Veg Manchurian | Veg Fried Rice | Chef Sanjyot Keer

Full written recipe Veg fried rice and veg manchurian
For Veg fried rice
Ingredients:
Oil 2 tbsp
Spring onion bulbs 1/3rd cup (chopped)
Carrots ½ cup (chopped)
French beans 1 cup (chopped)
Cooked rice 4-5 cups
Salt & white pepper powder to taste
Spring onion greens 1/4th cup
Light soy sauce 1 tsp
Vinegar 1 tsp
Sugar 1 tsp
Aromat powder 1 tsp (optional)
Spring onion greens (for garnish)
Methods:
Heat a wok on high flame, add oil, and heat, further add chopped spring onion bulbs, carrots and french beans, sauté for 1-2 minutes.
Now, add cooked rice, salt & white pepper powder to taste, spring onion greens, light soy sauce, vinegar, sugar and aromat powder, mix well but gently without breaking rice, continue to cook for 2-3 minutes on high flame, finish it by adding few spring onion greens.
Your fried rice is ready, serve it hot with manchurian gravy and some schezwan sauce on side.
For veg manchurian
Ingredients:
For manchurian balls:
Cabbage 3 cups (chopped)
Carrots 2 cups (chopped)
French beans ½ cup (chopped)
Spring onion greens 1/4th cup
Ginger 1 tbsp (chopped)
Garlic 1 tbsp (chopped)
Red chilli sauce 1 tbsp
Light soy sauce1 tsp
Green chilli paste 2 tsp
Salt & white pepper to taste
Butter 1 tbsp
Aromat powder 2 tsp (optional)
Cornflour 5 tbsp
Refined flour 3 tbsp
For sauce:
Oil 1 tbsp
Onions 1/4th cup (chopped)
Ginger 2 tbsp (chopped)
Green chillies 2-3 nos. (chopped)
Garlic ½ cup (chopped)
Vegetable stock/hot water 4-5 cups
Soy sauce 1-2 tbsp
Green chilli paste 2 tsp
Vinegar 1 tsp
Salt & white pepper to taste
Spring onion greens 1 tbsp
Fresh coriander 2 tbsp
Spring onion bulbs 1/4th cup
Aromat powder 1 tsp optional)
Cornstarch 2 tbsp + water 2 tbsp
Methods:
Add the veggies, sauces, seasoning & butter, mix well and further add refined flour and cornflour, mix and combine well and squeeze the mixture lightly and mixing. Rest the mixture for 5 minutes. You can adjust the addition of refined flour and cornflour depending on the moisture level of the veggies, if you feel the mixture has too much of moisture you can little more, but make sure you do not squeeze too much.
After the resting, dip your hands in water and take a spoonful of mixture and shape into balls, by the time you shape, set oil for deep frying.
When the oil is hot, around 150℃ -160℃, deep fry the manchurian balls on medium flame until crisp and golden brown, so it gets cooked from inside, do not fry them on low heat or high heat.
Remove them on absorbent paper.
Set another wok on high flame for making sauce, add oil, chopped onions, ginger, green chillies, and garlic, sauté for 1-2 minutes.
Add vegetable stock/hot water and mix well, further add soy sauce, green chilli paste, vinegar, salt & white pepper to taste, spring onion greens and bulbs, fresh coriander and aromat powder, mix well and bring to a boil.
In a small bowl, add cornflour & water and mix to make slurry, add the slurry to the wok and cook until the sauce thickens slightly, you can adjust the quantity of cornflour depending how thick or thin you want your manchurian gravy to be.
Once the gravy is done, add the fried manchurian balls and cook for 1-2 minutes, and serve immediately serve with hot fried rice.
Make sure to add fried balls just when you're about to serve, keeping the balls in gravy for long time will make them soggy.
Your manchurian is ready along with hot fried rice, serve and enjoy.
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