Friday, November 13, 2015
Veg Ball Manchurian with Veg Fried Rice
In this post , I present one of our favourite chinese combo... Veg ball Manchurian with Veg Fried Rice. Fried Rice is pretty simple & cud b made in a jiffy.
VEG BALL MANCHURIAN
INGREDIENTS:
For Veg Balls:
For Gravy :
DIRECTIONS:
For Preparation of the gravy:
VEGETABLE FRIED RICE
INGREDIENTS :
DIRECTIONS:
Wash the rice ,drain all the water & keep it aside for 20-30 minutes.
In a large nonstick pan , add twice the amount of water for rice and allow it to boil. Add a pinch of salt , 1 tsp of Olive Oil & rice. Once the water in the rice evaporates to the level just above rice, lower flame completely ,cover the pan with lid & cook for 5-7 minutes. Now turn of the flame and allow the rice to cool down.
You will find rice cooked so beautifully ,each grain separated. I have learnt this trick of cooking rice from Vah re Vah.
Heat oil in a pan ,add all the chopped vegetables along with green chillies ,ginger & garlic and saute them for 3-4 minutes. Add the required Salt & pepper to it & saute for 1 more min.
Add the cooked rice & soya sauce and mix well. Cook the fried rice for about 2 minutes and serve hot.
Kitchen Notes :
I have used Red onions in this preparation of veg ball manchurian.. just because I didnt have Sping Onions in stock.
Soya sauce itself contains a bit of salt .So we need to be careful with salt addition.
Cheers
INGREDIENTS:
For Veg Balls:
Grated Carrots | 1 Cup |
Grated Cabbage | 1 Cup |
Garlic | 2 pod chopped finely/crushed |
Crushed Green Chillies | 1 tsp |
Corn Flour | 1 tsp |
Plain Flour | 1 tsp |
Salt | To Taste |
Oil | For frying |
Spring Onions / Red onions | 1 nos chopped finely |
Freshly grated Ginger | 1 tsp |
Dark Soya Sauce | 2 tsp |
Tomato ketchup | 1 tsp |
Freshly ground pepper | 1 tsp |
Corn flour | 1 tsp |
Ajinomoto | 1/2 tsp |
Water | 1-1.5 cup |
- Combine Carrots & Cabbage together first and squeeze them nicely to remove all the excess juice from it.
- To it add green chillies , garlic , required salt , corn flour, plain flour and mix them well. Make small balls out of them. This preparation will yield 8 manchurian balls.
- Deep fry the manchurian balls and drain them to a kitchen towel .
For Preparation of the gravy:
- Heat 1 tsp of oil in a pan and add ginger , green chillies & onions. Saute them for 2 min . Add Soya Sauce ,Tomato ketchup,Ajinomotto,pepper & required salt and saute for 1 more min.
- Add required amount of water depending upon the requirement of the gravy. I have added 1.5 cups of water. Allow it to boil for 3-4 minutes. Simultaneously dissolve cornflour powder in 1/4 cup of water and stir well. Add this cornflour mixture to the boiling gravy and the gravy will attain a suitable consistency. Turn of the flame and keep the gravy aside.
- Add the manchurian balls just before serving.
Basmathi Rice | 2 cups |
Carrot | 1/4 cup chopped finely |
Green Peas | Handful |
Green Chillies | 2 Slit length wise |
Onions | 1/2 cup |
Freshly grated Ginger | 1 tsp |
Garlic chopped finely | 1 tsp |
SOya Sauce | 2 tsp |
Freshly ground pepper | 1/2 tsp |
Salt | To Taste |
Wash the rice ,drain all the water & keep it aside for 20-30 minutes.
In a large nonstick pan , add twice the amount of water for rice and allow it to boil. Add a pinch of salt , 1 tsp of Olive Oil & rice. Once the water in the rice evaporates to the level just above rice, lower flame completely ,cover the pan with lid & cook for 5-7 minutes. Now turn of the flame and allow the rice to cool down.
You will find rice cooked so beautifully ,each grain separated. I have learnt this trick of cooking rice from Vah re Vah.
Heat oil in a pan ,add all the chopped vegetables along with green chillies ,ginger & garlic and saute them for 3-4 minutes. Add the required Salt & pepper to it & saute for 1 more min.
Add the cooked rice & soya sauce and mix well. Cook the fried rice for about 2 minutes and serve hot.
I have used Red onions in this preparation of veg ball manchurian.. just because I didnt have Sping Onions in stock.
Soya sauce itself contains a bit of salt .So we need to be careful with salt addition.
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