Sizzlers are a great addition to a dinner menu, especially for parties. Served steaming hot, they tempt the diners with the surge of fresh flavours and amalgam of aromas that is reflective all the ingredients in the sizzler. This italian sizzler is a recipe par comparison that combines nutritious veggies like carrots, broccoli and baby corn with luscious cheese, cream and pasta. It is a treat that pampers the taste buds, while also serving as a wholesome meal that satiates your hunger!

A couple of spoons of jaggery make the Broccoli and Baby Corn Stir Fry in Peanut Sauce pleasantly sweet, while peanut butter and tamarind give it a nutty, tangy, rustic flavour. The selection of veggies used in this recipe is colourful and crunchy, ranging from capsicum and broccoli to baby corn and bean sprouts... they sit perfectly well in the rich peanut sauce. Indeed, quite a saucy experience to remember!

Can you picture the smile that blooms on your kids’ faces when they see their favourite fast food packed in the lunch box? These delicious Stuffed Hot Dog Rolls are filled with a white sauce thickened with bread and loaded with colourful and tasty veggies. The stuffing is such that it does not become watery or chewy over time, so the rolls stay fresh till lunch time. Your kids will love this cheese-topped delight right up to the last bite. Team it up with a sweet treat like Quick Chocolaty Biscuits .

Rosti is a potato-based dish of swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with cheese and a sprinkling of green chillies and cooked covered till a good aroma wafts out of the pan. What makes this version very interesting is a coat of aromatic mushroom pepper sauce and a topping of sautéed mixed veggies. Potato rosti with mushroom pepper sauce is indeed a wholesome breakfast but can be had as an accompaniment for lunch or dinner too.

One of the most popular items on most restaurant menus, the Vegetable Makhanwala features a balanced blend of spice and creaminess. Veggies cooked in butter are served in a base of milk cream, flavoured quickly and easily with tomato ketchup. Although using tomato ketchup is a quick and effective shortcut, it helps enhance the flavour of the curry and gives it a rich colour too. Add the deep-fried potatoes in the end to retain a bit of their crunch. The Vegetable Makhanwala is a mildly-spiced and creamy dish, which can be comfortably enjoyed even by kids, so it serves the whole family quite well. This version is so quick and easy that you can make it on any day. Serve it hot with rotis or puris. Try other recipes like Methi Malai Mutter or Hara Bhara Kebab in Green Gravy

pan fried noodles recipe | pan fried noodles with vegetables | Chinese veg pan fried hakka noodles | pan fried noodles with vegetables is a Shanghai favorite dish! Learn how to make pan fried noodles with vegetables. We show you how to make crispy pan fired noodles which are then topped with a tasty vegetable filling in pan fried noodles with vegetables. To make pan fried noodles, heat the oil in a broad non-stick pan, spread the noodles evenly over it and cook on a medium flame till they turn brown and crisp from both the sides. Keep aside. For the vegetables, heat the oil in a broad non-stick pan, add the garlic and green chillies and saute on a high flame for 30 seconds. Add the capsicum and saute on a high flame for 1 minute. Add the carrot, broccoli, soy sauce, tomato ketchup, salt and pepper, mix well and cook on a high flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture, mix well and cook on a high flame for 1 minute, while stirring continuously. Keep aside. Just before serving, place the noodles on a serving plate, top with the vegetables and serve immediately. Pan-fried noodles are a signature snack in China and loved for its unique texture and taste – crispy fried noodles and crunchy veggies. Tips for pan-fried noodles. 1. Use colourful veggies for added eye appeal. 2. Lightly blanch the veggies, so they retain their crunch. 3. Once you add the cornflour water mixture, stir it continuously to avoid forming lumps. 4. Keep the fried noodles and vegetables ready, but assemble it just before serving. 5. When you boil the Hakka noodles make sure you drain the excess water completely. The noodles must be dry. 6. We have used a little more oil as we want the noodles to be crisp. 7. The vegetable topping will be semi dry in pan fried noodles. Pan fried noodles with vegetables is a quick fix dish. For a satiating Chinese mini meal serve with Corn Rolls, Stuffed Mushroom Buns , Baked Chinese Mushroom Buns or Paneer Parcels. Enjoy pan fried noodles recipe | pan fried noodles with vegetables | Chinese veg pan fried hakka noodles | with video below.

This lemongrass flavoured soup is so exotic and tasty that it is sure to fire up your gastronomical machinery and set the pace for a wonderful meal ahead. By increasing the amount of noodles a bit, you can even serve the lemongrass, vegetable and noodle soup as a healthy between-meal snack or a simple supper on days when you feel heavy.

Crunchy, healthy veggies in a spicy lemongrass flavoured gravy, the goodness of this dish is further enhanced by the presence of low-cal, iron-rich, fibrous tofu. While freshly-made paste has an unbeatable charm of its own, you can also make it in advance and store, to make this dish quicker. This vegetable dish can be a meal by itself, or it can be served with kodri for a scrumptious lunch. Take care to use only very tender lemon grass, chopped finely using scissors. You can also try other diabetic friendly vegetable recipes like Mushroom, Capsicum and Paneer Stir-fry , Low Calorie Vegetable Au Gratin or Raw Papaya and Cabbage Stir-fry .