Non-fried Sabudana Balls



Ingredients:-

1/2 cup sabudana/tapioca
1 1/2 potato, boiled and mashed
1/4 cup peanuts, roasted and crushed
1/2 tsp cumin seeds
1 tsp red chilli powder
1/4 tsp garam masala
1 green chilli, finely chopped
2 tbsp coriander leaves, finely chopped
Salt to taste
1/2 tsp lemon juice
1-2 tbsp cornflour
Oil

Method:-

1. In a large bowl, soak sabudana for at least 3-4 hours or overnight till they turn soft. Drain off the water and rest for 30 mins, so that all the water is drained off completely.
2. Take the sabudana in a large mixing bowl. Now, add the mashed potatoes and peanuts. Further add cumin seeds, red chilli powder, garam masala, green chilli, coriander leaves, salt and lemon juice.
3. Mix and mash well with your hand so that everything is well combined. Prepare a soft dough. Add cornflour to the dough and knead again.
4. Now, heat a appe pan and pour 1/4 tsp of oil in each hole of the appe pan.
5. Prepare small balls from the sabudana dough. Place the balls over the appe pan. Cover and cook the balls for 5-7 mins by keeping the flame on low to medium.
6. Flip over once the bottom turns golden brown. Again cover and cook for 5-7 mins. Flip over the sabudana balls till they are cooked completely and they turn golden brown in color.
7. Finally, serve hot and crispy sabudana balls with masala tea or hot coffee.

Veg Momos



Ingredients:-

For dough:

1 cup all purpose flour
1/2 tsp oil
1/4 tsp salt
Water as required to knead

For stuffing:

3/4 onion, finely chopped
1/2 cup grated cabbage
1 inch grated ginger
1 tbsp oil
Salt to taste

For red chilli chutney:

2 medium sized tomatoes
6-7 dried red chillies
Salt to taste

Method:-

To make momos:

1. Firstly, in a large mixing bowl, take all purpose flour, oil and salt and mix them. Now, add water in parts and knead to a smooth and firm dough. Keep the dough aside for 30 mins.
2. Finely chop the onions and keep aside. Grate the cabbage and sprinkle some salt over it  and keep it aside for 5 mins. Till then grate the ginger and keep aside.
3. Squeeze off all the water from the cabbage and then put the squeezed cabbage in a mixing bowl. To it add the chopped onions, grated ginger, salt and oil. Do not add oil in excess as we just need a glossy texture. Give them a mix.
4. Now, knead the dough for a minute and make small balls from the dough. Take each ball on a lightly dusted board and roll each ball to a thin circle of about 2-3 inches.
5. Now place about 1 tsp of the vegetable stuffing in the center. Lift one side of the edge and start folding and forming the pleats one by one till the end. Lightly give them the shape of half a moon. Prepare all the momos in this manner and keep them on a newspaper or a moist napkin.
6. Heat water in a steamer. Grease a steamer pan and place the momos keeping some space in between each momos.
7. Steam the momos for 8-10 mins. You can check the doneness of the momos by touching the momos. If on touching the momos the dough does not stick your hands, that means the momos are ready. The momos turn slight transparent once cooked.
8. Finally, serve hot and steamed veg momos with red chilli chutney.

To make red chilli chutney:

1. Firstly, boil water in a pan. To it add the tomatoes and red chillies. Boil them until the skin of the tomatoes comes out. Switch off the flame. Place the tomatoes in ice water to stop cooking further from within.
2. On cooling, transfer the tomatoes and red chillies to a blender and blend them to a smooth paste without any addition of water. Add salt and mix them well.
3. Your red chilli chutney is ready.
4. Do take a note that you can adjust the spicy level as per your preference.

Veg Hakka Noodles



Ingredients:-

1 pack ching's hakka noodles
2 tsp oil
1 garlic clove, finely chopped
1/2 onion, thinly sliced
1/2 capsicum, thinly sliced
1/4 cup carrot, thinly shredded
1/4 cup cabbage, thinly shredded
Salt to taste
1.5 tbsp soya sauce
1.5 tbsp vinegar
2 tbsp chilli sauce
1/2 tsp black pepper powder
1/4 tsp red chilli powder
1/2 tsp garam masala

Method:-

1. Firstly, in a boiling water add ching's hakka noodles. Add 1/2 tsp oil and cook the noodles as per the instructions. Once cooked, drain off the water and place it over running water to stop overcooking. Keep the noodles aside.
2. In a large kadai, heat oil. Add in the finely chopped garlic clove. Further add in finely chopped onions and saute them for a minute.
3. Next add in thinly sliced capsicum, thinly shredded carrot and thinly shredded cabbage. Saute them till they shrink a bit but do not overcook them as then the vegetables will lose its crunchiness. You may even add in vegetables of your choice.
4. Now add in salt, red chilli powder, garam masala, soya sauce, vinegar, chilli sauce and black pepper powder. Mix them well.
5. Further add in the cooked hakka noodles. Mix them with light hands as the noodles might break.
6. Finally, serve hot and spicy veg hakka noodles immediately.

Pav Bhaji



Ingredients:-

For bhaji:

1.5 tbsp butter
1.5 tomato, finely chopped
1/8 cup peas
1/4 capsicum, finely chopped
1 potato, cubed
5-6 french beans, finely chopped
1/4 cup cauliflower, finely chopped
1/4 carrot, finely chopped
1/4 cup cabbage, shredded
1 onion, finely chopped
Salt to taste
1.5 tsp pav bhaji masala
2 tbsp coriander leaves, finely chopped
1 tbsp lemon juice

To toast pav:

4 pav
2 tsp butter

Method:-

1. Firstly, in a pressure cooker, add potato, peas, french beans, cauliflower, carrot and cabbage. You can even add in vegetables of your choice. Add in about 3-3.5 cups water and pressure cook them for 7-8 whistles.
2. As soon as the pressure settles down, check the doneness of the vegetables. The vegetables should be cooked properly. Mash the vegetables with the help of a masher. Keep aside.
3. Now, in a large kadai, heat 1 tbsp butter and allow it to melt. Add in the chopped onions and saute them till they turn translucent.
4. Next, add in capsicum and cook them for a minute. Then add the finely chopped tomatoes and cook them till they turn mushy.
5. Now, add in the mashed vegetables. Mix them very well. Further add in salt and pav bhaji masala. Give it a good mix so that the spices are well combined.
6. Add in the lemon juice and coriander leaves and mix them well. Lastly, add in 0.5 tbsp of butter and simmer and cook the bhaji on low flame for 5-10 minutes till the bhaji turns smooth and silky in texture.
7. In the mean time, take a non-stick pan and heat 1 tsp butter in it. Slit 2 pav in the centre and roast them with butter. Roast both sides of the pav till they turn slightly warm.
8. Finally, serve pav bhaji with some chopped onions, lemon, green chilli and dollop of butter.

Carrot Idli



Ingredients:-

1 cup rava
1/4 carrot, grated
1/2 cup curd
1/2 cup water or add as required
1/2 tsp salt
1/4 tsp eno or a pinch of baking soda

Method:-

1. Roast rava in a pan till it turns aromatic. Transfer the rava to a mixing bowl and allow it to cool completely.
2. Now add curd and salt to the roasted rava. Mix it well without any formation of lumps. Add in the grated carrot and mix them.
3. Allow it to rest for 15-20 mins or till the rava absorbs the water.
4. Further add in water as required to prepare the idli consistency batter.
5. Just before steaming the idlis add in eno or baking soda. Mix it well.
6. Pour the idli batter into the greased idli plates.
7. Steam the idlis on medium flame for 10-15 mins or till the idlis are cooked completely.
8. Finally, serve carrot idli with coconut chutney and sambhar.

Raj Kachori



Ingredients:-

For Raj Kachori dough:

3/4 cup all purpose flour
1/4 cup fine rava/sooji
A pinch of baking soda
1/4 tsp salt
1 tbsp hot oil
Water to knead
Oil for frying

For Chaat:

1 potato, boiled and peeled
1/2 cup chickpeas, soaked and boiled
1/2 cup sprouts
1/2 cup curd
Green chutney
Tamarind chutney
1 tsp red chilli powder
1 tsp cumin powder
1 tsp dry mango powder/ amchur
1/2 tsp chaat masala
1/2 tsp salt
1/4 cup sev
1/8 cup boondi
1/4 onion, finely chopped

Method:-

1. Firstly, in a large bowl take all purpose flour, rava/sooji, baking soda and salt. Mix well. Pour hot oil over the flour and crumble them. Add in water as required and knead to a smooth yet stiff dough.
2. Now, pinch a ball sized dough and flatten it. Roll the dough slightly thick with the help of a rolling pin.
3. Drop the rolled kachori into the hot oil. Splash oil gently over the kachori and press with a spoon to puff up. Flip over and fry the kachori until golden brown in color. Drain off the kachori over a napkin and allow it to cool completely. The kachori turns crispy once cooled.
4. Now, take a kachori and make a hole. Stuff with 1/2 tbsp boiled and diced potato, 1/2 tbsp boiled chickpeas and 1/2 tbsp sprouts. Pour in 1 tbsp curd.
5. Now pour in 1/2 tsp of green chutney and tamarind chutney. Sprinkle some red chilli powder, cumin powder, chaat masala, dry mango powder/amchur and salt.
6. Further drizzle some curd, green chutney and tamarind chutney. Garnish them with 1 tbsp sev, 1/2 tsp boondi and 1 tsp chopped onion.
7. Finally, serve and enjoy raj kachori immediately.


Caramelized Vermicelli Kheer



Ingredients:-

2 tsp ghee/clarified butter
3/4 cup vermicelli/semiya
3.5 cup milk
1/3 cup sugar
1 tbsp raisins
1 tbsp cashews
1/4 tsp cardamom powder

Method:-

1. Firstly, in a large kadai heat 1 tsp ghee and roast vermicelli on low flame until it turns golden brown.
2. Next add milk to it and give it a good stir. Boil for 8-10 mins or until the vermicelli is cooked completely.
3. To prepare the caramelized sugar, take sugar in a pan. Keep stirring and cook on low flame until the sugar melts. Keep cooking until the sugar syrup turns golden brown.
4. Pour the caramelized sugar over the kheer and mix well. At this step you need to make sure that the kheer is super hot. If the kheer is cold, then the caramelized sugar will harden.
5. Keep stirring until everything is well combined. Simmer for 2 mins and keep aside.
6. Now, in a pan heat 1 tsp ghee and roast raisins and cashews until the cashews turn golden brown. Pour the dry fruits over the kheer. Add cardamom powder to the kheer and mix well.
7. Serve and enjoy caramelized vermicelli kheer piping hot or chilled.

Jeera Cookies



Ingredients:-

1/2 cup butter, room temperature
1/4 cup powdered sugar (optional)
1 1/2 cup wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 tbsp jeera/cumin seeds
1/4 cup milk

Method:-

1. Firstly, in a large mixing bowl take butter and powdered sugar and beat well. Beat them until the butter turns creamy and smooth. Take a note that adding sugar is optional, so you may or may not add sugar as per your taste.
2. Now add wheat flour, salt, baking powder and baking soda. Then add jeera/cumin seeds to it. Mix them well to get a crumble texture.
3. Further add milk as required and start preparing the dough. Do not knead the dough. Just combine the dough together. Keep it aside for 5 mins.
4. Now with the help of a rolling pin, roll the dough to a thickness of 2 mm. Next, with the help of a cookie cutter, cut the dough to your desired shape. Sprinkle some jeera/cumin seeds on top and press gently.
5. Preheat the oven and bake the cookies at 180 degree Celsius for 15-20 mins. Cool the cookies completely so that they turn crispy and crunchy.
6. Finally, serve jeera cookies with evening tea or coffee. Jeera cookies can also be stored in an air-tight container for 2 weeks.

Kadai Paneer



Ingredients:-

For kadai masala:

1.5 tsp coriander seeds
1 tsp cumin
1/2 tsp black pepper
2 dried red chilli

For onion-tomato paste:

1.5 tsp oil
2 clove garlic, crushed
1 tsp ginger, chopped
3/4 onion, sliced
1.5 tomato, finely chopped

For kadai paneer gravy:

1 tbsp butter
1 green chilli, slit
1 tsp kasturi methi
1/2 onion, petals
1/4 capsicum, cubed
1/4 tsp turmeric powder
1/4 tsp red chilli powder
Salt to taste
1 cup water
10 cubes paneer/cottage cheese
1.5 tbsp cream
1/4 tsp garam masala
1 tbsp coriander leaves

Method:-

Kadai masala recipe:

1. Firstly, dry roast coriander seeds, cumin, black pepper and red chillis. Fry them till they turn aromatic.
2. Allow the spices to cool. Grind them in a mixer to a coarse powder. Keep the powder aside.

Tomato-onion paste recipe:

1. In a kadai heat oil. Roast garlic and ginger and fry them for a minute.
2. Next add in the sliced onions and fry them till they turn golden brown in color. Further add in the chopped tomatoes and saute well. Saute the tomatoes till they turn soft and mushy.
3. Cool them completely. Transfer it to a blender and blend them to a smooth paste without adding any water. Keep the paste aside.

Kadai paneer recipe:

1. Firstly in a large kadai, heat butter and saute green chilli and kasturi methi till they turn aromatic.
2. Next add onion petals and cubed capsicum. Fry them for a minute. Keep the onions and capsicum in one corner of the kadai.
3. Now add turmeric powder and red chilli powder. Saute on low flame till the spices turn aromatic.
4. Further add in the tomato-onion paste and mix them well. Also add the kadai masala and salt according to taste. Mix them well and cook for 5-7 mins. Soon the masala starts releasing oil.
5. Now add water adjusting to the consistency as required. Then add in paneer cubes and cream. Mix gently. Do not break the paneer.
6. Cover and simmer till the paneer absorbs the flavor. Further add in garam masala and coriander leaves.
7. Finally, serve kadai paneer gravy with hot roti's. 

Vegetable Idli



Ingredients:-

2 tsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
A pinch of asafoetida
A few curry leaves
1 green chilli, finely chopped
1 tsp finely chopped ginger
4 cashews, finely chopped
3 tbsp carrot, finely chopped
2 tbsp capsicum, finely chopped
1.5 tbsp peas
A pinch of turmeric powder
Salt to taste
3/4 cup rava
1/2 cup curd
Water as required
1/3 tsp eno

Method:-

1. Firstly, in a kadai heat oil. To it add mustard seeds, chana dal, urad dal, asafoetida and a few curry leaves. Next, add green chilli, ginger and cashews. Saute till they turn golden brown in color.
2. Now add carrot, capsicum and peas. Vegetables can also be added according to your own choice. Saute them for 2 mins or until the vegetables shrink slightly.
3. Further add turmeric powder and salt. Saute them slightly. Next add rava to it and roast on low flame. The rava turns aromatic in 5 mins. Cool the rava mixture completely and transfer to a bowl.
4. Now, add curd and mix well. Further add in water as required and mix well to form a smooth batter. Allow the batter to rest for 30 mins.
5. After 30 mins, mix the batter well and add water if necessary to form an idli consistency batter.
6. Grease the idli plate with oil or ghee. Just before steaming, add 1/3 tsp of eno to the batter and mix well till it turns frothy.
7. Pour the batter immediately into the greased idli plate. Steam the vegetable idli for 15-20 mins on medium flame.
8. Serve vegetable idli with coconut chutney and sambhar.

Potato Garlic Rings



Ingredients:-

1/2 cup rava
1/2 cup water
2 medium potatoes, boiled and mashed
2 tbsp butter
3 garlic cloves, finely chopped
1 tbsp chilli flakes
1 tbsp mixed herbs
1 tsp salt
2 tbsp cornflour or add as required
1 tbsp chaat masala
1 big and 1 small size glass or cookie cutter

Method:-

1. In a kadai, heat butter and allow it to melt. Further add in chopped garlic cloves, chilli flakes, mixed herbs and salt. Saute them on medium-low flame.
2. Now add water to it and give it a stir. Let the water come to a boil. Now add in rava to it and cook them on low flame. Mix them gently. Add in the mashed potatoes and mix them well. Switch off the flame and allow the mixture to cool.
3. Now, knead the mixture well. Further add in cornflour and chaat masala to it. Combine them well to form a soft and smooth dough.
4. Now, take a portion of the potato dough and roll it with the help of a rolling pin. Further cut the rolled dough into rings with the help of a big and small glass or a cookie cutter. Make all the rings and keep aside.
5. Heat oil. Deep fry the potato garlic rings in medium hot oil till they turn golden brown in color.
6. Serve hot and crispy potato garlic rings with tomato ketchup.

Kanda Poha



Ingredients:-

1 cup poha/flattened rice
2 tbsp oil
2 tbsp peanuts
1 tsp mustard seeds
A pinch of asafoetida
A few curry leaves
1 green chilli, finely chopped
3/4 onion, finely chopped
1/4 cup peas, boiled
1/4 cup carrot, finely chopped and boiled
Salt to taste
1/2 tsp turmeric powder
2 tsp lemon juice
2 tbsp coriander leaves, finely chopped

Method:-

1. Firstly, soak the poha in water for 2 mins. Drain off the water and keep aside.
2. In a kadai, heat oil and add mustard seeds to it. Allow them to crackle. Then add asafoetida and curry leaves. Saute them well.
3. Next add peanuts to it and saute till the peanuts turn a bit crunchy. Further add onion and green chilli and saute them well till the onions turn translucent.
4. Next add in the boiled peas and carrot and saute them for a minute. Further add in salt and turmeric powder to it and saute well.
5. Now add in the soaked poha and gently mix them so that everything is well combined. Cover and simmer for 2 minutes or until the flavors are well absorbed by the poha.
6. Finally, add in lemon juice and coriander leaves. Give them a gentle mix. Switch off the flame.
7. Serve and enjoy kanda poha topped with some sev for breakfast.

Veg Cheese Frankie



Ingredients:-

For stuffing:

2 tsp oil
2 medium potato, boiled and mashed
1/2 onion, finely chopped
1/2 capsicum, finely chopped
3 tbsp chilli sauce
1 tsp garam masala
Salt to taste

Other ingredients;

4 chapatti / wrap, leftover
Mayonnaise
Grated cheese

Method:-

1. Firstly, to prepare the stuffing, heat oil. Add onions to it and saute them till they turn translucent. Then add capsicum and saute them for a minute.
2. Next add boiled and mashed potatoes and saute them for a minute. Further add chilli sauce, garam masala and salt. Mix them well. Switch off the flame and keep the stuffing aside.
3. Heat a tawa and warm up leftover chapatti or wrap with some butter or oil.
4. Next spread some mayonnaise over the chapatti or wrap. Place 2 tbsp of the stuffing on one side. Top it with some grated cheese. You can also top it with some carrot and cabbage or with any vegetable of your choice.
5. Roll it tightly in such a way so that the stuffing does not come out. Wrap the lower part of the roll with a aluminium foil.
6. Serve the veg cheese frankie immediately or pack it for your lunch box.

Methi Thepla



Ingredients:-

1.33 cup wheat flour
1/3 cup gram flour
1/4 tsp red chilli powder
1/2 tsp sesame seeds
1/4 tsp turmeric powder
1/3 tsp carom seeds
1 green chilli, finely chopped
Salt to taste
2/3 cup methi leaves, finely chopped
1/3 cup curd
Water as required
1 tsp oil

Method:-

1. First, in a large mixing bowl, take wheat flour. Add in gram flour to it. Gram flour helps in making the thepla soft.
2. Next add red chilli powder, sesame seeds, turmeric powder, carom seeds and salt to it. Further add green chilli.
3. Now add the finely chopped methi leaves. Give them a rough mix so that all the spices are combined well.
4. Further add curd to it. Adding curd is optional. However adding curd helps remove the bitterness in the thepla. Combine the dough well.
5. Add water as required and knead the dough to a soft and smooth texture. Add oil to the dough and knead again. Keep the dough aside for 10 mins.
6. Now pinch a medium sized ball dough, roll and flatten it. Dust them with some wheat flour. Roll the dough to a thin circle like a paratha.
7. Place the rolled thepla on a hot tawa and cook them for a minute. When the base is partly cooked, flip the thepla.
8. Brush oil and press them slightly. Flip over and brush oil on the other side. Flip the thepla's till both the sides are cooked properly.
9. Keep them aside in a plate. Prepare the remaining thepla's in the same manner.
10. Finally, serve methi thepla with pickle or curd.

Rava Appe



Ingredients:-

3/4 cup rava
1/2 cup curd
Salt to taste
1/3 cup water
1/2 onion, finely chopped
1 green chilli, finely chopped
1/4 capsicum, finely chopped
1/3 cup carrot, grated
8-9 curry leaves, finely chopped
A pinch of baking soda
Oil
Mustard seeds

Method:-

1. Firstly in a large bowl combine rava, curd and salt. Mix them very well without any formation of lumps.
2. Next add water as required. Mix well to form a semi-thick batter. Keep them aside.
3. Further add onions, green chilli, capsicum, carrot and curry leaves. Combine them well. Allow them to rest for 10-15 mins or till the rava absorbs water.
4. Add a pinch of baking soda just before preparing the appe. Combine them well.
5. Heat appe pan and add a few drops of oil inside the holes. Next add 1/4 tsp of mustard seeds to each of those holes. Allow them to crackle.
6. Now fill each of the holes with the rava batter. Cover and simmer for a minute or till the appe gets cooked slightly.
7. Once the base turns golden, flip it over with a spoon or a knife and cook the other side till they turn golden brown. Cook the appe's on a low flame.
8. Finally, serve rava appe with tomato ketchup.

Kaju Katli (Cashew Fudge)



Ingredients:-

1 cup cashews
1/2 cup sugar
5 tbsp water
9-10 strands of saffron

Method:-

1. Take room temperature cashews in a grinder. Grind them to a smooth powder. Do not over grind else the cashews will start releasing oil. Sieve the cashew powder and keep aside.
2. Take 1/2 cup sugar and 5 tbsp water in a non-stick pan. Keep the pan on low flame and let the sugar dissolve in water. As soon as the sugar dissolves in water, proceed with the next step.
3. Now add the cashew powder. Keep on stirring on a low flame so that no lumps are formed. Keep stirring continuously.
4. The mixture will start thickening and would start coming together. It usually takes around 10-12 mins for the mixture to thicken.
5. When the mixture starts looking like a very soft dough, switch off the flame and place the cashew lump mixture in a work surface.
6. Once you put the cashew mixture dough on the work surface, add saffron strands to it. When the dough becomes medium hot, start kneading the dough lightly with your slightly greased hands. Do not over knead as the cashews would start releasing oil. Remember to knead the dough when its medium hot.
7. In case the dough becomes too soft, then add 1 tsp of milk powder. If the dough looks dry, then add 1 tsp of milk.
8. Next, flatten the dough and place it on the back of a greased plate or tray or butter paper. The cashew dough should be hot while rolling.
9. Gently roll with a rolling pin to make it even. If you see some cracks, then place a butter paper on top and roll again. Roll to get a thickness of 3 mm. Allow the rolled cashew dough to cool.
10. Once the cashew dough is cooled completely, cut them into diamond shapes. Using a butter knife, gently remove the kaju katli pieces from the bottom. Take care that the kaju katli's do not break.
11. Remove and arrange them in a plate. Serve the kaju katli immediately. Alternatively, you can even store them in an air tight container.

Cabbage Manchurian



Ingredients:-

For cabbage balls:

1 cabbage, grated
1 carrot, grated
1/2 tsp red chilli powder
1/4 tsp ginger garlic paste
2 tbsp corn flour
1/2 tsp salt
1/2 cup all purpose flour
Oil for frying

Other ingredients:

2 tbsp oil
2 garlic cloves, finely chopped
1/4 onion, finely chopped
1 green chilli, slit
1/2 capsicum, cubes
1 tbsp chilli sauce
1.5 tbsp soya sauce
2 tbsp vinegar
1/4 tsp salt
2 tbsp tomato sauce
1/4 tsp black pepper powder

Method:-

1. First, grate the cabbage and carrot. Squeeze them very well and discard the water. Let it stand for 5 mins, then proceed further.
2. In a large bowl, take the grated cabbage and grated carrot. Add to it red chilli powder, ginger garlic paste, salt, corn flour and all purpose flour.
3. Combine them very well by squeezing the cabbage. As the cabbage and carrot would release some moisture, so do not further add any amount of water to it. Prepare a soft dough.
4. Grease your hand with some oil and prepare small round sized balls from the dough. Prepare all the balls and keep aside.
5. Deep fry these balls in hot oil on medium flame. Keep stirring the balls continuously so that the balls are fried uniformly.
6. Fry till the balls turns golden and crisp. Drain the balls over a napkin and keep aside.
7. Next, in a large kadhai, take oil and heat it. Saute garlic cloves in it. Also saute onion and green chilli. Further add capsicum and saute them well.
8. Now, add chilli sauce, soya sauce, vinegar, tomato sauce, salt and black pepper powder. Saute them on high flame till the sauce thickens.
9. Further add in the fried cabbage balls and mix gently. Switch off the flame.
10. Finally, cabbage manchurian is ready to be served. Serve them hot as on cooling they turn soggy.