Chinese white sauce recipe | quick Chinese white sauce | Chinese sauce | with amazing 13 amazing images. Chinese White Sauce is very different from the mildly flavoured Continental version, although it also has a creamy consistency and a pleasant white colour. This vibrant sauce is made of clear vegetable stock, thickened with cornflour and perked up with typical Oriental flavorings like ginger and garlic. Chinese sauce is way different from the basic white sauce. Chinese white sauce is quick and easy to make. To make it even more time efficient, prepare the vegetable stock well in advance. The Chinese white sauce is basically mildly flavored, creamy sauce made using clear vegetable stock, thickened with cornflour and enhanced with alliums. To make Chinese sauce, take cornflour in a small bowl and add vegetable stock to it and keep aside. Cornflour is used as a thickening agent, if you wish to freeze the Chinese sauce use tapioca or arrowroot flour. Further to proceed, heat oil in a non stick pan and add onion, ginger and garlic. Instead of fresh aromatics, you can use in powdered form, though you’ll want to add extra since dry ingredients are less potent than fresh ones. Cook and add corn-flour vegetable stock mixture. Also, add sugar to balance the taste and add salt. Cook for 5 minutes and Chinese white sauce is ready to use. Don't cook for too long as the starch may break down and the liquid will thin out again. This luscious and tongue-tingling quick Chinese white sauce is used in the preparation of exciting vegetable preparations such as Stir Fried Broccoli, Baby Corn with Almonds, Broccoli and Paneer in Lemon Coriander Sauce etc. Enjoy Chinese white sauce recipe | quick Chinese white sauce | Chinese sauce | with detailed step by step recipe photos below.

Vegetable Biryani is an all-time favourite rice delicacy, now famous all round the world. It is there on almost every Indian restaurant’s menu, and is also a part of the spread at weddings, parties and other festive occasions. Why, it is one of the first dishes that comes to mind when somebody decides on preparing a rice-based one-dish meal. A medley of vegetables and rice, cooked with spice powders, and a masaledar paste of coconut, ginger, garlic and green chillies, the Vegetable Biryani has a well-rounded flavour and is satiating too. It is quite easy to make in the microwave oven, and just needs simple accompaniments like curds or raita.

chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with 18 amazing images. chole is a very popular roadside chole chaat which is also called Punjabi chana masala. Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic. Special aspect of this famous roadside chole is the cooking of the chana with tea, to give a rich flavour and colour to it. chole has too many variations and every Indian household has their own way of preparing it, this recipe is a Punjabi style of preparing the tongue licking chole!! chole is one of the easiest and tastiest Punjabi sabzi. chole is a versatile dish as it can be had with any Indian bread be it puris, bhatura, roti, Paratha, naans or a kulcha. Notes on Punjabi chana masala. 1. For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage. 3. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. 4. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. Punjabi chole has gained its popularity in Indian resataurants as well as sold on Indian streets along with bhature! Also, you can have Punjabi chana masala at any given point of the day be it for breakfast, lunch or dinner! Learn to make chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with detailed step by step recipe photos and video below.

crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with 31 amazing images. crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack is a perfect tea time snack. Learn how to make Indian crispy corn. To make crispy fried corn, combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well. Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and 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 a few seconds. Add the spring onion whites and greens and sauté on a medium flame for a few seconds. Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute. Serve immediately. Restaurant style crispy corn is a snack that requires a bit of patience but is so unique and exciting that you will thoroughly enjoy the results of your effort! From kids to adults all are sure to fall in love with this snack. Try it for birthday parties to kitty parties or even parties. Unlike most dishes that make use of boiled or crushed sweet corn, here the kernels are deep-fried till absolutely crisp, and then tossed with flavour-givers like ginger, garlic, spring onions and Schezuan sauce to get really scrumptious Indo-Chinese chatpata crispy corn snack. Serve the Indian crispy corn immediately to enjoy the crispiest texture. Also try other corn snacks like corn Manchurian and cheese corn balls. Tips for crispy fried corn. 1. Make sure the boiled corn is dry before mixing with the flours. 2. The corn mixture should be used immediately. Keeping it for too long might release water and make deep-frying difficult. 3. When frying the corn, it might splutter a bit, so move away from the kadhai. 4. Chop the garlic, ginger and green chillies finely to enjoy the best texture and flavour of this snack. 5. Salt has been added before frying the corn. So add a little salt while sautéing with other ingredients after deep-frying. Enjoy crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with step by step photos.

A perfect combination of sprouted kabuli chana and palak that will tickle your taste buds, and keep your protein , calcium and iron levels up too. This Sprouted Kabuli Chana and Palak has a very unique taste and mouth-feel because the gravy is made of sautéed brinjals and tomatoes perked up with a masaledar paste of onions, garlic and ginger. The thoughtful combination of ingredients also makes this dish rich in folic acid. Relish it hot with whole wheat phulkas for a nutritious and satisfying meal.

veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice | with 30 amazing images Off day and want to cook something different from everyday dal roti? Veg chinese fried rice is one of the best options to trear your taste buds. This is an Indo-Chinese veg fried rice. Veg fried rice is flavourful rice tossed with vegetables and Chinese sauces. It is basically from the Asian cuisine which has been adapted in India and now is found in every restaurant and is also, one of the famous Indian street food. As mentioned earlier, it is an Indian style Chinese fried rice of making it, the authentic one differs. There are a lot many variations to the recipe, ours is a simple veg fried rice from the indo-chinese recipes. The preparation for the dish may take a while but it is totally worth it. We have made chinese fried rice by steaming rice at first and then in a wok, taking oil + all the flavour enhancing ingredients like ginger, garlic, green chillies, spring onions are tossed. Further, all the vegetables are added which include cabbage, french beans, carrots and capsicum and it is cooked on high flame, the reason behind cooking everything on high flame is that it helps remain the vegetable crunchy. Soy sauce and pepper powder are added and lastly some spring onion greens. Some people also add vinegar and chilli sauce to the vegetable fried rice but this is our own version and like said earlier everyone has their own version. I usually make veg fried rice for both lunch and dinner. Sometimes, even for my kids tiffin box or if we have left over rice this is the go to recipe. I personally love it, my kids love it and the whole family loves it. We have this on our regular menu. Doesn’t take more than 20 minutes to prepare the dish. Vegetable fried rice teams up well with most of the Chinese vegetable dishes like the Sweet and Sour Vegetable, Chinese Fried Paneer in Hot and Sweet Sauce or Tofu in Black Bean Sauce. It makes a sumptuous meal that you will relish till the last bite! I usually make Veg Manchurian with fried rice as an accompaniment. Serve the chinese fried rice immediately with chilli sauce, soya sauce and chillies in vinegar. Enjoy how to make veg fried rice | vegetable fried rice | Chinese fried rice | Indian style Chinese fried rice | with detailed step by step photos below.

dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with 17 amazing images. dry garlic chutney recipe is a Maharashtrian style dry garlic chutney which is also known as sukha lehsun chutney. Ingredients for this Maharashtrian dry garlic chutney are easily available and consists of garlic, coconut oil, coconut and chilli powder. Dry garlic chutney is a famous condiment from Maharashtra, it is also known as Lahsun khobra chutney. It is a 4 ingredient recipe and is prepared in a jiffy! Usually this chutney is sprinkled between vada pav, but people also enjoy have it along pakoras and samosa. A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the dry garlic chutney is a flavourful albeit strong value-add to many snacks and chaats. One cannot imagine Vada Pav without sukha lehsun chutney. For a change, you could try sprinkling some dry garlic chutney on an open sandwich too or use on pakoras and samosa. Dry garlic chutney is the magic ingredient that makes the Mumbai vada pav even special and tastier. I also prefer having it along my meal. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire! One very popular Maharashtrian combination is Maharashtrian bhakri with sukha lehsun chutney. Also do try other variations of garlic chutney like Fresh Coconut Garlic Chutney, Green Garlic Chutney, Coriander Green Garlic Chutney, Chilli Garlic Chutney, Garlic- Flaxseed Chutney, Carrot Garlic Chutney and Garlic Tomato Chutney. Enjoy dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with detailed step by step photos and video below.

Cheesy, saucy, amazing! This Cheesy Veg Footlong is a really sumptuous snack that holds a tasty assortment of sautéed veggies within it. The combination of veggies is also unusual, including sweet corn, brinjals, celery and much more. The addition of tomato ketchup and mixed herbs gives it a punchy flavour, while milk imparts a nice, saucy texture to the filling. Soft, fresh footlong bread packed with this filling, topped with cheese, and baked till it all fuses into one delectable form– what more could your palate seek! Serve with a bowl of Macaroni Soup for a complete meal experience.

Pinwheel sandwiches have a timeless charm! The attractive spiral shape of the pinwheels, which reveal the stuffing is sure to appeal to everyone. While the thought of pinwheel always reminds us of jam or cream lined ones, here we present a very innovative Pesto Corn and Black Olives Pinwheel Sandwich. Buttered bread is first lined with pesto, a classic spread of walnut, basil and garlic, and then topped with corn and olives, before being rolled up and sliced. This savoury snack is a pretty sight to behold and even more interesting to munch on! Make sure you serve it immediately. Have a go at other pinwheels like Pinwheel Sandwiches , Date and Chocolate Pinwheels , Vanilla and Chocolate Pinwheels , Jam Pinwheels and Carrot Pinwheels which are equally appealing.

beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with 44 amazing images. A beautiful subzi for valuable good health, beetroot tikki in spinach gravy features a colourful and thoughtful combination of ingredients. Learn how to make beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | Beetroot and carrot together with tangy spices gives rise to a lip-smacking tikki that goes just too well with the garlic-flavoured spinach gravy. Beetroot being a storehouse of antioxidants helps iron in doing its activities, while the use of oats as a binding agent instead of potatoes or cornflour makes the healthy beetroot kofta curry recipe fibre-rich too. Tips to make beetroot tikki in spinach gravy: 1. Make sure to immediately place the tikkis on hot greased tava. 2. Add the beetroot tikki in the gravy just before serving otherwise they will melt. 3. Oats are added to absorb the excess moisture of the tikki mixture. Enjoy beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with detailed step by step photos.

chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with 36 amazing images. chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice is a slightly healthy variation to white rice pulao. Learn how to make chana pulao. To make chick pea and mint rice, heat the oil in a broad non-stick pan, add the garlic, onions and bayleaf and sauté on a medium flame till the onions turn brown. Add the brown rice, kabuli chana, mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes. Add the green chilli paste, mint leaves and lemon juice, mix well and cook on a medium flame for another minute. Serve hot with low-fat curds. An all-rounder that contains ingredients from three groups – cereals, pulses and veggies, the instant pot chickpea brown rice is a satiating one-dish meal. The kabuli chana are a source of protein which adds satiety. The brown rice and mixed veggies used in this healthy chana pulao provide not just nutrients but also slightly high amounts of fibre, which can be beneficial for heart patients. All you need is to serve this quick and easy rice with a bowl of calcium-rich low-fat curds to make a meal. We have used brown rice to make it slightly healthy, however it is still high in carbs. So we do not recommend this pudina chana pulao to diabetics, heart patients and weight-watchers, in huge quantities and for frequent consumption. One way to reduce the low on the glycemic load of this meal is to also have a bowl of healthy salad or sabzi too with this pulao and a bowl of curd. Tips for chick pea and mint rice. 1. The brown rice needs to be soaked for 2 hours and chick peas need to be soaked for 8 hours, so plan for this recipe in advance. 2. To save time on the day of cooking, you can cook the chickpeas and store them refrigerated the previous day. 3. Do not chop the mint too much in advance. This might lead to loss of colour and freshness. 4. The brown rice cooked for this pulao should have each grain separate. Do not cook till it is mushy. 5. Do not cook too much after adding lemon juice. It might make the pulao bitter. Enjoy chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with step by step photos.

You would never have imagined making such a crispy snack with spinach! In this unique recipe, finely shredded spinach is deep-fried till crisp and perked up with roasted sesame seeds, garlic and a sprinkling of sugar and salt. The intermingling of flavours in the Crackling Spinach is unparalleled, quite unlike anything you have tasted before! Enjoy it fresh and crisp.

green chilli thecha recipe | Maharashtrian hirvi mirchi thecha | with 12 amazing images A classic Maharashtrian accompaniment, the Green Chilli Thecha goes best with Chawal Bhakri, Whole Wheat Bhakri and Jowar Bhakri and can be made in small batches and stored in the fridge for 2 to 3 days. This chatpata Maharashtrian hirvi mirchi thecha is sure to add a lot of excitement to your meal! A delectably spicy combo of green chillies, garlic, peanuts and coriander, the Green Chilli Thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle! I would like to share some tips to make the perfect green chilli thecha. 1. Roasting the peanuts enhances the flavour of the peanuts in green chilli thecha. 2. Add the chopped green chillies, mix well. If you want little less spiciness use the light green variety of chillies or else use the dark green one’s for a very spicy taste. Enjoy how to make green chilli thecha recipe | Maharashtrian hirvi mirchi thecha | with detailed step by step photos and video below.

Brussels Sprout, which has become a common sight in most vegetable markets today, is a dainty vegetable that is sure to attract you to buy some even if you don’t know how to cook it! Not to worry; it is not so tough to handle. It cooks quite like any other vegetable and lends itself to many wonderful dishes such as this tongue-tickling Oriental delicacy. The Brussels Sprout and Spring Onion Stir-Fry, which includes a couple of tasty ingredients like capsicum and soy sauce, has an interesting texture and peppy flavour that is sure to delight your taste buds. Have it right off the stove, to enjoy its crisp and fresh texture. A perfect side dish recipe to serve with a Chinese main meal.