Veg Manchurian Rice Recipe (Dry + Gravy Options)

 

Veg Manchurian Rice Recipe (Dry + Gravy Options)

Serves: 3-4 | Prep Time: 25 mins | Cook Time: 30 mins

Veg Manchurian Rice is a flavorful Indo-Chinese fusion dish combining crispy vegetable balls tossed in spicy, tangy Manchurian sauce served over aromatic fried rice. It’s a delightful dish loved by all ages, perfect for a hearty lunch or dinner.

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🧄 INGREDIENTS

For Veg Manchurian Balls:

• 1 cup grated cabbage

• 1 cup grated carrot

• ¼ cup finely chopped capsicum

• ¼ cup chopped spring onions (with greens)

• 2 tablespoons all-purpose flour (maida)

• 2 tablespoons cornflour

• ½ teaspoon ginger-garlic paste

• Salt to taste

• Black pepper to taste

• Oil for deep frying

For Manchurian Sauce:

• 1 tablespoon oil

• 1 tablespoon finely chopped garlic

• ½ tablespoon finely chopped ginger

• 2 green chilies (slit or chopped)

• 2 tablespoons chopped spring onions

• 2 tablespoons soy sauce

• 1 tablespoon red chili sauce

• 1 tablespoon tomato ketchup

• 1 teaspoon vinegar

• 1 teaspoon sugar (optional)

• Salt to taste

• ¼ cup water

• 1 tablespoon cornflour mixed with 2 tablespoons water (slurry)

  
  
  

For Fried Rice:

• 2 cups cooked rice (preferably cold, leftover rice)

• 1 tablespoon oil

• 1 tablespoon chopped garlic

• ½ tablespoon chopped ginger

• ½ cup chopped vegetables (carrot, beans, capsicum)

• 2 tablespoons spring onions

• 1 tablespoon soy sauce

• Salt and pepper to taste

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🧑‍🍳 INSTRUCTIONS

🔹 Step 1: Prepare the Veg Manchurian Balls

1. Mix the Veggies: In a large bowl, combine grated cabbage, carrot, capsicum, and spring onions.

2. Add Flours & Seasoning: Mix in all-purpose flour, cornflour, ginger-garlic paste, salt, and pepper.

3. Shape Balls: Form small lemon-sized balls using your hands. If the mixture is too moist, add a bit more flour.

4. Deep Fry: Heat oil in a deep pan. Fry the balls on medium heat until golden and crisp. Drain on paper towels.

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🔹 Step 2: Prepare the Manchurian Sauce

1. Sauté Aromatics: In a wok, heat oil. Add garlic, ginger, and green chilies. Sauté for a minute until fragrant.

2. Add Sauces: Add soy sauce, chili sauce, ketchup, and vinegar. Stir well.

3. Flavor & Thicken: Add salt, sugar, and ¼ cup water. Bring it to a boil.

4. Add Slurry: Stir in cornflour slurry and cook until the sauce thickens to desired consistency.

5. Toss the Balls: Add the fried veg balls to the sauce and toss to coat. For dry Manchurian, reduce the sauce. For gravy, add more water or stock before adding the slurry.

   
   
   

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🔹 Step 3: Prepare the Fried Rice

1. Stir-fry Aromatics: In a pan, heat oil. Add garlic and ginger, sauté briefly.

2. Add Veggies: Toss in chopped veggies and stir-fry on high flame for 2-3 minutes.

3. Mix Rice: Add the cooked rice, soy sauce, salt, and pepper. Mix well without mashing the rice.

4. Finish with Spring Onions: Add chopped spring onion greens and mix. Turn off the heat.

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🔹 Step 4: Serve

• Plate the fried rice first.

• Top with Veg Manchurian (dry or with gravy).

• Garnish with spring onion greens and serve hot.

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🍽️ Serving Suggestions

• Serve with extra chili vinegar or soy sauce on the side.

• Add a fried egg or tofu if you want a protein punch.

• Pair with hot soup for a complete Indo-Chinese meal.

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📝 Tips & Variations

• Rice Tip: Use cold rice to avoid mushiness.

• Sauce Customization: Adjust sauces to your taste—more ketchup for sweet, more chili sauce for heat.

• Air Fry Option: Air fry the balls instead of deep frying for a healthier version.

• Gluten-Free: Use rice flour or gluten-free flour mix instead of maida.