Tuesday, January 19, 2021

Instant Pot Manchow Soup

A delicious combination of mixed vegetables and Asian sauces; Manchow Soup is a great way to warm up. This restaurant style version is super easy to make in the Instant Pot.


Indo-Chinese cuisine is a popular one at our dinner table. From noodles and rice to dumplings, Chinese bhel and different kinds of mains; we love it all. 

Manchow soup has been a favorite for many years. A mix of finely diced vegetables with a truck load of ginger and garlic, this soup uses a mix of Asian sauces to flavor it. 

Video Recipe

What you need to make this soup?

This soup can be made with any combination if vegetables. I generally use peppers, cabbage, carrots, green beans and mushroom for the recipe. 

Feel free to add broccoli, baby corn, red cabbage or any other vegetables you like. 

If any of these vegetables are unavailable, skip them. As the recipe uses a combination of vegetables, it is okay to leave out a couple. 

The sauces used in the recipe include dark soy sauce, vinegar and red chili sauce. Dark soy sauce is needed to get the signature color in the soup. 

This mix of vegetables and sauces with water would be pretty thin. A mix of corn starch and water is needed to thicken it up. This step is not really optional as it makes a vegetable clear soup into a thick manchow soup. 

All these ingredients are generally to find in the pantry and refrigerator. 

Role of Dark Soy Sauce

The recipe calls for dark soy sauce and not the regular one. 

This is a must have as the dark color is attributed to it. If you use light or regular soy sauce, the soup will be a pale color using even a few teaspoons of it. 

Adding a lot to get the color might give you an overpowering taste of the sauce and that is not what we want. 

Do you need Fried Noodles to make this?

I would say YES! The soup is not Manchow without it.

These are a MUST-HAVE to get the authentic feel of the soup. 

Though if you enjoy Indian Chinese cuisine as much as I do, you might have it in bulk! There is almost never a shortage of these in my pantry.

If you do not have them, you can make some at home too. Cook noodles till almost done, drain and dry over kitchen towels. Sprinkle a couple of spoons of corn starch and coat them.

Fry these and enjoy! 



Why use the Instant Pot to make the soup?

I have been making Manchow soup on the stove top for so long but this Instant Pot version is much simpler and easy to make. 

For the stove top version you cook the vegetables and then add the rest of the ingredients. 

I prefer the Instant Pot version as it is hands-free, quick and tastes almost the same as the stove top one. 

Plus, reheating the soup before serving is super simple. Just press the sauté button and let the soup boil for a few minutes. One pot that does it all! 

Serving suggestions

This soup is best enjoyed with Indian Chinese appetizers, mains, rice or noodles. My favorites are these:

Method 

1- Press the sauté button on the Instant Pot. Once it displays hot, add sesame oil. Let it heat for a few seconds.

2- Add the garlic, ginger and green chili. 



3- Sauté till the garlic sizzles and loses its raw flavor. 

4- Add the red pepper and green onions. Sauté for a couple of minutes.



5- Tip in the chopped carrots, green beans and mushrooms. Mix well and let them cook for a couple minutes. 

6- Season with salt and pepper and add water. Stir it. 



7- Close the Instant Pot lid. Cook on high pressure for 3 minutes with the pressure valve in sealing position. Let the pressure release naturally for 5 minutes. Release the remaining pressure. 

8- Set the mode to sauté and add the cabbage. Mix well. 



9- Once the soup starts to bubble, add the corn starch mixed with water. Add the vinegar, soy sauce and chili sauce. Let the soup thicken for a few minutes. 


10- Serve topped with fried noodles, cilantro and green onions. 




Yield: 4
Author: Smruti
Instant Pot Manchow Soup

Instant Pot Manchow Soup

A delicious combination of mixed vegetables and Asian sauces; Manchow Soup is a great way to warm up. This restaurant style version is super easy to make in the Instant Pot.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • Carrots 1/4 cup, diced
  • Green Beans 1/4 cup, stringed and chopped
  • Red Pepper 1/4 cup, diced
  • Green Onion 1/4 cup, diced
  • Cabbage 3/4 cup, shredded
  • Mushrooms 1/2 cup, diced
  • Ginger 1 inch piece, grated
  • Garlic 4-5 cloves, grated
  • Green Chili 1-2, diced
  • Sesame Oil 2 tbsp
  • Salt 1 tsp
  • Pepper 3/4 tsp
  • Water 3 cups
  • Red Chili Sauce 1/4 tsp
  • Vinegar 1 tsp
  • Soy sauce 2 tsp
  • Corn Starch 2 tsp in 1/4 cup water 

Instructions

  1. Press the sauté button on the Instant Pot. Once it displays hot, add sesame oil. Let it heat for a few seconds.
  2. Add the garlic, ginger and green chili.
  3. Sauté till the garlic sizzles and loses its raw flavor.
  4. Add the red pepper and green onions. Sauté for a couple of minutes.
  5. Tip in the chopped carrots, green beans and mushrooms. Mix well and let them cook for a couple minutes.
  6. Season with salt and pepper and add water. Stir it.
  7. Close the Instant Pot lid. Cook on high pressure for 3 minutes with the pressure valve in sealing position. Let the pressure release naturally for 5 minutes. Release the remaining pressure.
  8. Set the mode to sauté and add the cabbage. Mix well.
  9. Once the soup starts to bubble, add the corn starch mixed with water. Add the vinegar, soy sauce and chili sauce. Let the soup thicken for a few minutes.
  10. Serve topped with fried noodles, cilantro and green onions.
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Thursday, December 24, 2020

Eggless Vanilla cookies with Chocolate Filling

Rich buttery vanilla cookies with chocolate filled centers; these cookies are easy and always delicious. 

 These need a handful of ingredients and come together in under 30 minutes!

This is a sponsored post on behalf of OXO. All opinions are mine alone.

Cookies and Christmas go hand in hand. Every year we bake dozens of cookies through December. 

From piped cookies to stamped ones and from linzer cookies to thumbprint ones, we have them all. 

This year I decided to make a cookie box for a few friends and so ended up with far more cookies than I had anticipated. 



These eggless cookies filled with chocolate and decorated with tiny stars is my favorite from the box. 

For the longest time I would have a small Christmas tree as a child and would wait for Santa-Claus to drop off my favorite toy in the stocking. 

Then we had some friends who heard a tale that you get amazing gifts if you leave some cookies and milk for Mr. Claus to enjoy on the way. 

Thus began the saga of cookie making for Christmas. It has continued for years and though there is no more Santa coming for gifts, we make a lot of cookies and enjoy them ourselves :)

Why should you make this recipe?

From start to finish; this recipe comes together in 30 minutes! That is my favorite part of the recipe for sure. 

The recipe yields a batch of dozen buttery cookies that melt in the mouth. They are not overly sweet or bland. They are just right! 

Finally, the recipe is super versatile. I added melted chocolate chips in the center but some cranberry jelly or jams would be great too. Make the cookies festive by adding some sprinkles in the middle too. 

The recipe needs a handful of pantry essentials. It is easy to put together and needs no overnight chilling etc. 



What you need to make these cookies?

Flours: Here I have used a mix of all purpose flour, almond meal and some corn starch. 

Feel free to swap almond meal for all purpose flour if you desire. Adding some cornstarch is highly recommended though.

Sweetener: Powdered sugar works the best here. We avoid sticky sweeteners like honey and maple syrup. 

If you like to use confectioners' sugar, do so. Else just powder some regular sugar and you are good to go! 

Butter: I have used unsalted butter that is at room temperature. 

Of course I added some salt too, but would not really recommend using salted butter. It would make the cookies super salty.

Flavoring Extract: I used vanilla extract to make these cookies but adding some almond extract would make them perfectly festive. Add the flavor that you like the most.

Filling: I used a mix of coconut oil and semi-sweet chocolate chips in my recipe. And added some sprinkles on top. 

Feel free to use any jam or jelly of your choice. The jam needs to be filled in before baking. 



Dipping in chocolate

These cookies taste great by themselves. But if you are a chocolate fanatic, I would suggest you dip these in molten chocolate till about halfway and let the chocolate set. 

The cookies would then be even better for sure! 

Storing these cookies

Once made, the cookies can be stored in an air tight container for about a week. 

If storing them longer, refrigerate them or freeze them. They freeze wonderfully and can be enjoyed later. 


Steps

Preheat oven to 350 F/ 180 C.

In a mixing bowl add all purpose flour, corn starch and almond meal. Mix well.

In a medium size bowl cream the butter and sugar till pale and light.


Add vanilla and mix it in. 

Transfer the dry ingredients to the creamed butter mix and fold it in using a whisk.

Make a soft dough with a spatula or with your hands. Do it quickly so that the butter does not melt too much.



Make equal size balls using a medium size cookie scoop and place it on the cookie sheet leaving 2-3 inches on all sides.

Flatten it with your palms and make an indentation in the center using a small scoop or measuring spoon. 

If using jam, fill it in now. If using chocolate, leave it as is.


Bake for 13-15 minutes, not letting the cookies brown too much. They will still be soft when out of the oven so let them cool completely. 

To make the filling microwave the chocolate chips and coconut oil for 1 minute and stir them well. Transfer to a sandwich bag. 

Pipe in the the centers and decorate with sprinkles. 


Let the chocolate set before transferring to an airtight container. 



Yield: 12 medium cookies
Author: Smruti
Print
Eggless Vanilla cookies with Chocolate Filling

Eggless Vanilla cookies with Chocolate Filling

Rich buttery vanilla cookies with chocolate filled centers; these cookies are easy and always delicious. These need a handful of ingredients and come together in under 30 minutes!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

  • All purpose flour 3/4 cup + 2 tbsp
  • Almond meal 1/4 cup
  • Cornstarch 2 tbsp
  • Unsalted Butter 1/2 cup (room temperature)
  • Powdered Sugar 1/2 cup
  • Vanilla Extract 1 tsp
  • Salt 1/4 tsp
  • Semi Sweet Chocolate chips 1/2 cup
  • Coconut Oil 1/4 tsp
  • Sprinkles to decorate

Instructions

  1. Preheat oven to 350 F/ 180 C.
  2. In a mixing bowl add all purpose flour, corn starch and almond meal. Mix well.
  3. In a medium size bowl cream the butter and sugar till pale and light.
  4. Add vanilla and mix it in.
  5. Transfer the dry ingredients to the creamed butter mix and fold it in using a whisk.
  6. Make a soft dough with a spatula or with your hands. Do it quickly so that the butter does not melt too much.
  7. Make equal size balls using a medium size cookie scoop and place it on the cookie sheet leaving 2-3 inches on all sides.
  8. Flatten it with your palms and make an indentation in the center using a small scoop or measuring spoon.
  9. If using jam, fill it in now. If using chocolate, leave it as is.
  10. Bake for 13-15 minutes, not letting the cookies brown too much. They will still be soft when out of the oven so let them cool completely.
  11. To make the filling microwave the chocolate chips and coconut oil for 1 minute and stir them well. Transfer to a sandwich bag.
  12. Pipe in the the centers and decorate with sprinkles. Let the chocolate set before transferring to an airtight container.

Notes:


Did you make this recipe?
Tag @herbivorecucina on instagram and hashtag it #herbivorecucina
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