Vegetable manchurian and fried ricePerfect combinatiIngredientsFried Rice2 cups Basmati rice1/2 cup french beans thinly sliced into diagonal pieces1/2 cup carrot cut into thin long strips1 cup chopped spring onion whites1 teaspoon soy sauce1/2 chopped spring onion greensto taste SaltManchurianFor the vegetable balls:3 cups finely chopped cabbage1 and 1/4 cup carrot grated1/2 cup chopped onions2 tablespoon cornflour4 tablespoon all purpose flour (maida)3-4 garlic cloves1 green chilli finely choppedas needed SaltFreshly ground black pepper powderOil for fryingFor the Sauce :4-5 cloves garlic finely chopped1 tablespoon chopped green chillies1/2 cup minced onions1/2 tablespoon spring onions green1 +1 cup water1 tablespoon soy sauce1 tablespoon cornflour1 teaspoon sugarto taste SaltOilStepsFirstly wash and soak the rice in water for 10 mins, and set it to cook while you can make the Manchurian..To make the vegetable Manchurian balls, mix the cabbage, carrots, onion, 1 teaspoon salt, maida and cornflour, green chillies, garlic and pepper powder. Knead it till it comes together to form a sticky mixture. If you feel it is too dry, add a little water. Let it sit for 5 minutes and then divide it into 15 parts and make balls rolling them in your handHeat sufficient oil in a wok, and fry the balls till rusty brown. Drain on an absorbent paper.Now for the sauce, heat some oil in a pan (kadhai) and fry the garlic. Add the green chillies, onions, and spring onion greens and stir fry over high flame till the onions are translucent. Oh, I love the aroma of the garlic and onions fried together.Mix the cornflour in 2 cups of water and add it to the pan along with the soy sauce, and stir till a thick gurgling sauce is ready!Take it off the flame and just before serving, add the vegetable balls in the sauce and garnish with spring onion greens.Now for the fried rice : To keep the grains of the cooked rice separate, spread it on a wide plate and allow it to cool. Drizzle some salt and soy sauce over the cooked rice.Heat oil in a pan, and stir fry the vegetables over high flame for about 5-6 minutes, till the vegetables soften. Then gently add the rice to the pan, being careful to not break the rice grains. Add a pinch of MSG (Mono sodium glutamate) for that extra zing to the rice.