Vegetable Manchurian

Fried rice with low fat Vegetable Manchurian is a treat for me. I dont deep fry the manchurian balls but they will be still yummy. I usually make more balls than I require for the dish so that I can have them like a cutlet with sauce.

To make the Manchurian Balls:

Cabbage, Carrot, Beans, Cauliflower – Shredded – All together 2 cups

Corn flour – 2 spoons

Ginger garlic paste - ½ spoon

Oil, salt as required

Manchurian Gravy

Spring onion – 1 bunch

Garlic – 5 pods finely chopped

Ginger – 1 inch finely chopped

Capsicum, carrot, cabbage – All together 1 cup

Fine Oats powder – 1 ½ spoons

Soya sauce – 2 spoons

Tomato sauce - 2 spoons

Chilly – 1 no

Cook the vegetables mentioned for Manchurian balls with ginger garlic paste. Add required amount of salt. Once cooked cool them, add corn flour and mix. After Refrigerating for about an hour take the mixture out, make balls out of it. Flatten them and toast them in the tawa with oil till they become crispy and golden brown.

Keep them aside

In a pan add the vegetables for Gravy, ginger, garlic, chilly and salt in 1 ½ cups of water. The vegetables should be half done, crispy and should not be cooked completely. Add the sauces, oats powder and half of the chopped spring onion. I used oats powder to make the gravy thick. Corn flour can also be used. Bring it to a boil. Just when you are about to serve add the Manchurian balls in the gravy and add the Spring onions over it.

Kashmiri Pulav

Basmathi Rice – 1 cup
Ginger garlic Paste – 1 spoon
Cinnamon – 1 inch piece
Cloves – 3
Cardomomi – 3
Cumin seeds – ¾ spoon
Aniseed – ¾ spoon
Pepper – ¼ spoon
Ghee – 2 spoons
Yellow food color – as preferred
Fruits cut into equal sizes( Apples, Pomegranate, Grapes, Pineapples) – 1 cup
Dry fruits (Pista, Cashew, Raisins, Badam) – ¼ cup
Salt – As required
1. Rinse and soak the Basmathi rice for 5-20 mins
2. In a kadai pour a spoon of Ghee and add cumin and aniseed first
3. Subsequently add cinnamon, cardamom, cloves, grounded pepper(can add green chilli if preferred)
4. Also add ginger garlic paste.
5. Just fry for 30 seconds and add the drained rice
6. Fry for 2 more minutes
7. Stop the flame, pour the rice and masala mix in the Rice cooker and add 1 and ½ cups of water along with required amount of salt, yellow food color, 1 spoon of ghee and cook.
8. Fry the Dry fruits with just little ghee and keep
9. Once rice is cooked garnish with the fruits and dry fruits.
10. I had made Onion Raitha and cauliflower pakodas.