Manchurian with Veg Fried Rice: The Ultimate Indo-Chinese Delight

 Introduction:

A delicious fusion festival that brings the best of Indo-Chinese cooking on your table. This recipe is a crispy, tang veg Manchurian attached to savoryVeg Fried Rice which is a dynamic pair for lunch, dinner or any casual get-ons. Dive to this step-by-step guide and transform your kitchen into a mini restaurant, which serves a bold, inevitable taste!

Ingredients:

For Manchurian:

• 1 cup finely chopped cabbage  
•   Adds crunch and body.
• 1 cup of grated carrot  
•   Provides natural sweetness and color.
• 1/2 cup finely chopped capsicum   
•   Gives a vibrant, agile texture.
• 1/4 cup finely chopped spring onion  
•   Increases fresh taste.
• 2 cloves garlic, finely sluggish  
•   For the aromatic taste punch.
• 2 tablespoons all purpose flour  
•   Connect the ingredients together.
• 2 tablespoons corn flour  
•   For extra agility.
• Salt and pepper, to taste  
•   Balancing the taste profile.
• Oil, Deep For frying  

For Manchurian sauce:

• 2 tablespoons of oil  
• 1 teaspoon finely chopped garlic
• 1 teaspoon grated ginger
• 1-2 green chilies, incision  
• 1 teaspoon soy sauce
• 1 teaspoon tomato ketchup
• 1 teaspoon chili sauce  
• 1 teaspoon vinegar  
• ½ cup of water or vegetable broth  
• 1 teaspoon corn flour slurry (mixed with 2 tsp water)  
• Salt and pepper, to taste

For Fried Rice:

• 2 cups cooked rice, preferably day old (cold rice works best)  
• 1 cup mixed vegetables (diced carrots, green peas, corn and green beans) 
• 1/2 cup finely chopped bell pepper  
• 2 garlic cloves, minced
• 2 tablespoons soy sauce  
• 1 teaspoon chili sauce (optional)  
• 1 teaspoon vinegar  
• Salt and pepper, to taste
• 2 tablespoons of oil  

Instructions:

For Manchurian :

1. Prepare vegetable balls:  
• In a large bowl, add chopped cabbage, grated carrots, capsicum, spring onion and minced garlic. Stir in all purpose flour, cornflour, salt and pepper. 
• Mix well until the mixture holds together. Make small, bite sized balls with your hands.
2. Fry vegetable balls:  
• Heat the oil in a deep pan pan on medium heat. Once heated, fry the vegetable balls until it is crisp and golden brown.
•  Remove them with a slotted spoon and drain on a paper towel.
3. Make the sauce:  
• Heat 2 tablespoons of oil on medium-high heat, in a separate large pan . Add chopped garlic, ginger and green chillies. Fry for about a minute until aromatic.  
•  Next, stir in soy sauce, tomato ketchup, chili sauce and vinegar. Pour into water (or broth) and bring the mixture to a light simmer. 
• Adjust the seasoning with salt and pepper.
4. Gather and simmer:  
• Gradually add the balls of fried vegetables to the sauce. Gently toss to coat each ball in a delicious mixture.
•  Let them simmer for 2-3 minutes in the sauce so that they absorb flavors.

For Veg fried rice:

1. Prepare rice and vegetables:  
1. Make sure your rice is cold to avoid clumping. Also make all the vegetables evenly cut to promote even frying.
2. Stir-Fry the Aromatics:  
1. Heat the oil on medium-high heat, in large wok or non-stick pan. Add the minced garlic and fry  until it is a little golden and aromatic.
3. Cook the vegetables:  
1. Add a mixed vegetable and bell pepper to the pan. Stir for 2-3 minutes until they start to soften but maintain a crisp bite.
4. Add rice and sauce:  
1. Toss in cold rice. Sprinkle vinegar ,soy sauce, chili sauce (if used) . Stir vigorously to coat the rice evenly, absorbing all the taste. Season with salt and pepper.
5. Finish and Garnish:  
1. Stir for an extra 2 minutes. If using, sprinkle some sesame oil for extra aroma. Garnish with chopped cilantro or extra green onions for fresh touch.

 Bring it all together:

This Indo-Chinese dish is designed to enjoy itself as a meal. On top of the delicious, vegetarian Manchurian, serve the piping hot fried rice as the base. Crispy vegetable balls are aromatic in a tangy, spicy sauce, perfectly complemented the aromatic fried rice, giving a delightful medley of texture and taste in each bite.

 Tips and variations:

• Preparing in advance: For the best results, prepare the rice a day. Cold rice gives a fluffier, non-sticky fried rice.
• Customize your vegetables: You can use other vegetables such as broccoli, zucchini or mushrooms, depending on your availability.
• Heat Level: Adjust the number of green chillies and chili sauce corresponding to your spice tolerance.
• Crispy edge: If you like the extra crunch, lightly dust the Veg Manchurian balls with a little extra corn flour before frying.
• Healthy option: you can also air fry the manchurian balls.