Veg.Manchurian Gravy

Ingrediants :

1 cup grated cabbage.
1 cup grated carrots.
1/2 cup cauliflower florettes - shredded.
4-5 finely chopped French beans.
1/4 cup finely chopped spring onions.
1/4 cup finely chopped green capsicum.
1/3 cup refined flour (maida).
2 large tbsp cornflour (to hold and bind the veggies).
1 egg - beaten.
2 large tbsp soy sauce.
1-2 tbsp vinegar.
2-3 tbsp oil.
Water - around 4 cups to make the gravy.

Spices:

1/2 ginger and 5-6 garlic cloves.

2-3 green chillies (all finely chopped).
1 tsp sugar.

1/2 tsp msg (optional, salt- to taste

Method Of Preparation :

Reserve the chopped greens of the spring onions for garnishing.
Mix all the veggies in a bowl, add the beaten egg, spring onion, capsicum, refined flour and one tbsp of cornflour. 

Add the salt for this mixture according to your taste (remember, the gravy will have salt too) and mix thoroughly. 

Take a spoonfull of this batter and shape into small balls. (Do NOT add water).
Now heat sufficient oil in a wok or pan and deep-fry vegetable balls, 3-4 at a time so they do not stick to each other, on medium heat until they turn golden brown. 

Remove and keep them on a tissue paper to absorb excess oil. 

Now heat 2 tbsp of oil again and add ginger-garlic and the green chillies. 

Then add soy sauce, sugar, MSG and salt to taste. Add 3 cups of water and bring to a boil. 

Dissolve the cornflour in a cup of water and add slowly to the gravy.

Also add the vinegar to it. Stir till the sauce starts to thicken. 

When it looks reasonably thick, remove from flame and keep aside. 

Now add the fried manchurian balls and mix well. 

Garnish with spring onions and Serve hot with Veg.Fried Rice.

Note :

Monosodium glutamate enhances the flavour and is commonly used in chinese food preparations. But some people have reported allergic reactions to it. So unless you are sure you have eaten it before, you can safely omit it from the above recipe to avoid any allergies

Fried Rice

Ingredients:

1 cup medium grain rice
1 bunch spring onions finely chopped
1 carrot finely chopped
2-3 cabbage leaves finely chopped
6-7 french beans finely chopped
1 tbsp. oil
11/2 tsp. soya sauce
1 tsp. chilli sauce

Method Of Preparation :

Boil rice till each grain is separate and almost done.
Drain. Cool in a plate.
Heat oil in a wok or pan, add vegetables, except spring onions.
Stir fry till crisp, add spring onions, salt and sauces.
Mix well and pour over the rice.
Mix the rice and vegatables gently, till evenly coated.
Adjust sauces and salt as per taste.
Just before serving heat very well.
Either heat in oven or microwave.
Serve hot with manchurian vegetable or sweet sour.

Making time: 25 minutes
Makes: 3 servings

Chinese Noodles Recipe

Ingredients:

Thin Rice or Egg Noodles - 450gms
Baby shrimps - 450 gms
Skinless chicken breast (well cooked, cut into 1/4 inch) - 1
Soy sauce - 2 tbs
Cornstarch - 1 tbs
Spring onion (Scallion) cut in 1 inch length - 1/4 cup
Red or green capsicum, cut into small pieces - 1
Minced garlic - 1 Green Beans - 1/2 cup
Onion, cut into small pieces. - 1 tbs Garlic - 1 tbs
String beans cut into small rounds - 1/2 cup Eggs - 2 nos
Carrot, sliced - 1/2 cup Curry Powder (optional) - 2 tbs

Method Of Preparation :

Soak the noodles in cold water for an hour.
Marinate the cooked and shell removed shrimp with 2 table spoon of soy sauce and cornstarch and keep for 10 minutes.
In a hot wok, heat oil and add fry ginger, garlic, spring onions, and stir well.
Add marinated shrimp followed by chicken stock and cooked chicken to oil and stir for 30 seconds to one minute.
Remove the content and set aside.
In the same oil, saute beans, capsicum, carrots and onions.
You can also use half boiled vegetables if you don't like the taste of raw vegetables.
Season and cook for one minute and set aside.
Pour a little oil and when the oil gets hot, fry two beaten eggs and scramble to break it into small pieces.
Add rice noodles and stir and fold noodles till the eggs and noodles dispersed uniformly.
Continue to stir to avoid noodles from sticking to the pan.
Add pepper and salt, if you want more spicy noodles, you can add curry powder now.
When noodles are streaming hot, add the prepared shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is streaming hot.
You can also choose vegetables of your choose like mushrooms, water chestnuts, bamboo shoots, baby corn, broccoli etc.

Spring Roll Recipe

Ingredients :

6 dried black mushrooms
1/4 pound lean pork
Marinades for Shrimp and Pork:
1 tbsp soy sauce
1/4 teaspoon sesame oil
A pinch of cornstarch
10 medium raw shrimp, shelled and deveined
1 tablespoon rice wine, dry sherry or sake
1 teaspoon cornstarch
Other:
1 cup mung bean sprouts
1/2 red bell pepper
4 Chinese garlic chives
1/2 carrot
1 cup shredded Napa cabbage
Sauce:
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons dark soy sauce or low-sodium chicken broth
1 teaspoon sesame oil
For Frying Spring Rolls:
4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
1 teaspoon chopped garlic
1 teaspoon chopped ginger
24 spring roll wrappers
Dipping Sauces:
plum sauce or duck sauce
Chinese hot mustard

Method Of Preparation:

Spring Rolls Directions:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes.
Squeeze out any excess water.
Cut off the stems and slice finely.
Cut the pork into matchsticks.