Macaroni Soychunks Manchurian

Gobi Manchuri/Manchurian is a very popular street food. The bright orange food coloring, the overused oil, the grease and what not - all these add to the taste factor. The resulting brown mass with the addition of crunchy onions is a big favorite with many youngsters. 

If you love that taste but started getting health conscious, then this dish comes to your rescue. It is also a healthier alternative to serve to your kids. Macaroni, soy chunks and manchurian are magnets on their own, and combine it with making it healthier, in a pressure cooker, then what is not to like in it. I have also found that this dish is pretty tasty even it is cold, making it ideal for a lunch box option.

Ingredients for 3 servings

• 1 cup macarnoi macaroni ( I used DiSano pasta. I like this brand for Macaroni and Sprialli)
• 1 cup soychunks ( I have used Nutrela brand mini soy chunks which do not require soaking. We like those a lot)
• 4 Cloves Garlic diced  optional (more or less depending on you preference)
• 1 tsp ginger grated fine. Can be replaced with 1 tbsp of ginger garlic paste
• 1 tbsp tomato sauce
• 2 tsp soy sauce
• 1 tsp vinegar
• 1/2 tsp salt 
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp turmeric optional ( use it only if you believe in the goodness)
• 1 tbsp Olive Oil (or Butter or any vegetable oil)
• 2 tsp chinese manchurian masala optional ( I have used the knorr brand)

Directions

• Heat the pressure cooker (I used the 5 liter Prestige cooker) with olive oil to medium.
• Add the diced garlic and ginger for a quick minute. Do not let them brown.
• Rinse the mini soy chunks just once. If they are not the mini soy chunks, you will need to soak them ahead.
• Add the macaroni.
• Add the soy, tomato sauce , vinegar, salt turmeric, pepper and salt.
• Mix everything to get a coating of oil.
• Add 3 cups of water or just enough to slightly immerse the pasta.
• Turn the height on medium high, close the lid and place the whistle. 
• Turn it off after one whistle. The number of whistles vary with the brand of pasta and also differs based on the pressure cooker used. 
• Slowly start releasing the pressure yourself. If you let the pressure to subside on its own, pasta gets over cooked and becomes soggy.
• Remove the lid,
• Add the manchurian masala, mix and cook on low flame for couple of minutes. If you do not have  the manchurian masala, add an additional tsp of soy sauce and an additional tbsp of tomato sauce.

Adjust the cooking time and the water accordingly. 

Plate the macaroni and enjoy the guilt free and healthy dish.