pour oil into a deep pan to a depth of about 4–5 cm and heat over medium-high until it reaches 175°C (350°F) or until a small drop of batter sizzles and rises to the surface immediately.

Heat oil

Dust the baby corn lightly with a tablespoon of dry flour (to help batter stick). Dip each piece into the batter, allowing excess to drip off, then carefully lower into the hot oil in batches (do not overcrowd). Fry for 3–4 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm on a wire rack while you finish frying remaining pieces.

Coat and fry

In a small bowl mix 1 teaspoon cornstarch with 2 tablespoons (about 30 ml) water to form a smooth slurry. In another bowl combine tomato ketchup, hot chilli sauce, soy sauce, vinegar and sugar; set aside.

Prepare sauce ingredients

Heat 2 tablespoons vegetable oil in a wide wok or non-stick skillet over medium-high heat. Add finely chopped garlic and sliced green chillies, stir-fry for 20–30 seconds until aromatic but not browned. Add the spring onion whites, sliced onion and julienned red bell pepper. Stir-fry for 1–2 minutes — vegetables should be tender-crisp.

Sauté aromatics and vegetables

Pour in the ketchup-soy-hot sauce mixture and 60 ml water. Stir and let it come to a simmer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Give the cornstarch slurry a quick stir and slowly drizzle into the simmering sauce while stirring constantly. Cook for 30–45 seconds until the sauce thickens to a glossy coating consistency. Taste and adjust seasoning (add a little more sugar or soy if needed).

Turn the heat to high. Add the fried baby corn to the wok and toss quickly for 30–45 seconds, ensuring each piece is evenly coated in the sauce. Add sesame oil and most of the chopped spring onion greens (reserve some for garnish) and toss once more. Remove immediately to prevent sogginess.

Toss in fried baby corn

Transfer the chilli baby corn to a serving platter. Sprinkle toasted sesame seeds and remaining spring onion greens on top. Serve immediately with lemon wedges on the side for a bright finish.

baby corn

cornstarch (maize starch)

rice flour

baking powder

water (for batter)

cold water (adjust batter consistency)

oil (for deep frying)

garlic cloves, finely chopped

green chillies, sliced (optional)

spring onion whites, finely chopped

red bell pepper, julienned

onion, medium, sliced into thin wedges

hot red chilli sauce (Sriracha or schezwan)

soy sauce (light)

vinegar (white or rice)

sugar

cornstarch (mixed with water to make slurry)

water (for sauce)

spring onion greens, chopped

sesame oil

sesame seeds (toasted)

lemon wedges (optional)

Trim ends of baby corn and rinse under running water. Pat dry with paper towels.

In a bowl combine all-purpose flour, cornstarch, rice flour, baking powder, ginger-garlic paste, black pepper and salt. Gradually whisk in about 3/4 cup cold water to form a thick, smooth batter that coats the back of a spoon. Adjust consistency with small amounts of water if needed.

Make batter

Pour 400–500 ml oil into a deep pan or wok and heat over medium-high until it reaches 175°C (350°F) or a small drop of batter sizzles and floats. Maintain medium-high heat for frying.

Working in batches, dip each baby corn into the batter to coat evenly, allowing excess to drip off. Carefully slide into hot oil and fry until golden brown and crisp, about 3–4 minutes per batch. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels. Keep warm.

Coat and fry baby corn

Mince garlic and finely grate or mince ginger. Slice green chilies lengthwise (optional). Mix soy sauce, dark soy, tomato ketchup, red chili sauce, vinegar, brown sugar and vegetable stock (or water) in a small bowl and set aside. In a separate small bowl combine 1 tsp cornstarch with 2 tbsp cold water to make a slurry; stir until smooth.