fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe |
fried baby corn is not only scrumptious but also very appealing in size and look. Learn how to make fried baby corn pakoda.
To make fried baby corn, combine maida, cornflour, curd, chilli powder, garlic paste, baking powder and salt along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter. Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with chilli-garlic sauce.
Very easy to prepare compared to other kebabs and tikkis but worthy of serving on the same platter, fried baby corn is a really mouth-watering preparation of crisp, tender baby corn coated with a flavourful batter before deep-frying.
The innate texture of baby corn by itself is enough to make these fried baby corn pakoda a great hit, but with the cooperation of a slightly tangy batter enhanced with spice powders and curds, it really rises to a much higher plane of culinary excellence. Serve it fresh and crisp with chilli-garlic sauce for a really exciting experience.
You can serve this baby corn starter recipe with chilli garlic sauce for a complete flavourful starter experience. While this is readily available, if you wish you try making Chilli Garlic Sauce at home.
Tips for fried baby corn. 1. The cornflour though used in small quantities is necessary to get that crispiness in these baby corn fry. 2. Add the water gradually, as the quantity of water depends on the quality of maida. The batter should be thick enough to coat the baby corn well. 3. Use thick curd if possible to not make the batter runny.
Round up the excitement with a main course of Vegetables and Noodles in A Creamy Sauce, Burnt Garlic Fried Rice and Kung Pao Vegetables and end on sweet note with Honey Noodles with Vanilla Ice Cream.
Enjoy fried fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe | with images below. A traditional, fiery-red thai curry simmered with assorted vegetables, this goes well with steamed rice. The basil leaves lend their characteristic aroma to this dish, while coconut milk balances the spices.
Vitamin C and fibre abound in this healthy rendition of the all-time Chinese favourite. This aromatic and flavourful stir-fry is not only healthy but also easy to prepare. While it does take some time to chop and prepare the ingredients, the cooking time is very less, making it a relatively quick dish too. This nutritious version of the Mushroom, Capsicum and Paneer Stir-Fry differs from the original recipe by using low-fat paneer, which provides abundant high quality protein at very low calorie counts. That makes this a delightful dish that can be enjoyed by diabetics too!
A lighter version of the conventional carrot halwa. It contains a lot less fat.
hot and sour soup recipe | quick hot and sour vegetable soup | restaurant style hot and sour soup | easy hot and sour soup |
Indo Chinese soup is one of most ordered Chinese soups at the restaurants. Learn how to make easy hot and sour soup. I love having this Mumbai roadside hot and sour soup from the Chinese street stalls.
Hot and sour soup, you can feel your taste buds shift gears from the spicy chilli sauce to the sour vinegar, creating a magical experience! A mélange of neatly chopped veggies cooked in stock or water and other spices makes this a wholesome treat too.
To make hot and sour soup, shred and chop all the veggies as mentioned and keep them ready. Take a big wok and heat the oil in it. When it smokes, add garlic and green chillies and saute for a few seconds. Add the cabbage, carrots, cauliflower, spring onions and sauté on a high flame for another 2 minutes. Add the chilli sauce, soy sauce and vinegar and cook on a medium flame for 1 minute. Add 4 cups of water, cornflour-water mixture, salt and pepper, mix well and bring to a boil. It’s so simple.
Tips for restaurant style hot and sour soup. 1. Use a wok or a big deep non-stick pan only, as boiling becomes easier. 2. Allow the oil to smoke completely. 3. Saute the vegetables on a high flame only, so they cook just enough while maintaining their crunch. 4. After adding cornflour-water mixture, do not forget to stir it continuously, to avoid lump formation.
Quick hot and sour vegetable soup is served best with crisp noodles and typical chinese accompaniments like vinegar, chilli sauce and soya sauce.
Enjoy hot and sour soup recipe | quick hot and sour vegetable soup | restaurant style hot and sour soup | easy hot and sour soup | Indo Chinese soup.
You will love the Oriental touch in this luscious Cream Style Sweet Corn Soup, which is excitingly flavoured with red chilli sauce and garlic paste.
Quick and easy to make, this soup is also laced with lemon juice to give it a tangy dimension. Remember that cream-style soups taste best when served fresh and hot.
Serve with starters like Baby Corn Fritters , Dragon Rolls and Kapi Cho Potatoes . Snow peas, cooked the right way, has a beautiful mildly-sweet flavour and succulent texture. Make an amazing dish of sautéed snow peas and bean sprouts, perked up with soy sauce, sesame seeds and other ingredients that give a strong flavour to the mild veggie.
The snow peas are blanched in boiling water before sautéing, to retain their vibrant colour, flavour and juiciness. Sautéed Snow Peas and Bean Sprouts is indeed a super-tasty treat that you can prepare within minutes!
Some more recipes to enjoy snow peas - Penne with Cheesy Vegetables , Schezuan Style Stir Fried Vegetables , 8 Treasure Vegetables and Mixed Vegetable Stir-fry . vegetables in hot garlic sauce recipe | Chinese style vegetables in hot garlic sauce | crispy vegetables in hot garlic sauce | Chinese style veg gravy | with step by step photos.
vegetables in hot garlic sauce is an accompaniment to any Chinese style rice delicacy. Learn how to make Chinese style vegetables in hot garlic sauce.
In Chinese style vegetables in hot garlic sauce, vegetables are cooked in the ginger-garlic rich sauce, with a good measure of tomato ketchup and soya sauce. It is fiery, tangy and saucy making your Chinese meal extra delicious.
To make Chinese style vegetables in hot garlic sauce, finely chop and slice all the veggies as mentioned in the ingredients. Then heat the oil in a wok / kadhai on a high flame till it smokes. Add the ginger, garlic and green chillies and sauté on a high flame for a few seconds. Add the onions and capsicum one by one sauté on a medium flame for 1 minute. Add the broccoli, carrots and baby corn and sauté on a medium flame for 1 minute. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Garnish with spring onion greens and serve immediately with fried rice.
crispy vegetables in hot garlic sauce, if you want to try something different and go beyond manchurian gravy or sweet and sour vegetables, this recipe is a spicier version that your guests will enjoy! It is also much more flavorful than a manchurian.
Rich flavours of ginger and garlic is what makes this Chinese style veg gravy super-delicious, so try to use fresh ginger and garlic while cooking!
Tips for vegetables in hot garlic sauce. Finely chopped ginger is best. But if you wish you can use grated also. 2. Heat the oil in the wok till it smokes. This helps veggies cook faster and stay crispy. 3. After cornflour-water mixture it is necessary to mix continuously, else gravy might have lumps. 4. Top with spring onion greens and then do not cook, to maintain their colour and eye appeal.
Learn to make vegetables in hot garlic sauce recipe | Chinese style vegetables in hot garlic sauce | crispy vegetables in hot garlic sauce | Chinese style veg gravy | with step by step photos and video below. lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | with 27 amazing images.
The restaurant style lemon coriander soup is warming, nutritious and loaded with vitamin C. Learn how to make lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup |
The lemon coriander soup recipe is a scrumptious and delicious soup made with a refreshing combination of lemon juice, fresh coriander leaves, and a few vegetables. This vegetable lemon coriander soup is rich in vitamin C, a natural immunity booster.
Soups are great to have during winter or when you are not keeping well. A fragrant and healthy soup. Coriander lends its own distinctive flavour and freshness to make this one of my favourite soups. Serve this lemon coriander soup as an appetizer or as comfort food on a rainy monsoon evening, or sip on it when you're sick.
pro tips to make lemon coriander soup: 1. Use fresh coriander stems and leaves for the best flavor. 2. If you want to skip cornstarch, you can use 2 tbsp of oats flour slurry instead. 3. This lemon coriander soup is best served hot during winter and monsoons.
lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | with step by step photos.
hot garlic sauce | Chinese style hot garlic sauce | Indian style hot garlic sauce | homemade hot garlic sauce | with 10 amazing images.
An essential recipe for those who love Oriental cuisine, the Chinese style hot garlic sauce is a very garlicky and spicy sauce that is sure to set your palate on fire! hot garlic sauce is a spicy and pungent Chinese condiment or a dip.
hot garlic sauce can be used as an accompaniment, or used in cooking – such as to coat fried Manchurian balls, sauté deep-fried potatoes, etc. Indian style hot garlic sauce tends to get thick over time, so add a little water and adjust the consistency according to the requirement
Making hot garlic sauce at home is easy as it is made with the most basic ingredients. Though, hot garlic sauce is readily available in market making this sauce at home you can rest assured that no unnecessary chemicals have been added to it for preservation and flavour enhancement.
When the hot garlic sauce is ready, store it in an air-tight container in a refrigerator. I usually prepare a jar full of Chinese style hot garlic sauce and use it as required! Make sure to use clean and dry spoon to avoid spoiling.
Serve Chilli Garlic Sauce along with momos, french fries, spring rolls or even Indian pakoras!
You can also try other Chinese accompaniments like the Green Garlic Sauce or Schezwan Sauce.
Enjoy hot garlic sauce | Chinese style hot garlic sauce | Indian style hot garlic sauce | homemade hot garlic sauce | with detailed step by step recipe photos and video below. When you eat these deep fried vegetable balls in a soya-based sauce, do not let mundane things like the weighing scale bother you! just dig into these deep-fried delights and enjoy every bite!
On first look this recipe might seem to be no different from other Oriental recipes, due to the combination of vegetables and sauces.
However, it turns out to be quite unique because of the texture and consistency brought about by the combination of ingredients, the method and order of cooking them, and especially the addition of vegetable stock.
Indeed, the Vegetable Hong Kong Style is a delectable and wholesome fare, which you are sure to enjoy.
Other must-try Chinese vegetables in our collection include the Broccoli, Mushroom and Tofu in Schezuan Sauce , Saiwoo Vegetables , Kung Pao Vegetables and Brinjal and Bok Choy in Blackbean Sauce . This is one item you cannot miss on the menu card of any Chinese restaurant. In fact, it has become so popular that it is there on almost all restaurant menus and that of buffets and party spreads as well. The famous Hot and Sour Soup is a tongue-tickling combination of sautéed vegetables, in a base of vegetable stock flavoured with Oriental sauces. The interplay of flavours and the exciting intervention of crunchy vegetables makes this soup a blockbuster hit.
Schezwan sauce recipe | Chinese schezwan sauce | Schezwan sauce at home | with amazing 14 images.
If you love Oriental cooking, you must have this Chinese schezwan sauce in your larder! The Schezwan sauce is a common addition to several Chinese recipes including noodle and vegetable preparations.
schezwan sauce is a spicy and pungent Chinese condiment or a dip which is supremely popular all over the world. Making schezwan sauce at home is easy as it can be made with basic ingredients available in India.
Schezwan sauce can be made quite easily with readily available ingredients of Kashmiri red chillies, garlic and Indian spices. By preparing Chinese schezwan sauce at home you can rest assured that no unnecessary chemicals have been added to it for preservation and flavour enhancement.
Serve schezwan sauce along with momos, french fries, spring rolls or even Indian pakoras! Also, it is used to make schezwan chopsuey dosa a variation to plain dosa.
You can even use the homemade Indo-Chinese schezwan sauce to make delights like schezuan noodles.
When the schezwan sauce is ready, store it in an air-tight container in a refrigerator. I usually prepare a jar full of schezwan sauce and use it as required! Make sure to use clean and dry spoon to avoid spoiling.
Learn to make Schezwan sauce recipe | Chinese schezwan sauce | Schezwan sauce at home | with detailed step by step recipe photos below. stir fry noodles recipe | Indian style stir fry noodles in Schezwan sauce | veg noodles Chinese style | with 32 amazing images.
stir fry noodles recipe | Indian style stir fry noodles in Schezwan sauce | veg noodles Chinese style is one of the most common delicacies that features on a Chinese menu. Learn how to make Indian style stir fry noodles in Schezwan sauce.
To make stir fry noodles, heat the oil in a wok or a broad non-stick pan, add the garlic and sauté on a high flame for a few seconds. Add the onions and sauté on a high flame for 1 minute. Add the capsicum and sauté on a high flame for 1 minute. Add the carrot, cabbage and baby corn and sauté on a high flame for 2 more minutes. Add the hakka noodles, schezuan sauce, soya sauce, tomato ketchup and salt, toss well and cook on high flame for 2 minutes, while tossing occasionally. Serve immediately topped with peanuts and spring onion greens.
Think of any veggie that appears in Chinese cuisine and you will find it in this spicy stir fry! Made of a colourful and crunchy combination of veggies along with noodles and tangy sauces, this Indian style stir fry noodles in Schezwan sauce features a medley of flavours and textures.
Whether you anticipate the thrill of creating a unique dish, or the simple enjoyment of a delicious meal at home - you can capture the excitement cooking with ease with the spicy Schezwan sauce that warms the palate. A simple but delicious homemade Schezuan sauce is sure to tickle your taste buds when added to veg noodles Chinese style.
With a crisp garnish of fried garlic and coarsely crushed peanuts, the stir fry noodles offer sheer excitement to the taste buds. Serve this immediately to enjoy the crisp and juicy textures of the vegetables and the topping.
Tips to make stir fry noodles. 1. Keep noodles and Schezuan sauce ready in advance. 2. Make the recipe just before serving. 3. You can also garnish it with fried garlic. 4. The remaining Schezuan sauce can be stored in an air-tight container in the freezer. 5. Boiled noodles when made in advance should be mixed with oil and kept aside so they do not stick to each other.
stir fry noodles recipe | Indian style stir fry noodles in Schezwan sauce | veg noodles Chinese style | with step by step photos.