Vegetable Fried Rice With Cabbage Manchurian ~Combo Meals
Vegetable Fried Rice and Manchurian Our family fav Indo Chinese dish. My brother always orders this for take out from a shop near our home and he enjoys this combo a lot wish I could parcel him some.Vegetable Fried rice taste similar to the Chinese one , I have posted a Indo Chinese version of fried rice already which is bit different from this fried rice. I made them white as we get in india and I made Cabbage Manchurian with gravy to accompany this colorful rice. You can also add carrot in them , i didn't any carrot so skipped it. Spring onion and the ginger garlic flavor is very important to get the Chinese flavors in the dish so avoid skipping them. My H took this for his lunch today and his colleagues too tasted it, he said all enjoyed a lot. I was the happiest person to hear that compliments. Even a small sign hmm yummy makes us very happy isn't it , feels like what I have been working for is payed off. Ok coming to the recipe here is very famous combo meal which all our youngsters in Indian love them. I have made Manchurian in our school kitchen and the recipe is what I learned from school did a little tweaking though :) My H doesn't like to eat cauliflower at all and so I made cabbage manchurian instead. You can also add carrots, capsicums to the manchurian balls and make them as vegetable manchu. Trust me they are a heavenly combo no one can resist this.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.
Cook the basmati rice in a rice cooker or on stove. Don't over cook them, In a plate add the cooked hot rice and separate the grains without breaking them . Add little oil or ghee to separate the grains. Cool the rice a bit before proceeding.
In a sauce heat oil add garlic ginger, onions and saute them for few minutes.
Add the shredded vegetables and saute them till they cook well.
Add soya sauce and mix them well.
Add pepper and salt to taste. mix them well.
In the end add the precooked basmati rice and gently mix them till combined.
Serve the Hot with Manchurians.
Snacks/ Side dish
15 - 20 mins
Cabbage 1/2 of one big ( shredded)
Spring onions - 2 tbsp
Garlic - 2 cloves ( chopped)
Ginger - 1 ' inch piece ( chopped)
Green chillies - 2-3 no ( chopped)
Maida - 3 tbsp
Corn starch/ Corn flour - 2 tbsp
Oil for frying
Salt to taste
Garlic - 2 cloves ( minced)
Ginger - 1 tsp ( minced)
Spring onions - 3 tbsp
Onions - 3 tbsp ( chopped)
Green chillies - 2 -3 nos
Tomato ketchup- 5 tbsp ( add more to attain the red color if you like)
Chilli sauce - 2 tsp
Soya sauce - 1 tsp
Corn flour - 2 tsp
Oil - 2 tsp Red color - few drops ( optional- I didn't add though)
For manchurian Balls
In a bowl mix cabbage, maida, corn flour, green chillies, garlic, ginger, spring onions and salt to taste .
Mix them well and divide them to equal balls.
In kadai heat oil , once the oil is hot enough at each balls and fry them in low flame till turns golden brown from all sides.
Once they are golden brown remove them from oil and drain them on a kitchen towel.
In a sauce heat oil, add garlic , ginger and green chillies.
Saute them well add onion and saute them till translucent.
Add tomato ketchup, chilli sauce, soya sauce. Mix them well.
Add enough water to make a gravy.
In a separate bowl add corn flour and dilute them with little water.
Once the gravy starts boiling and the corn flour mixture and cook them till the gravy thickens.
When serving slide the manchurian balls in the gravy and mix them well.