Veg Mannchurian

Baby Corn Manchurian

Crispy Cheese Sticks(kids Special)

Mix Veg pakora

Onion Pakora

Cheese Dosa (Kids' Special)

Mysore Bonda

Masala Dosa

Chocolate Dosa (Kids' Special)

Onion Uthappam

Uthappam

Fried Idly

Methi Chicken Biryani / Pulao

Vindu Special Chicken Biryani / Pulao

Paneer Biriyani

Hyderbad Veg Dum Biriyani

Chilli Chicken

Manchurian (Shrimp / Fish)

Chicken Manchurian

Chicken Lollipop (Dry/Wet)

Chilli Paneer

Chicken 65 (WET/DRY)

Chilli Mushroom

Chilli (Veg/Baby corn)

Place shredded cabbage in a fine-mesh sieve or clean kitchen towel and press or squeeze out excess water until cabbage is just damp but not wet. Reserve the drained liquid—do not add it to the mixture. Combine drained cabbage, grated carrot, chopped green beans, spring onion whites, chopped capsicum, minced garlic, minced ginger and chopped green chili (if using) in a large bowl.

Prepare vegetables

Add all-purpose flour, cornstarch, salt, ground pepper, soy sauce and sesame oil to the vegetable mixture. Add about 1–2 tablespoons water as needed to bring the mix together. The mixture should hold together when pressed but not be too wet. If too loose, add a little more cornstarch (1 teaspoon at a time). If too stiff, add a splash of water.

Make the binding mixture

Divide the mixture into 12–14 equal portions and press each portion firmly into compact balls about 1 to 1.25 inches (2.5–3 cm) in diameter. Keep them slightly packed so they don't fall apart while frying.

Shape the balls

Heat 3–4 tablespoons of vegetable oil in a nonstick skillet over medium heat. Add the balls in batches, leaving space between them. Fry, turning gently every 1–2 minutes, until all sides are golden-brown and crisp, about 6–8 minutes per batch. Add more oil between batches as needed. Remove to a paper towel–lined plate to drain. Alternatively, for a lighter version, bake at 425°F (220°C) on a lightly oiled tray for 18–22 minutes, turning halfway, until golden.

Shallow fry the balls

Mix 1 tablespoon cornstarch with 2–3 tablespoons cold water until smooth. Set aside.

Prepare cornstarch slurry

In a wide skillet or wok, heat 2 tablespoons vegetable oil over medium-high heat. Add chopped garlic and ginger and sauté for 20–30 seconds until fragrant (do not burn). Add spring onion whites, slit green chilies and diced bell pepper. Stir-fry for 1–2 minutes until peppers are slightly tender but still crisp.

Sauté aromatics and vegetables

Stir in tomato ketchup, red chili sauce, soy sauce, vinegar and sugar. Pour in 1 cup water or vegetable stock and bring to a simmer.

Add sauces and stock

Give the cornstarch slurry a quick stir (it may settle) and slowly pour into the simmering sauce while stirring continuously. The sauce will thicken within 30–60 seconds. Taste and adjust seasoning with salt and ground black pepper. If the sauce becomes too thick, add a splash of water to reach desired consistency.

Thicken sauce

Carefully add the fried (or baked) Manchurian balls to the sauce, gently tossing to coat them evenly. Cook together for 1–2 minutes so the balls absorb some sauce and heat through. Garnish with chopped spring onion greens.

Combine balls with sauce

Transfer Veg Manchurian to a serving plate. Serve hot with steamed rice, fried rice or noodles. Leftovers: store sauce and balls separately in airtight containers in the refrigerator for up to 2 days; reheat together briefly before serving.

Serve

Green cabbage, finely shredded

Carrot, grated

Green beans, finely chopped

Spring onion whites, finely chopped

Capsicum (bell pepper), finely chopped

Garlic, minced

Ginger, minced

Green chili, finely chopped (optional)

All-purpose flour (maida)

Cornstarch (cornflour)

Salt

White pepper or black pepper, ground

Soy sauce (light)

Sesame oil

Water (to bind)

Vegetable oil (for shallow frying)

Vegetable oil

Garlic, finely chopped

Ginger, finely chopped

Spring onion whites, chopped

Green chilies, slit

Bell pepper (capsicum), diced

Tomato ketchup

Red chili sauce (or Sriracha)

Vinegar (white or rice vinegar)

Sugar

Water or vegetable stock

Cornstarch slurry (cornstarch + water)

Ground black pepper

Spring onion greens, chopped (for garnish)

Trim the ends of the baby corn and cut each piece in half lengthwise (or leave whole for bite-size). Pat dry with paper towels so batter adheres well.

Prepare baby corn

In a mixing bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tbs ginger-garlic paste, 1 tsp soy sauce, 1/2 tsp black pepper and 3/4 tsp salt. Gradually add 3/4 cup cold water and whisk to a smooth, slightly thick batter (should coat the back of a spoon). Adjust water to reach a consistency similar to pancake batter but a bit thicker.

Make batter

Heat oil for deep frying in a wok or deep pan to 180°C / 350°F (medium-high). Dip each baby corn into the batter, letting excess drip off, then carefully drop into the hot oil in batches without overcrowding.

Coat and rest

Fry the battered baby corn for 3–4 minutes per batch, turning occasionally, until crisp and golden. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Keep warm in a low oven (90–100°C) if desired while preparing the sauce.

Fry until golden

Separate and slice the spring onions: finely slice the white parts and slice the green parts on the diagonal for garnish. Mince the garlic, julienne the ginger, finely chop the onion, dice capsicum, and slit the green chilies.

Prep aromatics and vegetables

In a large skillet or wok heat 2 tbs vegetable oil over medium-high heat. Add the minced garlic and julienned ginger and stir-fry for 20–30 seconds until fragrant but not browned. Add the white parts of the spring onion and green chilies and sauté for another 30 seconds.

Sauté aromatics

Add the finely chopped onion and diced capsicum to the wok. Stir-fry 1–2 minutes until the onion turns translucent but retains some crunch. Keep heat fairly high to preserve crispness.

Cook vegetables

Reduce heat to medium. Add 3 tbs tomato ketchup, 2 tbs soy sauce, 1 tbs red chili sauce, 1 tsp vinegar and 1/2 tsp sugar. Stir to combine. Pour in 1/2 cup water or vegetable stock and bring to a gentle simmer.

Build the sauce

Give the cornstarch slurry (1 tsp cornstarch mixed with 2 tbs water) a quick stir and slowly pour into the simmering sauce while stirring continuously. The sauce should thicken within 30–60 seconds to a glossy, coat-the-spoon consistency. Season with 1/4 tsp salt and 1/4 tsp ground black pepper; taste and adjust soy sauce or sugar if needed.

Turn off the heat and stir in 1/2 tsp sesame oil (optional) for aroma. Add half of the sliced green spring onions into the sauce and mix.

Finish flavors

Add the fried baby corn to the hot sauce in the wok and toss gently to coat each piece completely. Cook together over medium heat for 30–45 seconds just to marry flavors and reheat the corn; avoid overcooking to keep the crisp exterior.

Toss baby corn in sauce

Transfer the Baby Corn Manchurian to a serving platter. Sprinkle the reserved sliced green spring onions and toasted sesame seeds over the top. Serve immediately as an appetizer or with fried rice/noodles.

Plate and garnish

baby corn

all-purpose flour (maida)

cornstarch (maize starch)

ginger-garlic paste

soy sauce

black pepper

salt

cold water

oil for deep frying

vegetable oil

garlic cloves, minced

ginger, julienned

green chilies, slit

onion, finely chopped

capsicum (bell pepper), diced

spring onions (scallions), white and green separated

tomato ketchup

red chili sauce (or sriracha)

vinegar (white or apple cider)

sugar

water or vegetable stock

cornstarch slurry (1 tsp cornstarch + 2 tbs water)

ground black pepper

sesame oil (optional)

spring onions, sliced (greens)

toasted sesame seeds (optional)

Remove mozzarella from packaging and pat dry with paper towels. Cut the 16 oz block into 12 equal sticks: first slice the block into 3 slabs lengthwise, then cut each slab into 4 sticks (about 4 inches long and 3/4 inch thick). Chill the sticks on a tray lined with parchment in the freezer for 20–30 minutes to firm up — this prevents melting during frying.

Cut the cheese

Place the flour in a shallow bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk the eggs with 3 tablespoons milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well.

Set up dredging station

Working one or two sticks at a time, dredge a chilled cheese stick in seasoned flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently so crumbs adhere. For a sturdier crust that reduces cheese leakage, repeat: dip the breaded stick once more into the egg, then again into the breadcrumbs. Place finished sticks on a parchment-lined tray and return to the freezer for at least 15 minutes (up to 30 minutes) before frying.

Double-coat for extra crisp

Pour about 2 cups vegetable oil into a heavy skillet or saucepan to a depth of about 1 to 1 1/2 inches (enough for shallow frying). Heat over medium heat until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown slowly.

Heat the oil

Fry in batches of 3–4 cooled sticks so they cook evenly without crowding. Gently lower them into the hot oil using a slotted spoon or tongs. Fry for 30–45 seconds per side until golden brown and crisp. Turn once; do not overcook — long frying will cause the cheese to burst out. If the oil temperature drops, raise the heat slightly between batches to maintain 325–350°F (160–175°C).

Fry the cheese sticks

Using a slotted spoon or tongs, transfer fried sticks to a paper towel–lined plate to drain excess oil. Let rest 1–2 minutes so the crust firms and cheese settles.

Drain

Arrange the crispy cheese sticks on a serving platter. Sprinkle chopped fresh parsley over them if desired. Serve immediately with warm marinara sauce for dipping. For kids, allow a brief cool-down so the cheese isn't too hot inside.

mozzarella cheese block

all-purpose flour

large eggs

milk

fine dry breadcrumbs (panko or regular)

grated Parmesan

dried Italian seasoning

garlic powder

vegetable oil (for deep or shallow frying)

marinara sauce (store-bought or homemade)

chopped fresh parsley

Wash and peel the potato and carrot. Grate the potato and carrot coarsely. Slice the onion thinly. Chop the cauliflower into small florets (if using larger pieces, blanch for 1–2 minutes and drain). Dice the green bell pepper into small pieces. Roughly chop the spinach and cilantro. Place all prepared vegetables in a large mixing bowl; squeeze out excess moisture from the grated potato using your hands or a clean cloth so batter won't be too wet.

Add the finely chopped green chili to the bowl with vegetables and toss to combine.

In a separate bowl, combine the besan (gram flour), rice flour, ajwain (or cumin), turmeric, red chili powder, garam masala, amchur (or chaat masala), salt, and black pepper. Whisk thoroughly so the spices are evenly distributed.

Mix dry ingredients

Add the dry flour-spice mixture to the bowl of prepared vegetables. Pour about half of the cold water and begin folding the mixture with a spoon so the flours coat the vegetables evenly. Add the remaining water a little at a time to achieve a thick, cohesive batter that binds the vegetables together — it should be thick enough to hold shape when scooped (similar to a thick pancake batter). If using baking soda, sprinkle it on and fold in gently just before frying.

Make the batter

Fold in the chopped cilantro so it is evenly distributed through the batter.

Pour oil into a deep, heavy-bottomed pan to a depth of about 2–3 inches and heat over medium-high heat. Heat until oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and come up steadily without burning.

Heat oil

Using a tablespoon or small ice cream scoop, drop heaping spoonfuls of the batter mixture gently into the hot oil, taking care not to overcrowd the pan. Fry 6–8 pieces at a time depending on pan size. Maintain oil temperature between 330–360°F (165–180°C) for even cooking. Fry for 4–6 minutes, turning occasionally, until pakoras are golden brown and crisp. Remove with a slotted spoon and drain on paper towels. If pieces are sticking together, shake gently in the skimmer to separate and crisp.

Fry pakoras

Taste one pakora and adjust salt or spice next batch if needed. Repeat frying remaining batter in batches.

If making multiple batches, keep fried pakoras warm in a low oven (200°F / 95°C) on a wire rack set over a baking sheet so they stay crisp. Serve hot with mint-coriander chutney and tamarind-date chutney.

Keep warm and serve

potato, medium

onion, medium

cauliflower florets, small

green bell pepper, small

carrot, medium

fresh spinach, chopped

fresh cilantro, chopped

green chilies, finely chopped

besan (gram flour)

rice flour (for extra crisp)

ajwain (carom seeds) or cumin seeds

turmeric powder

red chili powder

garam masala

amchur (dry mango) powder or chaat masala

black pepper, freshly ground

water (cold)

baking soda (optional, for extra puff)

mint-coriander chutney

tamarind-date chutney

Peel the onions and slice them thinly into half-moons (about 1–2 mm). Separate the rings with your fingers so they are loose and not clumped.

Slice onions

Finely chop the green chile and cilantro. If using curry leaves, stack and slice them thinly. Grate the ginger and mince the garlic (if using).

Chop aromatics

Place the sliced onions in a large mixing bowl and sprinkle 1/4 teaspoon of salt over them. Toss and let sit for 5–10 minutes — this draws out a bit of moisture and softens them.

In a medium bowl, whisk together the chickpea flour, rice flour, rice starch (or corn starch), baking soda, ground cumin, ground coriander, garam masala, turmeric, red chili powder, remaining 3/4 tsp salt, and black pepper until evenly combined.

Add the grated ginger, minced garlic (if using), chopped green chile, chopped cilantro and curry leaves to the dry mix. Add about 3 tablespoons of water and stir to make a thick, cohesive batter — it should coat the onions without being runny. Adjust with up to 1 more tablespoon water if too dry. The batter should be slightly thicker than pancake batter.

Form batter

Add the sliced onions to the batter. Using your hands or a spoon, toss until every onion piece is well coated. Taste a small amount to check seasoning and adjust salt or spices if needed. Fold in the lemon juice.

Pour oil into a medium heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat over medium-high until it reaches 350°F (175°C) or a small drop of batter sizzles and rises slowly to the surface.

Drop a teaspoon of batter into the oil to test. If it browns too quickly, lower the heat; if it sinks and doesn’t rise, heat more. Adjust to maintain a steady medium frying temperature (330–350°F / 165–175°C).

Test fry

Working in small batches (to avoid crowding), use two spoons or your fingers to drop walnut-sized mounds of battered onions into the hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch depending on size. Do not overcrowd the pan; 3–4 fritters at a time is typical.

Use a slotted spoon to remove pakoras and transfer to a wire rack or paper towels to drain. While hot, sprinkle a tiny pinch of salt over them if desired. Keep cooked pakoras warm in a low oven (200°F / 95°C) on a rack while you finish remaining batches.

Serve onion pakoras hot with chutney (mint or tamarind) or ketchup and lemon wedges. They are best eaten within 30 minutes for maximum crispness.