This easy homemade crescent rolls recipe will help you make super soft and fluffy crescent rolls in less than two hours. This quick crescent rolls recipe is amazing.

CLICK HERE for step-by-step video recipe.

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Ingredients:

- All-Purpose Flour - 3 cups

- Oil - 1/4 cup

- Salt - 1/2 tsp

- Sugar - 4 tbsp

- Warm Water (Not Hot) - 1 cup

- Active Yeast - 1.5 tsp

- Milk / Non-Dairy Milk - 4 tbsp

- Maple Syrup / Agave Nectar - 2 tsp

- Butter / Vegan Butter - 1 tbsp (OPTIONAL)

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Method:

1.Prepare the crescent roll dough:

- Into a bowl, lets add all-purpose flour, oil, salt, 2 tbsp sugar and mix together.

- Add the milk, 2 tbsp sugar, yeast and mix them together.

- Let it rest for 5 mins until the yeast is activated.

- After 5 mins add the yeast mixture to the dry ingredients and mix them to form a shaggy mass of dough.

- Transfer the dough onto a clean work surface and knead the dough until the dough become soft and elastic. Only a well kneaded dough can produce soft and fluffy crescent rolls .

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2.Divide and shape the dough:

- Now let’s divide and shape our crescent roll dough.

- Once our quick dinner roll dough is ready, roll out the dough into circle of approximately 5-6 mm thick(14 inch diameter).

-Divide the circular dough into 4 equal pieces. Then each quadrant into into 3 equal parts.

- Take each piece of dough and place it with bottom side up. This gives a nice shape to our crescent rolls.

- Now roll each piece of dough from the wider side to form croissant shape.

Cover them with a cling film and now they are ready for the proofing or rising.

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3.Proof the dough:

- Let the crescent rolls dough sit in a warm environment for about 60 minutes or until they puff up and get doubled in size.

- For the egg wash mix milk / non-dairy milk + maple syrup / Agave Nectar.

- After an hour, brush the top of those rolls with an egg wash to make our rolls shiny and golden brown in color when they are baked.

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4.Bake the crescent rolls:

- Bake the rolls in a 350 F or 180 C preheated oven for around 20 - 22 minutes.

- When baked apply butter. This is optional.

Enjoy!

Pav bhaji is a flavorsome and hearty meal that has a delicious blend of spicy mixed vegetables, served alongside soft butter toasted dinner rolls, crunchy onions and lemon wedges.

CLICK HERE for step-by-step video recipe.

Ingredients:

- Potato cut into cubes - 1/2 cup

- Chopped Carrot - 1/2 cup

- Capsicum/Green Bell Pepper - 1/2 cup

- Chopped Tomato - 1/2 cup

- Peas - 1/2 cup

- Finely Chopped Onion - 1 Small

- Finely Chopped Green Chillies - 2

- Freshly Crushed Ginger & Garlic Paste

- Finely Chopped Coriander

- Pav Bhaji masala - 1.5 tsp

- Turmeric/Haldi - 1/4 tsp

- Butter/Vegan Butter - 1 tbsp

- Oil - 2 tbsp

- Cumin Seeds - 1 tsp

- Kashmiri Red Chilli Powder - 1 tsp

- Coriander Powder - 1 tsp

- Cumin Powder - 1/2 tsp

- Salt to taste

- Water - 3/4 cup

- Pav Buns

- PLemon Juice - tbsp

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For Garnish:

- Finely Chopped Onion

- Few chopped Coriander leaves

- Lemon - 1/2

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Method:

Step 1: Steam the vegetables until they are sofy and fully cooked.

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Step 2: Bhaji Masala

1. Take a wide sauce pan and add oil & cumin seeds

2. Add Kashmiri Red Chilli Powder & turmeric. This step is optional. Adding Kashmiri Red Chilli Powder & turmeric at this stage will enhance the color of the bhaji masala

(I haven't added food color to this recipe but you can use them to get that bright coloring. You can also add some beetroot juice to get a natural color to the recipe.)

3. Add finely chopped green chillies, freshly crushed ginger & garlic. Saute well.

4. Add chopped onions & salt and saute it for 2 to 3 minutes

5. Add chopped coriander leaves, cumin & coriander powder and mix well

6. Add Pav Bhaji masala and mix well

7. Next add chopped tomatoes & salt and cook for 1-2 minutes

8. To the mixture add cooked vegetables and mash them to get a smooth texture

9. Add water to adjust the consistency.

10. Add salt if needed.

11. Finally, add lemon juice and butter (optional) and stir well.

Your Bhaji is done!!

A simple snack recipe prepared with tofu or soya paneer cubes, coated with besan or chickpea flour batter and has a lovely crispy texture with a moist, soft tofu from within.

CLICK HERE for step-by-step video recipe.

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Ingredients:

For the batter mix:

• Besan / Gram Flour - 1.5 cups

• Salt - 1 tsp

• Carom Seeds - 0.5 tsp

• Kasuri Methi / Fenugreek Leaves (Roasted & Crushed) - 1/4 tsp

• Turmeric / Haldi - Pinch

• Hing / Asafoetida - Pinch

• Baking Soda - 1/4 tsp

• Kashmiri Red Chilli Powder - 0.5 tsp

• Cliantro / Coriander Leaves (Finely Chopped) - 1 tbsp

• Water as needed

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Other:

• Oil - For Deep Frying

• Firm Tofu (Cut into large cubes) - 150 gm

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Method:

1. Firstly, in a large bowl add all the ingredients listed under 'batter mix'.
2. Gradually add water and mix well. Batter consistency should be moderately thick yet free flowing.
3. Coat the tofu cubes in the batter.
4. Deep fry the cubes in hot oil on medium flame.
5. Cook on both sides.
6. Remove from oil when its golden & crispy.
7. Strain the excess oil using kitchen tissues.

Enjoy it with mint chutney or any chutney of your choice!

Cauliflower Lollipop so delicious and has a crunchy crust and softness inside. It goes best with yogurt dip and green chutney. It’s a perfect party appetizer or side dish or can be made on weekends too.

CLICK HERE for step-by-step video recipe.

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Ingredients:

For the cauliflower florets marinade:

• Cauliflower/Gobi Florets (Medium Sized)- 17 to 18

• Salt - 1 tsp

• Ginger & Garlic Paste - 1.5 tsp

• Dark Soy Sauce - 1 tbsp

• Black Pepper Powder - Pinch

• Kashmiri Red Chilli Powder - 1.5 tsp

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After 5 mins:

• Coconut Flour/Corn Flour - 3 tbsp

• Water - 2 to 3 tbsp

• Almond Flour/Maida - 1.5 tbsp

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For manchurian sauce:

• Oil - 1 tbsp

• Ginger (Finely Chopped) - 1 tsp

• Garlic (Finely Chopped) - 1 tsp

• Salt - Pinch

• Dark Soy Sauce - 1 tbsp

• Onion (Finely Chopped) - 1 Small

• Green Chillies (Finely Chopped) - 1 tsp

• Red Chilli Sauce - 1 tbsp

• Tomato Sauce - 2 tbsp

• Black Pepper Powder - Pinch (OPTIONAL)

• Sugar/Honey - 1 tsp (OPTIONAL)

• Cilantro/Coriander Leaves (Finely Chopped) - 2 tbsp

• Water - 2 tbsp

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Other:

• Oil - For Deep Frying

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Method:

1. Firstly, in a large bowl coat the washed cauliflower with the ingredients listed under 'for the cauliflower florets marinade'.

2. Coat well and let it rest for 5 mins.

3. Now to it add almond flour / maida and coconut flour / corn starch. Add water and coat well.

4. Deep fry the florets in hot oil on medium flame.

5. Cook on both sides.

6. Remove from oil when its golden & crispy.

7. To a pan/kadai heat oil and saute chopped garlic, ginger and chilli on medium flame.

8. Saute for 2 mins or until the raw smell goes away.

9. Also, add onions & salt and saute for 3 mins or until it turns light brown.

10. To it add pepper powder and mix well.

11. Add the dark soy sauce, & tomato sauce. Mix well.

12. Add sugar/honey. This step is optional.

13. Give a good mix until the gravy slightly thickens and turns translucent.

14. Add chopped cilantro/coriander leaves and stir well.

15. Additionally, add fried gobi/caulifower florets.

16. Mix gently making sure the sauce has coated well uniformly.

Enjoy!

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TIP: DO NOT pre-cook the florets by boiling in water or steaming. The inside of the florets will taste soggy when consuming.

Tandoori prawns are marinated in a spiced yoghurt marination and cooked over tandoor till crisp golden.

CLICK HERE for step-by-step video recipe.

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Ingredients:

For Prawns Marinade:

• Large Shrimp - 7 to 8 (Peeled & Deveined)

• Pinch of Salt

• Lemon Juice - 1 tsp

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For Tandoori Masala:

• Yogurt/Curd - 0.5 cup

• Ginger & Garlic Paste - 1 tsp

• Kashmiri Red Chilli Powder - 1.5 tsp

• Pepper Powder - 1/4 tsp

• Pinch of Salt

• Garam Masala Powder - 1 tsp

• Kasuri Methi (Dried Fenugreek Leaves) - 1 tsp (Roasted & Crushed)

• Oil - 1 tbsp

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Other

• Skewers - 3 to 4 (Soaked in water for 30 mins)

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Method:

1. Marinate the prawns and let it rest for 30 mins.
2. In a large bowl add all the ingredients listed under Tandoori Masala and mix well.
3. To it add the marinated prawns and coat well.
4. Let it chill for about 1 hour.
5. After an hour remove the prawns from the marinade and skewer it.
6. Roast for 10 mins at 250 degrees C. After 10 mins flip the prawns.
7. Roast for another 10 mins at 250 degrees C on the other side.
8. Baste with melted butter if needed and roast for another 3-4 mins.

Enjoy!

Crispy, chewy Cornflake Cookies! These are a timeless easy sweet treat that only requires 4 simple ingredients, a few minutes, and no oven!

CLICK HERE for step-by-step video recipe.

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Ingredients:

• Cornflakes - 1.5 cups (You can use any cornflakes of your choice)

• Chocolate Chips - 1.5 cups

• Black Raisins - 0.5 cup

• Macadamia Nuts (Chopped) - 0.5 cups (You can use any nuts of your choice)

Method:

1. Melt chocolate chips in the microwave or in a stainless steel bowl over a pot of simmering water.

2. Once melted, add the nuts.

3. Add the corn flakes and stir until all are well coated. It is ok to smash into smaller pieces while mixing.

4. Scoop the cookie mix onto muffin liners using the tablespoon, and form into a cookie shape with your hands (careful, it will be sticky!).

5. Chill in the refrigerator or freezer until hardened and ready to eat!

Enjoy!

Coconut shrimp with an irresistible, guaranteed crunch in every bite. Coconut shrimp is always a crowd pleaser. Especially shrimp dipped in batter and rolled in an aromatic blend of shredded coconut and Panko breadcrumbs.

CLICK HERE for step-by-step video recipe.

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Ingredients:

• Bread crumbs - 1.5 cups

• Oil - For sautéing

• Egg - 1

• Salt to taste

• Garlic Powder - 1 tsp

• Sweetened Shredded Coconut - 1 cup

• Large Shrimp - 8 to 12 (Peeled and deveined with tails left on)

• All-Purpose Flour/Maida - 1/4 cup (Can use Coconut flour as a substitute)

Method:

1. Set up 3 shallow bowls. In the first, stir together flour, garlic powder and salt. In the second, thoroughly beat the egg with a fork. In the third, combine coconut flakes and bread crumbs.

2. Dredge shrimp in flour, dip in beaten eggs then roll in coconut mixture, pressing it onto the shrimp to adhere well.

3. Once shrimp are all breaded, sauté or air fry right away, or refrigerate to sauté later.

4. Sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don’t overcrowd the pan.

5. Squeeze fresh lime juice over the top.

Serve the shrimp right away – warm and crisp. Enjoy!

Crispy Potato Bites are the BEST use of leftover mashed potatoes! They are incredibly easy to make with few ingredients ingredients, and you will love their crispness on the outside and softness in the inside. A perfect side dish or snack, and a great way to use up leftovers.

CLICK HERE for step-by-step video recipe.

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Ingredients:

• Oil for frying

• Potato (Boiled & Mashed) - 2 Medium

• Carrot (Grated) - 1 Medium

• Green Chilli (Finely Chopped) - 2

• Cilantro/Coriander (Finely Chopped) - 2 tbsp

• Salt to taste

• Black Pepper Powder - 1/2 tsp

• Chaat Masala Powder - 1 tsp

• Corn Flour Powder - 1/2 cup

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Method:

1. Mix all the ingredients and form a dough.

2. With wet hands make balls.

3. There should be no cracks in the potato balls. This is to avoid the fritters from falling apart when deep frying.

4. Heat oil in a pan, deep fry the balls on medium flame until it turns golden brown.

5. Using kitchen tissues drain off the excess oil.

Enjoy it with tomato ketchup or any sauce of your choice!

If you love Indo-Chinese dishes then you must try this delicious Tofu Manchurian Recipe. All the familiar flavors of sweet, spicy and sour makes this dish scrumptious and leave you wanting more.

CLICK HERE for step-by-step video recipe.

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Ingredients:

Corn Flour Slurry:

• Water - 4 to 5 tbsp

• Corn Flour / Corn Starch - 1 tbsp (Can use Agar agar as substitute)

Sauce Mix:

• Oil - 1.5 tbsp

• Garlic (Finely Chopped) - 4 to 5 Cloves

• Ginger (Finely Chopped) - 1 tbsp

• Green Chilli (Finely Chopped) - 2

• Spring Onion White (Chopped) - 3 tbsp

• Onion (Finely Chopped) - 1 Small

• Salt to taste

• Red Chilli Sauce - 2 tbsp

• Tomato Sauce - 2 tbsp

• Dark Soy Sauce - 1 tbsp

• Black Pepper Powder - 1/2 tsp (OPTIONAL)

• Honey - 1.5 tsp

• Water - 0.5 cup

• Spring Onion Greens - 2 tbsp

Other:

• Firm Tofu - 200 gm

• Corn Flour/Corn Starch - 2 tbsp (Can use Coconut Flour as a substitute)

• All-Purpose Flour/Maida - 2 tbsp (Can use Coconut Flour as a substitute)

• Salt - 1 tsp

• Ginger & Garlic Paste - 1 tsp

• Dark Soy Sauce - 1.5 tsp

• Garam Masala - 1/4 tsp

• Kashmiri Red Chilli Powder - 1 tsp

• Water - 0.5 cup

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Frying:

• Oil - For Frying

Method:

1. Prepare corn flour slurry and keep aside.

2. To a large bowl add the tofu pieces and the dry ingredients along with sauces listed under Other.

3. Gradually add water and coat the tofu pieces with the mixture.

4. Deep fry the pieces in the hot oil on medium to low flame. DO NOT overcook the pieces. It will get hard and rubbery from inside.

5. Take a pan bring it to medium heat and add oil.

6. To it add ginger & garlic and suate for 1 min or until the raw smell goes away.

7. Add chopped green chillies + spring onion white as well.

8. Next add chopped onion and salt for seasoning. Suate for 2-3 mins or until the raw smell goes away.

9. Now add the sauces and mix well.

10. Add honey and quickly stir. At this stage adding black pepper powder is OPTIONAL.

11. Add water and mix well.

12. Give it a quick boil.

13. To it add the corn flour slurry and mix well.

14. Finally, add the fried tofu pieces and combine well.

Enjoy!

There is a seriously high ratio of broccoli in these! These Broccoli Fritters are a great way to hide a lot of greens into irresistible little bites. And they’re freezer friendly too!

CLICK HERE for step-by-step video recipe.

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Ingredients:

Broccoli Mix:

- Broccoli Florets - 3 cups

- Carrot (Grated) - 0.5 cup

- Onion (Finely Chopped) - 1 Small

- Green Chilli (Finely Chopped) - 2

- Cilantro / Coriander (Finely Chopped) - 1.5 tsp

- Ginger & Garlic Paste - 1 tsp

- Salt - 1 tsp

- Red Chilli Powder / Paprika - 1/2 tsp

- Turmeric - 1/4 tsp

- Chaat Masala Powder - 1 tsp

- Chickpea Powder - 1.5 tbsp ( Can substitute it with Almond Flour)

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Other:

- Oil - For Shallow Frying

- Water - For Boiling

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Method:

1. Steam or boil by bring a medium-sized pot of salted water to a boil. Add the broccoli florets and cook them just until they are fork-tender, about 5 minutes.

2. Drain the broccoli well and transfer them to a bowl of cold water.

3. Transfer them to a cutting board. Using a large, sharp knife, cut them into very small pieces.

4. In a medium-sized bowl, combine the chopped broccoli, and all the ingredients listed under broccoli mix. Stir until well combined.

5. Now shape it into patties.

6. Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan (a non-stick pan needs less oil).

7. Place the broccoli patties into the pan. Space them about one inch apart.

8. Cook the fritters for 2 to 3 minutes, flip them once, and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through.

Serve warm with yogurt, mint chutney, or sour cream.

These crispy almond flour lace cookies are crunchy and delicious! They are so unique, fun and festive.

CLICK HERE for step-by-step video recipe.

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Ingredients:

- Almonds - 0.5 cup

- Unsalted utter - 3 tbsp

- Light / Dark Brown Sugar - 4 tbsp

- Honey (OPTIONAL) - 0.5 tbsp (Can substitute it with light or dark corn syrup)

- Pinch of salt

- Vanilla Extract - 0.5 tsp

- All-Purpose Flour / Maida - 1 tbsp (Can substitute it with Almond Flour)

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Method:

1. Coarsely grind the almonds.

2. Melt butter in a medium saucepan on low heat.

3. Once melted, add the brown sugar, salt and honey.

4. Cook and whisk until sugar has dissolved and ingredients are completely combined, around 2-3 minutes.

5. Turn off the flame.

6. Now add all purpose flour, vanilla extract and coarsely ground almonds.

7. Stir well.

8. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.

9. Drop scant teaspoonfuls (1 scant teaspoon of mixture per cookie, not Tablespoon) 3 inches apart onto prepared baking sheets. Bake for 7-9 minutes until golden brown around the edges.

10. Allow cookies to cool for 5 full minutes on the baking sheets before transferring to a rack to cool completely. Cookies dry and crisp up as they cool.

Enjoy!

Easy, delicious, super easy to make. Crunchy on the outside and bursting with flavor in about 15 minutes. from start to finish, you’ll have a tasty meal of crispy seafood ready to go.

CLICK HERE for step-by-step video recipe.

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Ingredients:

- Large Shrimp (Peeled & deveined with tails left on) - 7 to 8

- Pinch of Salt

- Lemon Juice - 1 tsp

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For Flour Mix:

- All Purpose Flour / Maida - 1/4 cup (Can use coconut flour as a substitute)

- Pinch of Salt

- Curry Powder - 1/2 tsp

- Red Chilli Powder - 1/2 tsp

- Garlic Powder - 1/2 tsp

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Other:

- Egg (Beaten) - 1

- Breadcrumbs/Keto Breadcrumbs - 3/4 cup

- Oil - For Frying (Can use any oil of your choice)

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Method:

1. Take a large flate bowl/plate. To it all the ingrediets listed under Flour mix and mix well toether.

2. Take a bowl add shrimp, salt and lemon juice and mix well.

3. In another bowl beat an egg well and keep it aside.

4. Now coat the shrimp in the flour mix and dip it in the beaten egg mix.

5. Next coat the shrimp well with the breadcrumbs.

6. Deep fry in the hot oil on low-medium flame.

7. Cook for 3 mins until it's well cooked in the inside and turns light golden brown on the outside.

Enjoy!!

Egg 65 is a quick and simple protein-packed recipe. #Egg65 is a great and delicious alternative to Chicken 65 and can be made in just under 20 Minutes.

CLICK HERE for step-by-step video recipe.

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Ingredients:

Egg Mix:

- Boiled Eggs - 6

- Ginger & Garlic Paste - 1 tsp

- Green Chilli (Finely Chopped) - 2

- Egg Yolks (Half) - 5

- Salt - 1 tsp

- Red Chilli Powder - 1/2 tsp

- Garam Masala - 1 tsp

- Besan / Gram Flour - 1.5 tbsp

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Other:

- Oil - For Frying

- Egg - 1

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To Make Fried Egg 65:

- Oil - 1 tbsp

- Dried Red Chilli - 2

- Onion (Finely Chopped) - 1 Small

- Garlic (Finely Chopped) - 2 to 3 Cloves

- Green Chilli (Slit) - 2

- Curry Leaves - 1 tbsp

- Chilli Powder - 1 Tsp

- Red Chilli Sauce - 1 tbsp

- Tomato Sauce - 1 tbsp

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Method:

1. Boil the eggs, remove the yolks and chop the egg whites. Put them in a bowl.

2. To the bowl, add all the ingredients listed under egg mix and mix everything well.

3. Add besan, water to the mixture to bring it a slightly thick batter consistency. Mix well.

4. To it add an egg and mix well. This is used for binding.

5. Heat oil in a pan/kadai, drop the egg mixture as small fritters, fry them until golden brown. Keep them aside.

6. To a wide pan, add oil, onion, garlic, green chilies, curry leaves and saute until onions turn transparent.

7. Add red chili sauce and tomato sauce, keep the flame on medium and mix.

8. To this add fried egg and toss it well until it is well coated

Egg 65 is ready to be served hot. Enjoy!

Tender, juicy shredded chicken, onions, peppers and garlic make a hearty, savory filling for our easy chicken empanada recipe.

CLICK HERE for step-by-step video recipe.

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Ingredients:

For Dough:

- All Purpose flour/Maida - 2.5 cups (Can use Almond Flour + Psyllium Husk (Finely Ground) as a substitute)

- Salt to taste

- Butter - 1 tbsp

- Sugar - 1 tbsp (OPTIONAL)

- Cold Water - Little

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For Chicken filling:

- Oil - 1 tbsp

- Onion (Finely Chopped) - 1 Small

- Green chili (Finely Chopped) - 3

- Ginger garlic paste - 1 tbsp

- Chicken Breast Fillets - 200 gms (0.5 lb) (Cut into bite size pieces)

- Green Bell Pepper (Finely Chopped) - 0.5 cup

- Black Pepper Powder - 1/2 tsp

- Salt to taste

- Turmeric/Haldi - 1/2 tsp

- Cilantro/Coriander (Finely Chopped) - 1 tbsp

- Oil for deep frying

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Method:

1. In a bowl, add maida, salt, sugar, butter.

2. Mix everything well.

3. Gradually add water and knead the dough.

4. Let the dough sit for 10 mins.

5. Heat a pan with some oil.

6. Add chopped chicken pieces and cook until its well cooked in the inside.

7. When fully cooked let it cool completely and cut into small pieces.

8. Heat a pan and add oil.

9. To it add chopped green chillies and ginger garlic paste.

10. Saute until the raw smell goes away.

11. Next add chopped onion + salt. Saute until turns light brown.

12. Now add chopped bell pepper and give it a quick stir.

13. To it add black peper powder and turmeric.

14. Saute everything well.

15. Add the chicken pieces and mix well. Cover and cook for 2-3 mins.

16. Finally, add coriander leaves and turn off the stove.

17 Cool the chicken filling completely.

18. Take a small portion of the dough and roll it out in an ball.

19. Roll each piece of dough very thin o a lightly floured surface until you have a circle.

20. Wet the edges of the cut dough with water.

21. Spoon fillings onto the center of the cut dough.

22. Fold and press down to seal the edges. Press and fold over the edges to a create pattern or for an easier option, just use a fork to crimp the edges.

23. For a deep dry option, fry the empanadas in a deep pot with oil over medium to high heat until browned and crispy.

Enjoy these keto empanadas immediately.

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NOTE:

For an oven baked option, place the empanadas on a baking tray lined with parchment paper. Brush with egg wash and bake for 10 to 15 mins at 380F or 190C

Make delicious Egg Manchurian Asian style in 15 mins. Sweet and tangy simply amazing. Tasty as a side for quick Indo-Chinese fried rice or noodles!

CLICK HERE for step-by-step video recipe.

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Ingredients:

For Sauce Mix:

• Oil - 1 tbsp

• Ginger(Finely Chopped) - 1.5 tsp

• Garlic (Finely Chopped) - 3 to 4 Cloves

• Green Chilli (Slit) - 3

• Salt to taste

• Onion (Roughly Chopped) - 1 Small

• Dark Soy Sauce - 1 tbsp

• Red Chilli Sauce - 1 tbsp

• Tomato Sauce - 1 tbsp

• Black Pepper Powder - 1/2 tsp (OPTIONAL)

• Water - 4 to 5 tbsp

• Spring Onion White (Chopped) - 1 tbsp

• Spring Onion Green (Chopped) - 1 tbsp

• Honey/Sugar - 1.5 tsp

For Egg Batter Mix:

• Oil - 1 tbsp

• All-Purpose Flour/Maida - 4 tbsp (Can substitute it with Almond Flour)

• Corn Starch/Corn Flour - 2 tbsp (Can substitute it with Coconut Flour)

• Ginger & Garlic Paste - 1 tsp

• Salt - 1 tsp

• Black Pepper Powder - 1/2 tsp

• Water as required

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Other:

• Oil for frying

• Sesame Seeds - 1 tsp

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Method:

1.Take Corn flour, White flour (all purpose flour), ginger garlic paste, black pepper powder and salt in a bowl and mix everything with 3-4 spoon of water. Whisk till the batter get thick and smooth without lumps.

2. Take boiled eggs and cut into half. One by one add the eggs in the batter. With spoon coat eggs slowly in batter and make sure yellow side should be at top.

3. Deep fry marinated eggs in medium flame for 3-4 minutes. While dropping eggs in oil, yellow side should be in bottom and flip after 1 minute.

4. Heat oil in pan on medium flame add ginger, garlic, green chillies and spring onion white chopped. Saute until the raw smell goes away.

5. To it add chopped onion and salt. Saute until it turns light golden brown for 2-3 mins.

6. Add tomato sauce, dark soya sauce, red chilli sauce, pepper powder and mix well in low flame for 30-40 seconds.

7. Add little water and stir well.

8. Once the sauce is thick, turn off the flame add fried eggs slowly in the sauce. Without breaking mix slowly till the eggs are coated properly.

Enjoy!

Golden samosas with a fragrant, curried chicken filling are the ultimate delicious snack and the perfect showstopping appetizer recipe.

CLICK HERE for step-by-step video recipe.

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Ingredients:

For Dough:

- All Purpose flour/Maida - 2.5 cups (Can use Almond Flour as a substitutee)

- Salt to taste

- Ajwain/Carom seeds - 1 tbsp

- Oil/Ghee - 1 tbsp

- Little Water

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For Chicken filling:

- Oil - 1 tbsp

- Onion (Finely Chopped) - 1 Small

- Green chili (Finely Chopped) - 2

- Ginger garlic paste - 1.5 tsp

- Chicken Breast Fillets - 200 gms (0.5 lb) (Cut into bite size pieces)

- Spring Onion White (Finely Chopped) - 2 tbsp

- Spring Onion Green (Finely Chopped) - 2 tbsp

- Carrot (Finely Chopped) - 4 tbsp

- Red Chili powder - 1/2 tsp

- Coriander powder - 1 tsp

- Garam Masala powder - 1 tsp

- Salt to taste

- Cumin powder - 1/2 tsp

- Cilantro/Coriander (Finely Chopped) - 1 tbsp

- Oil for deep frying

- Water - 4 tbsp

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Method:

1. In a bowl, add maida, salt, ajwain seeds, oil/ghee.

2. Mix everything well.

3. Gradually add water and knead the dough.

4. Let the dough sit for 10 mins.

5. Heat a pan with some oil.

6. Add chopped chicken pieces and cook until its well cooked in the inside.

7. When fully cooked let it cool completely and cut into small pieces.

8. Heat a pan and add oil.

9. Next add cumin seeds and let it splutter.

10. To it add chopped green chillies and ginger garlic paste.

11. Saute until the raw smell goes away.

12. Next add chopped onion + salt. Saute until turns light brown.

13. Now add spring onion white + chopped carrot + spring onion green and give it a quick stir.

14. To it red chili powder, coriander powder, garam masala,and cumin powder.

15. Saute everything well.

16. Add water and mix well.

17. Add the chicken pieces and mix well. Cover and cook for 2-3 mins.

18. Finally, add coriander leaves and turn off the stove.

19. Cool the chicken filling completely.

20. Take a small portion of the dough and roll it out in an oval shape.

21. Cut it into halves.

22. Take one part of the dough and fold it in a cone shape.

23. Place the filling into the cone shape.

24. Apply some water on the edges of the dough and seal it.

25. Shape the samosa such that it sits on its base.

26. Heat oil for deep frying.

27. Once the oil is warm (note that the oil should not be too hot), drop the samosas into the oil and fry them.

28. Once the samosas turn golden brown in color, take them out and lay them in a plate lined with tissue paper.

Serve them hot with mint chutney or ketchup.

This tasty egg recipe is a delight to serve to guests. Its simple, easy and delicious recipe that can be prepared in 15 mins. This recipes requires pre-boiled eggs.

CLICK HERE for step-by-step video recipe.

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Ingredients:

• Boiled Eggs (Cut into half) - 5 to 6

• Oil - 1.5 tbsp

• Salt to taste

• Dried Red Chilli (Broken) - 2

• Cumin Seeds - 1 tsp

• Green Chillis (Slit) - 3

• Onion (Long Slices) - 2 Medium

• Turmeric / Haldi - 1/2 tsp

• Kashmiri Red Chilli Powder - 1 tsp

• Cumin Powder - 1/2 tsp

• Coriander Powder - 1 tsp

• Garam Masala Powder - 1 tsp

• Cilantro/Coriander (Finely Chopped) - 3 tbsp

• Water - 4 to 5 tbsp

• Roasted & powdered Kasuri Methi (Dried Fenugreek leaves)- 1 tsp

• Ginger & Garlic Paste - 1 tbsp

​

Method:

1. Boil the eggs and cut them into halves.

2. Heat oil in a pan on medium flame.

3. Add dried red chillies & cumin seeds.

4. Roast until the cumin seeds starts to splutter.

5. Add turmeric/haldi + kashmiri red chilli powder and quickly stir. Do not burn the spices.

6. Now add ginger & garlic paste. Saute until the raw smell goes away.

7. Add onions + salt and suate until it turns light brown. Saute for 3 to 4 mins. Add green chillies + finely chopped coriander leaves and give it a quick mix.

8. Next add the spices (coriander powder + cumin powder + garam masala powder) and mix well.

9. Add water and cook for 1 min. Add more salt if needed.

10. To it add roasted & powdered kasthuri methi powder and mix well.

11. Add the boiled eggs and stir gently.

12. Finally garnish it will chopped coriander leaves.

Enjoy!

This recipe is simple, super flavorful, delicious, and crispy!

CLICK HERE for step-by-step video recipe.

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Ingredients:

Chicken Marination:

• Chicken Drumsticks (Deskinned)- 6 to 7

• Vinegar - 1 tbsp

• Salt - 1 tsp

• Black Pepper Powder - 0.5 tsp

• Kashmiri Red Chilli Powder - 1 tsp

• Garlic Powder / Paste - 0.5 tsp

• Ginger Powder / Paste - 0.5 tsp

Liquid Batter:

• All-Purpose Flour / Maida - 2.5 tbsp (Can substitute it with Coconut Flour)

• Corn Starch / Corn Flour - 1.5 tbsp (Can substitute it with Almond Flour)

• Salt - 0.5 tsp

• Baking Powder - 0.5 tsp

• Black Pepper Powder - 0.5 tsp

• Red Chilli Powder - 1 tsp

• Vinegar - 1.5 tsp

• Chilled Milk - 1 cup

Dry Mix:

• All-Purpose Flour / Maida - 2 cups (Can substitute it with Coconut Flour)

• Salt - 0.5 tsp

• Baking Powder - 1/4 tsp

• Black Pepper Powder - 0.5 tsp

• Red Chilli Powder - 1 tsp (OPTIONAL)

• Turmeric / Haldi - 1/4 tsp

• Garlic Powder - 1 tsp

​

Method:

1. In a large bowl add the chicken drumsticks and marinate using the ingredients provided under Chicken Marination.

2. Chill for an 1 hour.

3. Next take another bowl and prepare the liquid batter using the ingredients listed under Liquid Batter.

4. Gradually add milk and form semi-thick batter.

5. Now prepare the dry ingredients mix in another large bowl and set aside.

6. After 1 hour, coat the drumsticks well in the dry mixture.

7. Next, dip it in the liquid batter and coat well.

8. Now remove the drumstick from the liquid mix and repeat coating them in the dry mixture.

9. Coat well by pressing min 8-9 times.

10. Dust of the excess multiple times until you see flakes.

11. Deep fry in the hot oil on low-high flame.

12. Cook for 10-15 mins.

13. When fully cooked, place it on the steel rack to drain off the excess oil.

Enjoy!!

Crispy Honey Chilli Potatoes are a super addictive snack - fried chilli potato fingers are tossed in a sesame honey chilli sauce that's sweet and spicy and will give you sticky fingers that you'll be licking clean!

CLICK HERE for step-by-step video recipe.

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Ingredients:

• Potatoes (Cut into thin medium-sized vertical cubes) - 2 Medium

• Water - For Boiling

1st Potato Coating:

• All-Purpose Flour/Maida - 1 tbsp

• Corn Flour/Corn Starch - 1 tbsp

2nd Potato Coating Batter:

• All-Purpose Flour/Maida - 2 tbsp

• Corn Flour/Corn Starch - 1.5 tbsp

• Water - 3 to 4 cups

Other

• Oil - For Frying Potato Pieces

• Sesame Seeds (Dry Roast) - 1.5 tsp

Sauce Mix:

• Oil - 1 tbsp

• Garlic (Finely Chopped) - 3 to 4 Cloves

• Green Chillies - 3 Slit

• Onion (Finely Chopped) - 1 Small

• Salt - 1 tsp

• Dark Soy Sauce - 1 tbsp

• Red Chilli Sauce - 1 tbsp

• Tomato Sauce - 2 tbsp

• Honey - 2 tbsp

• Spring Onion Green - 2 tbsp

• Water - 1/4 cup

Method:

1. Boil potato pieces until its 80% cooked in the inside.

2. Drain and let it cool completely.

3. Coat the peices with the ingredients listed under 1st potato coating.

4. To a large bowl add all the dry ingredients listed under 2nd potato coating.

5. Gradually add water and make a thick batter.

6. Add potato pieces to it and coat well.

7. Deep fry in the hot oil on medium-low flame.

8. Fry until its light brown in color. Darin the excess oil using kitchen tissue.

9. To a hot pan add oil and add garlic + green chillies.

10. Saute until the raw smell is gone.

11. To it add chopped onion + salt. Saute until the onion turns light brown.

12. Now add all the sauce + honey and mix well.

13. Add spring onion green and stir well.

14. Add water and bring it to boil.

15. Add the fried potato pieces and roasted sesame seeds.

16. Garnish with spring onion greens and serve.

Enjoy!

Tandoori chicken at its best! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. Baked in the oven makes it incredibly tender, juicy, moist and outrageously delicious.

CLICK HERE for step-by-step video recipe.

​

Ingredients:

- Chicken Drumsticks - 8 to 9

​

1st Marinade:

- Salt- 1.5 tsp

- Lemon Juice- 3 tsp

- Ginger Garlic Paste- 1.5 tbsp

​

2nd Marinade:

- Plain Curd- 6 tbsp

- Kashmiri Chilli Powder- 5 tsp

- Turmeric/Haldi - 1/4 tsp

- Garam Masala Powder- 1/2 tsp

- Cumin Powder- 1/2 tsp

- Cardamom Powder- 1/2 tsp

- Roasted & powdered Kasuri Methi (Dried Fenugreek leaves)- 1 tsp

- Salt- pinch

- Oil- 3 tbsp

​

Other Ingredients:

- Butter or Oil for basting- 4-5 tbsp

​

Preparation:

- Wash and pat dry the whole Chicken Legs.

- Now make slits on them.

​

1st Marination:

- For the 1st Marination, take the whole legs in a bowl and add all the items for the 1st marinade. Mix it well, making sure that the marinade is rubbed inside the slits made earlier.

- Cover the bowl and keep it in the refrigerator for around 1 hour.

​

2nd Marination:

- To make the 2nd Marinade, take another bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade.

- Now add the marinated chicken legs to the 2nd marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits made earlier.

- Now cover the bowl and keep in the refrigerator for minimum 3 hrs or overnight.

​

Process:

- Preheat the oven to 250 degrees C.

- Arrange the marinated chicken legs on a metal rack.

- Slide in the rack/tray in the top slot of the oven.

- Roast for 10 mins at 250 degrees C. After 10 mins flip the chicken.

- Roast for another 10 mins at 250 degrees C on the other side.

- Flip the chicken legs and baste with melted butter.

- Reduce the oven temperature to 200 degrees C.

- Roast for total of another 20 mins at 200 degrees C. Flip the chicken after 10 mins and continue basting with melted butter.

- Remove the tray once the edges of the chicken are lightly charred.

Enjoy!

If you love Indo-Chinese dishes then you must try this delicious Paneer Manchurian Recipe. All the familiar flavors of sweet, spicy and sour makes this dish scrumptious and leave you wanting more.

CLICK HERE for step-by-step video recipe.

​

Ingredients:

Corn Flour Slurry:

• Water - 4 to 5 tbsp

• Corn Flour / Corn Starch - 1 tbsp

Sauce Mix:

• Oil - 1.5 tbsp

• Garlic (Finely Chopped) - 4 to 5 Cloves

• Ginger (Finely Chopped) - 1 tbsp

• Green Chilli (Finely Chopped) - 2

• Spring Onion White (Chopped) - 3 tbsp

• Onion (Finely Chopped) - 1 Small

• Salt to taste

• Red Chilli Sauce - 2 tbsp

• Tomato Sauce - 2 tbsp

• Dark Soy Sauce - 1 tbsp

• Black Pepper Powder - 1/2 tsp (OPTIONAL)

• Honey - 1.5 tsp

• Water - 0.5 cup

• Spring Onion Greens - 2 tbsp

Other:

• Paneer (Indian Cottage Cheese) - 200 gm

• Corn Flour /Corn Starch - 2 tbsp

• All-Purpose Flour / Maida - 2 tbsp

• Salt - 1 tsp

• Ginger & Garlic Paste - 1 tsp

• Dark Soy Sauce - 1.5 tsp

• Garam Masala - 1/4 tsp

• Kashmiri Red Chilli Powder - 1 tsp

• Water - 0.5 cup

​

Frying:

• Oil - For Frying

Method:

1. Prepare corn flour slurry and keep aside.

2. To a large bowl add the paneer pieces and the dry ingredients along with sauces listed under Other.

3. Gradually add water and coat the paneer pieces with the mixture.

4. Deep fry the pieces in the hot oil on medium to low flame. DO NOT overcook the pieces. It will get hard and rubbery from inside.

5. Take a pan bring it to medium heat and add oil.

6. To it add ginger & garlic and suate for 1 min or until the raw smell goes away.

7. Add chopped green chillies + spring onion white as well.

8. Next add chopped onion and salt for seasoning. Suate for 2-3 mins or until the raw smell goes away.

9. Now add the sauces and mix well.

10. Add honey and quickly stir. At this stage adding black pepper powder is OPTIONAL.

11. Add water and mix well.

12. Give it a quick boil.

13. To it add the corn flour slurry and mix well.

14. Finally, add the pieces and combine well.

Enjoy!

Crispy potato lollipop is one of the quickest of the quick appetizers. Takes only 15 minutes to prepare these lollipops when you have boiled potatoes ready. This recipe calls for preboiled potatoes for better binding. This is one of the easiest evening snacks you can make.

CLICK HERE for step-by-step video recipe.

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Ingredients:

Potato Mix:

• Potatoes (Boiled & Mashed) - 2 Medium

• Salt to taste

• Turmeric/Haldi - 1/4 tsp

• Red Chilli Powder - 1/4 tsp

• Chaat Masala Powder - 1 tsp

• Coriander Powder - 1/4 tsp

• Pepper Powder - 1/4 tsp

• Onion (Finely Chopped) - 1 Small

• Cilantro/Corinader (Finley Chopped) - 2 tbsp

• Ginger & Garlic Paste - 1 tsp

• Green Chilli (Finely Chopped) - 2

• Bread Crumbs - 4 to 5 tbsp

Other:

• Bread Crumbs (For Coating) - 0.5 cup

• Oil - For Frying

​

Corn Flour Mix:

• Water - 4 to 5 tbsp

• Corn Flour/Corn Starch - 1 tbsp

• All-Purpose Flour/Maida - 1 tbsp

Method:

1. To a large bowl add the mashed potato and all the ingredinets listed under potato mix.

2. Mix well.

3. Make lemon sized balls and keep it aside.

4. Take another bowl and mix all the ingredients listed under corn flour mix. Make sure there are no lumps.

5. Dip the potato balls in the corn flour wet mixture and coat well in the breab crumbs.

6. Deep fry in th hot oil on low to medium flame. Cook on all sides.

7. When the potatoes are golden brown in color, remove them from

8. Drain the excess oil using kitchen tissue.

Enjoy it with any of your favorite sauce dips

Coconut shrimp with an irresistible, guaranteed crunch in every bite. Coconut shrimp is always a crowd pleaser. Especially shrimp dipped in batter and rolled in an aromatic blend of shredded coconut and Panko breadcrumbs.

CLICK HERE for step-by-step video recipe.

​

Ingredients:

• Panko Bread crumbs - 1.5 cups

• Oil - For sautéing

• Egg - 1

• Salt to taste

• Garlic Powder - 1 tsp

• Sweetened Shredded Coconut - 1 cup

• Large Shrimp - 8 to 12 (Peeled and deveined with tails left on)

• All-Purpose Flour/Maida - 1/4 cup (Can use Coconut flour as a substitute)

​

Method:

1. Set up 3 shallow bowls. In the first, stir together flour, garlic powder and salt. In the second, thoroughly beat the egg with a fork. In the third, combine coconut flakes and bread crumbs.

2. Dredge shrimp in flour, dip in beaten eggs then roll in coconut mixture, pressing it onto the shrimp to adhere well.

3. Once shrimp are all breaded, sauté or air fry right away, or refrigerate to sauté later.

4. Sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don’t overcrowd the pan.

5. Squeeze fresh lime juice over the top.

Serve the shrimp right away – warm and crisp. Enjoy!

A great snack that vanishes in no time, ideal for dinner parties, high teas or binge watching your favorite series. This irresistible appetizer is easy and quick to make.

CLICK HERE for step-by-step video recipe.

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Ingredients:

Masala Spice Mix:

• Red Chilli Powder - 1/4 tsp

• Powdered Sugar - 1 tsp

• Chaat Masala Powder - 1/2 tsp

• Pepper Powder - 1/4 tsp

• Garlic Powder - 1/4 tsp

Other:

• Oil - For Frying

• Firm Tofu (Cut into bite size pieces) - 200 gm

• Salt - 1 tsp

• Kashmiri Red Chilli Powder - 1 tsp

• Garlic Powder - 1/2 tsp

• Chaat Masala Powder - 1 tsp

• Maida/All Purpose Flour - 3 tbsp

• Corn Starch/Corn Flour - 3 tbsp

• Yogurt - 2 tbsp (OPTIONAL)

• Dark Soy Sauce - 1.5 tbsp

• Water

• Cilantro/Coriander Leaves (Finely Chopped) - 2 tbsp

• Pepper Powder - 1/2 tsp

• Bread crumbs - 1 cup

​

Method:

1. In a bowl mix all the masala spice mix ingredients together. Keep it aside.

2. To a large bowl add the tofu pieces.

3. To it add salt, Kashmiri red chilli powder, pepper powder, all purpose flour, corn starch, chopped cilantro and garlic powder.

4. Combine well.

5. Separate the tofu pieces from the mixture onto another plate/bowl.

6. Add additional tbsps of all purpose flour, corn starch, dark soy sauce and yogurt (optional) to the tofu separated bowl of mixture.

7. Gradually add water and mix well. The batter should be of flowing consistency.

8. Next, add the tofu pieces to the batter.

9. Take the pieces out of the batter and coat it well on all sides with the bread crumbs.

10. Deep fry in the hot oil on medium flame until it turns slightly brown in color.

11. Finally, add the prepared masala spice mix powder and toss well.

12. Garnish with chopped cilantro/coriander.

Enjoy!

This Garlic Mushrooms Recipe is a quick and easy side dish that’s ready in 15 minutes or less! Perfect for an easy side dish.

CLICK HERE for step-by-step video recipe.

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Ingredients:

• Mushroom - 0.5 lb (220 gm)

• Salt to taste

• Kashmiri Red Chilli Powder/Paprika - 1 tsp

• Red Chilli Sauce - 1 tbsp

• Dark Soy Sauce - 1 tbsp

• Vinegar - 1 tbsp

• Butter/Vegan Butter (Unsalted) - 2.5 tbsp

• Red Chilli Sauce - 1 tbsp

• Green Chilli (Finely Chopped) - 2

• Garlic (Grated) - 3 to 4 Cloves

• Cilantro/Coriander Leaves (Finely Chopped) - 1 tbsp

• Onion (Finely Chopped) - 1/2 Small

• Oil - 1 tsp

Method:

1. Clean the mushrooms with a damp paper towel to remove any dirt or debris. Trim the ends of the stems if desired.

2. Heat the butter and oil in a large pan or skillet over medium-high heat.

3. Add the onion and pinch of salt. Sauté until tender, about 2-3 minutes.

4. To it add chopped garlic and saute until the raw smell is gone.

5. Next add Kashmiri red chilli powder and mix well.

6. Add mushroom and salt if needed. Add more butter if needed.

7. Add the sauces and mix well. Cover and cook for 3-4 mins until the mushrooms are soft and well cooked.

8. Finally, add chopped cilantro/coriander and mix well.

Enjoy!

Manchow soup is a spicy and hot soup made from mixed vegetables. A vegan recipe.

CLICK HERE for step-by-step video recipe.

​

Ingredients:

Other:

• Hakka Noodles (Boiled & Cooked) - 1/2 packet

• Water - 4 cups

• Dark Soy Sauce - 1.5 tbsp

• Red Chilli Sauce - 1 tbsp

• Vinegar - 1 tbsp

• Carrot (Finely Chopped) - 1/2 cup

• Beans (Finely Chopped) - 1/2 cup

• Cabbage (Finely Chopped) - 1/2 cup

• Coriander Stem (Finely Chopped) -2 tbsp

• Salt to taste

• Pepper Powder - 1/2 tsp

• Corn Flour/Corn Starch (For Cooked Noodles Coating) - 1 tsp

• Oil - 1 tbsp

• Garlic (Grated) - 1 tsp

• Ginger (Grated) - 1 tsp

• Green Chilli (Finely Chopped) - 2

• Onion (Finely Chopped) - 1 Small

• Cilantro/Coriander (Finely Chopped) - 1 tbsp

Corn Flour/Corn Starch Slurry:

• Corn Flour/Corn Starch - 1 tsp

• Water - 1/4 cup

Method:

Fried noodles preparation:

1. Firstly, in a large vessel take 4 cup water, 1 tsp salt and 1 tsp oil.

2. Once the water comes to a boil, break in 1 pack hakka noodles.

3. Boil for 5 minutes or refer package instructions to know the cooking time.

4. Cook until the noodles turn al dente without overcooking.

5. Drain off the noodles and rinse with cold water to stop the cooking process.

6. Now add 1 tsp corn flour and mix gently.

7. Deep fry in hot oil by spreading noodles uniformly.

8. Stir occasionally, keeping the flame on medium.

9. Flip over and fry both sides until the noodles turn crisp.

10. Finally, drain off the crispy noodles and keep aside.

​

Manchow soup preparation:

1. Heat oil in a pan and add ginger, garlic & green chilli.

2. Saute for 1 min until the raw smell is gone.

3. To it add onions and salt. Saute until the onion are light brown.

4. Now add all the finely chopped vegetables including the coriander stem. Do not over cook them.

5. Saute for 3 mins on medium flame.

6. Next add all the sauces and stir fry.

7. Add water and mix well.

8. To it add pepper powder and salt if needed.

9. Bring it to a boil. Cover and cook for 8 mins.

10. Now, add corn flour slurry i.e. mix the corn flour and water together

11. Stir and boil until the soup thickens slightly and turns glossy.

12. Now add coriander and give a good mix.

Enjoy veg manchow soup recipe topped with fried noodles.

This easy Jalapeno Popper recipe makes the perfect bite and quite honestly the best appetizer ever!

CLICK HERE for step-by-step video recipe.

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Ingredients:

Potato Mix:

• Potato (Steamed/Boiled) - 2 Medium

• Salt - 1/2 tsp

• Kashmiri Red Chilli Powder/Paprika - 1 tsp

• Ginger Powder - 1/2 tsp

• Garlic (Grated) - 3 to 4 Cloves

• Cilantro/Coriander Leaves (Finely Chopped) - 1 tbsp

• Onion (Finely Chopped) - 1/2 Small

Other:

• Oil - 2 tsp

• Bread Crumbs - 1.5 cups

​

Method:

1. With a spoon, scoop out the seeds and ribs; your jalepeno should look like a little rowboat (without oars or lifejacket).
2. In a bowl, mash the potatoes.
3. Thoroughly mix the spices and seasonings together.
4. Spoon the mixture into pepper boats. Fill each pepper entirely.
5. Add crumb topping on the peppers.
6. Place peppers on a baking sheet and cook 45 minutes at 350 degrees F.
7. When the crumb topping is baked golden, remove and allow peppers to rest 5 minutes.

After that, you can do whatever your heart desires. Enjoy!

Gobi Manchurian is a popular Indo-Chinese dish where crispy cauliflower florets are tossed in a manchurian sauce. Does well with rice or noodles and can be served as an appetizer. Vegan!

CLICK HERE for step-by-step video recipe.

​

Ingredients:

For corn flour slurry:

• Corn Flour Powder - 1/2 tbsp

• Water - 1/4 cup

​

For the cauliflower florets:

• Cauliflower/Gobi Florets- 15 to 20

• Salt - 1/2 tsp

• Pepper Powder - 1/4 tsp

• Corn Flour Powder - 2 tbsp

• Kashmiri Red Chilli Powder - 1 tsp

• Water - 1 to 2 tbsp

• Maida/All-Purpose Flour - 1 1/2 tbsp

​

For manchurian sauce:

• Oil - 1 tbsp

• Ginger (Finely Chopped) - 1.5 tsp

• Garlic (Finely Chopped) - 7 to 8 Cloves

• Salt - Pinch

• Dark Soy Sauce - 1.5 tbsp

• Onion (Finely Chopped) - 1 Medium

• Green Chillies (Finley Chopped) - 1.5 tsp

• Red Chilli Sauce - 1 tbsp

• Tomato Sauce - 1 tbsp

• White Vinegar - 1 tsp

• Water - 1/4 tsp

• Pepper Powder - 1/4 tsp

• Spring Onion Green - 1.5 tbsp

​

Method:

1. Firstly, in a large bowl coat the washed cauliflower with the ingredients listed under 'for the cauliflower florets'

2. Make corn flour slurry by adding water and corn flour. Mix well. There should not be any lumps

3. Deep fry the florets in hot oil on medium flame.

4. Cook on both sides.

5. Remove from oil when its golden & crispy.

6. To a pan/kadai heat oil and saute chopped garlic, ginger and chilli on medium flame.

7. Saute for 2 mins or until the raw smell goes away.

8. Also, add onions & salt and saute for 3 mins or until it turns light brown.

9. To it add pepper powder and mix well.

10. Add the dark soy sauce, red chilli sauce, white vinegar & tomato sauce. Mix well.

11. Add water and the corn flour slurry until it thickens.

12. Give a good mix until the gravy slightly thickens and turns translucent.

13. Additionally, add fried gobi/caulifower florets.

14. Mix gently making sure the sauce has coated well uniformly.

Finally, transfer gobi manchurian to a serving bowl and garnish with chopped spring onions green. serve with fried rice.

​

TIP: DO NOT pre-cook the florets by boiling in water or steaming. The inside of the florets will taste soggy when consuming.

Boneless chicken is marinated in chinese sauces, fried until crispy, this is stir fried with lots of ginger, garlic, onions, and sauces.

CLICK HERE for step-by-step video recipe.

​

Ingredients:

Chicken Marination:

• Chicken breast (Fillet) - 450 gms (1 lb)

• Salt - 1/4 tsp

• Ginger & Garlic Paste - 1 tsp

• Corn Starch/Corn Flour - 1.5 tbsp (OPTIONAL)

• All Purpose Flour/Maida - 1.5 tbsp (OPTIONAL)

• Dark Soy sauce - 1 tbsp

• Pepper Powder - 1/2 tsp

• Egg - 1

​

Other:

• Oil - For Frying

• Oil (For Suace) - 1 tbsp

• Onion (Diced into large cubes) - 1 Small

• Vinegar - 1 tsp

• Dark Soy sauce - 1 tbsp

• Red Chilli Sauce - 1 tbsp

• Tomato Sauce - 1.5 tbsp

• Ginger (Grated) - 1.5 tsp

• Garlic (Grated) - 4 to 5 Cloves

• Spring Onion White (Chopped) - 1 tbsp

• Spring Onion Green (Chopped) - 1.5 tbsp

• Green Chilli (Slit) - 2

• Pinch of Salt

• Sugar/Honey - 1 tsp (OPTIONAL)

Method:

1. Marinate the chicken pieces and let it rest for 20 mins.

2. Deep fry the chicken pieces in the hot oil on medium flame.

3. Heat oil in a pan and add ginger & garlic pieces.

4. Saute until the raw smell goes away.

5. To it add spring onion white and green chillies.

6. Give it a quick stir.

7. To it add the chopped onion and let salt for seasoning.

8. Saute for 2 mins.

9. Add all the sauces and mix well.

10. Add sugar/honey and cook until the sauce thickens.

11. At this stage add the fried chicken pieces and mix until the pieces are well coated with the sauce mix.

12. Garnish it with spring onion greens.

Enjoy!

Note:

You can exclude corn starch, all purpose flour & sugar/honey in this recipe. I have used corn starch + all purpose flour for the crispness.

Spicy and crispy Gobi 65 recipe is a fried cauliflower appetizer or snack that everyone will love! Crunchy and savory Cauliflower 65 is perfect to serve with tomato ketchup, red chili sauce, chutneys, or your favorite condiment to dip.

CLICK HERE for step-by-step video recipe.

​

Ingredients:

Batter Mix:

• Ginger & Garlic Paste - 1 tsp

• Salt - 1 tsp

• Turmeric/Haldi - 1/2 tsp

• Garam Masala Powder - 1/2 tsp

• Coriander Powder - 1 tsp

• Kashmiri Red Chilli Powder - 1 tsp

• Vinegar - 1 tsp

• Dark Soy sauce - 2 tsp

• Red Chilli Sauce - 2 tsp

• Tomato Sauce - 2 tsp

• Rice Flour - 0.5 cup

• Corn Flour/Corn Starch - 0.5 cup

• Water - For Mixing

Other:

• Cauliflower/Gobi - 15 to 20 Florets

• Hot Water - 5 cups

• Oil - For Frying

• Green Chillies (Slit) - 4

• Coriander/Cilantro - Finely Chopped

Method:

Blanching the cauliflower florets:

1. Add hot water to the bowl of cauliflower florets.

2. To it add salt and let it rest for 10 mins.

3. Drain the water after 10 mins and blanch the florets.

​

Batter Mix:

1. Add all the ingredients listed under the batter mix to a bowl.

2. Gradually add water and mix it well into a semi-thick paste.

3. Add the blanched florets to it and combine well.

4. Let it marinate for 20 mins.

​

Frying:

1. Deep fry the florets in the hot oil on the medium flame.

2. Cook on both sides.

3. Fry until it turns nice and crisp on the outside.

4. Drain the excess oil on the kitchen tissue.

5. Garnish it with fried green chillies and sprinkle chopped coriander.

Enjoy!