chinese - vegetarian recipes

Try it! You will enjoy it!

Schezwan fried rice recipe | schezwan rice recipe | szechuan fried rice

Lassi recipe | punjabi lassi 4 ways | sweet lassi – dry fruits, chocolate & rose

Marinated Mushrooms With Wild Rice

Avocado Oil 101










chinese vegetarian recipes

Baked Vegan General Tso Cauliflower

March 26 2021 Vegan Richa 

Baked Vegan General Tso CauliflowerYou will love this Baked Vegan General Tso Cauliflower  – it is so quick and easy to prepare even on a weeknight and the flavor is just like from a Chinese restaurant or take-out joint! Enjoy flavorful restaurant-style General Tso cauliflower at home for an easy weeknight dinner! These cauliflower florets are battered and baked, not fried. The crispy cauliflower is then coated in a deliciously sweet and sticky sauce that comes together is a cinch. You definitely won’t miss your take-out joint’s grub with this baked vegan General Tso Cauliflower recipe. The flavors in the sauce are spot on, with the perfect balance of sweet and salty but not so much that you feel like you need to drink a gallon of water afterward. This Chinese-inspired dinner was so delicious served on a bed of rice. Let’s talk about the General Tso sauce for a second! Other than just a mix of ketchup, soy sauce and vinegar, which many restaurants use, we start this sauce from scratch – adding fresh bell peppers, garlic and ginger to really get a deep round taste. You will want to bottle this sauce and put it on everything.  Trust me! MORE VEGAN CHINESE RECIPES FROM THE BLOG: - Sticky sesame Cauliflower - 1 pot Lo Mein with everyday ingredients - Sweet and Sour Chickpeas, Broccoli and Peppers.  - Sticky Sesame Ginger Tofu & Veggies- no refined sugar - Check out this Chinese recipe round-up  Continue reading: Baked Vegan General Tso CauliflowerThe post Baked Vegan General Tso Cauliflower appeared first on Vegan Richa.

veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi

March 11 2021 hebbar's kitchen 

veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfreziveg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi with step by step photo and video recipe. curry or sabji recipes are generally made in an onion and tomato-based base with the addition of purpose-based spices. this the general pattern followed across india but can also made in different way with inherited spices and sauces from other neighbouring cuisines. one such unique tomato sauce-based curry is the veg jalfrezi recipe known for its adaption from the indo chinese cuisine. The post veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi appeared first on Hebbar's Kitchen.

vegetarian chow mein recipe | veg chowmein | vegetable chow mein noodles

February 25 2021 hebbar's kitchen 

vegetarian chow mein recipe | veg chowmein | vegetable chow mein noodlesvegetarian chow mein recipe | veg chowmein | vegetable chow mein noodles recipe with step by step photo and video recipe. indo chinese recipes originated from the kolkata streets, but has taken over the india cuisine since its inception. in the beginning, it was just fried rice and noodles, but has adapted all the variations and extensions of asian cuisine. one of them is the chowmein recipe and the adapted version is the vegetarian chow mein recipe, loaded with vegetables and spices. The post vegetarian chow mein recipe | veg chowmein | vegetable chow mein noodles appeared first on Hebbar's Kitchen.

chilli potato recipe | aloo chilli recipe | potato chilli | aalu chilli

January 29 2021 hebbar's kitchen 

chilli potato recipe | aloo chilli recipe | potato chilli | aalu chillichilli potato recipe | aloo chilli recipe | potato chilli | aalu chilli with step by step photo and video recipe. chilli and manchurian recipes are very common offerings from the popular indo chinese cuisine. but these are generally made with gobi, paneer or any meat-based fritter which offers the combination of crisp and crunch taste. yet it can also be made with other vegetables and one such popular choice is the less starch potatoes known for its crispy and creamy taste offerings. The post chilli potato recipe | aloo chilli recipe | potato chilli | aalu chilli appeared first on Hebbar's Kitchen.

Vegan Pumpkin Chipotle Fried Rice (Instant Pot)

November 28 2020 Vegan Richa 

Vegan Pumpkin Chipotle Fried Rice (Instant Pot)Smoky Vegan Pumpkin Chipotle Fried Rice made within minutes using the Instant Pot! A seasonal twist on restaurant-style fried rice your whole family will love! Glutenfree soyfree Nutfree, stove top option in notes Pumpkin Chipotle Fried Rice – a seasonal twist on traditional Chinese Fried Rice Pumpkin Chipotle Fried Rice is definitely not the traditional fried rice. It’s not even fried per se as we prepare it in the Instant Pot but let me tell you, this seasonal twist is amazing. Its what I call, use up the veggies and remaining pumpkin fried rice! Its so finger-licking good, I might have made it several times even when I didnt have any pumpkin to use up! The best thing – it’s all made in the Instant Pot within just 5 minutes of cooking time and 10 minutes of natural steam release. The prep work is minimal – just remember to soak the rice before you add it to the Instant Pot to get the perfect “fluffiness”. The slight heat from the chipotle chili powder goes to well with this dish. I use a chipotle chili blend and also add some cumin and thyme to seal the deal – all spices that pair beautifully with the sweet pumpkin puree, FOR MORE VEGAN RICE DISHES CHECK OUT THESE RECIPES: - Turmeric Lemon Rice - Vegetable Carrot Fried Rice - Instant Pot Black Eyed Peas Rice Pulao - Masala Fried Rice with Turmeric Onion Raita - Peanut Sauce Fried Rice Which rice shall I use for making fried rice? Use long grain rice for making this fried rice recipe.Why? Because long-grain rice holds its shape better and stays separate when cooked. Basmati rice is my top choice but you can also go for Jasmine rice which has a delicate and light floral aroma. You can also use long grain brown rice. Pressure cook for 20 mins and use hearty veggies as otherwise they will be too soft and overcookedContinue reading: Vegan Pumpkin Chipotle Fried Rice (Instant Pot)The post Vegan Pumpkin Chipotle Fried Rice (Instant Pot) appeared first on Vegan Richa.

hakka noodles recipe | veg hakka noodles recipe | vegetable noodles

October 1 2020 hebbar's kitchen 

hakka noodles recipe | veg hakka noodles recipe | vegetable noodleshakka noodles recipe | veg hakka noodles recipe | vegetable noodles with step by step photo and video recipe. primarily, hakka noodles is very similar to veg noodles recipe. however, in india, more popularly known as hakka noodles is actually an indian adaptation of original taiwanese hakka noodles. it has evolved to be one of the popular indian street foods. especially with indian chinese cuisine thriving, hakka noodles has undoubtedly marked its popularity. The post hakka noodles recipe | veg hakka noodles recipe | vegetable noodles appeared first on Hebbar's Kitchen.

Mixed Mushroom Rice

April 27 2020 Meatless Monday 

Those who like mushrooms usually stay with one kind but here the three types of mushrooms make this an exceptional recipe. This dish was created by Chef Nishant Chaube, influenced by a similar Chinese recipe. Recipe and photo from Phaidon’s The Indian Vegetarian Cookbook, by Pushpesh Pant. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 6 cups (50 fl oz/­­1.5 liters) mushroom stock/­­vegetable stock - 2 cups (14 oz/­­400 g) long-grain rice - 2 cups (5 oz/­­150 g) shiitake mushrooms, sliced -  1/­­3 cup (1 oz/­­25 g) oyster or button mushrooms, sliced -  1/­­4 cup ( 1/­­4 oz/­­10 g) dried morels -  1/­­4 cup (2 fl oz/­­60 ml) sesame oil - 1 cup (3 oz/­­80 g) shallots or scallions (spring onions), sliced - 4 tablespoons peeled and chopped fresh root ginger - salt and freshly ground black pepper, to taste   Directions: In a large pan, bring 4 cups (1 3/­­4 pints/­­1 liter) of mushroom/­­vegetable stock to the boil, seasoning with salt to taste, add the rice and cook for 20-25 minutes, until al dente. Drain and set aside. Heat the remaining stock in a separate large pan, add the shiitake, oyster (or button) mushrooms, and morels and cook for about 7-8 minutes over medium heat, simmering until the stock has reduced to a thick, sauce-like consistency. Meanwhile, heat the sesame oil in a skillet (frying pan) and fry the shallots or scallions (spring onions) and ginger over medium heat for 2 minutes, then add to the mushroom sauce. Stir the rice into the sauce, mix well, cover, and simmer over medium-low heat for 5-7 minutes, season and remove from the heat. The post Mixed Mushroom Rice appeared first on Meatless Monday.

manchurian gravy recipe | veg manchurian gravy | vegetable manchurian gravy

April 2 2020 hebbar's kitchen 

manchurian gravy recipe | veg manchurian gravy | vegetable manchurian gravymanchurian gravy recipe | veg manchurian gravy | vegetable manchurian gravy with step by step photo and video recipe. indo chinese has become one of the popular lunch or dinner variants for many indians. typically many like to have for dinner with a combination of rice or noodles with a spicy manchurian sauce as its side dish recipe. one such simple and easy side dish recipe is veg manchurian gravy recipe known for its multipurpose usability. The post manchurian gravy recipe | veg manchurian gravy | vegetable manchurian gravy appeared first on Hebbar's Kitchen.

Meatless Monday Celebrates Chinese New Year at The Good Food Festival in Beijing

February 10 2020 Meatless Monday 

Meatless Monday Celebrates Chinese New Year at The Good Food Festival in BeijingEarlier this month, to celebrate Chinese New year, The Good Food Fund in China -- in collaboration with Meatless Monday and Slow Food International -- hosted a series of events, known collectively as The Good Food Festival. Local community leaders in Xinzhuang Village, Beijing took a stance to advocate for more sustainable food choices. Through a collection of workshops, seminars, and cooking contests, The Good Food Festival sought to expand the community’s capacity and knowledge for dietary change by teaching attendees the many benefits of a diet rooted in plant-based foods. By introducing the changes in diets throughout history, Jianyi (founder of the Good Food Fund) discussed the issues surrounding the increasing consumption of animal protein, and the increasingly high environmental costs we all face. He encouraged everyone to make a change starting from the most important meal of the year-New Year’s Eve! While these decisions can sometimes be culturally and logistically challenging, events such as The Good Food Festival demonstrate how people can come together to advocate for progressive change, while still staying true traditions. Wishing everyone the best in the new year. ????! The post Meatless Monday Celebrates Chinese New Year at The Good Food Festival in Beijing appeared first on Meatless Monday.

hot and sour soup recipe | hot n sour soup | hot sour soup recipe

January 17 2020 hebbar's kitchen 

hot and sour soup recipe | hot n sour soup | hot sour soup recipehot and sour soup recipe | hot n sour soup | hot sour soup recipe with step by step photo and video recipe. indo chinese is known for its spicy and flavoured taste which is catered for indian taste buds. it is a mixture of full of flavours with bitterness, spice, sour and savoury in it. it does offer the same taste in its soup variations too and hot and sour soup recipe is one such simple and quick filling recipe. The post hot and sour soup recipe | hot n sour soup | hot sour soup recipe appeared first on Hebbar's Kitchen.

Meatless Monday Travel Tips for Plant-Based Eating On-The-Go

December 16 2019 Meatless Monday 

Meatless Monday Travel Tips for Plant-Based Eating On-The-GoThis holiday season, having options is the best defense against unknown dining circumstances. When your choices are limited to bacon-wrapped scallops, prosciutto-wrapped asparagus, Swedish meatballs, and those loveable mini hot dogs -- youll be wishing you had a spoonful of almond butter or some plant-based snacks tucked away in your back pocket. But with a little bit of planning and foresight, you can maintain your Meatless Monday routine in any setting. Whether youre on the road, in the air, trapped at your in-laws house, or just hungry, our Meatless Monday travel guide can help you navigate any potential dining debacle. Photo Source: ATW80   Here are our 8 Meatless Monday travel tips for plant-based eating on-the-go: Theres an App for That Happy Cow and Vanilla Bean are two great apps that can help you find meatless meals all around the world. Use these apps to locate nearby restaurants and grocery stores with plant-based options, with referrals by other plant-based travelers, just like you. Just Add Water Water is life, especially when youre a road-weary traveler looking for something to eat. A bottle of water will quench your thirst, but it can also be combined with protein powder for a more complete meal. Prepare Pre-Boarding Getting on a plane? Dont have anxiety over the lack of meatless airline food. Bring some light snacks or protein-packed foods that are easy to carry like trail mix, hummus, or single-serve nut butters. You can also bring a dehydrated soup, oatmeal, or rice and ask the flight attendant for a cup of hot water for mixing. And for your in-flight meal, many airlines offer a meatless option, just make sure to preorder it beforehand. Know Your Restaurant Options When youre on the highway heading to your next holiday destination, you will get hungry. That means, if you forget to pack a lunch, youll likely be dining at the next rest stop. This isnt the worst thing in the world. Weve compiled a list of meatless and plant-based options available at the most popular national fast-food and quick-service restaurant chains. Check out our list of 14 chains offering Meatless Monday options. Pack More Snacks Than You Need Sustenance, sustenance, sustenance. When the hunger pangs hit, you need to have something in your bag, purse, coat pocket, or glove compartment. Nuts, seeds, dried fruit, veggies, or even healthy crunchies like chips or puffs will allow you to make it to your next meal without being overcome with hanger. Eat Breakfast! Is breakfast the most important meal of the day? When youre traveling a hearty helping of oatmeal, fresh fruit, granola, or cereal can set you up for eating success later in the day. Meatless breakfast options are plentiful, but if you need some inspiration, weve got them here! Explore New Cuisines Dont just stick to the standard roadside fare (although we do love a good diner). When youre traveling, whether to a different country or your cousins house, consider sitting down to an unfamiliar cuisine. Chinese, Indian, Mediterranean and other Southeast Asian countries specialize in a variety of plant-based and vegetarian dishes. Whip out your smart phone and start looking up menus. Find a Supermarket Nearby If youve got an extended stay at a hotel, its wise (and cost effective) to visit a nearby supermarket at least once. You can stock up on plant-based snacks and ready-to-eat meals. Many hotel rooms offer a microwave or a kitchenette where you can heat something up.   Interested in learning more tips and tricks to enhance your Meatless Monday experience? Click here to access our full Meatless Monday recipe collection. The post Meatless Monday Travel Tips for Plant-Based Eating On-The-Go appeared first on Meatless Monday.

All-You-Can-Eat Vegan Buffets Around the World

November 26 2019 Happy Cow veggie blog 

– 7 restaurants in 6 countries where you can fill your plate with vegan dishes. As vegans, it’s a celebration to find entirely vegan restaurants. But entirely vegan buffets? That’s a tricky one!  The truth is: it just takes a little searching - and occasionally traveling – to find one. From east to west around the world, here are some of our favourite vegan buffets. The Poya Day Vegan Buffet - Mount Lavinia, Sri Lanka If you were to plan your Sri Lanka trip around this buffet, you wouldn’t be the first! Located near the pool and beach,  it features both a salad and dessert bar all its own. Considering it’s open only once a month (on Poya Day, a public holiday correlating with the full moon), you’ll definitely want to add this to your must-visit list. SuTao Cafe - Malvern, PA, U.S.A. The Chinese buffet at SuTao Cafe is available for lunch, dinner, and a buffet-to-go. Cold and hot items, soups, and desserts are offered - including home-made vegan sushi. All of their veggie meat and seafood dishes are made with soy protein, seitan, or konjac. With plenty of these faux meats, you’re sure to keep your omnivorous friends […] The post All-You-Can-Eat Vegan Buffets Around the World appeared first on HappyCow.

veg noodles recipe | vegetable noodles | how to make noodles recipe

September 17 2019 hebbar's kitchen 

veg noodles recipe | vegetable noodles | how to make noodles recipeveg noodles recipe | vegetable noodles recipe | how to make noodles recipe with step by step photo and video recipe. noodles have been a popular choice for many indians when it comes to indo chinese recipes. there are myriad ways to make an amazing noodles recipe which mainly differs with sauces and toppings added to it. one such simple and no fancy noodles based recipe is veg noodles recipe made with basic sauces. The post veg noodles recipe | vegetable noodles | how to make noodles recipe appeared first on Hebbar's Kitchen.

Restaurant Highlight: Buenos Aires Verde In Buenos Aires

July 23 2019 Happy Cow veggie blog 

When high-end gastronomy meets veganism, you end up with a mind-blowing restaurant! Buenos Aires Verde is the kind of establishment that every vegan dreams of having in his or her home town. Modern, creative, exceptionally delicious, the restaurant is a resounding success. Despite all its assets, Buenos Aires Verde stays humble, welcoming and affordable. When you enter the restaurant you are immediately facing a variety of vegan delicacies, raw deserts, homemade bread, and many more delicious ingredients that are dispatched on a beautiful forged iron counter. Most products are made in their kitchen or come from local artisans. Then you discover the second part of the restaurant–the dining room, where the magic happens. Cozy and elegant, you are invited to sit at a wooden table, delicately decorated with flowers and Chinese porcelain. Old tiles, brick walls and the predominance of wood creates a contemporary and sophisticated environment that invites you to relax and enjoy the experience. Now that the scenery is set up, lets talk about the reason you are reading this article–the food. But to properly describe the quality of their cuisine, we have to briefly introduce the genius who created it–the chef. Mauro Massisimino accumulated countless experiences in […] The post Restaurant Highlight: Buenos Aires Verde In Buenos Aires appeared first on The Veggie Blog.

spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet

January 21 2021 hebbar's kitchen 

spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheetspring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet with step by step photo and video recipe. asian or indo chinese snacks are very popular among indian audience for it spicy and flavorful taste. these are generally made with a combination of sauces like soy, chilli tomato and vinegar. but there are some other types of deep-fried snacks and veg spring roll recipe is one such crispy and tasty snacks known for its lip-smacking taste and flavor. The post spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet appeared first on Hebbar's Kitchen.

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

maggi manchurian recipe | noodles manchurian | manchurian maggi gravy

September 8 2020 hebbar's kitchen 

maggi manchurian recipe | noodles manchurian | manchurian maggi gravymaggi manchurian recipe | noodles manchurian | manchurian maggi gravy with step by step photo and video recipe. manchurian or indo chinese recipes are hugely popular among indian diaspora and are made for different reasons. these are generally made with combination of vegetables or with choice of meat alternatives. however it can also be made with noodles and particularly with maggi noodles as variation. The post maggi manchurian recipe | noodles manchurian | manchurian maggi gravy appeared first on Hebbar's Kitchen.

Spaghetti LoMein

April 15 2020 Robin Robertson's Global Vegan Kitchen 

Spaghetti LoMein In our small town, the most vegan-friendly food available has been the local Chinese take-out restaurant.  Sadly, they closed down during this pandemic. To satisfy our cravings, I’ve included a few stir-fries in my menu rotation.  One of our favorites is Spaghetti Lo Mein.  (I make it with spaghetti because most traditional lo mein noodles contain egg and are therefore not vegan.) This recipe is quite versatile.  Use fresh veggies if you’ve got them, but frozen veggies work quite well too. The last time I made them I used frozen bell pepper strips and substituted sliced zucchini for the mushrooms.  Use what you’ve got! Here’s the recipe from my quarantine-friendly cookbook, Cook the Pantry: Spaghetti Lo-Mein If you are using leftover cooked pasta, steam the broccoli for 3 to 5 minutes. If you dont have fresh vegetables on hand for this recipe, substitute frozen stir-fry vegetables, cooked according to package directions. This recipe is from Cook the Pantry by Robin Robertson (C) 2015, published by Vegan Heritage Press. Photo by Annie Oliverio. -  8 ounces spaghetti noodles - 2 cups broccoli florets - 2 tablespoons tamari or other soy sauce - 3 tablespoons cup hoisin sauce - 1 teaspoon toasted sesame oil - 1 teaspoon sriracha (optional) - 1/­­4 cup water - 2 tablespoons dry sherry (optional) - 1 tablespoon neutral-tasting oil such as grapeseed oil - 3 cloves garlic, minced - 1 red bell pepper, cut into strips - 2 cups sliced mushrooms - 1 carrot, shredded - 1/­­3 cup sliced scallions - 2 teaspoons grated fresh ginger - 1 cup reconstituted Soy Curls  or diced extra-firm tofu or seitan (optional) Cook the spaghetti in a large pot of boiling salted water until just tender.  About 3 to 5 minutes before the pasta is done cooking, add the broccoli. Drain the pasta and broccoli and set aside. While the pasta is cooking, combine the tamari, hoisin, sesame oil, and sriracha, if using.  Add the water and sherry, if using. Mix well and set aside. Heat the oil in a large skillet or wok over medium-high heat. Add the garlic, bell pepper, mushrooms, carrot, scallions, and ginger. Cook, stirring frequently, until tender, about 3 minutes.  Add the Soy Curls, if using and stir to combine.  Stir in the reserved noodles and the sauce mixture, and gently toss to combine until heated through.  Taste and adjust the seasonings, if needed. Serve hot. Makes 4 servings The post Spaghetti LoMein appeared first on Robin Robertson.

Singapore Mei Fun

April 1 2020 Robin Robertson's Global Vegan Kitchen 

Singapore Mei FunQuarantine cooking can be fun — as in mei fun!  Mei fun noodles are very thin Chinese rice noodles (also called rice vermicelli). It is a popular street food in Singapore. Basic mei fun can be somewhat bland, usually stir-fried with shiitake mushrooms, soy sauce, and a few other ingredients, with additional condiments served on the side. Singapore mei fun, on the other hand, is distinctive for its addition of curry powder. It usually features a number of vegetables, and some type of protein food — my version calls for tofu, but you can substitute seitan, tempeh, or soy curls. If rice vermicelli noodles are unavailable, you can make this with angel hair pasta instead (cooked al dente before adding to the skillet). Also feel free to change up the vegetables used (zucchini instead of broccoli, or green peas instead of snow peas, for example). The seasoning can also be adjusted to your taste, add more red pepper flakes (or a drizzle of Sriracha) for more heat, or use more or less curry powder. Here is the recipe for Singapore Mei Fun.  Since I.m limiting my trips to the supermarket, I was out of bell pepper, snow peas, broccoli, and cilantro, so I just used cabbage, carrots, and frozen green peas - and it was still super-delicious.  Use what you got!  This is what my quarantine version looked like last night: This recipe is from my most beautiful cookbook, Vegan Without Borders.  If you don’t have this book, now is a great time to get it — it’s like taking a culinary tour around the world, right in your own home! Singapore Mei Fun - 8 ounces rice vermicelli (mei fun noodles) - 4 teaspoons vegetable oil, divided - 8 ounces extra-firm tofu, drained, pressed, and cut into 1/­­2-inch dice - 1/­­4 cup soy sauce, divided - 1 to 2 tablespoons good-quality Madras curry powder (I used 2 tablespoons  S&B curry powder blended with water) - 1 medium-size yellow onion, halved lengthwise and thinly sliced - 1 red bell pepper, seeded and cut into thin matchstick strips (or shredded cabbage) - 1 carrot, coarsely shredded - 2 ounces snow peas, trimmed and cut into 1-inch pieces (or frozen green pea) - 1 teaspoon sugar - 1/­­2 teaspoon salt - 1/­­4 to 1/­­2 teaspoon red pepper flakes (omit if you dont want it spicy) - 1 cup vegetable broth - 2 cups small broccoli florets, lightly steamed (or steamed green beans cut into 1-inch pieces) - 2 tablespoons chopped fresh cilantro (optional) Soak the rice noodles according to the package directions until softened. Drain well and set aside. Heat 2 teaspoons of the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until nicely browned, adding 2 tablespoons of the soy sauce and a sprinkling of curry powder while cooking. Remove from the skillet and set aside on a plate. Reheat the skillet with the remaining 2 teaspoons of oil. Add the onion, bell pepper, carrot, and snow peas, and stir-fry 2 to 3 minutes to soften. Stir in the remaining curry powder and stir-fry 10 seconds, or until fragrant. Add the remaining 2 tablespoons of soy sauce, along with the sugar, salt, and red pepper flakes, stirring to mix well. Stir in the broth and bring to a boil over high heat. Add the drained rice noodles and return to a boil, stirring to coat the noodles in the sauce. Add the steamed broccoli and reserved tofu, and cook, stirring, 1 to 2 minutes, or until the liquid has been absorbed by the noodles. Taste and adjust the seasonings, if needed. Serve hot sprinkled with cilantro. Serves 4 Recipe is from Vegan Without Borders (c) 2014 by Robin Robertson The post Singapore Mei Fun appeared first on Robin Robertson.

chilli paneer recipe | restaurant style paneer chilli dry | cheese chilli dry

January 30 2020 hebbar's kitchen 

chilli paneer recipe | restaurant style paneer chilli dry | cheese chilli drychilli paneer recipe | paneer chilli dry | how to make cheese chilli with step by step photo and video recipe. chilli based recipes are very common starters from the indo chinese cuisine. particularly the chilli chicken has a huge fan following because of its tender chicken pieces in chilli sauce. the same recipe has extended to vegetarian option with paneer cubes and paneer chilli dry is one such popular option. The post chilli paneer recipe | restaurant style paneer chilli dry | cheese chilli dry appeared first on Hebbar's Kitchen.

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!

January 6 2020 Meatless Monday 

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!Theres no better time to commit to healthier habits than the New Year. But making a resolution is easy; keeping it, now thats the hard part. We believe going meatless on Monday should be as simple and delicious as possible. Thats why were offering up our top 20 tips for incorporating more plant-based foods into your diet. Armed with this toolbelt of tricks, techniques, pantry staples, swaps, gadgets, and apps, youll be able to approach every Meatless Monday with the confidence and culinary gusto of a seasoned gourmand. And remember, you can sign up for our Meatless Monday newsletter to receive weekly recipes, tips, articles, and food-industry updates that will help keep you focused, full, and on track.   1. Always keep an avocado on hand. Add to sandwiches instead of cheese, top your toast or bulk up a smoothie. 2. Learn to love your oven; it has a magical effect on vegetables - roast, bake or crisp! 3. Use condiments (pesto, salsa, hummus, harissa, tapenade) LIBERALLY! 4. Stock your freezer with frozen fruits, vegetables, and plant-based burgers. 5. Try different legumes (black beans, lentils, chickpeas, pigeon peas, butter beans, cannellini beans). Tip: dried legumes are very inexpensive and go a long way. 6. Go with whole grains like brown and wild rice, farro, quinoa, and bulgur. 7. Fortify your cupboard with plant-based snacks like popcorn, nuts, roasted chickpeas, dried fruit, granola, and dark chocolate. 8. Get familiar with tofu. When prepared properly (press it before cooking), its an excellent source of plant-based protein. You can also blend it into smoothies or batters. 9. Experiment with plant-based meats and burgers. Its usually pretty hard to tell the difference vs beef burgers. 10. Find a favorite nut-milk and try using it in your coffee, cereal, and recipes. There are plenty to choose from. 11. Keep coconut oil close by and use it as an alternative to butter. 12. Stock-up your spice rack. Spices from different regions of the world will add flavor and complexity to ordinary recipes and ingredients. 13. Working out? Invest in some plant-based protein powders. 14. Find fast-food and quick-service restaurants that offer up a variety of plant-based options. 15. Expand your culinary scope: Many global cuisines put greater emphasis on plant-based dishes. Look at some Indian, Thai, Mediterranean, Chinese, or Japanese cookbooks for inspiration. 16. Pump up pasta with a mix of vegetables and legumes. 17. Keep a bag of corn meal in the cupboard and use for sweet polenta, polenta fries, cornbread, and griddle cakes. 18. Invest in gadgets: Tofu press, immersion blender, juicer, spiralizer, and mandolin can add some flare to traditional vegetables. 19. Download apps for meatless eating. Happy Cow, Fork Over Knives, Vanilla Bean, and Food Monster are all great ways to find meatless options and get some recipe inspiration. 20. Catch a meatless movie like The Game Changers, What the Health, Cowspiracy, or Food Inc to learn more about the food system and plant-based eating.   Want more of tips, hacks and recipes? Follow us at @MeatlessMonday on Instagram, Facebook and Twitter! Find great plant-based recipes in our recipe gallery!   The post Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday! appeared first on Meatless Monday.

Anja Schwartz Rothe

December 15 2019 Golubka Kitchen 

Anja Schwartz Rothe Anja Schwartz Rothe is an herbalist, gardener, medicine maker, and writer, based in New Yorks Hudson Valley. Anja is the alchemist behind Fat of the Land, a small batch herbal apothecary with a focus on cultivating connection to self, environment, and the cycles by which we live. We interviewed Anja about her daily routines and practices, approach to food, exercise, skincare, her work and much more. Routine -- Is routine important to you or do you like things to be more open and free? A nice balance of both! I need to exist inside a structured, but flexible container. A little bit of routine allows me to make the most of my time, while feeling free and inspired. -- Do your routines change with the seasons? Definitely, it is one of the biggest factors that informs the way I live – acknowledging the seasonal shifts within and without and using that information to alter how I show up to take care of myself. -- What do your mornings look like? I dont like alarms, so I usually wake up naturally, somewhere between 6:30 and 8, depending on the time of year. Then I drink a bunch of water, sometimes with lemon and sometimes not. I try to get out in nature almost immediately. I live right next to a bird sanctuary on the Hudson River, so I bring a hot bevvie and do a long walk there. I always leave my phone at the house so I have a chance to really check in with myself, do some breathing, and connect before the day starts. After that, its breakfast and usually emails. -- Do you have any bedtime rituals that help you sleep well? I usually wash my face and do some facial gua sha. Its so relaxing and helps me unwind. Then, I have little ritual of turning down the house, where I close the curtains, turn off the lights, and say goodnight to everything. It sounds like a small detail, but its a gesture I really like, acknowledging the animacy of the home energies, thanking them, and setting it all to rest for the day. In my bedroom, I try to keep good sleep hygiene, which for me means low technology and minimal artificial lighting. -- Do you have any kind of mindfulness practice? Honestly, I think my whole life is a mindfulness practice. Isnt that what mindfulness is all about, practicing showing up in the mundane of the day-to-day in the fullest capacity? Sustenance -- Describe your typical or favorite meal for each of these: Breakfast – Usually some combination of eggs and ferments. In the summer, hard-boiled with smoked salmon and sauerkraut. Right now, Im on a scallion and ginger congee kick – a simple Chinese rice porridge served with a soft boiled egg and miso. Its so good. Lunch – Sometimes an open-face sandwich or leftovers from the night before. Lately, Ive been working through lunch and having an early dinner. Snack – Fruit and chocolate. Its apples, pears, and citrus right now. Dinner – Currently: soup and sourdough bread with lots of ghee. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I make myself a matcha latte with oat milk and a couple droppers of our brain tincture almost every day. On weekends, I might have a cup of coffee and I sometimes do a mushroom tea/­­dandy blend/­­cacao mixture as an afternoon pick me up. I really try not to have too much caffeine though, it makes me a bit of a mess and dehydrates me way too much, always trying to find that balance. -- What is your grocery shopping routine like? Are there things that always make it in your basket? Its pretty broken up between farmers markets, the local food shop, and the co-op in the next city over. In the summer, primarily farmers markets for that good good fruit and veg. Right now, my staples are eggs, potatoes, citrus, oatly, broccoli, and cauliflower. -- Do you have a sweet tooth? Definitely. I like to keep my kitchen stocked with what I call hippie treats and lots of fruit. I dont buy a lot of packaged food, which means if I want to have sweets in the house I have to prepare them myself. I love baking, and will usually make a treat at least once a week – recently, its been sticky apple ginger date cake and berry crisps from a stocked freezer of gleaned summer berries. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do, but with much variability. In the past, I’ve been really into running, yoga, and rock climbing — and these things come back in waves. In the summer, I’m cycling a lot, and right now I’m getting back into my ephemeral winter gym flow. Sometimes, my exercise is just doing squats in the kitchen while waiting for the kettle to boil. Thats actually my favorite kind. Beauty -- What is your skincare approach – face and body? I definitely subscribe to the less is more skincare model. I wash with just warm water, am very liberal with hydrosols, and then use a serum and/­­or balm. I make all my own hydrosols in my garden during the summer and offer some of them in the apothecary. Im currently really loving Dragon Balm by Apis Apotheca, a farm and skincare line run by my friend Aviva, who really knows her shit. Most days I also do a quick little gua sha facial massage afterwards – I always see instant results and it feels too good. -- Do you have any beauty tricks that you’ve found to be especially useful? Drinking lots of water and herbal infusions. My present go-to is nettle, raspberry leaf, goji berry, and fresh ginger root. Stress, etc. -- Do you practice any consistent routines for managing stress? Big Calm tincture in every pocket, purse, and drawer. I lean heavily on nervines and deep breathing. Getting outside is also really important — and socializing! -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? To be honest, I havent gotten so much as a cold in more than ten years! I owe this mostly to a naturally strong constitution, but also a pretty large emphasis on tonic, preventative medicine and lifestyle. Cooking with medicines, like infused vinegars, dank broths, and elderberry syrup, are big, but getting enough rest is the biggest. Im constantly doing micro check-ins throughout the day to see how I can best give myself what I need to prevent burnout, fatigue, and illness. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Theyre so fluid in my life. I enjoy the hell out of the work I do, and I’d probably be doing most of it even if it wasnt my job, but Im also pretty good at allowing myself to turn off when I’m tired and not place undue expectations on myself all the time. I find allowing myself to take frequent mini vacations is the most helpful — getting out of my environment is the only thing that really turns off my work brain, plus it brings in a fresh influx of new inspiration and perspective. Knowledge -- What was your path to becoming an herbalist? My first job in high school was at the local health food store. There were a couple older women who worked there and would walk me through the vitamin and bulk aisles, teaching me all about the different herbs and supplements. This was a sort of epiphany for me, viewing plants in this way. I then studied anthropology in university, focusing mostly on traditional sustenance and healing practices. After finishing school, I knew I needed to immerse myself in plant medicine, so I enrolled in an herbal medicine program in Appalachia. -- How do you approach foraging the ingredients for your apothecary and seasonal wellness boxes? Do you have a plan in mind for each season or is it more about going with the flow? I definitely have a plan in mind, but I usually have to surrender it while remaining open to new inspiration. It can be a challenge to have expectations for a season, nature doesnt really work that way, and thats been both a constant source of inspiration for me, as well as a lesson in boundaries and respect. I could be inspired to make one thing, but if its not a particularly fecund year for a certain plant, I have to cede to that. Making things from intuition and by listening to the seasons and cycles is probably not the best business model, but its the only way I want to work with plant medicine. -- What are some offerings youre working on currently? Im getting ready to re-release a little book I wrote last year, Always Coming Home: a guide to seasonal wellness, with some edits and new content. Im also refining the 2020 Seasonal Wellness Box subscription that will soon be available. -- How were you able to grow a business with your interests and loves in mind? Its been a very slow chipping away for me to remain really clear on the things that matter and the things that dont in growing my business. It turns out, remaining true to creating medicine that is intimate, small batch, and well cared for is much more important than being able to mass produce things or being on every shelf in the country. I want my values to be foremost and my business to be second. Fun and Inspiration -- What is something you are particularly excited about at the moment? Going full hibernation this January. -- What do you do to unwind or treat yourself? Put my legs up the wall, get a massage, go hiking with a friend, sweat, travel, in the summer I go swimming multiple times of day in various bodies of running water, thats my favorite. -- We love the Catskills so much. What are some of your favorite places to visit in the area? Montgomery Place farm stand for all your fruit and veg needs, there are so many great trails in the mountains, Colgate Lake for a swim, Talbott and Arding picnic at the Saugerties lighthouse for lunch and Lil Debs Oasis for dinner. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Im reading The Overstory by Richard Powers right now, and it is SO GOOD. A vignette of short stories written about trees and so much more. Song/­­Album – Hildegard von Bingen forever. Movie – Fantastic Fungi! Just saw and highly recommend, mushrooms will save the world. Piece of Art – All things Andrew Wyeth. Photos by Jenn Morse, Gabrielle Greenberg and Anja herself. The post Anja Schwartz Rothe appeared first on Golubka Kitchen.

chilli parotta recipe | chilli paratha recipe | chilli kothu parotta

November 4 2019 hebbar's kitchen 

chilli parotta recipe | chilli paratha recipe | chilli kothu parottachilli parotta recipe | chilli paratha recipe | chilli kothu parotta with step by step photo and video recipe. street food recipes are very common across india and are generally made with leftovers. particularly the indo chinese recipes deal the sweet and spicy sauces with a hero ingredient like meat or paneer. but it can also be made other less known hero ingredients like leftover parotta and is popularly known as chilli parotta recipe. The post chilli parotta recipe | chilli paratha recipe | chilli kothu parotta appeared first on Hebbar's Kitchen.

Tofu 65 – Vegan Paneer 65

September 8 2019 Vegan Richa 

Tofu 65 – Vegan Paneer 65Easy Tofu 65. Tofu Paneer 65 is a spicy, sweet, savory Indian entree with influence from chinese flavors. Serve it with rice or as is. Vegan Nut-free Recipe. Gluten-free, Soy-free Options Jump to Recipe Don’t ask me why this dish is called tofu 65. There are several theories on why the sauce combination, initially used with chikin was called chicken 65. From there vegetarian versions picked up the flavors for paneer 65 and cauliflower 65(gobi 65 is in Indian Kitchen book). The flavors have influence from Chinese sweet and sour profile and southern Indian flavors for this delectable thick sauce that is spicy, savory, sweet, with hints of flavors from curry leaves and chilies. It all works! You have to try it #trustindianflavors ! Tofu is battered in a spiced curry leaf and soy sauce batter, then baked. The sauce has large slices of onion and bell pepper with ginger, garlic, soy sauce and sriracha. A bit of sweet to balance it out. Don’t like Tofu? Use Cauliflower or soy curls! Lots of substitute options in the recipe notes.Continue reading: Tofu 65 – Vegan Paneer 65The post Tofu 65 – Vegan Paneer 65 appeared first on Vegan Richa.

aloo manchurian recipe | potato manchurian | alu manchurian

June 20 2019 hebbar's kitchen 

aloo manchurian recipe | potato manchurian | alu manchurianaloo manchurian recipe | potato manchurian | alu manchurian with step by step photo and video recipe. indo chinese recipes have been an integral part of indian cuisine sine its inception. there are myriad recipes made and served as street food and is known for its sweet, sour and spicy taste and flavor. one such new innovation or fusion recipe is the aloo manchurian recipe known for it crunchiness and flavour. The post aloo manchurian recipe | potato manchurian | alu manchurian appeared first on Hebbar's Kitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!