Kapil aka “ZOMATO” of Indibni, all the happening restaurants, globally trending dishes,what’s hot or not of the town, you name it you have it! So obviously when the challenge was given to him, the expectation was pretty high, because it was not just anybody but our very own foodie in the house!
He was given the task to make Manchurian and fried rice, something so simple but yet relished by everyone! One could see his dedication to the task since he showed up really early in the morning just to make sure that everything is prepped well for the lunch! Since he also graciously agreed to make mango custard for everyone, he definitely had to make extra efforts as well!
The mango custard was mind blowing and instantly was a major hit! As far as the Manchurian and fried rice were concerned, they were also good but the desert took the crown away! Nevertheless, following are recipes for his dishes for you guys to read and implement!
To prepare Manchurian balls, combine finely chopped cabbage, carrot, finely chopped capsicum, 1 tbsp. bean sprouts, 1 tbsp. soy sauce, 1 tsp. vinegar, crushed peppercorns, salt, refined flour, cornstarch and 1 tbsp. red chili sauce in a bowl and mix. Add some water and knead well. Heat sufficient oil in a pan. Dampen your palms with some water, divide the mixture into equal portions and shape them into balls. Deep-fry each ball in hot oil on low heat till golden and crisp. Drain on absorbent paper. To prepare Manchurian rice, heat 1 tbsp. oil in a non-stick pan. Add ginger, garlic, green chilies and onion and sauté for a minute. Add remaining ¼ cup bean sprouts, shredded cabbage, capsicum juliennes, remaining soy sauce, remaining red chili sauce, remaining vinegar and crushed peppercorns and mix. Add fried Manchurian balls and ½ cup water, mix and cook for a minute. Add salt and mix add cooked India Gate Basmati rice and spread evenly on top of prepared Manchurian balls mixture and cook for a minute. Mix well. Finely chop coriander sprigs, add to pan along with spring onion greens. Switch off heat and mix well. Now the star recipe, Dissolve the custard powder in 1/4 cup of cold milk and keep aside. Whisk the cream in a bowl along with powdered sugar to make soft peak and keep aside. Heat a pan, add the remaining milk and when the milks boils, add the sugar and stir for a couple of minutes. Add the milk mixed with custard powder and stir again for a few seconds. Add the mango puree and stir for a minute and cook till custard becomes thick. Add 2 tbsp. of fresh cream and nuts and mix well. Pour it in a bowl and add some fresh cream on top. Serve chilled.
