Food blogger Rama Muralidharan shares 3 Indo-Chinese vegetarian recipes.

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A typical Indo-Chinese vegetarian meal comprises steamed flavoured rice, gobi manchurian and chilli paneer," says Rama Muralidharan.

Here's the recipe of Flavoured Steamed Rice:

Ingredients

• 1 cup rice soaked for 30 minutes and drained. (I love brown rice with my Chinese meal)
• 2 cups water
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 tbsp chopped red chillies
• 2 tbsp chopped green onions
• 1 tbsp sesame oil or olive oil
• Salt to taste

Method

• In a thick bottom non stick pan, heat oil.
• Add ginger, garlic and red chilli.
• Add two cups of water. Add salt. Bring it to a boil.
• Add rice and bring it to a boil.
• Reduce heat to minimum. Cover and let it simmer for 10-12 minutes till the water is completely absorbed and the rice is cooked.
• Let it rest for 10 minutes. Fluff it with a fork.
• Garnish with chopped green onions.
• Serve with Gobi Manchurian and Chilli Paneer (recipe below).

Gobi Manchurian

Ingredients

For the manchurian

• 2 cups cauliflower cut in large florets
• 2 tbsp cornflour
• 2 tbsp rice flour
• 1 tbsp gram flour or besan
• 1 tsp ginger garlic paste
• Salt to taste
• Oil to deep fry

For gravy

• 1 tbsp oil
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1 tbsp ginger garlic paste
• 1 tbsp tomato puree
• 1 tbsp red chilli sauce
• 1 tbsp tomato ketchup
• 1 tbsp soya sauce
• 1 tbsp cornflour mixed with 1/4 cup cold water
• Salt to taste
• Chopped green onions for garnish

Method

For manchurian

• Make a thick batter of cornflour, rice flour, gram flour, ginger garlic paste and salt by adding cold water.
• Dip the cauliflower florets in the batter and deep fry in hot oil till they are crunchy and golden brown.
• Remove it on a tissue paper and keep aside.

For gravy

• In a pan heat 1 tbsp oil.
• Add ginger garlic paste, onions and saute for two minutes.
• Add tomatoes and saute for 3-4 minutes till it is soft.
• Add tomato puree, tomato ketchup, chilli sauce and soya sauce. Cook for two minutes.
• Adjust salt to taste. Add one cup water if you want a gravy consistency.
• If you want a dry manchurian omit the water.
• Add the cornflour and water mixture and stir continuously. It will thicken.
• Now add the fried cauliflower and coat it in the mixture well.
• Fry it well on high flame for 2 minutes.
• Garnish with chopped green onions and serve it with hot rice or noodles.

Chilli Paneer

You can even use firm tofu in the recipe.

Ingredients

• 2 cups paneer cut in 1 inch cubes
• 2 tbsp oil
• 1/4 cup finely chopped onion
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped green chillies
• 2 tbsp tomato puree
• 1 tbsp red chilli sauce or Szechuan sauce
• 1 tbsp soya sauce
• 1 tbsp cornflour mixed with 1 cup cold water
• Chopped green onions and green chillies for garnish

Method

• In a non stick pan, heat 1 tbsp oil.
• On medium heat, fry the paneer cubes till they get a slight golden crust. Keep them aside.
• In the pan add 1 tbsp oil.
• Add green chillies, ginger and garlic and saute for one minute.
• Add onions and saute for 2-3 minutes.
• Add tomato puree, chilli sauce and soya sauce.
• Add 1/2 cup water. Adjust salt to taste. Cook for 2-3 minutes.
• Add cornflour mixture and stir continuously till it thickens a little.
• Adjust water if needed for gravy consistency.
• Add paneer pieces and mix well. Cook for 2-3 minutes.
• Garnish with green onions and green chillies. Serve hot with rice or noodles.

Photographs: ruchiram28.blogspot.in

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