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Soya manchurian
What`s new?
Subzis are the irreplaceable North Indian side dishes made from a single vegetable or a combination of vegetables cooked with spices and served with roti or steamed rice and dal.
For those of you who never tire of trying out new dishes, we`ve lined up some lip-smacking subzis.
Soya manchurian
For the balls:
100 gms - soya granules
100 gms - cabbage
100 gms - carrots
2 tsp - maida
1 tsp - cornflour
1/2 tsp - ginger garlic paste
1/2 tsp - salt
1/4 tsp - pepper
1/2 tsp - red chilly
1/2 tsp - vinegar
3 tsp - soya sauce
oil for shallow frying
For the Gravy:
2 - green chillies, chopped
1/2 tsp - ginger garlic paste
2 tsp - coriander leaves, chopped
100 gms - onion
100 gms - tomato puree
2 tsp - cornflour
1/2 tsp - red chilli sauce
1 tsp - soya sauce
1/4 tsp - ajinomotto salt
1 tsp - vinegar
1 cup - water
To make the balls:
Soak the soya granules in water for about 5 mins.
Shred the cabbage and grate carrot.
Drain the extra water from soaked soya granules and add shredded cabbage and grated carrot.
Mix in maida, cornflour, ginger garlic paste, pepper, red chilli, salt, soya sauce and vinegar.
Make small balls and shallow fry them in very little oil.
To make the gravy:
Make tomato puree by blanching the tomatoes, taking off the peel and grinding in a grinder.
Heat oil in a karahi and fry ginger garlic paste, chopped green chillies and coriander.
Add chopped onions and fry till they are golden brown in colour.
Add tomato puree, cornflour mixed in 1 cup of water, vinegar, soya sauce, salt, ajinomotto and pepper.
Bring to boil. Add the balls to sauce and serve hot
Recipe courtesy: Rehana Khambaty
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