Chinese Fried Rice

Ingredients Cooked Rice - 2 cup Finely chopped spring onions - ½ cup Finely chopped cabbage - ½ cup Finely chopped green beans - ½ cup Finely chopped big capsicums - ½ cup Finely long cut onion - ½ cup Finely chopped Ginger, Garlic & Chilies or paste - 2 tsp Soya sauce - 3 tsp Chili sauce - 1 tsp Oil - 3 tsp Salt - to taste

Preparation Heat the oil in the frying pan. Add chopped Ginger-garlic-chili or ginger-garlic-chili paste in the oil. Add chopped onion in pan and stir for 2 mins. Add all the vegetables except spring onions in the frying pan & fry for 5 mins. Add 1 spoon of Soya sauce & 1 spoon of Chili sauce & stir. After 5 mins add cooked rice in the pan, add salt and stir well. Add remaining 2 spoon of Soya sauce and stir properly, mix it properly. Add ½ spoon oil from side and stir well. Add finely chopped Spring onions on top of the rice and stir little bit.

Cauliflower Manchurian

Ingredients Cauliflower, cut into small flowerets - 1 no Green chilies - 3-4 no Green onions or shallots - 1 bunch Coriander leaves - 1 bunch Garlic, crushed finely - 3 flakes Garlic, chopped - 4-5 flakes Lemon juice - 2 tbsp Little piece of ginger, crushed finely Chapathi flour - 3 tbsp Corn flour - 3 tbsp Salt - to taste Oil for deep frying the cauliflower Butter for making the sauce - 2 tbsp Red chili powder - 2 tsp Soya sauce - 1 tsp

Preparation Make a batter out of the 2 tbsp corn flour and all the chapathi flour. Add crushed ginger, garlic, red chili powder, salt, cumin seeds, lemon juice, ½ tsp soya sauce and coriander leaves. Dip the cauliflower flowerets in it and fry till golden brown in color. Drain and keep aside. To make the sauce Dissolve the remaining corn flour in 1-2 tbsp of water. Add the remaining soya sauce, salt, chili sauce to the corn flour mixture and mix well. Keep it aside. Heat butter in a frying pan and add chopped green chilies, chopped garlic, chopped green onions and stir-fry for about 5-6 minutes. Add the above prepared corn flour paste and lower the heat. The sauce will begin to thicken and when it is thick enough, take it from the fire and pour it over the fried flowerets. Garnish with coriander leaves and serve hot.