Thursday, January 13, 2011

Vegetable Fried Rice & Vegetable Manchurian


Chinese cuisine....errrrr....I am sorry, I should say 'Indo-Chinese' is my all time favorite. To be specific, it was one of my very few food cravings I had during my Pregnancy!! 'Y' is although not at all a fan of it. Basically he can't go with just  the noodles or rice & needs some sort of 'roti' preparation in his meal. But there are times when he has no option but to 'enjoy the food!!' since he cannot cook anything..hehe! 

This was the first time when I tried Vegetable Manchurian & it came out perfect. I had prepared Gobi Manchurian at home but had a very big, fresh cabbage lying in the refrigerator with some carrots & thought of using it up!!

Vegetable Fried Rice

Serves: 2-3                           Preparation Time: 20 mins                  Cooking Time: 10 mins


Could not prevent myself from adding a snap of this fresh cabbage :)
1 1/2 cup basmati rice (Cooked in plenty of water with 1/2 tsp salt, rinsed under cold water, drained, cooled)
1 cup finely cut cabbage
1 carrot, peeled & chopped
1 small green capsicum, chopped
1/2 cup spring onion whites
4-5 garlic cloves, finely chopped
1-2 green chillies, finely chopped
1/2 tbspn black pepper pwd
1 tbspn soya sauce
1/2 tbspn vinegar
few chopped spring onion & coriander leaves for garnish
4 tbspn oil
salt as per taste

Step 1: Boil the chopped cabbage & carrots in water for 2 mts. (I added a pinch of sugar & sodium bicarbonate to this water to retain the color of the veggies. I used the same water as vegetable stock for Vegetable Manchurian)
Step 2: Heat oil in a pan. Once piping hot, add garlic followed by spring onion whites & green chillies. Saute for a min.
Step 3: Add capsicum, cabbage & carrot. Mix well. 
Step 4: Add pepper pwd, soya sauce, salt & vinegar. Mix well.
Step 5: Add cooked rice, mix well & saute on high flame for 2-3 mins.
Step 6: Garnish with chopped spring onions & coriander. Serve hot with Vegetable Manchurian.

Vegetable Manchurian

Serves: 2-3                Preparation Time: 10-15 mins                       Cooking Time: 10-15 mins


Manchurian Balls:

1 cup finely grated cabbage
1/2 cup finely grated carrots (peeled before grating)
1-2 green chillies, finely chopped
2-3 garlic cloves, finely chopped
1 tsp grated ginger
1 1/2 tbspn corn flour
2 tbspn all purpose flour
salt as per taste
Oil for deep frying

Manchurian Gravy:

1 small green capsicum, chopped
1/2 cup spring onion whites
4-5 garlic cloves, finely chopped
1 tbspn corn flour mixed with 1/2 cup water
1 tbspn kashmiri red chilly pwd
1 packet red paprika (optional, I had a pouch from Pizza Hut home delivery & used it up!!)
1/2 tbspn black pepper pwd
2 tbspn soya sauce
1/2 tsp vinegar
2 tbspn oil
2 cups water or Vegetable Stock
salt as per taste

For Serving:

Chopped Spring onions & coriander for garnish

Step 1: Mix all the ingredients for Manchurian Balls. (No additional water is needed, if required, add a few drops) Shape into balls & deep fry in the oil. Set aside.
Step 2: Prepare the gravy. Heat oil in a pan. Once hot, add garlic followed by spring onion whites. Saute for 30 secs.
Step 3: Add capsicum, red chilly pwd, pepper pwd, soya sauce, vinegar, salt & water.
Step 4: To this, slowly add the cornflour mixed with water. Let it cook for 5 mins.
Step 5: If you find the gravy to be too thick, you can adjust by adding some warm water.
Step 6: Put Manchurian balls in the gravy, garnish with chopped spring onion & coriander. Server hot with Vegetable Fried Rice.


Post a Comment

Indian Cooking Blogs Visit to discover Indian blogsBlog DirectoryTopOfBlogs Food & Drink
barcelona spanien
Gita on FoodistaGita
CookEatShare Member
view my recipes
CookEatShare Member
Proud member of FoodBlogs All recipes are on Petitchef Registered & Protected
my foodgawker gallery