non-vegetariandairy-free
indo_chinese
Chicken Manchurian Gravy with Veg Fried Rice
35 min
793 cal
40gProtein
90gCarbs
29gFat
2Recipes
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Crispy Gobi Manchurian gravy with aromatic Hakka noodles. A perfectly spiced, energy-giving fusion feast!
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 classic Indo-Chinese favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
Serving size: 1.5 cups
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This indo_chinese dish is perfect for lunch or dinner. With 701.3699999999999 calories and 15.900000000000002g 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.
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.