The Crispy Threaded Tofu is a pretty sight, with slits all over the wrapper, which make it seem as if the saucy tofu is wrapped up with threads! It is as tasty to bite into too, because the crisp outer slowly gives way to a tangy Schezuan sauce flavoured stuffing of succulent tofu or paneer, making every bite a sheer delight. Serve this tasty starter immediately on preparation.
Chinese Style Fried capsicum, typically capsicum is used in Chinese sauces or as juliennes in noodles and fried rice. Next time, try the fried capsicum, it is a unique way of serving capsicum and will be enjoyed by your loved ones. You could also use other crunchy vegetables like baby corn or even asparagus and try this recipe. Try serving it with green garlic sauce or a schezuan sauce. Crunchy, munchy and yummy!
stir fried water chestnuts recipe | healthy water chestnut stir fry | garlic water chestnut stir fry | Indian fresh water chestnut stir fry is a quick fix fare which is sure to appease you with its appearance and flavour. Learn how to make water chestnut stir fry.
To make stir fried water chestnuts, heat the olive oil in a broad non-stick pan, add the water chestnuts and chilli flakes and sauté on a medium flame for 2 to 3 minutes. Add the garlic, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Serve immediately.
For water chestnut lovers, this Indian fresh water chestnut stir fry is the best way to eat them clean and healthy as they are stir fried in little olive oil with garlic and chilli flakes. The garlic and chilli flakes coat the water chestnuts really well to give a nice garlic flavour.
With 106 calories and 2.2 g of fibre, this is a wiser snack option than deep fried foods which are otherwise loaded with fats. The use of olive oil makes it a tad more healthier as the MUFA (mono unsaturated fatty acids) in it is beneficial for the heart and to keep inflammation at bay.
Opt for this healthy water chestnut stir fry as a snack or even as a light dinner. A bowl of soup with this stir-fry will make a complete nourishing and satisfying fare.
Tips for stir fried water chestnuts. 1. When choosing fresh water chestnuts, look for firm ones with an unwrinkled skin and no soft spots - otherwise when you peel the water chestnut you may find it has softened and turned mushy. 2. Saute them on a medium to high flame and not slow flame. By cooking them on a slow flame, you might lose its crunch. 3. Serving immediately is also important to enjoy its freshly cooked flavours and texture.
Enjoy stir fried water chestnuts recipe | healthy water chestnut stir fry | garlic water chestnut stir fry | Indian fresh water chestnut stir fry. This versatile dish can be served as a starter or as an accompaniment to the main meal.
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. You will love this dish irrespective of whether you usually like bhindi or not.
Slit okra is coated with cornflour and deep-fried to an excitingly crisp texture, before being tossed with lip-smacking ingredients like spring onions, ginger, garlic and soya sauce that simply make you drool with their strong Oriental flavour.
Serve the Crispy Okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience.
Serve as Starters / Snacks or as a side dish to the Main Course . Hmm, just the name fires one’s imagination! get, set and feast on this baked version of dragon rolls. Although the outer covering is still made of maida, the calories that come out of deep-frying are eliminated, making this a 26-calorie joy ride!
These tasty spring rolls are packed with the goodness of vegetables. They contain a lot of ingredients and are a little tedious to make but definitely worth the effort.
Chinese money bags, if you have wonton wrappers left over, make these cute little money bags the next time around! these dainty treats make a great starter or finger food that you can pass around during a party. Bamboo shoots make a great filling, but if that is not available use the vegetables you have in hand: carrots, mushroom, baby corn etc. Soya sauce and lemon impart a nice tangy flavor, and you could also mix in some chinese five-spice powder to add to the taste. Blanched coriander stems tied around the neck of these bags make an interesting garnish. Serve hot with spicy sauces and enjoy!
A delightfully innovative dessert of wonton wrappers filled with a nutty date mixture. This is one of my favourite chinese desserts and i will not skip that mandatory scoop of ice-cream.
maggi manchurian recipe | noodles manchurian | Indian maggi manchurian gravy | with 47 amazing images.
maggi manchurian recipe | noodles manchurian | Indian maggi manchurian gravy is an Indo-Chinese recipe bursting with flavours and aroma. Learn how to make noodles manchurian.
To make the maggi balls for maggi manchurian, heat 2 cups of water in a broad non-stick pan, add the maggi noodles and 1 packet tastemaker, mix well and cook on a medium flame for 8 to 10 minutes. Transfer to a deep bowl and cool completely. Once cooled, add the onions, carrot, capsicum, cabbage, cornflour, plain flour and salt and mix very well using your hands. Divide the mixture into 16 equal portions and roll each portion into a ball. Roll them in crushed maggi noodles till it is coated from all the sides. Heat oil in a kadhai, and deep fry a few balls at a time till golden brown and crisp. Drain on an absorbent paper. Keep aside.
Then for the sauce of noodles manchurian, combine the cornflour and 1 cup of water in a bowl and whisk well. Keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for 1 minute. Add the onions and capsicum and sauté on a medium flame for 2 minutes. Add the vinegar, soya sauce, schezwan chutney, red chilli sauce, cornflour-water mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then Just before serving, heat the sauce, add the maggi balls, spring onion greens, mix well and cook on a medium flame for 1 to 2 minutes, while tossing occasionally. Serve immediately.
Planning a party and looking for something unique and attractive? Try this Indian maggi manchurian gravy which is a variation to veg manchurain. An exotic addition to your menu, you can serve it as a snack or a starter.
This noodles manchurian is sure to delight your senses with crispy maggi balls which are soft from inside. Apart from the fresh ginger, garlic and green chilli paste, the Schezwan chutney and the maggi tastemaker are a value-add to the sauce. If you follow the simple instructions meticulously, you are sure to get it right by itself. However, remember to make both the maggi balls and manchurian sauce just before serving.
Also try other manchurian recipes like corn manchurian and cabbage manchurian.
Tips to make maggi Manchurian. 1. Just before serving, put the maggi balls in the gravy and bring the gravy to a boil and cook for 1-2 minutes till heated through. 2. Always stir the mixture well before adding it to any sauce or gravy. The reason for adding this is for the gravy to get thicker as it cooks. 3. You can even add French beans to this recipe if you like.
Enjoy maggi manchurian recipe | noodles manchurian | Indian maggi manchurian gravy | with step by step photos. momos chutney recipe | momo sauce | momos red chutney | with 29 amazing images.
momos chutney, the perfect companion to those delicious steamed momos, is a flavorful and fiery condiment. Learn how to make momos chutney recipe | momo sauce | momos red chutney |
momos red chutney is traditionally made with tomatoes, red chillies, garlic and herbs, it offers a burst of tangy, spicy goodness with every dip. momos sauce or momos chutney recipe which is sweet, sour, fiery and taste absolutely delicious with a plate of hot momos.
The bright red hue of this momos chutney depends on the variety of red chilies that you’re going to use. You can adjust the spice level by adding more or fewer chilies, but this chutney definitely adds a kick to the momos and take it to another level. Momos are packed with a lot of flavors but at the same time lack some heat so this combination is a match made in heaven.
This versatile icy goodness with every dip. is not only great with momos but also makes a fantastic dip for any snack. You can also add this chutney in your Chinese noodles, to give some extra spiciness.
pro tips to make momos chutney: 1. Adjust the heat to your preference. Use milder Kashmiri chilies and remove the seeds for a less fiery chutney. 2. For a richer depth of flavor, incorporate a teaspoon of soy sauce.3. Avoid adding water while grinding. The tomatoes and other ingredients will release enough moisture for a smooth consistency.
Enjoy momos chutney recipe | momo sauce | momos red chutney | with detailed step by step photos. paneer hot pan recipe | Indian style paneer hot pan sizzler | easy paneer sizzler | with 41 amazing images.
This fusion Indo Chinese Indian style paneer hot pan sizzler made with paneer, fresh vegetables and some flavourful sauces for your next party and amaze your guests. Learn how to make paneer hot pan recipe | Indian style paneer hot pan sizzler | easy paneer sizzler |
paneer hot pan for all the Indo Chinese lovers out there! This recipe has pan fried paneer cubes along with aromatic ginger garlic, crunchy vegetables tossed in sauce and further served on a sizzler pan to make this really scrumptious paneer hot pan.
Make sure to cook the Indo-Chinese paneer sizzler recipe on a high flame all the time or it might lose its crunch. Add fried paneer at the end and toss on high flame or it will get hard any chewy, if you overcook them.
Tips to make paneer hot pan: 1. Saute the vegetable just for a minute to maintain the crunch. 2. Do not overcook the fried paneer pieces with sauce otherwise it will become chewy and rubbery. 3. Serve paneer hot pan sizzler hot for the best flavours.
Enjoy paneer hot pan recipe | Indian style paneer hot pan sizzler | easy paneer sizzler | with detailed step by step photos
quick kung pao potatoes | kung pao potato recipe | kung pao potatoes | kung pao chilli potatoes | with 21 amazing images.
quick kung pao potatoes is a luscious appetizer starter recipe which is inherited from the Chinese cuisine. Learn how to make quick kung pao potatoes | kung pao potato recipe | kung pao potatoes | kung pao chilli potatoes |
kung pao potato is a Chinese recipe and a perfect starter recipe for Chinese lovers. Deep fried potato fingers tossed in Chinese sauces will surely make your mouth drool over.
A Chinese recipe but with an Indian twist. This is an Indo Chinese recipe of the ever so famous kung pao chilly potato. Fried potatoes in soya sauce and chilli sauce with lots of garlic and ginger makes it spicy, tasty and will definitely open your taste buds.
Tips to make kung pao potatoes: 1. Instead of hot and sweet sauce you can also add tomato ketchup. 2. If you don’t have frozen French fries, you can make homemade French fries. 3. Make sure you serve the French fries immediately for the best flavours.
Enjoy quick kung pao potatoes | kung pao potato recipe | kung pao potatoes | kung pao chilli potatoes | with step by step images.
schezwan fingers recipe | veg schezwan fingers | veg fried balls in schezwan sauce | Indo Chinese starter | with 20 amazing images.
schezwan fingers recipe is an Indo Chinese starter. This is an interesting and super delicious veg fried balls in schezwan sauce which will surely be a treat to your taste buds.
schezwan fingers are basically deep fried vegetable fritters or balls tossed in schezwan sauce.
To make veg schezwan fingers, we have combined veggies along with cornflour and plain flour made them into balls and deep fried them. Once the fingers are ready, we have tossed them in with spring onions and schezwan sauce. The veg schezwan fingers is quite spicy as we have used schezwan sauce twice, yet you can manage the spice according to your preference of spice.
Also, we have not used any water in the veg schezwan fingers as the addition of salt will retain water from the veggies and allow the mixture to bind easily.
The veg schezwan fingers can be made quickly and is hassle-free. Serve this veg fried balls in schezwan sauce as a party starter for your kids birthday or any other occasion and your guests are going to shower you with praises.
Tips to make schezwan fingers recipe. 1. Since the mixture will be a little sticky, grease your hands with a little oil so that the mixture does not stick to your hands. 2. Take a small portion of the mixture in one hand and shape it into an oval by rolling it between your palm and fingers. While shaping the fingers, keep greasing your hands with oil as and when required. 3. There is no need to add salt as the fingers and the sauce have salt already.
Try other such tasty starters like Paneer Potato and Corn Balls or Pasta Cheese Balls.
Learn how to make schezwan fingers recipe | veg schezwan fingers | veg fried balls in schezwan sauce | Indo Chinese starter | with detailed step by step photos and video below.