The video provides a detailed recipe for making vegetable noodles and cabbage Manchurian gravy at home. The host begins by boiling water and adding two teaspoons of salt and a bit of oil. They then add a packet of pulses and boil the noodles on a low flame until they form a bell shape. After boiling, the noodles are rolled on a medium flame for 9 to 10 minutes. Once cooled, the noodles are pressed and strained, then kept under cold water. The noodles are then fried in light flax oil to prevent them from sticking.
For the cabbage Manchurian, the host grates the cabbage and carrots and mixes them with the vegetable pulses. They then add salt, admit powder, ginger, coriander, green chillies, confit, and sugar. The mixture is then cooked on a medium flame until it swells and turns golden brown. The Manchurian is then fried in medium oil, stirred occasionally, and cooked until they float on the oil.
The host then prepares a gravy by adding a tablespoon of dark side, white vinegar, tomato sauce, chili paste, and finely chopped garlic, ginger, and green chillies to the mixed noodles and vegetables. The gravy is then cooked on a high flame until the onions become soft and the raw taste goes away. The gravy is then mixed with the cornflakes and cooked until it thickens.
Finally, the host adds a little bit of sugar, chopped coriander, and onion to the gravy and serves it with the noodles. They conclude by encouraging viewers to try making the dishes at home and thanking them for watching.
1. The video is about making vegetable noodles and cabbage Manchurian gravy at home.
2. The noodles used are hard bell noodles, which are readily available in the market.
3. The process involves boiling the noodles in water with two teaspoons of salt and a little oil.
4. The noodles are then rolled for 9 to 10 minutes, cooled with water, and pressed to remove excess water.
5. The noodles are then cooked on a medium flame for 10 minutes.
6. The cabbage for the Manchurian is grated and mixed with carrots, pulses, and chillies.
7. The mixture is then cooked in oil over a medium flame.
8. The gravy for the Manchurian is made by adding tomato sauce, chili paste, and vegetable stock to a sauce made with ginger, garlic, onion, and capsicum.
9. The gravy is then mixed with cornflakes and cooked over a high flame.
10. The final dish is served with a garnish of chopped coriander and onion.