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.

Add more fun to your Hakka noodle preparation by garnishing it with crushed peanuts. Simple though it sounds, the coarsely crushed peanuts give the Veg Hakka Noodles a very exciting texture and flavour. The dish also has a basketful of juicy and colourful veggies, which make it very good looking and super tasty as well. Parboiled moong sprouts, sautéed with the veggies, contribute their characteristic crunch and rustic flavour to the dish, while peppy Oriental sauces do their bit in jazzing up the flavour. Garnish the Veg Hakka Noodles with Sprouts and Peanuts just before serving, in order to retain the fresh flavour and perky mouth-feel of the peanuts.

I totally adore this wrap because of its unmistakable thai influence! the lovely corn cakes, flavoured with lemon grass based red paste, tastes magical with fresh green garlic sauce. The magic is enhanced by lining the cakes with a blend of dill and yoghurt!

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.

paneer vermicelli mushroom vegetable broth | healthy Indian vermicelli soup | vermicelli vegetable soup | with 20 amazing images. Paneer, Vermicelli and Mushroom Vegetable Broth is a healthy Indian soup. Learn how to make vermicelli vegetable soup . Paneer, Vermicelli and Mushroom Vegetable Broth is a hearty and flavorful Indian soup made with a combination of paneer, vermicelli, mushrooms, and a variety of vegetables. It is a comforting and nutritious dish that is perfect for a cold winter day. Paneer, Vermicelli and Mushroom Vegetable Soup has a rich and savory flavor with a hint of sweetness from the vegetables. The paneer adds a subtle nutty flavor to the soup, while the vermicelli provides a creamy texture. The mushrooms add an earthy and slightly umami flavor, while the vegetables add a variety of sweet and savory notes. The soup is well-seasoned with salt and pepper, and the aromatics add a touch of complexity and depth of flavor. To make paneer vermicelli mushroom vegetable broth , put the stock in a deep pan, add the vermicelli and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Add the mushrooms, ginger, spring onion whites and greens, soya sauce, paneer, salt, pepper and mix well. Cook on a medium flame for 5 minutes, while stirring occasionally. Serve paneer vermicelli mushroom vegetable broth hot. Pro tips for paneer vermicelli mushroom vegetable broth . 1. For better taste use Thai vegetable stock or vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish. 2. Whole wheat vermicelli adds a slightly nutty and earthy flavor to the soup. This flavor complements the savory flavors of the paneer, mushrooms, and vegetables. Whole wheat vermicelli is a healthier alternative to refined vermicelli. This is because it is made from whole grains, which contain more fiber and nutrients than refined grains. Vermicelli vegetable soup is rich in vitamin A, calcium and phosphorus. Savor the simplicity and wholesomeness of Paneer, Vermicelli and Mushroom Vegetable Broth (107 calories), a low-calorie and heart-healthy option. Enjoy paneer vermicelli mushroom vegetable broth | healthy Indian vermicelli soup | vermicelli vegetable soup | 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.

Regular pizza features, combined with typically Oriental ingredients like soy sauce, ginger and garlic, make this pizza a unique experience. Topped with capsicum, onions and pineapple, this Oriental Pizza has an enjoyably juicy and crunchy texture. The gooeyness of cheese and the peppy taste of pizza sauce make things all the more exciting! Enjoy it hot and fresh, for a wild and memorable experience. Sip on Fresh Peach Fizzy Drink or a Fruity Orange Drink in between bites of of this delicious pizza.

A combination of antioxidant and fibre rich greens like broccoli and green peas with bean sprouts is an asset for weight-watchers . The sesame seeds add a unique taste to this salad.

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.

Sometimes simplicity is a virtue in even exotic dishes! Here is a simple but elegant Cucumber Sushi, which tastes great with traditional Oriental sauces and pickled ginger. Sticky rice is cooked and coated with a vinegar dressing, layered with lemon-tinged cucumber strips, and rolled up into a sushi. There are two things you need to take care of when making a sushi. The rice must be cooked properly, stirring occasionally to ensure that it doesn’t stick or lump up while cooking. The next aspect that needs a bit of practice is the actual arrangement, rolling up and cutting of the sushi, which is an art by itself. It might take a little time initially but you will find it completely worth the effort. Serve with side dishes like Glass Noodle Salad or Green Papaya Salad and Stir-Fry Miso Soup .

paneer carrot and bean sprouts paratha recipe | paneer carrot stuffed paratha | healthy cottage cheese vegetable paratha | weight loss paratha | with 48 amazing images. paneer carrot and bean sprouts paratha recipe | paneer carrot stuffed paratha | healthy cottage cheese vegetable paratha | weight loss paratha is a simple, classic Indian dish with irresistible flavours. Learn how to make paneer carrot stuffed paratha. To make paneer carrot and bean sprouts paratha, combine the wheat flour and salt in a bowl and knead into soft, pliable dough using enough water. Cover with a wet muslin cloth and keep aside for 15 minutes. Knead again using oil till smooth and elastic. Keep aside. For the stuffing, heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 2 minutes. Add the cabbage, bean sprouts, carrots, paneer and sauté on a medium flame for another 2 minutes. Add the soya sauce and salt, mix well and cook for 1 minute. Remove from the flame, cool and divide it into 4 equal portions. Keep aside. Then to make paneer carrot stuffed paratha, divide the dough into 4 equal portions and roll out a portion of the dough into a 175 mm. (7”) diameter circle using a little flour for rolling. Place a portion of the stuffing in the centre and fold the edges to make an envelope to cover the stuffing. Cook the paratha on a non-stick tava (griddle) with the open edges at the bottom using ¼ tsp of oil till both sides are golden brown. Repeat with the remaining dough and stuffing to make 3 more parathas. Serve hot. Enjoy the Oriental touch of soya sauce in these paneer carrot stuffed paratha, made from healthy and yummy stuffing of low-fat paneer, sprouts and carrots. Rich in protein, fibre, vitamin A and vitamin B complex, a scrumptious treat awaits you! The fibre in these parathas will help to satiate you and avoid binge eating. You can also gain in some antioxidants from cabbage, sprouts and carrots which will help to reduce inflammation in the body and boost health of organs. Further the calcium and phosphorus in these weight loss paratha will boost bone strengthening process. This healthy cottage cheese vegetable paratha can be enjoyed by diabetics too. Serve them as a heavy breakfast or a one-dish meal at lunch time. Tips for paneer carrot and bean sprouts paratha. 1. Serve paneer carrot and bean sprouts paratha with curds. See how to make curds. 2. Serve paneer carrot stuffed paratha with lahsun ki chutney. 3. You can cut the paneer carrot stuffed paratha with a big sharp knife also. Enjoy paneer carrot and bean sprouts paratha recipe | paneer carrot stuffed paratha | healthy cottage cheese vegetable paratha | weight loss paratha | with step by step photos.

baked bread rolls recipe | veggie stuffed Indian bread rolls | no fry bread rolls | stuffed bread rolls - tea time snack | with 32 amazing images. baked bread rolls recipe are crunchy dainty looking rolls which are a perfect pick me up option at tea time and even at parties. Learn how to make no fry bread rolls. These delicious no fry bread rolls are much better than the deep-fried rolls, which tend to get oily at times. On the other hand, these baked rolls are really crispy and sure to be enjoyed by adults and kids alike. Not only that, these unique veggie stuffed Indian bread rolls have an Oriental touch too, because it is stuffed with noodles perked up with veggies, paneer and Schezuan sauce. This not only makes it super tasty, but filling as well because the kids get bread, noodles, veggies and paneer in one tasty package. To make baked bread rolls, first make the stuffing. Heat the oil in a broad non-stick pan, add the spring onions, capsicum, carrots and cabbage and sauté on a medium flame for 1 to 2 minutes. Add the noodles, paneer, soya sauce, Schezuan sauce, sugar, salt and pepper and mix well. Keep aside. Then roll and bake them. Remove the crust from the bread slices and roll each using a rolling pin. Place a rolled bread slice on a clean, dry surface and spread 1 tbsp of the prepared stuffing at one end of the bread slice and roll it up tightly. Apply some water at the edges and press to gently seal the stuffing. Make 9 more rolls. Place the rolls on a greased baking tray, brush little butter evenly on top of the bread rolls and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Turn them over and bake again at 200ºc (400ºf) for 5 more minutes. Serve immediately. The use of whole wheat bread, whole wheat noodles and loads of veggies along with the substitution of deep frying method with baking, makes these stuffed bread rolls - tea time snack a tad healthier. Tips for baked bread rolls. 1. Use fresh bread slices for this recipe, else while rolling they might tear. 2. Roll the bread slices very lightly. Do not put too much pressure on the rolling pin. 3. Ensure to seal them well with water as mentioned at step 3 so that they do not open up while baking. 4. Once you turn them, keep a close watch while baking. Do not bake till dark brown, as they tend to brown a little extra after removing from the oven also. Enjoy baked bread rolls recipe | veggie stuffed Indian bread rolls | no fry bread rolls | stuffed bread rolls - tea time snack | with step by step photos.

Herby, cheesy tortellini dunked in a peppy mixed vegetables Schezwan sauce, this is a treat to remember forever! These tortellini are fabulous, made with a herb-laced plain flour dough and stuffed with cheese before cooking. The story gets all the more interesting with the Oriental style topping, made with juicy veggies and peppy sauces. You can prepare the sauce beforehand, and re-heat it just before pouring over the tortellini. Enjoy the Herb Tortellini in Mixed Vegetables Schezwan Sauce piping hot!

Here is an exotic salad that I discovered while on vacation in Thailand. Pakchoy is now easily available in India, so go ahead and savor its unique flavour. You can also try other Thai salads like Green Papaya Salad or Thai Veg Salad with Peanut Dressing .