February 22, 2020
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Veg Manchurian | वेज मंचूरियन | Chef Ranveer Brar


Let’s cook then? Veg Manchurian! The main ingredient of Veg Manchurian is only one and that is, spring onion! The more you add, the less it is. Rolling.. And.. Action! When the government changes in every country some kind of people are in favour of it and some are not in favour of it. When in China, the Emperor came, The people from Hakka, were removed from the country China So the people from Hakka were primarily, Traders. And they went to different different places. So one “Hakka Tribe” reached India with a trader called “Tong Atchew’ There was a place near Kolkata, over there they made their own small village of 50-60 people. Later on “Tong Atchew” lived his entire life there, his remains are also found there. That place today, is known as “Achipur”. And near “Achipur”, “Tangda” settled down. And the foundation of Indian Chinese food was laid in Tangda. And in Tangda, is where many dishes were born that don’t exist in China or did not exist in India. And that’s Indian Chinese Food. And “Veg Manchurian” is one of those dishes. So, first and the most important thing is Spring Onions. After that, Cabbage After that, remove the stalk. And then pressed it flat. After making it flat, finely chop. So the most important part in chinese food, is the cutting. Because, if cutting is not proper, the chinese food will never turn out nice. And Here we go You know a lot of people ask me why is cleaver and chopper used in making chinese. Right? There are many reasons. The most important reason is its blade, Right? The finer you want to chop, the knife and blade should have that much weight. Because the more pressure you apply, more the knife will be crooked. If the knife has its own heaviness, it will glide down on its own. So, Chinese cleaver looks very heavy and thick. But the finer you can chop using a chinese cleaver, you cannot chop using a normal knife. Because, the weight and the gravity helps. The word “Manchurian” is original. It’s not like, it just arrived form no where. There’s a place called “Manchuria” It’s between Mongolia, North China & Russia. There’s a region in between them known as “Manchuria” And in Manchuria Manchu Dynasty or Manchu people live. It’s said that the food there is very Royal. But in the food served there, there is barely any vegetarian dish. That means, everything that they eat is Non-vegetarian. And sometimes raw. Whether it’s raw meat or raw fish. So it’s impossible for this recipe to reach India from there. Now from here, we can do two things. One is, to cook in my way. My way is to add salt in this and leave it till it leaves its water. I will strain that water and after that I will use this. And second way is the way Pallavi makes it. Pallavi, my wife. Pallavi has worked under a very big Chef. Chef Pempa. Who has been cooking Chinese food since 1971. So let’s cook the way Chef Pempa does. Here it goes. All 3 colors are done. Cornstarch Oh, I forgot Ginger. Ranveer Singh Brar.. Ginger! Ok so now what do I add I didn’t add salt. So, here goes the salt. Alright, here goes the white pepper. Now, my special earthen jar. Ok, don’t add too much water. Ok? You know why? Because, cornstarch doesn’t soak water anyway. See, that’s the most important part of a Manchurian. That the vegetables should be more than the batter. What a lot of people do this, make a lot of batter and add vegetables to it and make fritters (pakoda) out of it. Manchurian is not a Fritter (Pakoda) Right? So here if you see, there are more vegetables and the batter is just for Binding. It is just for Binding. Nice! So this is ready for the Main course. I’ll make some small as well for the starter. This is a good color, there is no use of giving more color than this. If you give more color than this, then there the outer layer will have bitterness. It will all become bitter, then the sauce will also taste bitter the manchurian will also taste bitter and you’ll say “Ranveer didn’t tell us”. So this is Quenelle shaped Manchurian We will use this as a starter. Let’s begin the gravy then! Come one! So, we’ll have to appreciate one thing that the people from China, who settled in Tangda, they understood the Palette of Indians And they understood that everyone likes coriander, everyone likes onion, everyone likes boneless food, everyone likes eating sweet and sour food. So keeping all this in mind, they created their dishes. For example, Manchurian is primarily a sweet and sour dish with lots of coriander and green onions sauce. Which sits right on the sweet spot of the Indian Palette. That is being a smart Chef. All the chopped veggies Soya Sauce Vinegar And i’ll take out little bit of this spice mix to use later for dry Manchurian. So if you’re making Chicken Manchurian, use chicken stock. If you’re making Veg Manchurian, use vegetable stock. Sugar which means the box, that doesn’t open! This box gets me insulted everytime! Everytime! It opened! Got me insulted and then opened! And on the other side, cornstarch slurry. So, cornstarch and water. Coriander And Spring onions And as soon as this comes to a boil, we’ll just put the slurry and we’re good to go! So the gravy doesn’t have to be too thick, yeah? This is a good thickness. This And Come on, now Very little water Here we go! Nice! Go make your own! By the way, did you Subscribe yet? No, please do!

Randall Smitham

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100 COMMENTS

  1. KK BHOI Posted on December 24, 2019 at 4:32 pm

    So much knowledge

    Reply
  2. priya bibe Posted on December 24, 2019 at 4:32 pm

    मस्तच आहे

    Reply
  3. Rajiv Uttam Posted on December 24, 2019 at 4:34 pm

    Ye Chopper mere ko de do aap bas ranvir

    Reply
  4. Pandhari Pogakwar Posted on December 24, 2019 at 4:42 pm

    😍😍😍❤️❤️

    Reply
  5. Rajiv Uttam Posted on December 24, 2019 at 4:45 pm

    Ranveer corn starch and corn flour is the same thing or what??

    Reply
  6. Alka contractor Posted on December 25, 2019 at 10:12 am

    Bahot Hi avhhe se sikhaya thanks and God bless you putar

    Reply
  7. Savitha Nayak M Posted on December 25, 2019 at 2:41 pm

    Amazing excellent sir thankyou🤩🤩🤩🤩👍👍🙏🏼

    Reply
  8. Kritika Chaurasiya Posted on December 25, 2019 at 7:23 pm

    Thank you for this delicious recipe ☺️😄

    Reply
  9. Rabiya Basri Posted on December 26, 2019 at 7:13 am

    Bhout He badiyaa😊

    Reply
  10. Kuheli Goswami Posted on December 26, 2019 at 11:45 am

    Chef whenever I watch ur recipes… Chahre pe hasi 😃 or muh me pani ahi jati hai🤤
    Ur big fan from siliguri, west Bengal❤❤

    Reply
  11. Mahi Siddiqui Posted on December 26, 2019 at 4:38 pm

    https://youtu.be/geV7b1JUXag
    Please support her, she need help.

    Reply
  12. Yogyata Agrahari Posted on December 26, 2019 at 6:26 pm

    Sir you are just "AMAZING"

    Reply
  13. Anjana Kachawa Posted on December 27, 2019 at 2:53 pm

    Baat to Kam ker lo

    Reply
  14. Anita Julaniya Posted on December 28, 2019 at 2:03 pm

    Learning along with good laughter. So original. Shakkar ka dibba…etc etc

    Reply
  15. kriti Choudhary Posted on December 28, 2019 at 4:33 pm

    Stories are the bestest part😍

    Reply
  16. Monika Chaturvedi Posted on December 29, 2019 at 2:43 am

    Bda achha ladka hai

    Reply
  17. Tejeshwi Thapa Posted on December 29, 2019 at 7:39 am

    who said boneless pasand h ??????

    Reply
  18. Richa Sharma Posted on December 29, 2019 at 12:03 pm

    Hum aisi chopping kaise karenge🤔

    Reply
  19. kaur simmar Posted on December 29, 2019 at 12:06 pm

    my favourite dish loved it

    Reply
  20. Janki Roy Posted on December 29, 2019 at 1:25 pm

    I like the way you tell stories while cooking. This really so unique way of cooking 😀🤗

    Reply
  21. Meena Bhardwaj Posted on December 29, 2019 at 5:29 pm

    7:11 bhai dabba badal lo

    Reply
  22. yashvi katwal Posted on December 29, 2019 at 8:38 pm

    I've realised by watching your videos that you love ginger🌻

    Reply
  23. sureshbhai parekh Posted on December 29, 2019 at 9:29 pm

    "SHRI RANVEER BHAI AAPNE <> AAJI KE MOTO YAANE NIMBU-FUL KA UPYOG KIYAA HAI KI NAHI ?..THANK YOU"

    Reply
  24. NEERAJ KISHORE Posted on December 30, 2019 at 10:37 am

    Ranveer, best part of ur cookery is your simplicity. Pl let me know kind of utensil you use and place where I can buy it at Hyderabad. God bless you.

    Reply
  25. shubh jyotish upay jyotish sikhe Posted on December 30, 2019 at 9:10 pm

    Nice

    Reply
  26. Ravi M Posted on December 31, 2019 at 3:45 am

    "Bhej nahi Bheja Fry Manchrian"

    Reply
  27. loyal people Posted on December 31, 2019 at 5:19 am

    Ds going to add in ma waitng night menu list

    Reply
  28. bhawna singh Posted on December 31, 2019 at 2:20 pm

    Hello sir aap bahut achha food pnate h aapse bahut kuchh banana sikh liya h

    Reply
  29. THE EYE Posted on January 1, 2020 at 11:50 am

    The way u explain things is awesome.. Love u bhaya..

    Reply
  30. renuka mahajan Posted on January 1, 2020 at 3:51 pm

    हा…सही मे Manchurian ke gole बनाने ke vajay ,agar hum पकोडे के जैसे तले तो वह पुरी तरह से पकते है, बिना डबल fry kiye….औ र टेस्ट भी लाजवाब आता है…मेरा best part ye hai ke aap recipe ki history,Uske picche Ka travel…aur pakvan me istemal hone wali aadi Chizo ki satiq जाणकारी देते है….मे Aapka show TV par bhi dekhyi Hun…u r best chef than other so many famous chefs in country…u should be MasterChef judge 👨🏻‍🍳👨‍🍳👨🏿‍🍳😊

    Reply
  31. Anirban Das Posted on January 1, 2020 at 8:16 pm

    Please make it way chili chicken and say something

    Reply
  32. Sharyu Changade Posted on January 2, 2020 at 9:23 am

    Bohot pyare ho yaar tum..khana bhi mastt banate ho..khaya nhi aapke haat ka but its look delicious

    Reply
  33. uday kurne Posted on January 2, 2020 at 12:05 pm

    Lovely receipe yaar

    Reply
  34. manthan vyas Posted on January 3, 2020 at 6:50 am

    Super se bhi upper ranveer😘😘👍👍🙏👌👌😍😍😍

    Reply
  35. sonu Singh Posted on January 3, 2020 at 7:28 am

    Very nice chef

    Reply
  36. sonu Singh Posted on January 3, 2020 at 7:28 am

    I'm really beg fen you

    Reply
  37. ABHISHEK KUMAR Posted on January 3, 2020 at 12:27 pm

    Best part for me was, when you said Pallavi ke tarike se bnate hain and then you said Pallavi meri wife. I felt like you not just consider us viewers but a family of yours and how comfortably you include us in your life. I love the humbleness of yours Ranveer

    Reply
  38. prashant sharma Posted on January 3, 2020 at 1:04 pm

    Sir u are amazing ,

    Reply
  39. Patole Saheb Posted on January 3, 2020 at 1:42 pm

    mu mein pani aa gaya

    Reply
  40. nida khan Posted on January 3, 2020 at 5:00 pm

    Supb sir I love your videos

    Reply
  41. Emily Posted on January 4, 2020 at 11:52 am

    Tempting 🤤🤤🤤🤤🤤🤤🤤🤤🤤 plus knowledge u provided amazing thanks a lottttttt

    Reply
  42. Saroj Sunil Posted on January 4, 2020 at 12:26 pm

    So yummy veg manchurian..👌 but Chinese me hara dhania kaun dalta hai?

    Reply
  43. Parul Vora Posted on January 4, 2020 at 2:13 pm

    Kya h yrrr.. Hamare liye jo imp recipe h usko totally sideline kar k aap china ki history bta rhe h.. Kuch samaj me hi nhi aaya recipe me kya kiya.. If u dnt want to share chef secrets dnt mk video.. One time u added carrot in pav bhaji.. Y misguiding..

    Reply
  44. Seema Seema Posted on January 5, 2020 at 8:17 am

    😋😋😍😍

    Reply
  45. Asma Fathima Posted on January 5, 2020 at 2:50 pm

    What if there’s no veg stock?

    Reply
  46. CHINMAYEE BEHERA Posted on January 5, 2020 at 5:45 pm

    Chopping is awesome

    Reply
  47. Deeplaxmi Nulkar Posted on January 6, 2020 at 2:01 pm

    Love all of your videos! Can you upload recipies of burnt garlic / chilli garlic noodles. The problem is 50% chinese (Hakka chinese/ indo chinese) recipies on YouTube are way too chinese for me and remaining 50% are way too indian. Hoping you can only establish the balance. 😊
    Thanks!

    Reply
  48. uday kurne Posted on January 6, 2020 at 2:33 pm

    Can u help me to get manchow soup

    Reply
  49. shazia Jahanzeb Posted on January 6, 2020 at 3:49 pm

    I love the way you tel the history n stories about the dish……&

    Ranveer…….ap NY btaya nai……..heheherh love from Pakistan

    Reply
  50. tanya jaiswal Posted on January 6, 2020 at 9:32 pm

    I m fan of yours

    Reply
  51. blogs barrel Posted on January 7, 2020 at 12:42 am

    Ranveer sir can you tell me where can i get the knife you've used. ?

    Reply
  52. साविर साविर Posted on January 7, 2020 at 4:29 am

    तो भाई टबा बदल लिजीऐ आप की बेईजती नही होगी

    Reply
  53. Fateh 0047 Posted on January 7, 2020 at 9:55 pm

    Siraa manchurian bhaji…..I am rocking with this fish in Europe 😃

    Reply
  54. Aashay Shukla Posted on January 8, 2020 at 2:01 am

    Ranveer u r amazing , your way of talking is very interesting & your recipes r wonderful

    Reply
  55. Chetna Kaur Posted on January 8, 2020 at 2:32 pm

    I love ur recipes… & ur smile 😘

    Reply
  56. Chetna Kaur Posted on January 8, 2020 at 2:32 pm

    Maine bataya 🙂

    Reply
  57. rincy mathew Posted on January 8, 2020 at 10:54 pm

    Haan Chef Ranveer…. “Apne bataye nahi….” love this dialogue !!👏 👏….. I wish after watching this clip …. magically a dish of ☝️ can appear !!! Also thanks 🙏 🙏 for this dish’s history !!!

    Reply
  58. NAGAbaba2288 Posted on January 9, 2020 at 1:41 am

    Just seeing you chop vegetables alone was so satisfying… maza aa gaya

    Reply
  59. kk kk shows Posted on January 9, 2020 at 7:31 am

    Sir I want to meet you because you are too good

    Reply
  60. Hemlata Sikka Posted on January 9, 2020 at 1:33 pm

    Today my husband made this, by little changes, he added little sugar and vinegar. It came out delicious and tangy. Thank u

    Reply
  61. Aparna Thalpuri Posted on January 9, 2020 at 1:56 pm

    Gand me bher le

    Reply
  62. Bad Boy Dev Posted on January 9, 2020 at 2:11 pm

    Boss sugar ka daba change kardo…. Jhanjhat khatm…

    Reply
  63. rick chandra Posted on January 10, 2020 at 2:52 pm

    Sir i just love to watch your videos….. Love you so much……

    Reply
  64. vivek 7788 Posted on January 10, 2020 at 3:09 pm

    खाने में भी विज्ञान 😂

    Reply
  65. Gupta Birju Posted on January 10, 2020 at 6:03 pm

    Sir once I mat u in costa coffee at Airport t3 that time I thought ur name is akshay chief today I confirmed ranveer sir

    Reply
  66. rahul chauhan Posted on January 10, 2020 at 6:21 pm

    Banein phir …?!!!!Bhej manchoorian…!!!,🙂😂🤣

    Reply
  67. Suvidha Sthapak Posted on January 11, 2020 at 6:44 pm

    Beautiful!

    Reply
  68. Pakhi Heart Posted on January 12, 2020 at 6:33 am

    ❤❤❤❤❤

    Reply
  69. anup kumar singh Posted on January 12, 2020 at 7:56 am

    Ranveer sir plz sugar wala dabba badal lo…😀😀

    Reply
  70. Vivek Prajapati Posted on January 12, 2020 at 12:40 pm

    I see many adding tomato sauce in the gravy, can you please suggest

    Reply
  71. Gayatri Joshi Posted on January 12, 2020 at 8:49 pm

    U r such a genius..felt like I just made myself and ate it….what a wonder….

    Reply
  72. Prabhat Singh Posted on January 13, 2020 at 6:06 am

    How we can buy your knifes

    Reply
  73. SUBHENDRA KUMAR NAYAK Posted on January 13, 2020 at 9:13 am

    Too delicious, yummy
    Boss,can we try make jain manchurian if yes please guide ..
    Else leave it….
    As nothing is impossible for Ranveer..
    Phir baad main mat bolna ki hum ne bataya nahin..sir ji…

    Reply
  74. Naruto Namikaze Posted on January 14, 2020 at 7:01 am

    Chef Ranveer could you please teach us how to make Broccoli Chicken. Thank You, 🙏

    Reply
  75. shraddha gupta Posted on January 14, 2020 at 2:06 pm

    In the kitchen already and cooking…will share the pic and taste…

    Reply
  76. The Men Posted on January 15, 2020 at 6:07 am

    7.10 be naga 😅😅😅

    Reply
  77. ABHISHEK PANDEY Posted on January 15, 2020 at 1:11 pm

    This man has a skill that knows no rival. Making it all look so effortless. * tips hat

    Reply
  78. Akash Reddy Posted on January 16, 2020 at 4:07 pm

    Sir u didn’t use red chilli paste or anything like tomato sauce

    Reply
  79. LET'S LEARN MATHEMATICS Posted on January 17, 2020 at 7:26 am

    Aap kahenge ki ranveer aapne bataya nhi😂

    Reply
  80. Diksha Kalangutkar Posted on January 17, 2020 at 10:16 am

    Love You Ranveer.

    Reply
  81. Artemis Wilde Posted on January 17, 2020 at 3:06 pm

    An absolute pleasure to watch.

    Reply
  82. foram dalal Posted on January 17, 2020 at 4:55 pm

    Your recipes for sure, but in love with you chef. Your smile makes my day!

    Reply
  83. Amarpali Kaushik Posted on January 19, 2020 at 11:06 am

    Hlo ranveer…. today i tried ur amritsari chole recipe n it came out v v delicious … eveyone liked it v much… thnk uuuuu i reall admire uuuu as a person.. keeep gng😁🙏

    Reply
  84. nikita wagh Posted on January 19, 2020 at 1:05 pm

    U r the most eclectic chef….!

    Reply
  85. Teena Singh Posted on January 20, 2020 at 2:47 pm

    That's my favourite dish and thank you so much for the knowledge

    Reply
  86. Dev Posted on January 20, 2020 at 3:05 pm

    Wat u did there was pure magic, hav seen lots of veg Manchurian vids but , wat I love is ur authenticity u bring in ur dish, perfect as it should be,
    Wish i could match 1/10 of ur knife skills😀

    Reply
  87. cymakhan Posted on January 20, 2020 at 3:16 pm

    you the best bro

    Reply
  88. Shubhangi Sharma Posted on January 20, 2020 at 3:59 pm

    So were the manchurians cripsy😅

    Reply
  89. Fatima Recipes Posted on January 21, 2020 at 2:59 am

    https://youtu.be/jVMVgJIWPYo
    Watch my channel and support me plzzz

    Reply
  90. Naveen Joshi Posted on January 21, 2020 at 10:29 am

    How the hell you have so much information on food ? Love Bro RB

    Reply
  91. AYUSH RAJ BURNWAL Posted on January 21, 2020 at 1:30 pm

    Outstanding sir you are my role model. Tha k you sir

    Reply
  92. AYUSH RAJ BURNWAL Posted on January 21, 2020 at 1:33 pm

    Kya sir akele khaa liye Hume khaanr nhi diya 😅😅

    Reply
  93. Shivam Patel Posted on January 22, 2020 at 9:01 am

    Rarveen Aapne Batayani ki oil ka temperature kitna hona chaheye 😅😅😅😅

    Reply
  94. Freny Lakdawalla Posted on January 22, 2020 at 4:32 pm

    Self made man ..Respect

    Reply
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