I ALWAYS WANT TO HAVE DIFFERENT MENUS FOR BREAKFAST LUNCH AND DINNER EVERYDAY. I SOUGHT HELP TO GOOGLE AND GOT VARIOUS COLLECTIONS FROM DIFFERENT WEBSITES. I HAVE COMPILED ALL THOSE HERE.

YOU TOO CAN TRY THESE. DO SHARE YOUR VALUABLE COMMENTS BELOW.

FROM RAK'S KITCHEN:

LUNCH MENU 1:

RICE BOWL:
Rice bowl
Recipe Cuisine: Fusion   | Recipe Category: Lunch 
Prep Time: 30 mins     | Cook time: 45 mins     | Serves: 4 

  1. Kept basmati rice in electric rice cooker with water ratio 1: 1 & 1/2. I kept 2 cups rice.
  2. Chop carrot, cabbage, beans, baby corn for Manchurian balls as well as fried rice. I chopped 2 carrots, 20 beans, cabbage for only Manchurian ball, 4 baby corn.
  3. Chop spring onion, garlic for gravy. Keep all the other ingredients like sauces, pepper powder etc.; ready.
  4. By now the rice would have got ready. Fluff it and keep ready.
  5. First mix and deep fry Manchurian balls. Then toss veggies for fried rice and mix it.
  6. Lastly prepare Manchurian gravy. Serve hot both rice and gravy as this tastes best when hot.
EASY FRIED RICE RECIPE
Indian-style-fried-rice
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins    | Cook time: 15 mins    | Serves: 3
Ingredients
Basmati rice - 1 cup

Carrot - 1

Beans (I used baby beans) - 12

Baby corn - 5

Pepper powder   - 1 tsp.

Spring onion - 4 sprig

Olive oil - 3 tblsp

Sugar - 1/2 tsp.
Method
  1. Cook rice with 1 & 1/2 cup water and separate the grains. Cut the veggies very finely so that it will get cooked easily in short period of time. Heat a broad pan with olive oil. When it’s hot, add the veggies with sugar and fry for 2 minutes or until its cooked, but retains its crunchiness.
1-fry veggies
  1. Lastly add pepper, spring onion and fry for a minute. Add cooked, rice and stir till it gets heated up.2-add pepper spring onion,mix rice
Notes
  • You can replace olive oil with sesame oil.
  • You can try the same with left over rice by keeping it overnight in fridge.
  • You can add ajinomotto and soya sauce in this same recipe.
  • I added black pepper, but white pepper is recommended as it gives a colorful result!
  • Adding sugar to retain color.
  • Use best quality basmati rice as the rice flavor plays a main role in this recipe. 
  • Veggies should not be over cooked for this mainly, so make sure it’s just crunchy. 
VEGETABLE MANCHURIAN GRAVY RECIPE
vegetable-manchurian-gravy
Recipe Cuisine: Oriental | Recipe Category: Lunch
Prep Time: 20 mins    | Cook time: 25 mins    | Serves: 4
Ingredients
For vegetable Manchurian balls
Cabbage, finely chopped -1/2 cup

Carrot, finely chopped -1/4 cup

Beans, finely chopped -1/4 cup

All-purpose flour/ Maida -1/2 cup, heaped

Corn flour -2 tblsp, heaped

Black Pepper powder -3/4 tsp.

Soya sauce -1 tsp.

Salt & water -As needed
For gravy
Spring onion - 4 sprigs

Garlic, big variety - 6 flakes, finely chopped

Fresh red ripe chilli/ green chilli (optional) - 2

Pepper powder - 1 tsp.

Soya sauce - 1 & 1/2 tblsp

Chilli Tomato sauce - 1/4 cup

Corn flour - 1 & 1/2 tblsp

Water - 1 cup

Oil - 2 tblsp

Salt - As needed

Optional ingredient: Aji-no-moto



Method
  1. First prepare veg Manchurian balls. Chop very finely all the 3 veggies. Add all the ingredients except salt and water, mix and sprinkle water little by little – the consistency must be like vada batter. Not too dry not too runny. Add salt just before you make and mix, otherwise it will leave water. 1-batter
  2. Heat enough oil to deep fry and wet your hands, make small lemon size balls and deep fry in hot oil. Cook in medium flame to ensure even cooking. Do not make the balls too large or else inside won’t get cooked properly. Deep fry until dark golden color2-make-veg-balls
  3. Drain in paper towel, keep aside. Now to gravy. Keep all the ingredients needed ready. Heat oil add chopped garlic and fry for a minute in high flame.3-garlic 
  4. Add soy sauce, tomato chilli sauce, pepper powder and give it a mix.4-add-sauces 
  5. Dissolve the corn flour in water and pour it. Keep stirring until the mix starts boiling and changes into dark color. 5-boil-gravy
  6. Once the gravy is thick and shiny, add the fried Manchurian balls and chopped spring onion and mix well. Switch off the flame and transfer to the serving bowl.6-add-veg-balls


Notes
    • I used extra hot tomato chilli sauce (maggi). So it is sweet by itself. If using any other not so sweet sauce, I would recommend to add 3/4 tsp. of sugar in the gravy.
    • I did not add aji-no-motto as I had no stock, never buy due to its effects. But it’s a main ingredient for Chinese food. 
    • Adjust water quantity if it’s too thick, as the water quantity may vary according to the heat and vessel you use.



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