Monthly Archives: October 2013

Vietnamese egg paper rolls


Vietnamese egg rice paper rolls are so delicious that they are healthy and very easy to make. The rice papers are softened when dipped in warm water or cold water, just for few seconds and used as wrappers for our tasty, crunchy and delicious egg rice paper roll. The egg rice paper roll is filled with soft rice noodles, crunchy vegetables and lots of herbs, which makes it very healthy Vietnamese paper roll.


Vietnamese prawn rice paper rolls


Vietnamese prawn rice paper rolls are so delicious that they are healthy and very easy to make. The rice papers are softened when dipped in warm water or cold water, just for few seconds and used as wrappers for our tasty, crunchy and delicious prawn rice paper roll. The prawn rice paper roll is filled with soft rice noodles, crunchy vegetables and lots of herbs, which makes it very healthy Vietnamese paper roll.


Chilli fish


Chilli fish another popular Indo-Chinese dish, which can be served as a starter or side dish. When I tasted this first in a restaurant, I loved the taste, as the fish was so delicate and tasty, it became one of my favourite dish. You can use any boneless firm fish like cod or tilapia.


Chilli prawns


Chilli prawn a very popular indo-chinese dish and one of my favourite starter in indo-chinese .chilli prawn is my favourite dish and I have prepared it in Indo-Chinese style. In restaurants, whenever I see chilli chicken or chilli prawns in the menu, I just order it. I love food which is spicy, tangy and reddish in colour but at the same time it has to be delicious and tasty.


Spicy gobi manchurian (cauliflower manchurian)


Gobi Manchurian is a Chinese dish but I have made it in an Indo-Chinese way. This dish is different from other manchurian dishes as I have used chilli garlic sauce and the cauliflower pieces are not dipped in the batter and fried but marinated in a dry form and deep fried in oil. I have tried so many manchurian dishes but this is my favourite amongst all. This is spicy too. You can vary the ingredients according to your taste.


Tom yum goong (Hot and sour prawns soup)


Tom yum is a soup made in Thailand and it is very popular and has many health benefits because of its combination of herbs and spices. The basic stock consists of galangal, lemon grass, lime leaves, Thai birds red chilli. This soup is made with chicken (tom yum gai), prawns, vegetables and fish.


Mushroom pulao


Mushroom pulao a flavoured one pot rice dish fragrant , delicious, tasty and full of aroma with whole spices. In this mushroom rice I have used dagad phool (pathar ka phool in hindi or black stone flower), which gives a very good aroma to our mushroom rice and taste. I have used other few spices; just want to keep that mushroom flavour more. I loved this mushroom pulao, only raitha is enough, which will go very well, or any side dish vegetarian or non-vegetarian.


Gobi 65 / Cauliflower 65 (restaurant style)


Restaurant style Gobi 65 / Cauliflower 65 is a perfect snack/starter. I have already shared home style cauliflower 65. There are so many variations in how you can prepare this dish. Restaurant style Gobi 65, crisp from outside, reddish in colour, served with onion rings and lime/lemon wedge, is a mouth-watering starter and one of my favourites. Gobi 65 is a very popular vegetarian starter in South India (Chennai) like chicken 65. The secret behind the crispness of the Gobi 65 is that the flour should be dry and not like a batter.


Capsicum stuffed with chicken


Chicken mince is stuffed in the capsicum and cooked in a spicy sauce. You can have it as a starter or as a side dish with rice/noodles. This recipe is one of my favourites and my husband likes it very much. We do not get this dish in restaurants, if at all we get it would be very rare. I tried to mix the ideas of Indian version of stuffed capsicum and chinese prawn toast.


Chicken manchurian


Chicken Manchurian is a Chinese dish, but I have made it in an Indo-Chinese way. In this recipe I have used boneless chicken pieces. This dish is different from other Manchurian dishes as I have used chilli garlic sauce. The chicken pieces are not dipped in a batter and fried but instead marinated and deep fried in oil. I have tried so many Manchurian dishes but this is my favourite among all.