This recipe blog features a platter consisting of three Indo-Chinese dishes: mushroom garlic soup, veg fried rice, and soya chunks Manchurian.

Here’s a breakdown of the recipe with its key ingredients and instructions:

Mushroom Garlic Soup

• Ingredients:
  • Chopped garlic (2 cloves)
  • Butter mushrooms (5-6, cleaned and chopped)
  • Leftover rice stock from cooking rice
  • Soy sauce
  • Red chili sauce (1 tsp)
  • Spring onion greens (for garnish)
  • Oil
• Instructions:
  1. Heat oil in a pan.
  2. Saute chopped garlic for a few seconds.
  3. Add chopped mushrooms and mix well.
  4. Add soy sauce, red chili sauce, and leftover rice stock.
  5. Let the soup simmer for 5 minutes.
  6. Garnish with spring onion greens and serve.

Veg Fried Rice

• Ingredients:
  • 1.5 cups India Gate Basmati Rice
  • Salt
  • Oil
  • Chopped vegetables (onions, bell peppers, carrots, green beans, cabbage)
  • Soy sauce (1 tsp)
  • White pepper
  • Spring onion greens (for garnish)
• Instructions:
  1. Wash and cook basmati rice until 95% cooked. Drain and set aside.
  2. Heat oil in a pan.
  3. Saute chopped onions, carrots, green beans, and bell peppers.
  4. Add cabbage and soy sauce.
  5. Add cooked rice and mix well, fry in high flame.
  6. Season with white pepper.
  7. Garnish with spring onion greens and serve.

Soya Chunks Manchurian

• Ingredients:
  • 1.5 cups soya chunks
  • Salt
  • Kashmiri chili powder
  • Ginger garlic paste (1 tbsp)
  • Corn flour (2-3 tbsp)
  • Peanut oil
  • Chopped onions
  • Chopped bell peppers
  • Soy sauce (1 tbsp)
  • Red chili sauce (2-3 tbsp)
  • Water (3/4 cup)
  • Spring onion greens (for garnish)
• Instructions:
  1. Soak soya chunks in warm water for 10 minutes. Drain and squeeze out excess water.
  2. Marinate soya chunks with salt, Kashmiri chili powder, and ginger garlic paste.
  3. Coat marinated soya chunks with corn flour.
  4. Deep fry the soya chunks in batches until golden brown.
  5. Heat oil in a pan.
  6. Saute chopped onions and bell peppers.
  7. Add soy sauce, red chili sauce, and water. Bring to a boil.
  8. Add deep-fried soya chunks and coat them with the Manchurian sauce.
  9. Thicken the sauce with a corn flour concoction (corn flour mixed with water).
  10. Garnish with spring onion greens and serve.

Tips

• The leftover rice stock from cooking rice can be used to make the mushroom garlic soup.
• You can substitute soya chunks with mushrooms, paneer, or baby corn for the Manchurian dish.

I hope this recipe blog helps you recreate this delicious dish at home!