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If you love the peppy pungent flavour of mustard, then this recipe is just the right thing for you! A colorful and multi-textured array of veggies like baby corn, broccoli and carrot along with cottage cheese for more fun, is cooked in Chinese white sauce that is excitingly flavoured with mustard paste. Combining white sauce with mustard paste served two purposes – the white sauce balances the flavour of the mustard very well and also gives it a rich and luscious mouth-feel. With its fabulous flavour and awesome mix of veggies, Vegetables in Mustard Sauce is a sure-shot winner. Stir Fried Broccoli, Baby Corn with Almonds and Broccoli and Paneer in Lemon Coriander Sauce are other variations made in a base of Chinese white sauce.

fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with 28 amazing images. fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter is a party starter be it for kids or adults. Learn how to make crunchy veggie balls. To make fried vegetable balls, combine the plain flour and approx. ¾ cup of water in a deep bowl, whisk well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies and ginger- garlic paste, mix well and sauté on a medium flame for 30 seconds. Add the french beans and capsicum and sauté on a medium flame for 5 to 7 minutes. Add the chilli powder and soy sauce, mix well and sauté on a medium flame for 30 seconds. Add the potatoes, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool slightly. Divide the mixture into 16 equal portions and shape each portion into a ball. Dip each ball into the prepared plain flour-water mixture so that it is evenly coated on all the sides. Roll it in bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick pan and deep-fry a few balls 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 tomato ketchup. Fried mixed veg balls are an ever-popular starter. Made of a large assortment of veggies, ranging from potatoes to beans and capsicum, this yummy starter is excitingly flavoured with spices and soy sauce. Deep-frying the veggie mix with a coating of plain four batter and bread crumbs gives this Indian starter an enticingly crunchy top layer, which slowly gives way to a succulent and spicy filling as you bite into it. Crunchy veggie balls can be relished hot and fresh, with tomato ketchup. For adults a spicy Schezuan sauce or any other spicy hot sauce would be a good accompaniment. Tips for fried vegetable balls. 1. To reduce cooking time, you can boil green peas and potatoes in a microwave. 2. To make plain flour-water mixture, add water gradually. The quantity of water often depends on the quality of the flour. The batter should be lump free and not very thick nor very thin. 3. You can roll the balls and refrigerate for 4 to 6 hours. Remove them from the refrigerator 2 to 3 minutes before frying. 4. While rolling the balls, always dip them in the maida mixture with one hand and roll in bread crumbs with the other hand. This way you will get evenly coated balls and there will be less mess. Enjoy fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with step by step photos.

Sweet and Sour Ginger is a tongue-tickling accompaniment, served with Chinese dishes. It has a very exciting flavour, with the zing of ginger, the tang of lemon and the sizzle of vinegar. A dash of sugar helps to highlight all the other flavours in this easy-to-make accompaniment, making it a multi-flavoured treat for your taste buds.

carrot bean sprouts salad in sesame oil dressing recipe | bean sprouts carrots sesame salad | healthy Asian carrot bean sprouts salad | with 15 amazing images. carrot bean sprouts salad in sesame oil dressing features a combination of veggies that is typical of Oriental cuisine, with loads of capsicum, carrots, bean sprouts and spring onions. A zesty sesame oil based dressing with sesame seeds, lemon juice, garlic and soya sauce matches perfectly with these veggies, to give you a mind-blowing carrot bean sprouts salad. With a brilliant mix of varied textures and flavours, carrot and bean sprouts salad in sesame oil dressing packages a lot of excitement into a bowlful. Accompany this salad with Chinese soups, stir fries and noodles to create an authentic mini meal. Pro tips for carrot bean sprouts salad in sesame oil dressing. 1. In a bowl put 1 cup carrot strips. Carrots add a touch of natural sweetness to the salad. This sweetness balances the savory flavors of the bean sprouts and the sesame oil dressing, creating a more well-rounded and enjoyable taste experience. 2. In a small bowl put 1 or 2 tbsp sesame (til) oil. Sesame oil also contributes a pleasant roasted sesame seed aroma to the dressing, making the salad even more appetizing. Sesame seeds and sesame oil are widely used in Asian cuisine, including dressings and condiments. Enjoy carrot bean sprouts salad in sesame oil dressing recipe | bean sprouts carrots sesame salad | healthy Asian carrot bean sprouts salad | with step by step photos.

These scrumptious Corn Rolls stand apart from other run-of-the-mill Starters / Snacks due to the tongue-tickling Oriental-style filling of corn, onions and green chillies perked up with soy sauce. Bread acts as the holder for this mixture, while plain flour helps seal the rolls. Drain the oil well after deep-frying these rolls and serve them hot and crisp with your favourite sauce.

Jain manchow soup recipe | no onion no garlic manchow soup | Indian style Jain Chinese manchow soup | with 25 amazing images. Jain manchow soup is a vegetarian variation of the popular Indo-Chinese Manchow Soup, adapted to meet Jain dietary restrictions, which avoid root vegetables and certain ingredients. Jain manchow soup typically features a rich, flavorful broth made with a blend of spices and seasonings, alongside a variety of finely chopped vegetables like bell peppers, mushrooms, cabbage, and spring onions. The broth is usually thickened with cornstarch to achieve a desirable consistency, and it's seasoned with soy sauce, vinegar, and other spices to impart a savory umami flavor. Garnished with crispy fried noodles and fresh herbs, Jain manchow soup is often enjoyed as an appetizer or a light meal, providing a delightful combination of tastes and textures while adhering to Jain cooking principles. Pro tips for Jain manchow soup. 1. Keep stirring the soup while adding the cornflour mixture. Stirring helps to distribute the cornflour mixture evenly throughout the soup, preventing clumps from forming. 2. Add 1/4 tsp dried ginger (soonth) powder. Ginger adds a warm, spicy, and slightly sweet flavor in the soup. Wet form of ginger contains lots of living microorganism, hence Jains dry them naturally and then use dry ginger powder. Ginger is a common ingredient in Chinese cuisine, adding an authentic touch to Manchow Soup. Enjoy Jain manchow soup recipe | no onion no garlic manchow soup | Indian style Jain Chinese manchow soup | with step by step photos.

water chestnuts and purple cabbage stir fry recipe | healthy Indian purple cabbage stir fry | red cabbage stir fry | easy 10 minute cabbage stir fry | water chestnuts and purple cabbage stir fry is a quick and nourishing fare which can be enjoyed at any time of the day. Learn how to make healthy purple cabbage stir fry. Amazing flavour, exciting mouth-feel, irresistible aroma – the red cabbage stir fry has it all. A unique combination of water chestnuts and cabbage is stir-fried with garlic and a sweet-spicy-tangy dressing, which gives the dish a very unique flavour and aroma. A garnish of peanuts adds to the magic, making this easy 10 minute cabbage stir fry an undeniably awesome dish! To make water chestnuts and purple cabbage stir fry, boil enough water in a deep non-stick pan, add the water chestnuts, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Drain well and keep aside. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. Add the water chestnuts, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cabbage, prepared dressing, salt and pepper, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve immediately garnished with peanuts. With 2.9 g of fibre, this healthy Indian purple cabbage stir fry is a wise choice for weight-watchers and keeping your heart healthy. The flavonoids in water chestnut are antioxidants which can also help ward off free radicals from the body and reduce oxidative stress. Red cabbage also called purple cabbage has slightly high levels of flavonoids and anthocyanins than green cabbage and has long been used as a herbal medicine. This stir-fry promotes overall health. The use of olive oil in water chestnuts and purple cabbage stir fry further adds a health touch it. With 77% of MUFA (Mono Unsaturated Fatty Acids), it is considered as one of the heart friendly oils while making salads and stir-fries. On the other hand, garlic and honey will exhibit their antimicrobial properties too. Tip for water chestnuts and purple cabbage stir fry. Remember that the chestnuts have to be cooked partially for a few minutes before adding to the stir-fry, otherwise they won’t cook well. Enjoy water chestnuts and purple cabbage stir fry recipe | healthy Indian purple cabbage stir fry | red cabbage stir fry | easy 10 minute cabbage stir fry | with recipe below.

A vegetable preparation from the Chinese repertoire, Saiwoo Vegetables is a semi-dry, sweet and spicy way of cooking assorted veggies like carrot, baby corn and capsicum. The crisp, deep-fried vegetables are cooked with typical Oriental ingredients like chillies, ginger, garlic and spring onions, but what makes this recipe unique is the addition of a flavourful honey sauce, prepared with honey, soy sauce and a blend of flavours. This sweet and spicy sauce leaves its indelible mark on your palate, making it yearn for more.

A sumptuous rice dish with a zesty flavour, the Singapore Fried Rice is made of perfectly cooked long-grained rice and a horde of veggies, pepped up with ginger, garlic, pepper and varied sauces. A few raisins and broken cashewnuts add more textures and flavours to this exciting Veg Singapore Fried Rice, while a garnish of spring onions heightens the characteristic Oriental flavour and texture of this dish. If you wish, you can improve this dish further by adding mushrooms too. Also check out our other fried rice recipes - Thai Fried Rice , Schezuan Fried Rice , Chatuchak Fried Rice , Chilli Coriander Fried Rice , Burnt Garlic Fried Rice , 5 Spice Fried Rice and Mexican Fried Rice .

manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | with 38 amazing images. manchurian balls in hot garlic sauce recipe is a delicious Indo-Chinese dish featuring crispy vegetable balls smothered in a savory and spicy garlic sauce. Learn how to make manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | Chinese style vegetable balls in spicy hot garlic sauce are a delicious vegetarian twist on a popular Indo-Chinese dish. Finely chopped mixed vegetables are mixed with a savory blend of spices and flours to form bite-sized balls. These are then deep-fried until golden brown. The real magic lies in the hot garlic sauce – a fiery concoction of aromatics like ginger, garlic, and chillies simmered in a base of soy sauce, vinegar, and a touch of cornstarch for thickening. Finally, the fried vegetable balls are tossed in this flavorful sauce, creating a perfect balance of sweet, savory, and spicy flavours. This one is a real fiery Chinese starter, perfect to get your meal off to a hot start! Make sure you serve the vegetable balls in hot garlic sauce immediately to enjoy the crispness of the vegetable balls. Accompany this manchurian in hot and spicy sauce with Chinese soups, stir-fries and noodles to create an authentic mini meal. pro tips to make manchurian in hot garlic sauce: 1. Don't overdo the flour or cornstarch in the veggie mix. This can make the balls tough. 2. Ensure your oil is hot enough for frying. If the oil isn't hot enough, the balls will absorb too much oil and become greasy. Conversely, overly hot oil will burn the outside before the inside cooks through. 3. Add the Manchurian balls in the gravy just before servings and serve it immediately for the best flavours. Enjoy manchurian balls in hot garlic sauce recipe | Chinese style vegetable balls in spicy hot garlic sauce | manchurian in hot and spicy sauce | with detailed step by step photos.

Schezwan noodles recipe | easy Indian style Schezuan noodles | Chinese veg Schezwan noodles | with 32 amazing images. Schezwan noodles recipe | easy Indian style Schezuan noodles | Chinese veg Schezwan noodles is a dish which is self-sufficient in flavours and can be had as a One Dish Meal. Learn how to make easy Indian style Schezuan noodles. To make Schezwan noodles, heat the oil in a wok/kadhai on a high flame, add the garlic and sauté on a medium flame for 30 seconds. Add the cabbage, capsicum, carrots, bean sprouts and salt, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the noodles, Schezuan sauce, toss well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the chilli oil, toss well and cook for another 1 to 2 minutes. Serve immediately. Schezuan Sauce, made with fiery spices and condiments, holds an indispensable place in Chinese cuisine. The Chinese veg Schezwan noodles, as the name suggests, is an authentic Chinese preparation of Hakka noodles with sautéed veggies and this pungent sauce. Indeed, the Schezwan noodles, prepared with homemade chilli oil, is sure to be everyone's all-time favourite recipe. It is a class apart from noodles made only with Schezuan sauce. While you can throw any vegetables into this dish, it tastes much better when prepared with veggies like carrot, cabbage, celery and capsicum, which are typically used in Oriental cooking. Long and crunchy bean sprouts are also essential to enhance the authenticity of this easy Indian style Schezuan noodles. Corn Rolls and Sesame Paneer are a must have starters before you serve this noodle treat with veggie wonders like Kung Pao Vegetables or Paneer in Manchurian Sauce. An add on like Stir Fried Rice in Honey Chilli Sauce makes a satiating meal. End your on a sweet note with elegant desserts like Toffee Apples or Fried Bananas. Tips to make Schezwan noodles. 1. Always make sure the veggies are thinly sliced. 2. Chilli oil can be made in advance and kept. 3. Try and make the Schezuan noodles just before serving to enjoy the best flavours. 4. Boil noodles till they are just done, if you over boil them they will turn soggy and lumpy. Enjoy Schezwan noodles recipe | easy Indian style Schezuan noodles | Chinese veg Schezwan noodles | with step by step photos.

5 spice mushroom rice recipe | five spice mushroom rice | Chinese five spice rice | how to make 5 spice rice | with 17 amazing images. 5 spice mushroom rice recipe | five spice mushroom rice | Chinese five spice rice | how to make 5 spice rice is a famous delicacy from Chinese cuisine. Learn how to make 5 spice rice. To make 5 spice mushroom rice, heat the oil in a deep non-stick pan, add the garlic and mushrooms and sauté on a medium flame for 2 to 3 minutes. Add the Chinese 5 spice powder and sauté on a medium flame for 1 minute. Add the Chinese rice, sugar, salt and spring onion greens, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot garnished with spring onion greens. Five-Spice Powder is a must-have ingredient in any Chinese kitchen. Made of aromatic spices like fennel and cloves, this spice powder elevates the flavour and aroma of any dish it is added to, giving a facelift to even bland ingredients like mushroom as you will see in this recipe of Chinese five spice rice. You will find this powder readily available in most supermarkets and gourmet stores, but you can also prepare it at Chinese 5 spice powder at home in small batches, to get a fresher and stronger aroma. This tasty five spice mushroom rice also looks great, with specks of spring onion greens adorning the long-grained rice dotted with chunky mushrooms. Indeed, no one can resist this perfect creation. To create a mini meal serve with Vegetable Hong Kong Style and Dragon Rolls. Tips for 5 spice mushroom rice. 1. When cooking Chinese rice, ensure it is 85% cooked. Over cooking might make this 5 spice mushroom rice mushy. 2. Use a wok or a deep non-stick pan so sauteing mushrooms and cooking rice is easier. 3. You can cool it and pack it for dabba, but we suggest you finish it within 2 to 3 hours. Enjoy 5 spice mushroom rice recipe | five spice mushroom rice | Chinese five spice rice | how to make 5 spice rice | with step by step photos.

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.

Two all-time favourites from India and China come together to surprise you! This unique samosa is made with a filling of noodles and juicy veggies perked up with soya sauce and vinegar. The total effect is mind-blowing, with the crunchy samosa cover giving way to a succulent noodle filling. Serve the Chinese Samosa hot and fresh, while the textures are still fresh and scrumptious. Indeed, a perfect snack that can be served as an evening snack as well as a starter for any party.

Tease and appease your taste buds with this Chinese black bean sauce. Brinjal, bok choy and black bean together make this a very traditional Chinese combination. Use your own combination of vegetables if you are not a brinjal lover.
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