Rice Machurian


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All time favourite Chinese Manchurian with rice makes a tasty and filling one-dish meal.

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Rice Machurian recipe - How to make Rice Machurian

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
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1 cup steamed rice

For The Manchurian
1 cup plain flour (maida)
1/2 cup shredded cabbage
1/2 cup finely chopped capsicum
2 tsp green-chilli paste
3 tbsp soy sauce
1 tsp vinegar
a pinch of sugar
salt to taste
2 cups water
4 tbsp cornflour mixed with little water
oil for deep frying
  1. Combine cabbage, capsicum and ginger-chilli paste with plain flour. If needed add some water and mix well.
  2. Shape the cabbage mixture into small balls and deep-fry in hot oil.
  3. In a deep pan heat water, add soya sauce, vinegar, sugar and salt.
  4. When it comes to a boil add the cornflour mixture, while stirring continuously so that no lumps remain.
  5. After 5 minutes take it down from the flame.
  6. Add manchurian balls and serve hot with plain rice and boiled spinach cooked in ginger water.

Handy tip:

    Handy tip:
  1. To make the manchurian balls more crispy you can add some semolina to it.

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This recipe was contributed by kichen on 17 Nov 2016

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