Veg Manchurian and Burnt Garlic Fried Rice are one of the most popular Indo Chinese combos. At home making, Indo Chinese is always easy and the bonus is that its everyone’s favourite.
Burnt Garlic Fried Rice——
2 cups of cooked rice( After making rice leave it in fridge or countertop for at least 2-3 hours )The texture will not come good if we use freshly made rice because it will be all mushy, so please use cold rice which you have cooked earlier.
1/2 cup of mixed veg finely chopped. I have used carrots, beans, peppers and scallions.
3-4 cloves of garlic finely chopped
Soy sauce-2 teaspoons
Salt- 1 pinch(very little)
Garlic powder- a small pinch
In a wok add two table spoon of oil.
Add garlic. Fry it till golden brown.
Add all vegetables.
Saute for 3-4 minutes.
Mix soy sauce and vinegar.
Add scallions and garlic powder.
Garnish with more scallions and serve.
2 cups of grated cabbage, carrots, green beans and green peppers.
Remove all the water by squeezing them.
1 tablespoon all-purpose flour/maida
2 tablespoons cornstarch
1 tablespoon ginger and garlic grated
1/2 teaspoon- Green chillis
1 teaspoon soy sauce
Soy sauce-2 tablespoons
Tomato ketchup- 1 tablespoon
Ginger, Garlic and Green Chillis, finely chopped- Combined together-1 tablespoon
NOTE–We will not add any salt to it, because soy sauce contains salt and we don’t want to overdo it.
Mix everything together and bind it into the ball. If it’s not forming properly mix a little more cornflour but don’t overdo it. After frying, the veg balls should be light, not dense.
Deep fry Veg Balls.
In a wok add one tablespoon of oil.
Add finely chopped ginger garlic and green chilli to it.
Add soy sauce.
Add tomato sauce.
Add cornflour mixed with water.
Add veg balls to it.
Garnish with lots of scallions and serve hot.