Chettiars, the natives of Chettinad, are a very successful trading community, and history speaks of the key role they played in trading Indian spices with other countries like Burma.
Perhaps because of their expertise in spices and the abundance of these goods in the region, Chettinad cuisine is marked by its spicy flavour and rich texture, which is evident from the ingredients that go into the preparation of the Basic Chettinad Paste, a masala that is used to make popular accompaniments like the Chettinad Curry . The stir-fry method of cooking is essential chinese and today popular for across the globe. The stir-fry method needs less oil, and retains the nutrients in the vegetables making it healthy! the sweet and sour stir-fry is a beautiful mix of fruits and assorted vegetables tossed in a wok along with chinese sauces. Pineapple juice, soya sauce, brown vinegar and brown sugar add a variety of flavors and aromas and make this dish very appetizing. This stir-fry can be dished out live during a buffet dinner for your guests to enjoy watching it made. Try it!
A sweet and sour combination of assorted vegetables and pineapple.
The steam boat soup is extremely popular in china and it is especially enjoyed during new year. Traditionally this soup is kept boiling on the dinner table and ingredients added to it from time to time. The recipe combines the delicious flavors of soya sauce, a sweet plum sauce and a delectable soup made of shredded veggies, pak choy (chinese cabbage), mushroom, bean sprouts and boiled noodles. Just lay the sauces on the table so your guests can mix and match the flavors as per taste.
Like crispy noodles, Crispy Rice is also a key ingredient in Chinese cooking often used in sweets, savouries and Soups as a key ingredient or as a garnish.
Here we show you how to prepare and store some at home, handy for use in your favourite dishes.
To prepare this, 90 per cent cooked rice should be deep-fried till crisp. The ‘90 per cent’ is an important keyword here, because if the rice gets too mushy, it will just not dry up and it will be impossible to deep-fry it.
Make sure you cool the Crispy Rice well before storing it, otherwise it will ‘sweat’ and become soggy. veg fried wontons recipe | Indian style fried wonton recipe | fried vegetable wontons | with 29 amazing images.
Quick, easy, and incredibly delicious, this homemade fried wonton recipe won't take you longer than 30 minutes to make! Learn how to make veg fried wontons recipe | Indian style fried wonton recipe | fried vegetable wontons |
veg fried wontons recipe is a delightful appetizer that combines crispy exterior with a flavorful vegetarian filling. These bite-sized treats are typically made with homemade wonton wrappers filled with a mixture of vegetables like onion, cabbage, carrots, capsicum and spring onions, seasoned with soy sauce and other aromatics.
The Indian style fried wontons are then deep-fried until golden brown. If you want to skip frying. Boil or steam them to make chilli oil wontons.
fried vegetable wontons make a perfect addition to any party or gathering. Serve hot with sweet chilli sauce, chilli garlic oil for a delicious, crispy treat that’s bursting with savory goodness in every bite!
pro tips to make fried wonton : 1. Opt for fresh wonton wrappers for the best texture and flavor. 2. Serve veg fried wontons immediately to enjoy its best flavour. 3. Don't overfill the wontons, as this can cause them to burst during frying.
Enjoy veg fried wontons recipe | Indian style fried wonton recipe | fried vegetable wontons | with detailed step by step photos. nawabi paneer recipe | restaurant style paneer nawabi masala | nawabi paneer curry | with 43 amazing images.
nawabi paneer is a rich and creamy Indian dish that is fit for royalty. Learn how to make nawabi paneer recipe | restaurant style paneer nawabi masala | nawabi paneer curry |
nawabi paneer is a rich and creamy curry dish that is popular in Indian cuisine. The restaurant style paneer nawabi masala is typically served with rice or naan. It features paneer (Indian cottage cheese) cooked in a luxurious gravy made with a blend of aromatic spices, nuts, and cream.
This nawabi paneer curry is as delicious as it is simple to prepare. Loads of creamy ingredients are used, giving the gravy a lovely richness. A blend of subtle spices is used that make this mouth-watering white gravy absolutely irresistible!
Serve with tandoori Roti , plain paratha or butter naan.
pro tips to make nawabi paneer : 1. If you don't have saffron powder, you can substitute it with a pinch of teaspoon of turmeric powder. 2. Instead of ghee you can also use butter to make this recipe. 3. To make it richer and flavourful, you can increase the amount of fresh cream.
Enjoy nawabi paneer recipe | restaurant style paneer nawabi masala | nawabi paneer curry | with step by step photos. Prepared in true Punjabi style with loads of milk, fresh cream and garam masala, this dish gets a very intense flavour from a paste of onions, cashews and spices.
This paste not only contributes to the flavour but also to the texture of this mouth-watering subzi.
Like all white gravies, the Paneer Kalimirch must also be enjoyed immediately to experience the best flavour.
Serve Paneer Kalimirch along with Aloo Mutter Tariwale , Ajwaini Roti , Lehsuni Matki Palak Tikki , Aam aur Chane ka Achaar , Dal Tadka and Jeera Rice for a delectable North Indian combo meal. Name your flavour and you will get it in this chaat. Aromatic herbs, peppy spice powders, crunchy onions and tangy lemon combine excitingly with deep-fried kand cubes, which are tantalisingly crisp outside and soft inside. The most tempting twist in this Kand ki Chaat is the addition of poppy seeds, which impart an intense texture and a very unique aroma when sautéed. You can’t help falling in love with this snack, especially on cold winter days.
masala bhatura recipe | Indian style masala bhature | Punjabi masala bhatura with chole | masala bhatura without yeast | with 25 amazing images.
masala bhatura recipe | Indian style masala bhature | Punjabi masala bhatura with chole | masala bhatura without yeast is a variation to plain bhatura which is often served at restaurants. Learn how to make Indian style masala bhature.
To make masala bhatura, combine all the ingredients in a deep bowl and knead to make a soft dough using approx. ¼ cup of water. Cover the dough with a wet muslin cloth and rest the dough for 20 to 30 minutes. Divide the dough into 16 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Heat the oil in a deep non-stick pan and deep-fry the bhatura, one at a time, till they turn golden brown in colour from both sides. Serve the masala bhatura immediately with chole.
Bhatura are leavened puris which are a famous Indian bread from the land of Punjab. They are soft and spongy and must be enjoyed while they are hot or else they become chewy. This masala bhatura without yeast is a different variation that uses potatoes to add softness to the bhaturas and a blend of other ingredients to flavour them. Moreover, the potatoes prevent the masala bhatura from turning rubbery and chewy.
You can make up a meal by serving this Punjabi masala bhatura with chole, Punjabi gajar ka achar and a tall glass of lassi. Surprise your family with this hearty meal for Sunday lunch, but remember to roll, fry and serve the Indian style masala bhature immediately as they tend to lose their fluffy shape quickly.
Tips to make masala bhaturas. 1. Always sieve the plain flour and use. 2. Roll each bhatura one by one and then deep-fry 1 at a time. 3. The dough should be soft and not semi stiff or stiff.
Enjoy masala bhatura recipe | Indian style masala bhature | Punjabi masala bhatura with chole | masala bhatura without yeast | with step by step photos. Rectangular blocks of paneer, carefully enveloped in spinach leaves, dipped in a spicy bengal gram batter and deep-fried.
Khus-khus or poppy seeds are used in nearly all cuisines in India. Here is a delicious puri stuffed with a poppy seed mixture and made spicy with the use of Kashmiri red chillies. Other spices such as cardamom, cloves, cinnamon and nigella seeds are also used to add flavoring.
Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with 20 amazing images.
Mumbai roadside medu vada is a highly popular street food and we show you how to make Step by Step medu vada recipe.
This South Indian delicacy has become an integral part of Mumbai Street Food .
No dosa stall is complete without piping hot deep-fried vadas. Just ask, and can get them submerged in sambar. The idli-vada combination is a favourite for breakfast!
To make Mumbai roadside medu vada, urad dal is soaked, drained and then spices added and blended to make a smooth batter. Then small portions of urad dal vada are deep fried.
Tips to make the Mumbai roadside medu vada recipe. 1. Don’t grind the batter for too long at once as it will make the batter more like a paste and heat up the grinder resulting into hard vadas. Grind it for few seconds, stop and then grind it again for few seconds. Follow this method to grind the batter. 2. After grinding, beat the medu vada batter using your hand for 8-10 minutes in one direction. This process incorporates air which makes the vada light and fluffy. To check if the batter is fluffy enough or no, drop a portion of batter in a bowl filled with water and if it floats on the surface it means that batter is perfectly fluffy.
Besides idlis and vadas try these popular Mumbai street food dosas like Jini Dosa, Schezuan Chopsuey Dosa, Paneer Chilly Dosa and Mysore Masala Dosa.
Enjoy Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with detailed step by step photos below. One of peshawar’s cultural contributions to this world is its luscious cuisine. Peshawari chole is a characteristic dish, very popular in punjab. Spicy and ‘chatpata’, this dish needs some prior planning as the chick peas require soaking for at least 6 hours.