//Manchurian Recipe (2 Ways) | Veg Manchurian Gravy and Dry

Manchurian Recipe (2 Ways) | Veg Manchurian Gravy and Dry

Veg Manchurian is a tasty Indo Chinese starter dish of fried veg balls in a spicy, sweet and tangy sauce. There are 2 popular variations of making veg manchurian.

  • Veg Manchurian Dry – An excellent starter snack or as a side dish with hakka noodles or chow mein.
  • Veg Manchurian Gravy (With Sauce) – Makes for a tasty Chinese Main Course. Goes best with fried rice, schezwan fried rice or steamed rice.

Both the recipes taste good and are shared with step by step photos. You can make either of them as per your choice. E.g. You can make veg manchurian dry as a starter snack or veg manchurian gravy for a chinese main course.

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manchurian or veg manchurian recipe, veg manchurian gravymanchurian or veg manchurian recipe, veg manchurian gravy

About This Veg Manchurian Gravy

Veg manchurian gravy is a super tasty and popular Indian-Chinese fusion recipe of fried veggie balls in a spicy, sweet, sour, umami sauce. A Vegan Recipe.

Manchurian in the Indian lingo is a term for fried veggies or fried meat (fish or prawns or chicken) in a spicy sauce. Manchurian and many other Indian Chinese recipes were an invention of the Chinese community living in Kolkata.

The Chinese style of cooking was largely adapted to suit the Indian palate and also to have more vegetarian options in the cuisine.

For vegetarians and vegans, there are popular variations of manchurian recipes like

To make veg manchurian gravy you will need:

  1. Grated or minced veggies: to make veg manchurian you need grated or minced veggies like – cabbage, carrots, capsicum, beans & spring onions (scallions). So you can chop the vegetables in a food processor or chop it with a knife. But using a food processor will save your time.
  2. Soy sauce: best to use naturally fermented soy sauce. You can even use bragg’s liquid aminos. While making any recipe with soy sauce in it, I would suggest to use naturally fermented soy sauce or bragg’s liquid aminos.
  3. Tomato ketchup – use a good quality or homemade tomato ketchup.
  4. Red chilli sauce – to add some heat and pungency red chilli sauce is added. Note that you can use sriracha sauce in place of red chilli sauce.
  5. For gluten free options – to bind the flour, use potato starch or tapioca starch in place of corn starch (cornflour). Use rice flour or chickpea flour (besan) in place of all purpose flour (maida).
  6. No msg (ajinomoto) –  i do not add msg or ajinomoto in any of the recipes I make. If you want you can add a pinch of it in this recipe.

I love Indo Chinese food. So much was my love for making Chinese food at home that in my teens I would make three of my favorite Indo Chinese recipes often viz, Chilli paneer, corn soup and veg manchurian.

The manchurian recipe presented here is a tried and tested recipe, like all my recipes. the result was a yummy veg manchurian that was excellent with plain rice.

Manchurian also goes well with fried rice, schezwan fried rice or steamed rice or even bread or chapati or roti.

How to make veg manchurian gravy

For ease of reading, I have divided this post into 3 main parts.

  • Step 1 – making veg manchurian balls
  • Step 2 – frying veg manchurian balls
  • Step 3 – making manchurian gravy or sauce

Lets start with step 1 – making the veg manchurian balls
1. Take the finely chopped or grated veggies in a bowl.  you will need ½ cup finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum (green bell pepper), ¼ cup finely chopped french beans and ¼ cup finely chopped spring onions. You can also add regular green cabbage instead of red or purple cabbage.

veggies to make veg manchurian gravy recipe

veggies to make veg manchurian gravy recipe

2. Then add the dry ingredients – 2 tablespoons corn starch, 2 tablespoons all purpose flour (maida), ½ teaspoon black pepper and ½ teaspoon salt or add as required.

veggies to make veg manchurian gravy recipe

veggies to make veg manchurian gravy recipe

3. Mix and gather the whole mixture together. Then kind of mix and knead so that the veggies leave the water and you get a dough-like mixture. But do not knead like that a bread or roti dough. Gluten strands can form that will give a dense chewy texture in the fried veggie balls. So just mix very well and press so that the veggies release their juices.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

4. Then take a small portion of the mixture in your hands.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

5. Press and roll it in your palm and make a round veggie ball.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

6. Make all veggie balls this way and keep aside. You can spread some oil on your palms while making the vegetable balls.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

Frying vegetable manchurian balls

7. Heat oil for deep frying in a kadai or pan. Add a small piece of a ball to the hot oil. If the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veggie balls. If the balls break, then some more binding agent is required. So you can add 2 to 3 teaspoons of some more all-purpose flour (maida).

making veg manchurian gravy recipe

making veg manchurian gravy recipe

8. Gently place the balls in the hot oil. The oil has to be medium hot. Too much heat and the manchurian balls will be browned from top and uncooked from inside. Less hot oil will make the balls absorb too much oil.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

9. When cooked from one side, turn the balls with a slotted spoon.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

10. Fry the balls till crisp and golden turning them over a couple of times. Remove them with a slotted or perforated spoon and drain as much as oil as possible.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

12. Place the fried manchurian balls on kitchen paper towels. For a low-fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

13. Fry the veg balls this way in batches and keep aside.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

Making manchurian gravy

14. In a small bowl take the following three sauces – ½ tablespoon soy sauce, 1 tablespoon tomato ketchup, 2 to 3 teaspoons of red chili sauce.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

15. Mix the sauces very well and keep aside.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

16. In another small bowl take 1 tablespoon cornflour (corn starch) and 2 tablespoon water. Mix very well and keep aside.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

17. Heat 1 to 1.5 tablespoons oil in a pan or wok. Add 4 tablespoons chopped spring onions, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and 2 green chilies (finely chopped).

making veg manchurian gravy recipe

making veg manchurian gravy recipe

18. Stir fry on medium flame till the onions turn translucent.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

19. Now add the mixed sauces.

making veg manchurian gravy recipe

making veg manchurian gravy recipe

20. Stir and mix very well.

veg manchurian gravy recipe

veg manchurian gravy recipe

21. Add 1 to 1.25 cups water.

veg manchurian gravy recipe

veg manchurian gravy recipe

22. Let the mixture come to a boil.

veg manchurian gravy recipe

veg manchurian gravy recipe

23. Mix the cornflour paste again in the bowl (as the cornflour settles at the bottom) and then add in the pan.

veg manchurian gravy recipe

veg manchurian gravy recipe

24. As soon as you add cornflour paste, mix very well so that there are no lumps.

veg manchurian gravy recipe

veg manchurian gravy recipe

25. Continue to stir and mix when the manchurian gravy is cooking. Simmer till the manchurian sauce thickens and you see a glaze in it. There should be no raw taste of the cornflour in the sauce. Cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. If the sauce is too thick, then you add some water. If it is too thin, then you can add some cornflour.

veg manchurian gravy recipe

veg manchurian gravy recipe

26. When the manchurian gravy thickens, add ½ teaspoon black pepper powder.

veg manchurian gravy recipe

veg manchurian gravy recipe

27. Season with a bit of salt. Do keep in mind that the soy sauce, chilli sauce and tomato ketchup already has salt in it. So add less salt and as per your taste preferences.

veg manchurian gravy recipe

veg manchurian gravy recipe

28. Add ¼ to ½ teaspoon sugar or more if required. Mix very well.

veg manchurian gravy recipe

veg manchurian gravy recipe

29. Then add the fried vegetable balls. Also add 1 teaspoon rice vinegar or regular vinegar or apple cider vinegar.

veg manchurian gravy recipe

veg manchurian gravy recipe

30. Gently stir and coat the fried vegetable balls in the gravy.

veg manchurian gravy recipe

veg manchurian gravy recipe

31. Switch off the flame and add chopped spring onion greens.

veg manchurian gravy recipe

veg manchurian gravy recipe

32. Serve veg manchurian hot garnished with some spring onion greens. It goes well with veg fried rice or schezwan fried rice or plain steamed rice and even bread or chapati or rotis.

veg manchurian gravy recipe

veg manchurian gravy recipe

This post is from the archives and has been republished and updated on 30 May 2020. 


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Veg Manchurian Recipe

Veg Manchurian is a tasty Indo Chinese starter dish of fried veg manchurian balls in a spicy, sweet and tangy sauce. This delicious veg manchurian recipe is with a sauce or gravy. A vegan recipe.

manchurian or veg manchurian recipemanchurian or veg manchurian recipe

Servings (change the number to scale):2 to 3

(1 CUP = 250 ML)

for corn starch or cornflour paste

for manchurian gravy or sauce

making veg manchurian balls

  • Take the finely chopped or grated veggies in a bowl. 

  • Then add the dry ingredients – corn starch, all-purpose flour (maida), black pepper and salt.

  • Mix and gather the whole mixture together. Then kind of mix and knead so that the veggies leave water and you get a dough-like mixture. But do not knead like that a bread or roti dough. Gluten strands can form that will give a dense chewy texture in the fried veggie balls. So just mix very well and press so that the veggies release their juices. 

  • Then take a small portion of the mixture in your hands.

  • Press and roll it in your palm and make a round veggie ball. You can spread some oil on your palms while making the vegetable balls.

  • Make all veggie balls this way and keep aside.

frying veggie balls

  • Heat oil for deep frying in a kadai or pan. Add a small piece of a ball to the hot oil. If the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veg manchurian balls. If the balls break, then some more binding agent is required. So you can add 2 to 3 teaspoons of some more all purpose flour (maida).

  • Gently place the balls in the hot oil. The oil has to be medium hot. Too much heat and the manchurian balls will be browned from top and uncooked from inside. Less hot oil will make the balls absorb too much of oil.

  • When cooked from one side, turn the balls with a slotted spoon.

  • Fry the balls till crisp and golden.

  • Remove them with a slotted or perforated spoon and drain as much as oil as possible.

  • Place the fried veg manchurian balls on kitchen paper towels. For a low fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan.

  • Fry the veg manchurian balls this way in batches and keep aside.

making manchurian gravy

  • In a small bowl take the following three sauces – soy sauce, tomato ketchup and red chilli sauce.

  • Mix the sauces very well and keep aside.

  • In another small bowl take 1 tablespoon cornflour and 2 tablespoons water. Mix very well and keep aside.

  • Heat 1 to 1.5 tablespoons oil in a pan or wok. Add the chopped spring onions, finely chopped ginger, finely chopped garlic and finely chopped green chillies.

  • Stir fry on medium flame till the onions turn translucent.

  • Now add the mixed sauces. Stir and mix very well.

  • Add 1 to 1.25 cups water. Let the mixture come to a boil.

  • Mix the cornflour paste again in the bowl (as the cornflour settles at the bottom) and then add in the pan.

  • As soon as you add cornflour paste, mix very well so that there are no lumps.

  • Continue to stir and mix when the veg manchurian gravy is cooking. Simmer till the sauce thickens and you see a glaze in it. There should be no raw taste of the cornflour in the sauce. Cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. If the sauce is too thick, then you add some water. If it is too thin, then you can add some cornflour.

  • When the veg manchurian sauce thickens, add ½ teaspoon black pepper powder.

  • Season with a bit of salt. Do keep in mind that the soy sauce, chilli sauce and tomato ketchup already has salt in it. So add less salt and as per your taste preferences.

  • Add ¼ to ½ teaspoon sugar. Mix very well.

  • Then add the fried veg manchurian balls. Also add 1 teaspoon of Rice vinegar or regular vinegar or apple cider vinegar. 

  • Gently stir and coat the veg manchurian balls in the gravy.

  • Switch off the flame add chopped spring onion greens.

  • Serve veg manchurian hot garnished with some spring onion greens. This manchurian gravy goes well with veg fried rice, plain rice and even bread or the chapati or rotis.

  1. The best part of any chinese dish is you can change the consistency as per your liking. If you want a thin consistency, add some veg broth or water. If you want a thick consistency, add a few teaspoons of cornflour paste. This dish thickens after it cools down. So when reheating you may have to add some water.
  2. I have not added any msg to the recipe. If you want a more restaurant style effect, you can do so. But a word of caution. Msg or mono sodium glutamate is not good for the health.
  3. Remember to fry the veg manchurian balls on medium heat. If they are fried on a high heat, then the outside will get cooked and the inside will be not cooked leaving a doughy taste in the mouth.
  4. If they are fried on a low heat, they will absorb oil and this will make them oily and soggy.
  5. I like the sweet sour taste of indo chinese food and hence I have added sugar to the recipe.
  6. Also as the soy sauce I use does not have any sugar added to it. You may avoid this or check the ingredients list in your soy sauce if sugar is there in it or not. You can also add tomato sauce for some tang and sweetness.

Nutrition Facts

Veg Manchurian Recipe

Amount Per Serving

Calories 274 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g6%

Sodium 1143mg50%

Potassium 256mg7%

Carbohydrates 34g11%

Fiber 4g17%

Sugar 9g10%

Protein 3g6%

Vitamin A 5727IU115%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 35mg42%

Vitamin E 6mg40%

Vitamin K 79µg75%

Calcium 42mg4%

Vitamin B9 (Folate) 43µg11%

Iron 1mg6%

Magnesium 11mg3%

Phosphorus 31mg3%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.


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About Dry Veg Manchurian

Veg manchurian dry is a tasty Indo Chinese starter dish of fried veg balls in a spicy, sweet and tangy sauce.

It is one of the dishes that we order when we have dinner in a Chinese restaurant. Its one of my favorite Chinese dishes from childhood and a recipe I would make from my teens.

On occassions I make this dry manchurian version as a side dish with veg noodles.

veg manchurian dry recipe, dry vegetable manchurian dry recipe

veg manchurian dry recipe, dry vegetable manchurian dry recipe

The only time taking part in making dry vegetable manchurian is the grating/chopping the veggies. so the recipe does take time to prepare with frying the vegetable balls and then preparing the sauce.

For less work you can make the veg balls a day before and use them the next day.

Serve veg manchurian dry as a starter snack or as a side dish with Hakka Noodles or Veg Chow Mein.

How to prepare veg manchurian dry

For ease of understanding, I have divided this post in 3 main parts.

  • Step 1 – preparing the veg manchurian balls
  • Step 2 – frying veg manchurian balls
  • Step 3 – making veg manchurian dry

Lets start with step 1 – preparing the veg manchurian balls

1. Take the finely chopped or grated veggies in a bowl. Here I added ½ cup finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum/green bell pepper, ¼ cup finely chopped french beans, ¼ cup finely chopped spring onions.

veggies for dry veg manchurian recipe

veggies for dry veg manchurian recipe

2. Add the dry ingredients – 2 tbsp corn starch, 2 tbsp all purpose flour, ½ tsp black pepper and ½ tsp salt or add as required.

ingredients for dry veg manchurian recipe

ingredients for dry veg manchurian recipe

3. Gather the whole mixture and kind of mix and knead so that the veggies leave the water and you get a dough like mixture.

making dough for dry veg manchurian recipe

making dough for dry veg manchurian recipe

4. Take a small portion of the mixture in your hands.

mixture for veg manchurian balls

mixture for veg manchurian balls

5. Press and roll it in your palm.

making veg manchurian balls

making veg manchurian balls

6. And make a round veggie ball.

making veg manchurian balls

making veg manchurian balls

7. Make all veggie balls this way and keep aside.

veg manchurian balls

veg manchurian balls

Step 2 – frying veg manchurian balls

8. Heat oil for deep frying in a kadai or pan. Add a small piece of ball to the hot oil. If the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veg manchurian balls.

frying veg manchurian balls

frying veg manchurian balls

9. Gently place the balls in the hot oil. The oil has to be medium hot. Too much heat and the manchurian balls will be browned from top and uncooked from inside. Less hot oil will make the balls absorb too much of oil.

frying veg manchurian balls

frying veg manchurian balls

10. When cooked from one side, turn the balls with a slotted spoon.

frying veg manchurian balls

frying veg manchurian balls

11. Fry the balls till crisp and golden.

frying vegetable manchurian balls

frying vegetable manchurian balls

12. Remove them with a slotted or perforated spoon and drain as much as oil as possible.

fried vegetable manchurian balls

fried vegetable manchurian balls

13. Place the fried veg manchurian balls on kitchen paper towels. For a low-fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan.

fried vegetable manchurian balls

fried vegetable manchurian balls

14.  Fry the veg balls this way in batches and keep aside.

frying veg manchurian balls

frying veg manchurian balls

Making veg manchurian dry

15. Once the veggie balls are fried, then its time to make the sauce. In another pan, heat about ½ tbsp of the same oil in which we fried the balls or sesame oil. Add ½ tbsp finely chopped garlic, ½ tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.

making veg manchurian recipe

making veg manchurian recipe

16. Stir and saute for a minute on a low flame.

making dry veg manchurian recipe

making dry veg manchurian recipe

17. Add ¼ cup chopped spring onions or onions.

onions for veg manchurian recipe

onions for veg manchurian recipe

18. Stir and saute till the onions soften.

sauting onions for veg manchurian recipe

sauting onions for veg manchurian recipe

19. Now add the sauces – ½ tbsp soy sauce, 1 tbsp tomato ketchup and 1 tsp red chili sauce or green chili sauce.

sauces for veg manchurian dry

sauces for veg manchurian dry

20. Stir very well.

stir veg manchurian dry sauce

stir veg manchurian dry sauce

21. Keep the flame on the lower side and sprinkle ¼ tsp corn starch. Adding corn starch is optional.

making veg manchurian dry recipe

making veg manchurian dry recipe

22. Stir very well.

stir veg manchurian dry sauce

stir veg manchurian dry sauce

23. Quickly ¼ tsp black pepper and salt as required. Stir again. After adding corn starch the sauce will begin to thicken, so one has to be quick. Keep a check on the salt as the soy sauce, tomato ketchup and chili sauce already has salt. So add less salt.

salt for veg manchurian dry recipe

salt for veg manchurian dry recipe

24. Then add the fried veg manchurian balls.

adding veg manchurian balls

adding veg manchurian balls

25. Stir so that the sauce coats the veggie balls evenly.

stir dry veg manchurian recipe

stir dry veg manchurian recipe

26. Switch off the flame and add ½ tsp rice vinegar or regular white vinegar.

vinegar for dry vegetable manchurian recipe

vinegar for dry vegetable manchurian recipe

27. Toss and stir again. Serve veg manchurian dry hot as a starter snack garnished with some spring onion greens.

veg manchurian dry recipe, dry vegetable manchurian dry recipe

veg manchurian dry recipe, dry vegetable manchurian dry recipe


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Veg Manchurian Dry

Veg Manchurian Dry is a tasty Indo Chinese starter dish of fried veg balls in a spicy, sweet and tangy sauce.

veg manchurian dry recipeveg manchurian dry recipe

Servings (change the number to scale):2

(1 CUP = 250 ML)

for fried veg manchurian balls

making veg manchurian balls

  • Take the finely chopped or grated veggies in a bowl.

  • Add all the dry ingredients.

  • Gather the whole mixture and kind of knead so that the veggies leave water and you get a dough like mixture.

  • Take a small portion of the mixture in your hands. Press and roll it in your palm and make a round veggie ball. Make all veggie balls this way and keep aside.

frying veg manchurian balls

  • Heat oil for deep frying in a kadai or pan. 

  • Add a small piece of ball to the hot oil. 

  • If the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready.

  • Gently place the balls in the hot oil. The oil has to be medium hot. Too much heat and the manchurian balls will be browned from top and uncooked from inside.

  • Less hot oil will make the manchurian balls absorb too much of oil.

  • With a slotted spoon turn over the balls when cooked from one side. Fry the veg manchurian balls till crisp and golden.

  • Remove them with a slotted spoon and drain as much as oil as possible.

  • Place the fried veg manchurian balls on kitchen paper towels. Fry the veg manchurian balls this way in batches and keep aside.

making veg manchurian dry

  • Once the balls are fried, then its time to make the sauce. In another pan, heat about 1/2 tbsp of the same oil in which we fried the balls or 1/2 tbsp of sesame oil.

  • Add 1/2 tbsp finely chopped garlic, 1/2 tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.

  • Stir and saute for a minute on a low flame.

  • Add 1/4 cup chopped spring onions or onions.

  • Stir and saute till the onions soften.

  • Now add the sauces – 1/2 tbsp soy sauce, 1 tbsp tomato sauce and 1 tsp red chili sauce or green chili sauce. Stir very well.

  • Keep the flame on the lower side and sprinkle 1/4 tsp corn starch. Adding corn starch is optional. Stir very well.

  • Quickly add salt and black pepper as required. Stir again. 

  • After adding corn starch the sauce will begin to thicken, so one has to be quick.

  • Then add the fried veg manchurian balls. Stir so that the sauce coats the veg balls evenly.

  • Switch off the flame and add 1/2 tsp rice vinegar or regular white vinegar.

  • Toss and stir again. Serve dry veg manchurian hot as a starter snack garnished with some spring onion greens.

  • I have not added sugar in the sauce as the tomato sauce and red chili sauce already has sugar. If you want you can add a bit of sugar.

Nutrition Facts

Veg Manchurian Dry

Amount Per Serving

Calories 226 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 1194mg52%

Potassium 311mg9%

Carbohydrates 30g10%

Fiber 5g21%

Sugar 8g9%

Protein 3g6%

Vitamin A 6046IU121%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 45mg55%

Vitamin E 3mg20%

Vitamin K 72µg69%

Calcium 44mg4%

Vitamin B9 (Folate) 44µg11%

Iron 1mg6%

Magnesium 16mg4%

Phosphorus 37mg4%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.


All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.