broken wheat and paneer patties | dalia vegetable pattice | healthy bulgur wheat cottage cheese cutlet | with 25 amazing images. Broken wheat and paneer patties are a nutritious and delicious Indian snack option that combines the health benefits of broken wheat (also known as bulgur or cracked wheat) with the protein-rich goodness of paneer (Indian cottage cheese). Nutritional Benefits Dalia. High Fibre in dalia aids in managing diabetes. The high fiber further assists in controlling the levels of cholesterol too, thus reducing the risk of strokes. Paneer adds a creamy and soft texture to the pattice, making it more enjoyable to eat. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. Making broken wheat and paneer patties Cook bulgur wheat and cook for 10 minutes. Cool. In a bowl add the broken wheat, carrots, onions, mushrooms, paneer, soya sauce, green chillies, whole wheat flour and salt. Mix well with your hands. Divide the mixture into 8 equal parts and shape into patties. Cook the patties using a little oil on a non-stick tava, cooking on both sides till golden brown in colour. Serve broken wheat and paneer patties hot. Serving suggestions. These broken wheat and paneer patties can be served hot with mint chutney or yogurt dip. They make for a great appetizer or snack and can also be included in a meal alongside salads or curries. Pro tips for broken wheat and paneer patties. 1. Add 4 tbsp whole wheat flour (gehun ka atta). Whole wheat flour helps to bind the ingredients together, giving the pattice its shape and structure. Enjoy broken wheat and paneer patties | dalia vegetable pattice | healthy bulgur wheat cottage cheese cutlet | with step by step photos.

Chinese lifafa paratha recipe | Chinese stuffed lifafa | Chinese envelope paratha | with 41 amazing images. Lifafa means envelope, and these lifafa parathas are shaped like envelopes to hold exciting fillings. Learn how to make Chinese Chinese lifafa paratha recipe | Chinese stuffed lifafa | Chinese envelope paratha | Chinese envelope paratha is a soft and scrumptious paratha shaped like a lifafa or envelope to hold the Chinese stuffing inside it and perfectly cook them till golden brown, for a perfect flavour and texture. This Chinese lifafa paratha is loaded with excitingly flavours and crunchy, colourful veggies perked up with sauces. Chinese stuffed lifafa is a flavorful and satisfying dish that is sure to please everyone at the table. Tips to make Chinese lifafa paratha: 1. Make sure to apply the plain flour mixture properly to seal the paratha. 2. Vertically hold the paratha using a tong to cook evenly on all the sides. 3. You can also stuff the paratha with grated mozzarella cheese. Enjoy Chinese lifafa paratha recipe | Chinese stuffed lifafa | Chinese envelope paratha | with detailed step by step images.

honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | with 27 amazing images. crispy lotus stem in honey chilli sauce, a delicious and quick appetizer/starter recipe made with deep fried crispy lotus stem in sweet chilli honey sauce. Learn how to make honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | Lotus Stem is also known as Kamal Kakdi in India. In many parts of Northern India it is also known as Bhein. It is also very commonly used in Chinese and many other South Asian cuisines. The lotus stem is a very exotic dish that is been used in many parts of the world as a stir fry or even as vegetable subzi in most of the north Indian dish. Lip-smacking delicious honey chilli lotus stem, perfect as a starter or appetizer, it gets done quickly too. Thinly-sliced lotus stems are first deep fried and then stir-fried with flavorful sauces, spices and honey to get a sweet and sour delicacy that tickles your taste buds. The honey added to it not only elevates that taste but also balances the spices and the salt. Tips to make honey chilli lotus stem: 1. Instead of honey you can add maple syrup also. 2. Do not deep fry them together otherwise they will stick to each other and will not cook properly. 3. Deep fry them batch wise on medium flame so they get cooked properly. Enjoy honey honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | with detailed step by step photos.

vegetable manchow soup recipe | restaurant style manchow soup | roadside manchow soup | with 35 amazing images. vegetable manchow soup is a famous restaurant style manchow soup in India and also a popular roadside manchow soup which is hot and spicy. It is famous Indian street food and perfect to keep you warm in winter. This is a thick vegetable manchow soup where cornflour is used as the thickening agent. vegetable manchow soup is an all-time favourite Indo-Chinese soup, which is sure to fire up your digestive juices and boost your spirits with its appetizing aroma and tongue-tickling flavour! The strong accents of ginger and garlic make restaurant style manchow soup an ideal soup to serve on a damp monsoon day. While the soy sauce gives it an awesome Umami flavour, the topping of fried noodles gives vegetable manchow soup an exciting crunch and makes it a bit filling too. The vegetable manchow soup is made with common ingredients, which will be available with anyone who likes Chinese food. Vegetable manchow soup is also easy and relatively quick to make. So you can try it out immediately and see for yourself if it lives up to our praise! You can also try other recipes like the Sweet Corn and Vegetable Soup or Vegetable and Noodle Soup. Learn to make vegetable manchow soup recipe | restaurant style manchow soup | roadside manchow soup | with step by step photos and video below.

There can be nothing more appeasing to the taste buds than the combination of asparagus and sesame seeds cooked to perfection. Quick to make and yummy to eat is what rightly describes this stir fry.

broccoli and baby corn hakka noodles | Indian style broccoli and baby corn noodles | mixed vegetable hakka noodles | with amazing 15 images. broccoli and baby corn hakka noodles is an Indian style broccoli and baby corn noodles which is a popular mixed vegetable hakka noodles recipe. This is an Indo Chinese noodles recipe where noodles are tossed with garlic, celery, ginger and vegetables likes carrots, onions, capsicum, baby corn and broccoli. You can use any other ingredients in broccoli and baby corn hakka noodles of your choice like mushrooms. Broccoli and baby corn noodles are flavourful noodles tossed with vegetables. It is basically from the Asian cuisine which has been adapted in India. We have made it different by adding not so famously added ingredients in Chinese noodles which are broccoli and babycorn. I usually make Broccoli and babycorn noodles for both lunch and dinner as one dish meal. Sometimes, this even goes to my kids tiffin. Also, this is an amazing way to add nutritious veggies to your child’s diet. I personally love it and all the members in my family, including the most elder one’s love it and the scrumptious noodles are gulped down in blink of an eye. We have this on our weekly menu, Indian style broccoli and corn noodles are definitely made at-least once in a week. Doesn’t take more than 20 minutes to prepare the dish. There are a lot many variations to the recipe, ours is a simple broccoli and baby corn hakka noodles from the Indo-Chinese recipes. The preparation also doesn’t take much time, this recipe can be quickly made. Serve immediately. Broccoli and baby corn noodles teams up well with most of 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. Serve broccoli and baby corn hakka noodles immediately alone or along chilli sauce, soya sauce and chillies in vinegar. Learn to make broccoli and baby corn hakka noodles | Indian style broccoli and baby corn noodles | mixed vegetable hakka noodles | with detailed step by step recipe photos below.

mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao | with 26 amazing images. mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao is a feast to enjoy at meal time. Learn how to make mushroom pulao. To make mushroom fried rice, heat the oil in a broad non-stick pan, add the ginger, garlic, green chilli and onions and sauté on a medium flame for 1 minute. Add the mushrooms and little salt and mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the soy sauce, vinegar, chilli sauce and 2 tbsp water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the rice, ½ cup spring onions, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the remaining ¼ cup spring onions and mix well. Serve immediately. Restaurant style mushroom fried rice is one of the all-time favourite Chinese dishes that has won the hearts of many generations of people not just in China but across the world. It is a quick and easy dish of rice and mushrooms cooked with flavourful ingredients like ginger, onions and a couple of oriental sauces. The spicy flavour of this mushroom pulao warms your palate and tickles your taste buds. You can, however, adjust the spice levels according to your taste. Also try other dishes like Chinese Vegetable Clear Soup or Chinese Fried Paneer in Hot and Sweet Sauce. You will realise it is easy to make restaurant style mushroom fried rice at home. This is essentially one of the most exciting ways to serve mushrooms. It has a trio of perfect trio of aroma, flavour and hue. Tips for mushroom fried rice. 1. The success of this rice lies in cooking the perfect rice. The rice has to be only 85% cooked. Over cooking may make it mushy. 2. Prefer to use a broad pan to make the rice so tossing the mushrooms and rice is easier. 3. If you carry it in tiffin, it is best used within 4 to 5 hours. Enjoy mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao | with step by step photos.

chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli | with 23 amazing images. chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli has become a taken-for-granted starter on most party menus these days. It is also a popular starter at Indian restaurants. Learn how to make crispy baby corn chilli. To make chilli baby corn, heat the oil in a deep non-stick pan and dip a few babycorn pieces in the prepared batter and deep-fry a few at a time till they are light 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 green chillies, ginger, garlic, spring onion whites and greens, and celery and sauté on a medium flame for 2 minutes. Add the capsicum, and sauté on a medium flame for 1 minute. Add the soy sauce, chilli sauce, vinegar, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for a few seconds, while stirring it continuously. Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously. Serve immediately garnished with spring onion greens. Batter-coated and deep-fried baby corn is tossed with an assortment of awesome ingredients, which range from crunchy spring onions and pungent garlic to a splash of Oriental sauces to make Chinese chilli baby corn starter. The crunchy, exciting texture and vibrant flavour make dry baby corn chilli a popular amongst foodies, especially those who love tongue-tickling, spicy stuff. This is an impressive alternative to potato based starters or tikkis which are usually served as starters. The aroma of sauteing finely chopped ginger, garlic and green chillies is very peculiar about Chinese cooking. Sure to fire up your digestive juices, this crispy baby corn chilli is a must-try! You can also try other Chinese recipes like Chilli Paneer or Chinese Barbequed Tofu with Sesame Noodles. Tips for chilli baby corn. 1. Make sure the baby corn is not sliced too thin, or you will lose the lovely crunch. 2. The batter should be thick enough to coat the baby corn well. If needed, adjust the consistency of batter accordingly. 3. Do not over saute the capsicum. It should remain slightly crunchy. 4. After adding the cornflour mixture, stir it continuously else the mixture might turn lumpy. Enjoy chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli | with step by step images below.

tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles | with 28 amazing images. tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles is a quick snack for hungry kids. Learn how to make Indian eggless capsicum noodles. To make tangy capsicum noodles, heat the oil in a wok or a broad non-stick pan, add the ginger and sauté on a high flame for a few seconds. Add the onions and sauté on a high flame for 1 minute. Add the capsicum and sauté on a high flame for 2 minutes. Add the prepared tangy sauce and salt and mix well. Add the hakka noodles, toss well and cook on a medium flame for 2 minutes, while tossing occasionally. Serve the tangy capsicum noodles immediately garnished with roasted sesame seeds. This instant capsicum noodles preparation has a tongue-tingling flavour although it does not feature a large assortment of spices. It is the tangy sauce and the garnish of roasted sesame seeds that works this magic, along with regular flavour-givers like ginger and onions. The use of plentiful of coloured capsicum gives Indian eggless capsicum noodles a slightly spicy flavour, a lot of crunch, and brilliant colours too. To make the perfect Indian eggless capsicum noodles, you need to boil the noodles al dente. This means that the noodles should be cooked till done and yet maintain a bite. Learn how to boil hakka noodles perfectly at home to enjoy a variety of dishes with it. Tips for Tangy Capsicum Noodles. 1. If coloured capsicum are not available, you can use only green capsicum. 2. Grated ginger can be replaced with finely chopped ginger. 3. You can also add finely chopped garlic with ginger. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 5. Sesame oil can be replaced with any other oil for your choice. 6. Add the sesame seeds to the noodles just before serving to retain their crispness. Enjoy tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles | with step by step photos.

A veggie-packed soup with an amazingly balanced flavour, the Talumein Soup is a popular Chinese recipe that can be found on most Oriental restaurant menus in India as well. The soup basically comprises noodles and veggies, flavoured with soy sauce and held together with vegetable stock. It is true that this soup is as good as its vegetables. Add as many veggies as you can, and sauté them only slightly, so their crispness is retained. If you make them mushy, the soup will lose its appeal.

hakka mushrooms recipe | veg stir Fried mushrooms | hakka mushrooms diabetic starter | Indian style healthy mushroom stir fry | with 13 amazing images. hakka mushrooms recipe | veg stir Fried mushrooms | hakka mushrooms diabetic starter | Indian style healthy mushroom stir fry is a low calorie, low carb starter for all the health conscious. Learn how to make veg stir Fried mushrooms. To make hakka mushrooms, heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds. Add the mushrooms and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the spring onion greens and soya sauce and mix gently. Serve immediately. A mushroom lover's delight! Tossed with garlic and soya sauce, these mushrooms are sure to tickle anyone's taste buds. A little help from spring onions makes the veg stir Fried mushrooms all the more tastier and crunchier! This hakka mushrooms diabetic starter is a little watery because we have avoided the use of cornflour, which has a high glycemic index and is unhealthy for diabetics. Nevertheless, that does not harm the flavour of the mushrooms in any way, and you are sure to relish it thoroughly. Being low in carbs and calories and presence of fair amounts of protein, makes this Indian style healthy mushroom stir fry a wise and nourishing choice for weight watchers and heart patients too! However, heart patients with high BP need to be slightly cautious as the use of soya sauce may add on to its sodium content. Tips for hakka mushrooms. 1. Ensure to clean the mushrooms and remove the dirt before use. You can lightly rinse the mushrooms with water and pat them dry with paper towels. Alternatively, you can also lightly dust them in plain flour and rinse them with water to remove the dirt. 2. If you wish you can also add capsicum juliennes along with garlic in this recipe. 3. Be careful while adding salt as this recipe makes use of soy sauce. Try other diabetic friendy international flavours like the Celery Garlic Toast and Quick Stir Fry Cauliflower. Enjoy hakka mushrooms recipe | veg stir Fried mushrooms | hakka mushrooms diabetic starter | Indian style healthy mushroom stir fry | with step by step photos.

veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images. veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos. To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, 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 onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside. Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise. A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling! Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India. You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice. Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy. Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.

A lovely Chinese delicacy made with tofu, which is a very effective source of proteins. Not many of us have a palate for tofu, but I am sure you will try it after knowing its health benefits. Abundant in proteins and other nutrients, tofu has a texture and flavour similar to paneer. Cauliflower and mushrooms also contribute a little to the protein content of this recipe. Accompany this stir-fry with Chinese Soups and Noodles to create an authentic mini meal.

Chinese egg fried rice recipe | egg fried rice | How to make simple egg fried rice at home | egg fried rice restaurant style | with 31 amazing images. Chinese egg fried rice recipe is a mouthwatering combination of ingredients and attractive appearance which is sure to please the diners! Learn how to make egg fried rice restaurant style. Rice and egg lovers who are pressed for time; this simple egg fried rice at home is for you! This delicious one-dish meal is ready in about 30 minutes. You can even use leftover rice to reduce your cooking time. The veggies further enhance its eye appeal with its colourful hue, while also adding in some fibre and antioxidants to boost overall health. To make Chinese egg fried rice, boil the rice. Each grain of the cooked rice should be separate. Keep aside. Break the eggs into a deep bowl, add salt and pepper and whisk well. Keep aside. Heat the oil in a deep pan or wok/ kadhai, add the garlic and ginger and sauté on a high flame for 1 minute. Add all the vegetables and sauté on a high flame for 2 to 3 minutes. Move the vegetables on one side of the pan and pour the eggs. Mix well and cook on a medium flame for 2 minutes, while scraping the sides of the pan continuously. Add the rice, soy sauce, salt and pepper, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally. Serve the chinese egg- fried rice immediately. Unlike some hurried versions in which the eggs are placed in one chunk above the fried rice, here they are cooked along with the vegetables to make scrambled egg rice. If you wish, you can even first cook the eggs like an omelette and then cut into small pieces and mix with the rice, veggies and soy sauce, to make a lip-smacking meal-in-a-bowl fried rice. Egg fried rice restaurant style is also easy to serve as the egg pieces are uniformly distributed. Tips for Chinese egg fried rice. 1. Cook the rice and allow it to cool for a while before making egg fried rice. This will ensure that each grain of rice is separate. 2. Chop the veggies finely and cook them on a high flame so they maintain their crunch. 3. You can also use brown rice or cooked quinoa to make a healthy variant of the egg fried rice. To make this a complete meal, serve the Chinese egg fried rice with Stir Fried Chinese Greens. A bowl of piping hot Talumein-Soup and deep-fried Spring-Rolls makes egg fried rice sumptuous. Enjoy Chinese egg fried rice recipe | egg fried rice | How to make simple egg fried rice at home | egg fried rice restaurant style | with step by step photos.