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schezwan paneer toast recipe | paneer schezwan toast | cheesy spicy paneer open toast | with 19 amazing images. This paneer schezwan toast is pretty straightforward to make within 10 minutes. Learn how to make schezwan paneer toast recipe | paneer schezwan toast | cheesy spicy paneer open toast | This schezwan paneer toast is the ultimate toast recipe you can make it on your skillet, frying pan or tawa. The best way to just take some bread slices, top it up with a spicy paneer mixture topped generously with some mozzarella cheese, and toast till perfection. The most scrumptious quick-fix to satiate your snack hunger pangs. These cheesy spicy paneer open toast can be served as an amazing appetizer. Tips to make schezwan paneer toast: 1. You can also make schezwan paneer toast on tava. 2. If you wish you can add little finely chopped green chillies. 3. You can use malai paneer for better taste. Enjoy schezwan paneer toast recipe | paneer schezwan toast | cheesy spicy paneer open toast | with detailed step by step images.

Sesame Pak Choi is a fabulous Oriental accompaniment, perfect to serve with noodles, rice or any other main course. It makes use of common ingredients like sesame seeds, sesame oil and soy sauce, and can be prepared in a jiffy. The toasted sesame seeds give the Pak Choi a nice nutty flavour, while soy sauce gives it the traditional Oriental touch. A great way to increase your intake of green veggies, the Pak Choi is sure to appeal to everybody in your family. Just remember to moderate the amount of salt you use, because salt is added while blanching and in the dressing; plus soy sauce always contain salt. So, use very little quantity of salt at each step. You can also try other Pak Choi recipes like Pakchoy Noodle Salad and Brinjal and Brinjal and Bok Choy in Blackbean Sauce .

Perfectly cooked Noodles are first mixed with spring onions, sprouts and spice powders to ensure uniform mixing of the ingredients. This scrumptious mixture is then tossed with sautéed veggies of varied colours and textures, which makes this quick and easy dish a delight to behold and devour. Serve the Singapore Rice Noodles as soon as it is ready, not that you can wait for much longer after that peppy aroma teases your nostrils! Other must-try recipes using rice noodles in our collection include Burmese Khowsuey and Thai Stir-fried Noodles .

If your palate rejoices at the sight of fiery treats, then this Stir Fry Noodles in Black Sauce is just perfect for you. Noodles , along with sliced capsicum, other veggies and bean sprouts, is perked up with a really pungent combination of sauces like Hoisin sauce, soya sauce and vinegar. Sesame seeds, a very popular garnish in Chinese cuisine, unfurls its magic in this dish too, creating a really crisp and aromatic sensation that is sure to tickle your taste buds.

An all time favourite! The delicate flavour of corn makes this soup a favourite of many people. The vegetable soup variation adds a lot more nutrients. Enjoy this soup plain or spiked with chillies in vinegar.

The Sweet Corn Soup is what you could call an all-time global favourite! Loved by people all over the world for its sweet flavour and nutty texture, it is quite satiating and soothing too. This method is quite easy to prepare and retains the fresh taste of the corn. You can enjoy its mellow flavour as it is, or spike it up with some peppy sauces while serving.

These steamed Chinese dumplings are a hot favourite. Select the best quality of wanton wrappers. Most large provision stores with freezer space keep wonton wrappers. Accompany this starter with Chinese Soups , Stir-fries and Noodles to create an authentic mini meal.

whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns | with 18 amazing images. whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns is a famous accompaniment to many Chinese dishes. Learn how to make healthy Chinese steamed buns. To make whole wheat Chinese steamed buns, combine all the ingredients in a deep bowl and knead into a soft dough using warm water (approx. ¾ cup) to get a soft dough. Add water gradually to make the dough. You may need more or less water depending on the quality of the flour. Shape the dough into a thick rope or a cylindrical roll. Cut the dough into 8 equal portions using a sharp knife. Flatten one portion of the dough into a 75 mm. (3”) diameter circle with your palms. Hold the rolled portion in between your palms and form a pouch. Bring together all the sides of the pouch and pinch and seal it at the centre. It will form a hollow round ball. Repeat steps 4 and 5 to make 7 more round balls. Keep aside. Take a cooking paper and make holes at regular distance to prevent the buns from sticking to the pan while steaming. Place this paper in the steamer and place 4 bread balls over it. Keep some distance between the bread balls as they will rise in size during the resting period. Cover and let it rest for 10 minutes. Steam the buns in a steamer for 15 minutes. Repeat steps 8 to 10 to steam 4 more buns. Serve the buns immediately with chinese food dishes. Soft and fluffy Mantou is also chewy and pleasing to bite into. Made with few ingredients, the secret lies in learning the art of folding and steaming correctly. Unlike many steamed delicacies which are kept on a greased plate for steaming, these Indian style Chinese steam buns are kept on cooking paper to prevent them from sticking to the dish. These are often frequently served with soups like Manchow Soup or gravies like Vegetable Chow Mein and Hot Garlic Sauce with Baby Corn and Broccoli. Tips for whole wheat Chinese steamed buns. 1. Castor sugar can be replaced with table sugar. 2. Place the buns in the steamer at some distance as the buns will rise during the resting period. 3. Do not oversteam, else they may turn rubbery. Enjoy whole wheat Chinese steamed buns recipe | healthy Chinese steamed buns | Mantou | Indian style Chinese steam buns | with step by step photos.

Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora | with 20 amazing images. Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora are simple finger foods which can be served in a jiffy. Learn how to make crispy Chinese pakoda street style. To make Chinese pakoda, combine all the ingredients in a deep bowl along with approx. ¼ cup of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture using your fingers and deep-fry a few pakodas at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with schezuan sauce. Comes monsoon, and our hearts yearn for crunchy, crispy, spicy and steaming hot pakoras! Although one never tires of having the usual pakoras as often as possible, there are times when we yearn for a change. Chinese pakora are the perfect choice for those days. With an unmistakable Oriental identity, these kobi pakoda are made with a mixture of veggies and flours perked up with green chillies, ginger and garlic in appropriate forms, to get a mouth-wateringly spicy and crunchy snack. Serve these crispy Chinese pakoda street style hot with Schezuan sauce, as that is the best accompaniment for this irresistible snack. For more varities of pakoras, check these out - Stuffed Methi Paneer Pakoda, Stuffed Spinach Pakoda, Khichdi Pakodas. Tips to make Chinese pakoda. 1. We have used finely chopped cabbage, if you wish you can also use shredded cabbage. 2. We have not used chinese salt (ajinomoto), if you wish you can add after conflour in the recipe, it is not healthy so we gave avoided it. 3. A lot of street side vendors use ref food colour to get colour, if you wish it add along with the water in the mixture, we have avoided it as it is not good for health. 4. Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough. 5. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas. 6. Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt. Enjoy Chinese pakoda recipe | crispy Chinese pakoda street style | kobi pakoda | Chinese pakora | with step by step photos.

soya chilli recipe | Chinese style soya chilli | chilli soya chunks | soyabean chilly | with 44 amazing images. soya chilli is a Chinese starter recipe is simple and easy to prepare and it can be made within minutes. Learn how to make soya chilli recipe | Chinese style soya chilli | chilli soya chunks | soyabean chilly | chilli soya chunks is a delicious Indo-Chinese dish that combines crispy fried soya chunks with a bust of flavors and tangy sauce. The recipe begins by soaking soya chunks in hot water until they soften, then draining and stir-frying them until golden. These fried chunks are then tossed with sautéed onions, bell peppers, and green chilies in savory Chinese sauces. The resulting soyabean chilly is a harmonious blend of sweet, salty, and spicy flavors, with a satisfying crunch from the vegetables and a tender texture from the soy chunks. Enjoy this Chinese chilli soya starter with veg fried rice or hakka noodles, making it a complete and delicious meal. pro tips to make soya chilli: 1. This helps them absorb the flavors better. Soak them in warm water for 15-20 minutes. 2. You can marinate and keep the soya chunks aside for 30 minutes or 1 hour for the better flavour. 3. Deep fry the soya chunks in batches, do not overcrowd the pan, the soya chunks will become soggy in texture. 4. You can add a little honey to the sauce to balance out the flavours. Enjoy soya chilli recipe | Chinese style soya chilli | chilli soya chunks | soyabean chilly | with detailed step by step photos.

honey chilli potatoes recipe | Chinese honey chilli potato | crispy honey chilli potato | with 54 amazing images. crispy honey chilli potatoes are a super addictive snack – fried chilli potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy. Learn how to make honey chilli potatoes recipe | Chinese honey chilli potato | crispy honey chilli potato | honey chilli potato is an Indo-Chinese fusion recipe, popular in restaurant menus as well as street food. It features crispy fried potatoes tossed in a sticky, spicy sauce made with honey, soy sauce, vinegar, and various spices. The potatoes are typically coated in a light batter before frying, ensuring a golden, crunchy exterior. Toss the fried potatoes in the sauce until well-coated, and garnish with sesame seeds and spring onions for an extra crunch and a burst of fresh flavor. The sauce's balance of sweet and spicy flavors makes crispy honey chilli potato a crowd-pleaser, often served hot as an appetizer or side dish. Do try our other Indo Chinese recipes like honey chilli lotus stem recipe, hakka mushrooms or Veg Manchurian dry recipe. pro tips to make honey chilli potatoes: 1. Sprinkle sesame seeds and chopped green onions over the finished dish for added flavour and visual appeal. 2. Cook the potatoes for 2 to 3 minutes, do not overcook it to prevent it from breaking. 3. Honey chilli potatoes are best enjoyed hot and crispy. Serve them immediately after preparing. 4. For a quicker version you can directly fry the readily available French fries to make this recipe. 5. Instead of potato fingers you can also use potato wedges to make this recipe. Enjoy honey chilli potatoes recipe | Chinese honey chilli potato | crispy honey chilli potato | with detailed step by step photos.
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