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:
Prep Time: 30 mins | Cook time: 45 mins
| Serves: 4
- Kept basmati
rice in electric rice cooker with water ratio 1: 1 & 1/2. I kept 2
cups rice.
- 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.
- Chop spring
onion, garlic for gravy. Keep all the other ingredients like sauces,
pepper powder etc.; ready.
- By now the
rice would have got ready. Fluff it and keep ready.
- First mix and
deep fry Manchurian balls. Then toss veggies for fried rice and mix it.
- Lastly prepare
Manchurian gravy. Serve hot both rice and gravy as this tastes best when
hot.
EASY FRIED RICE RECIPE
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
- 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.
- Lastly add pepper, spring
onion and fry for a minute. Add cooked, rice and stir till it gets heated
up.
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
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
- 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.
- 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
color.
- 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.
- Add soy sauce, tomato chilli
sauce, pepper powder and give it a mix.
- Dissolve the corn flour in
water and pour it. Keep stirring until the mix starts boiling and changes
into dark color.
- 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.
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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