Veg Fried Rice paired with Gobi Manchurian
Here's how to make Veg Fried Rice paired with Gobi Manchurian, a classic Indo-Chinese combination! This meal is flavorful, satisfying, and perfect for any occasion.
1. Veg Fried Rice Recipe
Ingredients:
- 2 cups cooked rice (cooled or day-old rice)
- 2 tbsp oil (vegetable or sesame oil)
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 carrot, diced
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup capsicum (bell pepper), diced
- 1/2 cup cabbage, shredded
- 2 spring onions, chopped (reserve greens for garnish)
Sauces & Seasonings:
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1/2 tsp black pepper powder
- Salt to taste
- 1/2 tsp sugar (optional)
Instructions:
- Prepare the Rice:Ensure the rice is completely cooled to avoid clumping during stir-frying.
- Stir-Fry Veggies:Heat oil in a wok or frying pan over high heat. Add minced garlic and sauté until fragrant.Add onions and stir-fry for 1 minute.Add carrots, peas, capsicum, and cabbage. Stir-fry for 2-3 minutes on high heat to keep the vegetables crunchy.
- Add Sauces:Add soy sauce, vinegar, salt, sugar (if using), and pepper powder. Mix well.
- Combine with Rice:Add the cooked rice and toss gently to coat the rice with the veggies and sauces.Garnish with spring onion greens and serve hot.
2. Gobi Manchurian Recipe
Ingredients:
For the Cauliflower (Gobi):
- 1 medium cauliflower, cut into florets
- 1/2 cup all-purpose flour (maida)
- 1/4 cup cornstarch
- 1 tsp ginger-garlic paste
- 1/2 tsp chili powder
- 1/4 tsp black pepper powder
- Salt to taste
- Water (as needed for batter)
- Oil for frying
For the Sauce:
- 1 tbsp oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional)
- 1/2 capsicum, diced
- 2 tbsp soy sauce
- 1 tbsp chili sauce
- 1 tbsp ketchup
- 1 tsp vinegar
- 1/2 tsp sugar
- 1/4 cup water
- 1 tsp cornstarch, mixed with 2 tbsp water
- Spring onions, for garnish
Instructions:
1. Fry the Cauliflower:
- Blanch cauliflower florets in hot salted water for 2-3 minutes. Drain and pat dry.
- In a bowl, mix flour, cornstarch, ginger-garlic paste, chili powder, pepper, and salt. Add water gradually to make a smooth batter.
- Dip the florets into the batter and deep-fry until golden brown. Drain on paper towels.
2. Prepare the Sauce:
- Heat oil in a wok. Add minced garlic and sauté until fragrant.
- Add onions, green chili, and capsicum. Stir-fry on high heat for 2 minutes.
- Add soy sauce, chili sauce, ketchup, vinegar, sugar, and mix well.
- Add water and bring to a boil. Stir in the cornstarch slurry and cook until the sauce thickens slightly.
3. Combine:
- Add the fried cauliflower to the sauce and toss to coat evenly.
- Garnish with chopped spring onions.
Serve Together:
- Plate the Veg Fried Rice and top with Gobi Manchurian as a side.
- Serve hot, and enjoy the irresistible flavors of this Indo-Chinese combo! 🌶️🍚
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