Munchurian and fried rice

Name: Munchurian and fried rice
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: Fried Rice; 2 cups Basmati rice; 1/2 cup french beans- thinly sliced into diagonal pieces; 1/2 cup carrot cut into thin long strips; 1 cup chopped spring onion whites; 1 teaspoon soy sauce; 1/2 chopped spring onion greens; to taste Salt; Manchurian; For the vegetable balls:; 3 cups finely chopped cabbage; 1 1/4 cup carrot grated; 1/2 cup chopped onions; 2 tablespoon cornflour; 4 tablespoon all purpose flour (maida); 3-4 garlic cloves; 1 green chilly finely chopped; Salt; Freshly ground black pepper powder; Oil for frying; For the Sauce :; 4-5 cloves garlic finely chopped; 1 tablespoon chopped green chillies; 1/2 cup minced onions; 1/2 tablespoon spring onions green; 1 +1 cup water; 1 tablespoon soy sauce; 1 tablespoon cornflour; 1 teaspoon sugar; to taste Salt

Anupriya Piyush Srivastava @cook_8408940

Complete platter

Anupriya Piyush Srivastava @cook_8408940

Complete platter

Saved

Ingredients

60 minutes

4 servings

Fried Rice
2 cupsBasmati rice
1/2 cupfrench beans- thinly sliced into diagonal pieces
1/2 cupcarrot cut into thin long strips
1 cupchopped spring onion whites
1 teaspoonsoy sauce
1/2chopped spring onion greens
to tasteSalt
Manchurian
For the vegetable balls:
3 cupsfinely chopped cabbage
1 1/4 cupcarrot grated
1/2 cupchopped onions
2 tablespooncornflour
4 tablespoonall purpose flour (maida)
3-4garlic cloves
1green chilly finely chopped
Salt
Freshly ground black pepper powder
Oil for frying
For the Sauce :
4-5 clovesgarlic finely chopped
1 tablespoonchopped green chillies
1/2 cupminced onions
1/2 tablespoonspring onions green
1+1 cup water
1 tablespoonsoy sauce
1 tablespooncornflour
1 teaspoonsugar
to tasteSalt
Oil

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Steps

60 minutes

1

Firstly wash and soak the rice in water for 10 mins, and set it to cook while you can make the Manchurian..
2

To make the vegetable Manchurian balls, mix the cabbage, carrots, onion, 1 teaspoon salt, maida and cornflour, green chillies, garlic and pepper powder. Knead it till it comes together to form a sticky mixture. If you feel it is too dry, add a little water. Let it sit for 5 minutes and then divide it into 15 parts and make balls rolling them in your hand.
3

Heat sufficient oil in a wok, and fry the balls till rusty brown. Drain on an absorbent paper.
4

Now for the sauce, heat some oil in a pan (kadhai) and fry the garlic. Add the green chillies, onions, and spring onion greens and stir fry over high flame till the onions are translucent. Oh, I love the aroma of the garlic and onions fried together.
5

Mix the cornflour in 2 cups of water and add it to the pan along with the soy sauce, and stir till a thick gurgling sauce is ready!
6

Take it off the flame and just before serving, add the vegetable balls in the sauce and garnish with spring onion greens.
7

Now for the fried rice : To keep the grains of the cooked rice separate, spread it on a wide plate and allow it to cool. Drizzle some salt and soy sauce over the cooked rice.
8

Heat oil in a pan, and stir fry the vegetables over high flame for about 5-6 minutes, till the vegetables soften. Then gently add the rice to the pan, being careful to not break the rice grains. Add a pinch of MSG (Mono sodium glutamate) for that extra zing to the rice.
9

Mix well, and cover for 2 minutes, and the colorful mix vegetable fried rice is done!