non-vegetariandairy-free
indo_chinese
Chicken Manchurian Gravy with Veg Fried Rice
35 min
793 cal
40gProtein
90gCarbs
29gFat
2Recipes
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Tangy, perfectly spiced Gobi Manchurian with savory Veg Fried Rice. A quick, delicious, and kid-approved meal!
A quintessential Indo-Chinese delight, this Gobi Manchurian features perfectly crispy cauliflower florets bathed in a luscious, tangy, and savory gravy. Each bite offers a symphony of textures and flavors, making it an irresistible main course when paired with fried rice or noodles.
Serving size: 1 cup
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Serving size: 1.5 cups
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Tangy, perfectly spiced Gobi Manchurian with savory Veg Fried Rice. A quick, delicious, and kid-approved meal!
This indo_chinese dish is perfect for lunch or dinner. With 706.94 calories and 13.120000000000001g of protein per serving, it's a nutritious choice for your meal plan.
Blanch the Cauliflower: In a large pot, bring 6 cups of water to a boil with 1 tsp of salt. Add the cauliflower florets and blanch for exactly 3 minutes. This cleans them and gives them a head start on cooking. Immediately drain and spread on a plate to cool and dry completely.
Prepare the Frying Batter: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, Kashmiri red chili powder, black pepper powder, and 3/4 tsp salt. Gradually add 3/4 cup of water, whisking constantly to form a smooth, thick batter without lumps. The consistency should be similar to pancake batter, thick enough to coat the florets.
Fry the Cauliflower: Heat 2 cups of oil in a kadai or wok over medium-high heat. Once hot, dip each dried cauliflower floret into the batter, ensuring it's evenly coated. Carefully slide the battered florets into the oil one by one, frying in batches to avoid overcrowding. Fry for 5-6 minutes, turning occasionally, until they are golden brown and crisp. Remove with a slotted spoon and drain on a wire rack.
Sauté Aromatics and Vegetables: In a separate large wok or pan, heat 2 tbsp of sesame oil over high heat. Add the finely chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant. Add the spring onion whites, cubed onion, and capsicum. Stir-fry for 2-3 minutes, keeping the heat high to ensure the vegetables remain crunchy.
Create the Manchurian Sauce: Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and 1/2 tsp salt. Stir well to combine and cook for 1 minute. Pour in 1.5 cups of water and bring the sauce to a rolling boil.
Thicken Gravy and Combine: In a small bowl, mix 1.5 tbsp of cornflour with 1/4 cup of cold water to create a lump-free slurry. While stirring the boiling sauce continuously, slowly pour in the cornflour slurry. The gravy will thicken in about 1-2 minutes. Once it reaches your desired consistency, add the fried cauliflower florets.
Garnish and Serve: Gently toss the crispy cauliflower in the gravy for about 30-60 seconds, just enough to coat them without making them soggy. Turn off the heat. Garnish generously with chopped spring onion greens. Serve immediately with steamed rice or hakka noodles for the best texture.
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.