Soya Manchurian

           

Hello my Foodie Friends.....hope you all are keeping well. Do you love Street Food? Well, there are hardly any person who doesn't love Indian Street Food. There is so much of variety available in the street food that if we go from one region to another we can find a different variety of street food altogether.

The one thing apart from the regional street food which is common in every region is the Indo-Chinese cuisine. We all love it, isn't it! Whether it's a Chowmein, Chilli Chicken, Fried Rice or Manchurian we start drooling whenever we hear these names. 

Every Restaurant, street side hawkers and even every household has its own variation of making any Indo-Chinese dish. Today's post is Soya Manchurian which is a very healthy Indo-Chinese dish.

We all know the benefits of including Soybean in our diet. Soybeans have a wealth of benefits, including their ability to improve the metabolism, help in healthy weight gain, protect heart health, defend against colorectal cancer, and reduce the effects of menopause. They improve digestion, promote bone health, protect against birth defects, increase circulation, decrease the risk of diabetes and generally tone up the body.

We all struggle to feed healthy to our kids. Since, kids love Indo-Chinese cuisine so you can prepare Soya Manchurian and offer them. I'm sure they will love it too. You can also serve it as a starter when you have guests coming your way.

So, let's begin with the recipe:

Veg Pulao....The Bong Way!!!!

Hello all, wish you a Merry Christmas and a prosperous new year ahead. I hope you all are enjoying this Holiday season and ready to say a "Bye Bye" to the year 2015. Undoubtedly, this festive mood fills my heart with ecstasy. Everything becomes bright colored and sparkling like stars. You can see decorations and fairy lights all around. Even if you don't celebrate this festive season it's very hard not to get enticed from these lights and decorations. 

When it comes to this time of the year, I am sure you are no far from baking; that's the way of celebrating this season at least. The aroma of freshly baked cookies and cakes embarks holidays. I have baked some Vanilla Cupcakes and a simple vanilla cake with lots of dry fruits and tutti-frutti but couldn't click any pics; may be next time.

If you're looking for some holiday special recipes of cakes, cookies and desserts, please check out these links:

• Eggless Mango Mousse
• Cardamom Flavored Cookies
• Strawberry Swiss Roll
• Strawberry Shortcake Shooters
• Strawberry Mousse Cake
• Palmiers
• Skinny Mango Cheesecake
• Créme Caramel
• Raspberry Pannacotta
• Carrot Fudge
• Vanilla Cupcake

As I was already having so many holiday special recipes so I decided to post Bengali style Veg Pulao which I paired with a very simple Chicken curry. Local markets are usually flooded with lots of winter special veggies, so making a Veg Pulao is no big deal; adding few dry fruits give extra punch to it.

So, let's begin with the recipe:

Chilli Chicken

Chinese Cuisine is extremely popular all over the world but at the same time its taste varies across the geographic regions and India is no different. One reason could be that Chinese restaurants try to modify their dish according to the local place and available ingredients but keeping the basic essence same.

In India too we have our own variety of Chinese cuisine known as Indo-Chinese. The recipe which I'm sharing today is called "Chilli Chicken". You may not find this recipe in the menu card of any authentic Chinese restaurant but Indian restaurants offering Chinese food in or outside India is incomplete without this recipe. Chinese restaurants do have a similar kind of dish known as "Kung-Pao Chicken" which looks somewhat like Chilli Chicken but taste wise it's very different.

We both like Chinese and Thai cuisine a lot that's the reason we would love to have noodles, soup etc for dinner once a week. Yesterday was that day when I made Chilli Chicken and paired it with Egg Chowmein and Tomato Soup. A lazy, rainy night is perfect for Chinese food as it takes very less time for preparation and cooking; making happy "me" and so is my family :) 

We like the dry version of Chilli Chicken from it's gravy counterpart so here I'm posting the recipe of the same. So, let's begin with the recipe:

Kadhai Paneer

Kadhai Paneer.......one of the simplest Paneer recipes. The name itself is self-explanatory Kadhai means "Wok" in English (not the Chinese one) which is thick, round, deep cooking pan used in Indian kitchens and Paneer is "Cottage Cheese". It is very quick and easy stir fried dish which is made in "Kadhai" and that's how the name is derived. 

Kadhai preparations are generally tomato based dry curries flavored with various spices and kasuri methi. This mild spicy and crunchy dish is full of flavors. Roasted and coarsely ground spices gives a nice aroma and bell peppers (capsicum) gives the crunchiness.

Here's the recipe: