1. 1 medium Gobhi (Cauliflower)
  2. 3/4 cup all purpose Flour
  3. 2 tbsp Corn Flour
  4. Salt to taste
  5. 2Chopped green chili
  6. 2 tbsp Garlic Paste
  7. 2 tbsp Ginger Paste
  8. 1 cup Onions finely Chopped
  9. Finely Chopped Coriander Leaves
  10. 1 tsp Ajinomoto
  11. 3 tbsp Soya Sauce
  12. 3 tbsp Tomato Ketchup
  13. 3 tbsp Oil
  • Make a Batter by putting maida, corn flour salt,and ginger and garlic paste by using water.
  • Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
  • Heat oil in another pan and add the left ginger & garlic paste,aginomoto, soya sauce and tomato sauce chopped onions and green chili to it.
  • Add fried Gobi kept aside and mix well.
  • Garnish it with coriander leaves.
  • Serve the gobi manchurian hot.



To prepare the Cover

  1. 250 gms. All purpose flour
  2. 1 Egg
  3. Salt as per taste

For Filling

  1. 3 Carrots Grated
  2. 1 tsp Ginger grated
  3. 1/2 tsp Garlic Minced
  4. 150 gms Cabbage Shredded
  5. 50gms Mushrooms Chopped
  6. 45gms Sprouted Beans
  7. 2Green Chilies Chopped
  8. Salt to taste
  9. 3 tbsp Soya Sauce
  10. 1 tbsp White Pepper Powder

  • Mix the flour and add salt, egg and water and make a smooth batter.
  • Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
  • Cook both sides of the pancake till golden.
  • Repeat the same procedure for making more pancakes·
  • Now to make the filling heat 3 tbsp oil in a kadai, add ginger ,garlic and mushrooms, stir fry for 20 seconds.
  • Then add carrots, cabbage,bean sprouts, salt, pepper and soya sauce and cook tossing the vegetables until they are crisp-tender.
  • Set aside the filling to cool.
  • To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
  • Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
  • Serve it with green chutney or schewan sauce


  1. 20 pieces boneless Fish
  2. 23/2 tbsp Corn Flour
  3. 13/2 tbsp Soya Sauce
  4. 13/2 tbsp Vinegar
  5. 1 cup Chicken Stock
  6. 4tbsp choppednSpring Onions
  7. 3 tbsp Tomato Sauce
  8. 2 tsp Ginger Paste
  9. Salt to taste
  10. 2 tbsp Pepper Powder
  11. 11/2 tbsp Sugar
  12. some ajinomoto
  13. Oil to fry
  14. 3 tbsp oil

  • Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper and Cover fish pieces with the above mixture evenly.
  • Heat oil in a wok and deep fry the fish pieces till golden brown.
  • Nowin a separate pan put 2 tbsp oil and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
  • Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
  • Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
  • put fried fish pieces. Simmer for a minute ·
  • Serve the sweet and sour fish hot with steamed or boiled rice.


  1. 1 Packet Noodles
  2. 2 Onion Sliced
  3. 1 Capsicum Sliced
  4. 1 Cabbage Shredded
  5. 1 Carrot Sliced
  6. 3/4 cup Beans Chopped
  7. 2 1/2 tbsp Soya Sauce
  8. 1 1/2 tbsp Vinegar
  9. 1 tbsp Chili Sauce
  10. Salt to taste
  11. 1 tsp Pepper Powder
  12. 3 tbsp Oil

  • Boil Noodles in enough water and remove it and drain water when it is done, remember donot over cook it.
  • Strain Noodles through cold water and add few drops of oil to the noodles to avoid sticking.
  • Heat oil in a wok and add sliced onions and stir fry for 20 seconds, add all other vegetables and stir fry for 4 minutes, do not over cook the vegetable too.
  • Add salt and pepper and mix well and boiled noodles and mix well
  • Take care that noodles don't break
  • Put vinegar, chili sauce and soya sauce and keep stiring
  • Serve it hot.


  1. 1 1/2 cups Grated Cabbage
  2. 1 1/2cups Grated Carrots
  3. 2Chopped Spring Onion
  4. 1-2Chopped Green Chilies
  5. 1tbsp garlic paste
  6. 2 tbsp Corn Starch or Flour
  7. 2 tbsp Soya Sauce
  8. Salt to taste
  9. 2tsp Pepper Powder
  10. 1 tsp Sugar
  11. A pinch of ajinomoto
  12. 2 tbsp oil

  • Mix and squeeze the water out from grated cabbage and carrots .
  • Now mix in it corn starch and chopped chilies and little salt to it.
  • Make small balls of the mixture .
  • Heat the oil in a pan and deep fry the balls till golden brown.
  • Now in a separate pan heat 2 tbsp oil.
  • Sauté garlic, green chilies and spring onions and add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
  • Mix 1 tbsp corn four with half of a cup of cold water and stir into it.
  • Now add the fried balls to the gravy.
  • Cook 5 minutes and serve hot garnished with chopped coriander.


  1. 3 tbsp Chili Sauce
  2. 11/2 tbsp Corn Flour / Corn Starch
  3. 2tbsp Soya Sauce
  4. 2 tbsp Vinegar
  5. 3tbsp Capsicum Chopped
  6. 3tbsp Spring Onions Chopped
  7. 3tbsp Tomato Sauce
  8. 2 tbsp Carrots Chopped
  9. 1/2cup Chopped Cabbage
  10. 1 tsp Black Pepper Powder
  11. 1/2 tsp Sugar
  12. ajinomoto
  13. Salt to taste
  14. 5 cups Water

  • Mix water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
  • Now add all the chopped vegetables ·
  • Cook for 3-4 minute on a medium heat.
  • Dissolve corn starch in 1/2 cup water and add to the soup
  • Keep stirring constantly till it becomes thick.
  • Cook for a minute, Serve hot .


  1. 500 gms Boneless Chicken
  2. 3 tbsp Soya Sauce
  3. 1 Egg
  4. 2 tbsp Corn Flour
  5. 4 Chopped Green Chilies
  6. 2 Green Onion Chopped
  7. 2tsp Garlic Paste
  8. Salt to taste
  9. 1tsp White Pepper Powder
  10. 1 tsp Sugar
  11. A pinch of ajinomoto
  12. 2 cups chicken Broth/ Water
  13. Oil to fry

  • Cut the boneless chicken pieces into1 " cubes and marinate it by brushing it with Soya sauce,corn flour, salt, egg .
  • Keep aside for about 30mins.
  • Heat oil and deep fry the marinated chicken pieces till golden brown.
  • Now in a pan heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
  • Then put 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
  • Add fried chicken pieces to it and cook for 3 minutes.
  • Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
  • Garnished with chopped green onion ·
  • Serve hot .

Chinese fried rice recipe

3 cups chinese Rice
  • 5 tbsp Oil
  • 150 gms Beans Finely Chopped
  • 1Carrot Finely Chopped
  • 2 Onion Sliced
  • 150 gms Cabbage Finely Chopped
  • 2 Spring Onions Finely Chopped
  • 2-3 Green Chilies chopped
  • 2tsp Ginger Chopped Finely
  • 2tsp Garlic Finely Chopped
  • 2 tbsp Soya Sauce
  • Salt as per taste
  • 2 tbsp pepper powder
    • wash and soak the rice in water for 20 minutes and drain.
    • Boil water, add rice and little salt.
    • Cook the rice and make sure that you dont over cook, as in chinese preparation each grain of rice should be separate.
    • Drain using a large seive and add cold water and drain again and set aside.
    • Heat oil in a pan and stir fry all the chopped vegetables, till they bacome crispy,but make sure do not over cook them.
    • After that add the cooked rice and mix salt and pepper ,Now put soya sauce to it.
    • Cook the chinese fried rice for 5minutes and serve hot.


    1. 6 Chicken Wings
    2. 2tbsp Ginger-Garlic paste
    3. 3tbsp all purpose flour
    4. 3tbsp Con flour
    5. 2 beatenEggs
    6. 1tsp Pepper powder
    7. 1/2 tbsp sugar
    8. Salt to taste
    9. 1 tbsp Soya Sauce
    10. Oil for frying

    • Coat chicken wings well by applying Soya sauce, ginger-garlic paste, sugar to it, keep a side for 1/2 hour.
    • Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beaten eggs.
    • Heat oil and Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
    • Serve fried chicken wings hot with thin slices of onions and lemon.


    1. 1 1/2 cup Chickpea Flour (Besan)
    2. 3 tsp Oil
    3. 1 tsp Cumin powder
    4. Salt as per taste
    5. 1 -2 Chopped Green
    6. 1/2 cup Water
    7. 2Potato
    8. 1 small Cauliflower
    9. 2 Cabbage
    10. 6-8leaves Spinach sliced
    11. 1 1/2 cup Sliced Onion

      How to make vegetable pakora:
    • Boil peel and chop the potato · finely chop in round shapes.
    • Finely chop cauliflower and onion.
    • Shred the cabbage and spinach.
    • Mix all the ingredients well.
    • Blend it with hands or use a blender , so that the batter becomes fluffier.
    • Let batter rest 20mins in a warm place
    • Add the vegetables in the batter.
    • Deep fry in oil till golden brown.
    • Drain pakoda on tissue paper and serve immediately.
    • Serve vegetable pakora with coriander or mint chutney or tomato ketchup


    1. For the top Cover:
    • 1 cup all purpose flour
    • Water to Knead dough
    • 3tbsp oil
    • salt to taste
    • 1tsp. Ajwain

    For Stuffing:

    • 3-4 boiled, peeled & mashed Potatoes
    • 1/2 cup boiledGreen Peas
    • 2-3 finely choppedGreen Chilies
    • 1tsp Ginger paste
    • 1tbsp coriander finely chopped
    • 1tsp Garam masala
    • Salt to taste
    • Red chili powder to taste
    • 1/2 tsp. Dry Mango powder

    How to make samosa:

    For Cover:

    1. Mix all the ingredients (salt, oil, ajwain) and keep adding water to make a soft dough·
    2. Keep Patting and kneading well for several times to make a smooth and soft dough·
    3. Cover it with moist Muslin cloth and keep aside for 30minutes.

    For Stuffing :

    1. add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
    2. Then add green peas, coriander and keep aside.
    3. Make small rolls of dough and roll it into a 4"diameter circle.
    4. Cut it into two parts like semi-circle.
    5. Now take one semi circle and fold it like a cone. Use water to make it·
    6. Place a spoon of filling in the cone and seal the third side using a drop of water.
    7. Heat oil and deep fry till golden brown
    8. Fry on a medium flame, so that the inside part gets cooked properly.
    9. Serve samosa hot with hari chutney, tamarind chutney, or ketchup.


    1. 12 Pav buns
    2. 3 Onions
    3. 3 tsp corianderPowder
    4. 5 Tomatoes
    5. 3tsp Cumin Powder
    6. 3 Potatoes
    7. 2 tsp Chilli powder
    8. 1 cup Peas
    9. 5 tsp Pav Bhajji masala
    10. 1 cup Carrot
    11. Salt to taste
    12. 1/2 cup Beans
    13. 1/2 cup Cabbage
    14. 1/2 cup Capsicum
    15. 1 cup Cauliflower
    16. some Coriander for garnish
    17. 2 tsp Lemon Juice
    18. 3/4 tbsp Ginger Garlic paste
    19. Green chillies finely chopped

    • Heat oil in a pan & add the onions. Fry till transparent,then add tomatoes,salt,all the powders and fry till the oil get seperated.
    • Boil all the other vegetables seperately & add them with a cup of water to the onion mixture.
    • With the help of masher,keep mashing the mixture till it becomes like a smooth paste.
    • When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.

    For the pavs:

    • Slit open the pavs from the middle.
    • Apply butter in the inside & place them on a frying pan.
    • When they get golden brown from the inside take them off.
    • Then place the outside part of the pavs on a frying pan by applying butter,
    • when golden brown from both the sides,take it off.
    • Serve hot with bhajji.


    1. 1 Large block of Paneer
    2. 1 onion
    3. 1 Capsicum
    4. 1 Tomato
    5. Few Mushrooms
    6. Finely chopped Coriander leaves

    To Marinade:

    1. 1/2 cup curd
    2. 2tsp Garlic paste
    3. 2 tsp Ginger Paste
    4. 2 tsp Tandoori powder
    5. 1 tsp cumin powder
    6. 2 tsp Chaat powder
    7. Salt to taste
    8. Red chili Powder

      How to make indian paneer tikka :
    • Cut Paneer into thick cubes and also Cut all vegetables into cubes .
    • Mix all ingredients for marinade and keep aside for 1 hour.
    • Add the left marinade to the vegetables.
    • Brush the marinade to the paneer and refrigerate it for 2hours.
    • Heat oil and fry marinated paneer till fully done,at the same time also fry other vegetables.
    • Arrange fried vegetables and then paneer in a platter.
    • Sprinkle coriander and lemon slices
    • Serve paneer tikka hot with mintchutney or ketchup.


    500gms Paneer
  • 2cup Chickpea Flour
  • 5tsp Oil1
  • 1 tsp Salt
  • 1tsp Red chili powder
  • 3-4Chopped Green Chillies
  • 1 cup Water

    How To Make Paneer Pakora:
    • Mix all the ingredients well.
    • Beat it with a blender or even with your hand to make the batter fluffier
    • Keep the batter for 1 hour.
    • Cut the paneer into thick cubes and add some salt, chili powder on the cubes
    • Deep fry in oil that is heated to 375°.
    • Drain on tissue paper and serve immediately.
    • Serve it with coriander chutney or ketchup


    1. 3 cups pre-dried whole peas
    2. 1 tsp baking soda
    3. A pinch of asafoetida
    4. Tamarind chutney
    5. Green chutney
    6. 3 potatoes (boiled, peeled and chopped)
    7. 2 small onion (finely chopped),
    8. optional1 tomato (chopped)
    9. 1 small cucumber (peeled and chopped)
    10. Lemon juice
    11. Salt to taste
    12. Red chilly powder
    13. Garam masala powder
    14. Black salt
    15. Cumin powder
      How to make indian matar chaat :
    • Place dried peas in a pan and add sufficient water to cover them.
    • Now put in soda and asafoetida powder and cook for about 15 minutes
    • Make sure that the peas are tender, if not then You can also pressure cook them.
    • Drainthe water and serve.
    • Serve individually taking 2 scoops of cooked peas and top it with little chopped onions, cucumber. tomatoes and potatoes.
    • Sprinkle with spices to individual taste.
    • Pour a little tamarind & green chutney and lemon juice on the top.
    • Toss well and serve matar ki chaat.


    1. 8 big potatoes, cut into strips
    2. Oil for deep frying
    3. Salt to taste

      How to make french fries:
    • Cut the potatoes into strips of about 1/2-inch wide.
    • Soak potatoes in ice cold water for 1 hour at room temperature.
    • Drain and pat dry with yissue paper·
    • Heat oil in deep fryer to about 375°.
    • Place potato strips in a single layer in deep fry basket
    • fry in hot oil until golden brown and tender.
    • Drain french fries on tissue paper .