As far as I remember the very first cuisine ,apart from regular Indian food, I tasted was Chinese. Every Sunday when Mom used to ask – Aaj shaam chai k saath kya naashta karoge? (What would you like to have today with the evening tea? ) the first thing which me along with my brother could think of was Vegetable Chowmein with lots of veggies and sauces. It was a sort of tradition in our house to have fresh home cooked snacks with the evening cuppa and I have carried the same tradition now post marriage. 🙂
In the era of 90’s , Indian market was quite unexplored by the international brands and luxury of experiencing various cuisines was only limited to metro cities. Rest of the towns had to enjoy only the visual treats and that too only through news channels and cookery shows. But since my mom was a great cook and had a core interest in culinary delights, we were one of the few privileged families to try and taste every new recipe, though home cooked.
Chinese cuisine is one of the most fresh, nutritious and versatile cuisine. If cooked properly, it holds maximum nutrition in one single pot as it involves a lot of fresh stir fried veggies, minimum oil and garlic flavors. My favorite Chinese food is a perfect combo of Vegetable Fried Rice and Vegetable Manchurian gravy along with extra vinegar.
Being a vegetable lover, I prefer adding double the amount of veggies than required but you may use it according to your taste buds. Let’s have a look on that one perfect Chinese platter which is my weakness. 🙂
Vegetable Manchurian with Burnt Garlic Fried Rice
Serves : 4
Preparation time: 30 Mins
Cooking time: 20 mins
For Manchurian Balls
2 cup grated cabbage and carrots
1 tbsp finely chopped onions
1 tsp ginger garlic paste
Cornflour / Maida – For binding
Black pepper – 1/2 tsp
Salt – just 1/2 tsp
Oil for frying ( I use olive oil)
For Manchurian Gravy
2 cup finely chopped cabbage, carrots, french beans, capsicums
1 tbsp ginger – garlic finely chopped
1 pack Knorr Manchurian Mix ( I am using it past 1 year and trust me, I simply love it. )
Butter – 1 tsp
For Fried Rice
4 cups par-boiled rice ( kept in fridge for 2 hours )
2 cup finely chopped cabbage, carrots, french beans, capsicums, broccoli
4 cloves of garlic – finely chopped
1 tbsp – White Vinegar
1 tbsp – Soya Sauce
2 tsp Chings Fried Rice Miracle Masala
1 tsp Black pepper
Salt – According to taste
1 tbsp – Butter / Olive Oil
Mix all the ingredients of Manchurian balls except oil. Mash properly and divide the mixture into 16-20 balls of equal size.
Deep fry them in olive oil. Keep it aside. Balls are ready!
For Manchurian gravy, warm butter in a pan. Fry ginger – garlic paste and add vegetables. Stir fry them for a minute.
Take Manchurian Knorr mix and mix it in water. ( Follow the instructions on the pack) . Put it in vegetables and let it boil and simmer for 10 mins. Add Manchurian Balls and Vegetable Manchurian is ready.
Warm olive oil / butter in a pan. Fry garlic. Add vegetables and fry well. Now add Chings Miracle Masala , Black pepper and Salt. Mix well. Add par-boiled rice. Mix it. Now add soya sauce and vinegar. Stir fry on high flame for 2-3 minutes. Vegetable Fried Rice is ready.