Manchow Soup
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Soup
Cuisine: South Indian
Key Ingredients:
Green capsicum
Cabbage
Carrot
Red chilli sauce
Vegetable stock
Fried noodles
About Manchow Soup
Table of Contents
Spicy and hot mixed
vegetable soup
- Medium green capsicum, chopped 1
- Cabbage, shredded ¼ cup
- Medium carrot, peeled and cut into thin strips 1
- Oil 2 tbsps
Step 1. Heat oil in a non-stick pan, add garlic, ginger and green chillies and saute for 5 seconds.
Step 2. Add spring onion greens and cook till soft. Add capsicum, cabbage and carrot and saute of 2 minutes on high heat.
Read MoreIngredients
- Medium green capsicum, chopped 1
- Cabbage, shredded ¼ cup
- Medium carrot, peeled and cut into thin strips 1
- Oil 2 tbsps
- Garlic, chopped 2 tbsps
- Ginger, chopped 1 tbsp
- Green chillies, chopped 2 tsps
- Spring onion greens, chopped ¼ cup
- Soy sauce 2 tbsps
- Vinegar 2 tsps
- Red chilli sauce 2 tsps
- Salt to taste
- Black peppercorns, freshly ground to taste
- Vegetable stock 3 cups
- Cornflour, mixed with 2 tbsps water 1 tbsp
- To serve
- Fried noodles 1 cup
How to Make Manchow Soup (Stepwise Photos)
Method
- Heat oil in a non-stick pan, add garlic, ginger and green chillies and saute for 5 seconds.
- Add spring onion greens and cook till soft. Add capsicum, cabbage and carrot and saute of 2 minutes on high heat.
- Add soy sauce, vinegar, red chilli sauce, salt and pepper powder, mix well and saute for a 5 seconds.
- Add vegetable stock, mix well and simmer for 5 to 7 minutes.
- Gradually add cornflour mixture and stir continuously, so that no lumps remain.
- Simmer for further 5 minutes or till the soup becomes little thick.
- Pour into individual soup bowls, garnish with fried noodles and serve hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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