Veg Manchurian + Fried Rice

Method

1. 1

   Veg balls: grate 2 cups cabbage, 2 carrots, ½ capsicum and ¼ cup spring onion. Mix with 6 tbsp maida, 4 tbsp cornflour, ginger-garlic-chili paste, salt and pepper. Shape balls.

2. 2

   Deep- or shallow-fry till crisp golden; drain.

3. 3

   Sauce: heat 2 tbsp oil on high. Sauté 1 tbsp ginger-garlic and chopped green chili. Add chopped onion, capsicum, spring onion white; toss 2 mins.

4. 4

   Add 2 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tbsp red chili sauce, 1 tsp vinegar, salt, pepper, 1 tsp sugar and 1 cup water. Bring to boil.

5. 5

   Add 2 tbsp cornflour slurry; simmer till glossy. Toss in the fried balls; switch off so they stay crisp.

6. 6

   Fried rice: heat 1 tbsp oil + 1 tsp sesame oil on high. Sauté chopped garlic, ginger, capsicum, carrot, beans and cabbage 2 mins.

7. 7

   Add 4 cups cold cooked rice, 1 tbsp soy sauce, salt, pepper and spring onion greens. Toss high heat 2 mins. Serve with the manchurian.

Adapted from Hebbar's Kitchen – Veg Manchurian