Indo Chinese Platter For 10 In 1 Hour | Kitty Party Menu | Birthday Party Menu

Published On November 4, 2022
In Article
By Guest Author
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Prep Time
30 minutes
Cook Time
30 minutes
Difficulty Level
Intermediate

Ingredients

Carrot / Gajar - 2 Finely chopped
Cabbage / Patta Gobhi - 1 Finely chopped
Beans - 1 Cup Finely chopped
Spring onion - 3 Cups Finely chopped
Ginger / Adarak - 2 Inch Finely chopped
Green chilli / Hari mirchi - 3 Finely chopped
Garlic / Lahsun - 1/2 Cup Finely chopped
Capsicum / Shimla mirch - 1 Finely chopped
Soy sauce - As required
Schezwan sauce - As required
Red chilli sauce - As required
Green chilli sauce - As required
Vinegar - As required
Tomato Ketchup - As required
Sugar - As required
Oil - As required + For frying
Salt - As per taste
FOR PREPARING SLURRY :
Corn flour - 4 tsp
Water - 2 Cups
FOR PREPARING VEG NOODLES :
Sooji noodles - 2 Cups
Capsicum / Shimla mirch - 1/2 Julienne
Carrot / Gajar - 1 Julienne
Beans - 3 to 4 Julienne
Onion / Pyaz - 1 Sliced
Black pepper powder / Kali mirch - 1 tsp
FOR PREPARING VEG FRIED RICE :
Rice / Chawal - 1 & 1/2 Cups
Water - As required
Sugar - 1/2 tsp
FOR PREPARING MANCHURIAN BALLS :
Black pepper powder / Kali mirch - 2 tsp
Butter - 1 tsp
Corn flour - 4 tsp
All purpose flour / Maida - 4 tsp
FOR PREPARING VEG MANCHURIAN GRAVY :
Capsicum / Shimla mirch - 1/2 Diced
Onion / Pyaz - 1 Diced
Black pepper powder / Kali mirch - 1 tsp
Water - 3 to 4 Cups
FOR PREPARING HOT AND SOUR SOUP :
Water - 4 Cups
Sugar - 1/2 tsp
Black pepper powder / Kali mirch - 1 tsp
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING SLURRY :
Take corn flour and water in a bowl. Mix well and keep it aside.
FOR PREPARING VEG NOODLES :
Boil the required amount of water. Add noodles to the water. Mix well. Then add salt and 1 tsp of oil. Cook it on a medium flame for 10 to 12 minutes. Keep stirring in between. Once done, strain it and Take it out to a bowl. Keep it aside.
Heat 2 tbsp oil in a pan. Add 2 tsp of ginger, green chilli, garlic, onion, capsicum, carrot, and beans. Mix well and saute it for 1 to 2 minutes on high flame.
Now add 1 tbsp soy sauce, 3 tsp vinegar, 1 tsp green chilli sauce, 2 tsp red chilli sauce, and 1 tsp schezwan sauce. Mix well.
Then add salt, and black pepper powder. Mix well. Add boiled noodles. Mix well and cook it for a few seconds. Once done, take it out to a serving plate and garnish it with spring onion.
FOR PREPARING MANCHURIAN BALLS :
Take 3 cups of carrot, cabbage, capsicum, 1 tsp of ginger, green chilli, garlic, salt, black pepper powder, butter, corn flour, and all purpose flour. Mix well.
Take a small ball-sized portion of the mixture and prepare manchurian ball. Likewise, prepare all manchurian balls from the remaining mixture.
Meanwhile, heat oil in a pan to fry the manchurian balls. Place balls into the hot oil. Fry them on low to medium flame.
Deep fry them until they become crispy and golden brown from all sides. Then, take them out on a plate using a slotted spoon. Keep them aside.
FOR PREPARING VEG MANCHURIAN GRAVY :
Take 2 tbsp of soy sauce, 1 tsp of schezwan sauce, red chilli sauce, green chilli sauce, vinegar, tomato ketchup and 1/4 tsp of sugar in a bowl. Mix well. Keep it aside.
Heat 1 tbsp oil in a pan. Add 1 tsp of ginger, garlic, and green chilli. Mix well and saute it for a few seconds on high flame.
Then add capsicum and onion. Mix well and saute it for 1 to 2 minutes on high flame.
Now keep all vegetables aside in a pan. Add the prepared sauce mixture in the middle of the pan to give a smokey flavour. Mix well.
Add salt and black pepper powder. Mix well and add water. Let it boil for 2 to 3 minutes on a high flame.
Now add 2 tbsp of prepared slurry. Bring it to a boil and keep stirring. Once boiled, turn off the flame and add prepared manchurian balls. Mix well and take it out to a serving bowl and garnish it with spring onion.
FOR PREPARING VEG FRIED RICE :
Firstly, soak rice for 15 to 20 minutes. Then boil the required amount of water in a pan. Add the washed rice. Mix well and add salt, oil, and lemon juice.
Boil it for 12 to 15 minutes on medium flame. Keep stirring in between. Once done, drain out its water and take out the cooked rice in a bowl. Keep it aside.
Heat 1 tbsp oil in a pan. Add 2 tsp of ginger, garlic, and green chilli. Mix well and saute it for a few seconds on high flame.
Add 3 cups of carrot, cabbage, and capsicum. Mix well and saute it for 1 to 2 minutes on high flame.
Then add 2 tsp of soy sauce, 3 tsp of schezwan sauce, 2 tsp of green chilli sauce, 2 tsp of red chilli sauce, 3 tsp of vinegar and sugar. Mix well and saute it for 1 to 2 minutes.
Now add cooked rice. Mix well. Once done, take it out to a serving plate and garnish it with spring onion.
FOR PREPARING HOT AND SOUR SOUP :
Heat 1 tbsp oil in a pan. Add 1 tsp of ginger, garlic, and green chilli. Saute it for a few seconds. Then add 1/2 cup of cabbage, carrot, capsicum, and spring onion. Mix well and saute it for 1 to 2 minutes on high flame.
Now add water. Mix well and bring it to a boil. Keep stirring occasionally.
Then add 2 tsp of soy sauce, 1 tsp of red chilli sauce, 1 tsp of green chilli sauce, 4 tsp of vinegar, sugar, salt, black pepper powder, and 1/2 cup of slurry. Mix well and bring it to a boil. Once done, turn off the flame and garnish it with spring onion. Take it out to a serving bowl.
'Indo Chinese Platter For 10 In 1 Hour | Kitty Party Menu | Birthday Party Menu' is ready to be served.