I am one of those criminal people who live to eat. And so, I have made it a point to learn to cook all the things that I like and today I am sharing the recipe of the heartiest dinner I love- Veg Manchurian with Chinese fried rice.
First the Rice-
Take a small bowl of long, fine quality rice. Wash it and pour
a tablespoon of oil and salt it. Put it on the gas in a cooker and bring to a
boil. When the rice is cooked just enough that there is no matter and it is not
too soft, take it off the gas and let it be exposed to some air for a bit.
Peel and chop two onions onion lengthwise. Next, put all the
chopped vegetables you would like to put in like beans, capsicum, carrot in a
different bowl. I personally don’t like putting in the carrot as it adds a
sweet tinge to the rice which I don’t like. You make do so at your convenience.
Next, heat a pan add some oil and fry the chopped onions for
2-3 minutes. Then put in the chopped mixed vegetables and roast the contents on
high heat for 3-4 minutes. It’s better to put on a plate on the contents if you
don’t like the vegetables too raw. After this, add cooked rice, salt, soy
sauce, vinegar and black pepper powder to the vegetables. Give a good mix and
fry for 1-2 minutes, then switch off the gas.
Fried rice is ready. Next comes the trickier part. Veg Manchurian.
Chop vegetables like cauliflower, carrot, cabbage very fine
and then put them in water to boil. Add some salt to the water. Take the
vegetables out of the pan by filtering the water through a sieve. Make s sure
to drain all the water. This way, the vegetables for your Manchurian balls are
dehydrated. Now take these boiled vegetables in a big bowl, add chopped green
pepper, black pepper, corn flour, maida flour, soy sauce, ginger, green
coriander and salt, mix well. Whatever water is left in the veggies permits the
batter to make small balls. Make Manchurian balls of the whole thing and keep
them at some distance apart on a plate. You may use edible colour for a good
look at your own expense.
Pour oil in a pan and heat it. Next put Manchurian balls,
5-6 at a time into the oil and deep fry them until they turn golden brown.
Finally, put all the fried balls in a separate plate. Since we are ready with
the balls, it’s time to prepare the sauce. If you feel like getting things done
quickly, you can prepare the sauce simultaneously with the balls although it
would require two pans or woks.
Again, add some oil
to a wok and bring it to heat. Add chopped onions to the oil and fry it until
dark pink. Preferably, add tomato puree to it. At the same time, prepare
another batter for the gravy with Corn flour and Maida in a 3:1 ratio and mix
enough water to it as to not work quick loops. Now add this mixture to the onions
in the wok and mix well till the lumps are dissolved. Add spices as desired
into this gravy like chilly powder, pepper etc. Add salt to the boiling
mixture. Now once the red colour begins to kick in, add chilly sauce and soy
sauce to the mixture. Let it fry for some time. If the water looks less
according to the rice you have prepared, you may add some hot water to it but
not much. Now, add the Manchurain balls to the sauce and cover the contents
with a lid. Let the spices do their work for say 3 minutes and then unlid to
carry out the seasoning. Green Coriander
leaves freshly chopped will do the trick.
Serve your Veg. Manchurian along with the Chinese Fried rice
and have a hearty meal.
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