Veg Manchurian and Fried Rice

Name: Veg Manchurian and Fried Rice
Total time: 2400 s
Yield: Serves 5 servings
Ingredients: 7 oz (200 grams) cabbage; 2 carrots; 4 green onions; 1 bell pepper; 2 tablespoons ginger-garlic paste; 4 green chilies, chopped; 5 tablespoons all-purpose flour; 1 teaspoon ground black pepper; Salt, to taste; 1 teaspoon garam masala; 5 tablespoons cornstarch; 1 packet Manchurian spice mix; Oil, as needed for frying; 2 cups cooked rice (about 400 grams); Chopped vegetables as needed (cabbage, onion, carrot, peppers); 1 tablespoon ginger-garlic paste; 1/2 teaspoon salt; 1 teaspoon soy sauce; 2 tablespoons oil

Mamta Dwivedi @mamta_7971

Lucknow

Veg Manchurian and Fried Rice

Mamta Dwivedi @mamta_7971

Saved

Ingredients

40 minutes

Serves 5 servings

7 oz (200 grams)cabbage
2carrots
4green onions
1bell pepper
2 tablespoonsginger-garlic paste
4green chilies, chopped
5 tablespoonsall-purpose flour
1 teaspoonground black pepper
Salt, to taste
1 teaspoongaram masala
5 tablespoonscornstarch
1 packetManchurian spice mix
Oil, as needed for frying
For the fried rice
2 cupscooked rice (about 400 grams)
Chopped vegetables as needed (cabbage, onion, carrot, peppers)
1 tablespoonginger-garlic paste
1/2 teaspoonsalt
1 teaspoonsoy sauce
2 tablespoonsoil

Saved

Steps

40 minutes

1

First, wash all the vegetables. Finely chop the onions and bell pepper. Grate the cabbage and carrots. Set aside 1 small bowl of grated vegetables to use later in the gravy.
2

In a mixing bowl, combine the all-purpose flour, black pepper, garam masala, 1 tablespoon cornstarch, and salt. Add the grated vegetables, chilies, and 1 tablespoon ginger-garlic paste. Mix well and form into balls.
3

Heat oil in a deep pan and fry the Manchurian balls until golden brown.
4

In a small bowl, mix 5 tablespoons water with the remaining cornstarch. In the Manchurian spice mix, add 2 tablespoons tomato ketchup and 1 teaspoon soy sauce, and mix to make a sauce.
5

In a pan, heat 2 tablespoons oil. Add the chilies, ginger-garlic paste, and the reserved vegetables. Sauté for 1 minute. Add the prepared sauce and stir. Add 3 cups water (about 700 ml) and bring to a boil.
6

When it starts boiling, add salt. Gradually add the cornstarch mixture while stirring. Add the Manchurian balls and let simmer for 5 minutes.
7

In another pan, heat 2 tablespoons oil. Add chopped onions and ginger-garlic paste, and sauté. Add carrots, cabbage, and green onions, and stir-fry.
8

Add the cooked rice and mix well. Add salt and soy sauce, and stir to combine.
9

Serve the hot fried rice with the Manchurian.