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Ingredients:
For the manchurian-
250 gms cauliflower, washed and cut into medium size florets,
1 cup cornflour,
2 tbsp maida (sieved wheat flour),
2 tsp ginger-garlic paste,
Salt and pepper to taste,
Water,
Vegetable Oil for frying.

For the sauce-
3 spring onions, sliced and greens separated from whites,
2-3 cloves of garlic, chopped,
3-4 green chillies, slit lengthwise,
2 tbsp soy sauce,
2 tbsp sweet chilli sauce,
1 tbsp cornflour dissolved in 3 tbsp water,
1/4 tsp white or black pepper,
Salt to taste,
Oil.

Method:
In a bowl, combine cornflour, maida, ginger-garlic paste, salt and pepper, slowly add water to form a paste of dipping consistency. Heat oil in a wok (kadhai) for frying. When hot reduce the flame to low-medium, dip each cauliflower floret into this batter and fry till they turn golden and crisp. Drain on a paper towel.
Heat 2-3tbsp oil in a pan, increase the flame to medium-high and add the onions of the spring onions and saute for 2 minutes. Then add chopped garlic and mix, add green chillies and saute for 2 minutes stirring continuously. Reduce the flame and add soy sauce, sweet chilli sauce, salt, pepper, cornflour mixture and stir well till the sauce thickens. Now add green onions and fried cauliflower and mix properly so that the sauce coats the florets. Serve as starters with chilli sauce or tomato ketchup.

TIP:
If you want to prepare a gravy for this dish, then dilute the sauce by adding water to get the gravy consistency.

Ingredients:
500gms (1 lb) Boneless chicken breasts; diced into 1″ cubes,
2-3 tbsp vegetable oil,
2 red bell pepper; diced,
1 carrot; sliced
1 can bamboo shoots; drained,
4 Water Chestnuts; drained and sliced,

Sauce-
3 tbsp Soy Sauce
1 tsp ginger; crushed,
1 tsp garlic; minced,
1/2 tsp crushed red pepper,
Salt to taste,
1/2 tsp Sugar,
1 tsp white Vinegar,
1 tbsp Cornstarch dissolved in 2 tbsp Water.

Method:
Mix together all the ingredients of the sauce and keep them aside. Heat oil in a wok and add the pepper to it. Fry on medium heat till they turn light brown, then drain in a plate. Now add chicken cubes to this oil and cook till chicken changes its color and is soft and tender. Then drain chicken and keep it aside. Add carrots and bamboo shoots to the oil, add more oil if required, fry for 2-3 minutes. Now add the fried peppers and chicken to it, pour the sauce over them, stir well and cook on mediu low flame till the sauce thickens. Serve hot with steamed rice or noodles.

Ingredients:
3 boneless and skinless chicken breasts, cut into tiny strips,
1 cup chopped onions,
1 cup sliced mushrooms,
1 cup chopped green peppers,
1 small broccoli; boiled,
1/2 head cabbage,
Salt and pepper to taste,
Butter for frying.

Teriyaki Sauce:
4 tbsp soy sauce,
4 tbsp dry sherry,
2 tbsp brown sugar,
2 tbsp cornstarch,
1/4 tsp garlic powder,
4 tbsp water.

Method:
Heat a skillet, add butter and when butter melts add the chicken strips and stir fry till they are cooked and white in color. Add chopped onions, mushrooms and green peppers, stir fry them for a few minutes. Throw in the choppped cabbage and boiled broccoli, cook for another 2 minutes. Sprinkle some salt and pepper to taste. Meanwhile combine all the ingredients of sauce together. Then add this sauce to the stir fried chicken and vegetables and stir well. Simmer until it thickens. Serve hot with steamed white or brown rice.

A traditional Burmese recipe (gravy) served with noodles or rice.

Ingredients:
2 carrots, diced,
1 medium size brinjal(egg plant), diced,
1/2 cup mushrooms, cut into halves,
1 small onion, ground to paste,
1 cup coconut milk,
2 tbsp gram flour,
1/2 tsp garlic paste,
1/2 tsp turmeric powder,
1 tsp red chilli flakes,
Salt to taste,
Oil for frying.

For garnishing and serving-
200gms boiled noodles,
2 tbsp fried noodles,
5 mushrooms, fried,
4-5 cloves garlic, fried,
Chopped spring onion greens and sliced onions.

Method:
In a pan, heat some oil and saute the onion paste for 3 minutes. Then add garlic paste, gram flour, turmeric powder and
cook for a minute and then add the vegetables one by one starting with carrots. Cook carrots for few minutes and then add
eggplant and mushrooms, since they do not require long time to cook. Cover and cook for 2 minutes. Add the coconut milk, and red chilli flakes, mix well and let it cook for some time. When the gravy boils remove from flame.
While serving, place boiled noodles on the serving dish, then pour khauk-swe over it, top with spring onions, fried
mushrooms, fried garlic and fried noodles. Serve hot.

Ingredients:
250gms boneless chicken, cut into small cubes,
1/2 capsicum, chopped into cubes,
1 onion, chopped into big pieces,
1/2 cup of more cornflour,
2-3 dry red chillies, broken into 2-3 pieces each,
1 tsp soy sauce,
2 tsp honey,
2 tbsp tomato ketchup,
1 tbsp red chilli sauce,
1 tbsp vinegar,
Oil for deep frying,
Chopped sring onions for garnishing.

For Marinade-
2 eggs,
Salt and black pepper to taste,
2 tsp red chilli powder,
1 tbsp cornflour,
Oil.

Method:
In a mixing bowl, mix all the ingredients of marinade and marinate the chicken cubes for more than 1 hour in the refrigerator.
Heat oil in a kadhai/wok, dip each piece in cornflour to coat it well and deep fry at a medium flame till crisp. Drain and keep aside. In a pan, heat some oil (you can use the same oil used for frying the chicken) add broken red chillies, stir and remove from flame to avoid burning. Now add soy sauce and honey, mix thoroughly, add tomato ketchup, vinegar and chilli sauce. Return to the flame, saute on low flame for a minute. Then add onions, capsicum and fried chicken and stir fry to coat each piece with the sauce. Garnish with spring onions. Serve as starter.

If you want a gravy then add some water to the sauce before dropping the chicken pieces, some cornflour dissolved in water and boil it before adding the chicken. This could be served with steamed rice or noodles.