Veg Fried Rice & Gobi Manchurian Combo Kit


Veg Fried Rice

  1. Oil
  2.  Sauce (salt added)
  3. Green Chilies, cut onions & garlic
  4.  Vegetables
  5. Basmati Rice
Gobi Manchurian

  1. Cauliflower florets
  2. Sauce (Salt Added)
  3. Oil
  4. Powder mix (Salt added)
  5. Green chilly, ginger and garlic
  6. Coriander
Veg Fried Rice

Note: Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

  1. Wash rice and soak it in water, for every 1 cup of rice add 1.5 cups of water.
  2. Add 1 teaspoon oil and little salt to the soaked rice.
  3. Add the soaked rice along with water to the pressure cooker (3 litre).
  4. Close the lid, put the weight (whistle) and cook for 2 whistles on medium to high heat.
  5. Turn off the stove and leave it until the pressure releases automatically.
  6. Once the pressure releases, open the lid and leave the rice near/under a fan for it to cool.
  7. While the rice cools down, heat oil in a wide non-stick pan for 1 minute on high heat.
  8. Add green chilli, onion & garlic and sauté for 2 minutes.
  9. Add all the vegetables and sauté for 3 minutes.
  10. Add sauce and mix well for 30 seconds.
  11. Turn off the stove.
  12. Add the rice to the mixture and mix gently. Add salt if required.
  13. Turn on the stove and keep the pan on low heat for 1 minute.
  14. Turn off the stove and serve.
Gobi Manchurian

Note: Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep: Wash and chop coriander roughly

  1. Soak the cauliflower florets in salt water for 5 minutes.
  2. On the other side, take a small vessel, add the powder and add water to it little by little to bring it to curd consistency
  3. Add the cauliflower florets to the mixture. Mix the florets in such a way that the florets are coated entirely and evenly.
  4. Heat oil in a pan on medium heat (flame) for 1 minute
  5. Add the coated florets to the pan one by one. Fry it till crisp on all sides. (Fry 7 to 8 florets at a time before frying the next batch of florets)
  6. Once fried, put it aside on a kitchen tissue for the oil to ooze out.
  7. Transfer 4 tablespoons of oil from the oil used for frying the florets. Heat the oil on medium to high heat (flame) for 20 seconds..
  8. Add green chilly, garlic & ginger and saute for 2 minutes.
  9. Dilute the sauce using ½ cup of water and add it to the sautéed mix. Mix well for 1 minute. (Dilute any remaining sauce in the packing and add that too)
  10. Add the fried florets and mix well on low heat (flame) for 1-2 minutes.
  11. Check the taste and add salt accordingly.
  12. Add the coriander and mix well before serving.
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Serves 1-2, Serves 2-3


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