Burnt Garlic Rice with Veg Manchurian

Who doesn’t like Chinese? Indians have become great fans of the fancy Indo-Chinese dishes that we get in restaurants. Ordering Chinese at home on weekends or while eating out has become the done thing. Why not try making the same thing at home then? What we get is unlimited portions, plus the satisfaction of knowing that we are having home-cooked food, which is any day healthier than restaurant-food. Posted here is a simple recipe for restaurant-style Burnt Garlic Rice with Veg Manchurian, but, with a slight twist. Instead of making the Manchurian balls with the usual grated cabbage and carrot, I’ve used dudhi (bottlegourd)!

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