This Indo-Chinese recipe is a blend of various stir-fried veggies and tofu. The enticing flavours, coming out of the soya sauce, garlic, and ginger make this dish a perfect delicacy to have in dinner; especially, when you are surrounded by.
Gobi or Cauliflower Manchurian is an Indo-Chinese recipe, with deep-fried, spicy cauliflower fritters. The Indian Chinese appetizer is a delight for this season with a crisper coating outside. And, when it releases the tangy flavors of different spicy sauces in.
Exotic Indo-Chinese crunchy vegetables tossed in peppy garlic sauce along with smoking hot tomato puree. This is slightly different version of a Manchurian, as I dint make vegetable balls for this recipe. This amazing Indo Chinese recipe can be served.
Delicious Chinese egg rolls! I love these egg rolls stuffed with carrots, cabbage, pea, mushroom, broccoli and cauliflower florets. However, you can fill in these rolls with your favourite stuffing. Since I love veggies, I like to keep it green.
This heartily warming vegetarian pie is a great delight for a Sunday afternoon. The puffed pie with thinly sliced tomatoes, peppers, garlic and rich mozzarella cheese, makes it look richer than it is. Surprisingly, it is low in calories too..
A crunchy tangy vegetable noodles with soya sauce and vinegar. Cooking Time: 15 Mins Serves: 2 Ingredients Ginger chopped half Garlic (7 – 8 cloves) Spring onions, sliced (optional) A pinch of salt, or to taste 4-6 mushrooms, sliced 1.
A replica of Chinese CHI TAN T’ANG soup made at home with a tangy flavor. Cooking Time: 15 Mins Serves: 6 Ingredients 1 green onion, minced 2 tablespoons corn flour 2 tablespoons soy sauce 3 eggs, beaten 3 tablespoons white.
A crunchy healthy stir fry made up of baby corn and soya nuggets. Cooking Time: 20 Mins Serves: 4 Ingredients 1 cup boiled baby corn Salt to taste A pinch of sugar 3/4 cup sliced mushrooms 3 tsp soya sauce 2 tsp chopped garlic 2.