Chinese · Recipe · vegetarian · with rice

Veg Manchurian Dry

This one’s for you,Swaram
This recipe is a hand-me-down of my sister’s. I made this for Aadya’s birthday party last year,and it was a big hit.I love this one for its simplicity and nutrition values.Great for getting those veggie into your fussy eaters.
For this recipe,you need
For vegetable balls-
2 cups grated cabbage
1 cup grated carrots
1 capsicum grated.
(1-2 green chilies ,fine chopped-optional)
2-3 tbsp corn flour
extra corn flour or bread crumbs for coating.
salt to taste
black pepper to taste
oil for frying
For the Manchurian sauce
1 whole garlic,pods peeled and chopped
1 medium sized onion,diced and/or 1-2 spring onions
1 capsicum,diced
1 tsp soya sauce
1 tsp vinegar
1tsp chili sauce
2 green chilies cut and soaked in a little vinegar.
1 tsp corn flour
3/4 cup water or vegetable stock.
2-3 tsp toasted sesame seeds.


To make Manchurian balls-Start by squeezing the grated cabbage and carrot between your palms to get rid of all the excess water.Add the grated capsicum,salt,pepper and corn flour and make balls.If the mix is still very wet,add some more flour or 2 tbsp of bread crumbs to it. Cover with cling wrap and chill the balls for half an hour.
After half an hour,remove and shallow fry.(I mostly fry in a pan,with little oil).Keep aside.

To make the sauce:
Drizzle some oil in a pan,just enough to coat it evenly.
Stir fry the onion and capsicum,till its half cooked.
In the same pan,add one tsp oil and add the chopped garlic.Lower the flame and stir it for 2 mins.
Add soya sauce,chili sauce,vinegar,chilis in vinegar and cornflour.Add the water and let it simmer.
When the sauce starts to thicken,add the stir fried vegetables and manchurian balls and mix well so that all the balls get coated with the sauce.
Garnish with toasted Sesame Seeds and chopped corriander leaves.
Serve hot,over plain white rice or as a side with noodles.
Dig in!!
P.S.-Sorry I don’t have any pics right now,will update it,the next time,I make it.

Chicken · Chinese · Mumma's Kitchen · Rice

Chili Chicken and Fried rice.

“Chili Chicken and fried rice”-this phrase said quickly, reminds me of a Sunday lunch treat.Aadya turned 3 months old on June 30th and I decided to make our favorite meal to mark the occasion-“Chili Chicken and Fried rice”. This is the simplest,most delicious, home cooked party-food-kinda meal. Here’s my mom’s recipe for chili Chicken-
For this you need-
1 lb boneless chicken breast
2 eggs
1 tsp corn flour
1+1 tbspn Soy sauce
1+1 tbspn tomato-chilli sauce( maggi)
1 tspn white vinegar
1 whole green pepper
1 medium sized onion
salt and pepper to taste
Oil for frying.

Wash and cut chicken breasts into small bite-sized pieces.Keep aside.

Mix-Eggs,1 tsp corn flour,1tbsp soy sauce,1 tbsp tomato chili sauce,salt and pepper.Beat well.This makes the marinade. Marinate chicken in this for a minimum of 30 minutes.The longer the better.

In the meantime,chop green pepper & onion into big chunks.

Heat oil in a pan.when its steaming hot,slowly add chicken pieces and lower the heat.Fry the chicken pieces till golden brown on a medium heat.Keep aside.

Now in a pan, add just a tsp oil and toss in green pepper chunks and onion chunks and toss around,then add vinegar followed by soy sauce,tomato sauce aand lastly add the chicken.Sprinkle a little water and cover it.Turn off the heat.Let it sit for 5 mins.Serve hot. A little garnish of lightly toasted sesame seeds gives it a nice crunchy taste.

P.S. Use little oil at a time and add more to the pan as needed,because it turns black because of the egg marinade.

Fried rice-
2 cups rice
3 cups chopped vegetables-Cabbage,carrots,green peppers,peas.(I used a bag of frozen mixed vegetables-for lack of time)
2 beaten eggs mixed with salt and pepper to taste.
1 tspn soy sauce
less than half a tspn of white vinegar.
salt to taste.

Cook rice and keep aside. Spread the rice out on a plate to cool and also so that all the grains separate out.

Take oil in a pan and add the beaten eggs and make them into scrambled eggs.Keep aside.

Take a little more oil in the pan and add all the chopped vegetables. Season with salt and let it cook till almost done.

Add soy sauce and a dash of vinegar to the vegetables and mix well. Add the scrambled eggs and then the rice and mix thoroughly. Serve hot!

Hope you enjoy making and eating this as much as I do!