I bet you haven’t tried momos this way! These veg momos with a soya filling are tender, juicy, and absolutely delicious. Even my non-veg momo friends can’t help but love these ❤️‍🔥

I love momos in every form, shape, and style, but those veg momos with the cabbage filling used to be a big no-no. Just something about veg filling felt incomplete, tasteless, and left an unpleasant feeling in my mouth, due to which I have been team chicken momos for a long time.

And that’s exactly why this veg momo recipe is different. It’s got a delicious veggie + soya granules filling that delivers a perfect bite and loads of flavor. Adding soya granules actually keeps the filling insanely juicy and sneaks in some extra protein as well. I love serving these veg momos with my homemade schezwan sauce and chilli oil for the perfect spicy kick. Believe me, once you try making vegetarian momos this way, there is no way you’ll go back to those veggie-only ones ever again!

Ingredients For Momos

Here’s everything that you’ll need:

For the dough

• Flour: All purpose flour or maida forms the base of the dough. You can use whole wheat flour but the wrapper will be really dense and chewy. All purpose flour or maida also adds more gluten and makes the wrapper easier to roll and pleat
• Oil: Helps make the dough moist and pliable. I have used sunflower oil, but any neutral-flavored oil like canola or rice bran will also work
• Lukewarm water: This is important to make the dough soft, pliable, and easy to work with. Hot water can make the dough tough and stringy, while cold water can make the wrappers dense, chewy and difficult to roll out
• Salt: For seasoning
• Corn flour: For dusting (if needed)

Veggie filling:

• Veggies: Finely chopped carrots, mushrooms, onions, cabbage, and celery form the base of the filling
• Soya granules: Add texture and a boost of protein
• Soy sauce: For umami and saltiness
• Other ingredients: Salt, sugar, pepper, ginger, and garlic for flavor, aroma, and balance

Making the Dough

The dough is a simple mix of all purpose flour, sunflower oil, salt, and lukewarm water. Kneading with lukewarm water creates some steam and a really pliable dough which is perfect for making momos. Once you finish kneading the dough, cover it with a damp towel and allow it to rest for 10 minutes before cutting it into small pieces – each piece should be approx 7 grams.

How to Wrap Momos

1. Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about ½ tablespoon of dough. 
2. Prepare a greased plate or parchment paper and damp towel.
3. Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
4. Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
5. Place the stuffed momo on the greased plate and cover with the damp cloth.

Richa’s Top Tips

• Make sure to roll the dough thin to prevent thick and chewy momos.
• Feel free to customise the stuffing based on what you like and have available. Just avoid adding really water-y veggies like cucumber and tomatoes as those will break the momos during the steaming process.
• Do not overcrowd the pan when steaming the momos. These tend to expand on steaming and overcrowding the pan will make the momos stick to each other.
• To check for doneness, check the skin. It should be transparent-ish and non-sticky. If it feels sticky, steam for another minute or two.

Storage Tips

• Fridge: If the momos are cooked, allow them to come to room temperature and store in an air-tight box and refrigerate for up to a day. Cooked momos tend to dry out fast, so it’s best to eat them as quickly as possible.
• Reheat: Steam for 3–5 minutes to soften and refresh. Avoid microwaving as they can turn chewy.

Serving Tips

• Dips: Sweet Chili Sauce, schezwan chutney or chilli oil make excellent dipping sauces for momo.
• Soups: Eight Treasure Soup, Hot & Sour Soup, Or Thupka make for the best accompaniments for momos, especially if you want a light yet filling meal.
• Salads: Serve with this Three Bean Salad for a refreshing meal.

I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!!

If you happen to make these veg momos at home, do DM me in your pictures over at @my_foodstory. It’s always so nice to hear from you guys ❤️

Watch Veg Momos Recipe Video

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Veg Momos

These veg momos with soya filling are easy to make, delicious, and will give the momos from your favorite joint a serious run for their money

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Rest Time 20 minutes minutes

Total Time 1 hour hour

Servings 22 momos

Calories 42kcal

Author Richa

Equipment

• 1 steamer

Ingredients

Momo Wrapper

• 1 cup all purpose flour maida
• ½ teaspoon salt
• 2 teaspoons sunflower oil or any neutral flavoured oil like canola or rice bran
• ¼ cup + 4 teaspoons lukewarm water we’ve measured this accurately so please stick to this water measurement
• 1-2 tablespoons cornflour for dusting if needed

Vegetarian Filling

• 1 tablespoon oil
• 2 teaspoons finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 tablespoons finely chopped celery
• ½ cup finely chopped onion
• ½ cup finely chopped cabbage
• ½ cup finely chopped carrot
• ¼ cup finely chopped mushrooms
• ½ cup hydrated soya granules see note 1
• 1 teaspoon soy sauce
• ¼ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

Momo Wrapper

• Add the flour, salt and oil to a mixing bowl. And lukewarm water and stir using a wooden spoon or your hands to combine. Do not over knead at the stage, just bring the dough together till you don’t see any dry spots & set aside for 5 minutes covered with a damp towel.
  1 cup all purpose flour, ½ teaspoon salt, 2 teaspoons sunflower oil, ¼ cup + 4 teaspoons lukewarm water, 1-2 tablespoons cornflour for dusting
• After 5 minutes, remove and place the dough on a counter and knead for 2 to 3 minutes to a smooth dough. You do not need to dust the surface with flour unless the dough is very sticky. The dough is supposed to be slightly tacky, but not sticky.
• Place the dough back into the bowl and cover with a damp towel to rest for 10 minutes.

Vegetarian Filling

• Heat oil in a wok or heavy bottomed pan on a high flame. Add ginger, garlic, celery, onions and sauté till onions turn translucent. Add cabbage, carrot and mushrooms, reduce flame to medium high and sauté for 3 minutes. Add soya granules and saute for a minute. Add soy sauce and sugar and stir to combine. Season with salt and pepper. Remove from flame and keep aside to cool before placing it inside the wrapper.
  1 tablespoon oil, 2 teaspoons finely chopped garlic, 1 teaspoon finely chopped ginger, 2 tablespoons finely chopped celery, ½ cup finely chopped onion, ½ cup finely chopped cabbage, ½ cup finely chopped carrot, ¼ cup finely chopped mushrooms, ½ cup hydrated soya granules, 1 teaspoon soy sauce, ¼ teaspoon sugar, ½ teaspoon salt, ¼ teaspoon pepper

Wrapping and Pleating Momo

• Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about ½ tablespoon of dough.
• Prepare a greased plate or parchment paper and damp towel.
• Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
• Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
• Place the stuffed momo on the greased plate and cover with the damp cloth.

Steaming Momo

• Bring the water in the steamer to a boil and grease the steamer plate. Place the stuffed momo on the greased steamer plate. Ensure that they are not sticking to each other. Brush each momo with oil so they cook to be soft. Cover the lid of the steamer and cook for 14 minutes on medium flame. Rest for 5 minutes, remove from the steamer and serve immediately.

Video

Notes

1. To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-15 minutes, drain & squeeze out water & use.  
2. Let the dough rest for 10 minutes for best results.
3. It’s best to roll each momo wrapper, stuff them with the filling & roll the next momo wrapper. 
4. If you roll all the wrapper at once, they dry out very fast, and it will not be possible to shape momo.
5. Wrapped momo (uncooked) can be kept frozen for up to 2 weeks in an airtight container, separated by parchment paper.

Nutrition

Calories: 42kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 117mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Veg Momos | With Soya Filling appeared first on My Food Story.

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New Spicy Potato with Cilantro and Ginger

This is a very simple, yet flavorful potato dish made with just a few ingredients, lots of fresh cilantro, ginger, and a little spice. It’s one of those everyday recipes I make often in my kitchen. You can enjoy it as a side dish, have it as a snack, or even roll it up in a roti for a quick and satisfying meal. Easy home cooking doesn’t have to be complicated, just fresh ingredients and comforting flavors. Simple ingredients, easy cooking, and so much flavor.

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Servings 4

Ingredients

• 2 cups boiled, peeled potatoes (aloo), sliced lengthwise (Potatoes should be firm—do not overcook)
• 2 tbsp oil
• 1 tbsp cumin seeds (jeera)
• ¼ tbsp asafetida (hing)
• 2 tbsp thinly sliced ginger (adrak)
• 2 green chilies, thinly sliced lengthwise
• 1 tbsp salt
• 1 tbsp lemon juice
• ½ cup chopped fresh cilantro (hara dhania)

Instructions

• Heat the oil in a wide, flat frying pan over medium heat.
• Add the cumin seeds; they should crackle right away.
• Add the asafetida and stir briefly.
• Add the potatoes and spread them out evenly in the pan. Sprinkle the salt
• over the potatoes.
• Roast the potatoes until they start picking up a light golden color.
• Add the ginger and green chilies, spreading them evenly. Cook for a few
• more minutes, gently turning the potatoes so they don’t break.
• Once the potatoes look slightly crispy, add the cilantro and mix gently. Cook
• for 2–3 minutes, until the cilantro softens and coats the potatoes.
• Finally, sprinkle the lemon juice and give it a gentle mix.

Notes

• Potatoes should be boiled just until tender and still firm. Overcooked potatoes may break while stirring.
• Use a wide, flat pan so the potatoes roast evenly and get a light golden color.
• Adjust green chilies according to your spice preference.
• Fresh cilantro and ginger are key to the flavor-do not skip or reduce them.
• This dish pairs well with roti, paratha, or can be enjoyed as a light snack.

Frequently Asked Questions (FAQs)

1. Can I use leftover boiled potatoes for this recipe?

Yes, leftover boiled potatoes work well as long as they are firm and not mushy. Slice them gently before cooking.

2. Can I skip asafetida (hing)?

You can skip hing if needed, but it adds a subtle flavor. If you are gluten-sensitive, make sure to use gluten-free hing or omit it.

3. How spicy is this dish?

This dish is mildly spicy. You can reduce or increase the number of green chilies based on your taste.

4. Can I make this dish ahead of time?

It tastes best when served fresh, but you can prepare it a few hours ahead and gently reheat it in a pan before serving.

5. Can I use dried cilantro instead of fresh?

Fresh cilantro is highly recommended for the best flavor. Dried cilantro will not give the same freshness.

6. How can I serve this dish?

You can serve it as a side dish, enjoy it as a snack, or roll it into a roti for a quick and satisfying meal.

The post New Spicy Potato with Cilantro and Ginger appeared first on Manjula's Kitchen.

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Stuffed Parathas Made Easy Aloo Potato Gobhi Cauliflower

I am truly excited! Stuffed parathas sound difficult to make and time consuming and

honestly, they are. They’re one of the most loved Indian breads, but making the dough

and rolling the parathas is the part that creates the most work, the most mess, and the

most cleanup.

That’s why I’ve been experimenting with easier ways to make them while keeping the

taste true to the original. You can even call it semi-homemade because I’m using store-

bought uncooked rotis. I was so happy and surprised when I came up with this quick,

simple method. In the end, your own finishing touch makes all the difference!

Today, I am sharing recipes for two different parathas:

Aloo (Potato) Paratha — my favorite classic

Gobhi (Cauliflower) Paratha — my husband’s favorite

This recipe will make 2 parathas — one of each.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 parathas

Ingredients

Aloo Paratha

Ingredients

2 Uncooked Rotis (available at Indian stores)

For filling

• ½ cup boiled and mashed potatoes
• ¼ teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• ¼ teaspoon dry mango powder

A pinch of asafetida

• ¼ teaspoon salt
• ¼ teaspoon finely grated ginger
• ½ teaspoon finely chopped green chili (adjust to taste), or ¼ teaspoon red chili powder
• 1 tablespoon finely chopped cilantro
• 2 teaspoons oil to cook the paratha

Gobhi (cauliflower) Paratha

Ingredients

• 2 Uncooked Rotis (available at Indian stores)
• ½ cup grated cauliflower (Gobhi)
• 2 tablespoons of boiled mashed potatoes (to help hold the filling)
• ½ teaspoon cumin seeds
• 1 teaspoon coriander powder
• ¼ teaspoon dry mango powder

A pinch of asafetida

• ¼ teaspoon salt
• ¼ teaspoon finely chopped ginger
• ½ teaspoon finely chopped green chili (adjust to taste), or ¼ teaspoon red chili powder
• 1 tablespoon finely chopped cilantro
• 2 teaspoons oil

Instructions

• Prepare the filling:
• Mix all the ingredients together. Taste and adjust the salt. If filling seems too dry add 1spoon of water.
• Lightly cook the rotis:
• Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.

  Place them on a plate.
• Assemble the paratha:
• On one roti (cooked side up), spread the potato filling evenly. The filling should not be too thick. Place the second roti on top with the cooked side facing down.
• Cook the paratha:
• Heat the skillet to medium-high. Transfer the prepared paratha to the skillet. Cook on both sides using about 1 teaspoon oil per side.

  Press gently with a spatula and cook until golden brown and crispy. These come out looking just like traditional aloo parathas — crispy, hot, and delicious.

  They taste best when served hot!

Gobhi (cauliflower) Paratha

• Prepare the filling:
• Grate the cauliflower finely. Add the mashed potatoes and mix well, this helps bind the loose cauliflower.
• Mix in all remaining ingredients. Taste and adjust the salt.
• If filling seems too dry add 1 spoon of water
• Lightly cook the rotis:
• Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.

  Remove and set aside.
• Assemble the paratha:
• Place one roti on a plate with the cooked side facing up.

  Spread the cauliflower-potato filling evenly in a thin layer.

  Place the second roti on top with the cooked side facing down.
• Cook the paratha:
• Heat the skillet on medium high. Gently place the stuffed paratha on the skillet.
• Cook both sides using about 1 teaspoon oil per side.
• Press lightly with a spatula and cook until both sides are golden brown and crisp.
• These semi-homemade Gobhi Parathas turn out wonderfully — flavorful, easy to handle, and so much simpler to prepare than the traditional method. Serve hot for the best taste!

Notes

• Keep the filling layer thin to prevent tearing.
• Prick the paratha lightly while cooking to avoid puffing and separation.
• Always cook on medium to medium-high heat for even browning.
• These parathas stay crisp and reheat well on a skillet.

I like to serve paratha spiced yogurt or pickle or just enjoy, with hot cup of tea.
Thank you! Enjoy!

Frequently Asked Questions (FAQs)

1. Can I use frozen rotis?

Yes. Thaw them completely before cooking to ensure even heating and proper texture.

2. Why add potatoes to gobhi filling?

Cauliflower releases moisture while cooking. Adding potatoes helps bind the filling and prevents the paratha from separating.

3. Can I make these ahead of time?

Yes. Cook them slightly less if you plan to reheat later on a skillet.

4. Can I make them oil-free?

A small amount of oil helps create a crisp texture, but you can reduce the quantity if needed.

5. What can I serve with parathas?

Parathas pair well with spiced yogurt, pickle, butter, or simply enjoy them with a hot cup of tea.

The post Stuffed Parathas Made Easy Aloo Potato Gobhi Cauliflower appeared first on Manjula's Kitchen.

Steamed Bao Buns or Gua Bao is one of those recipes that look complicated but is actually really easy. Made with a milk-based dough and steamed to perfection, these Chinese steamed buns are delicious and healthy!

Every time we visit an Asian restaurant, we always order a plate of Steamed Bao Buns. There’s something about its slightly sweet taste and that pillow-y soft texture that makes them impossible to resist. But while working on my Indo-Chinese Ebook last year, I tested these Chinese steamed buns at home, and it was such a game changer!

It’s an easy, straight-forward recipe that calls for just a few ingredients, and the result is INSANE! These steamed baos are soft, fluffy, and taste exactly like the ones at your favorite restaurant. 

I usually pair these baos with a spiced paneer filling, but honestly, once you master the dough, you can pair it with just about anything! 

Chinese Bao Bun Ingredients 

All-purpose flour (maida) – the base of the steamed buns. I don’t recommend using any other type of flour for this recipe 

Instant yeast – helps the dough rise and creates that airy, fluffy texture

Baking powder – adds extra lightness to the buns

Sugar – feeds the yeast and gives the bao a subtle sweetness

Salt – for seasoning and balance

Milk (cold or room temperature) – makes the dough soft and rich

Cooking oil – used for brushing to prevent sticking during steaming

Richa’s Top Tips

• Measure flour carefully. Too much flour can make the dough dense. Spoon flour into your measuring cup and level it off for best results.
• Let the dough rise until visibly puffy in a warm place, not just by the clock. Under-proofed dough leads to tight, heavy baos. 
• Keep the dough covered at all times. Bao dough dries out quickly. A damp cloth makes a noticeable difference while shaping and resting.
• A thin brush of oil is enough to prevent sticking without weighing the dough down.
• Steam the buns over medium heat. Aggressive boiling can cause uneven cooking and wrinkled baos.
• Always rest before opening the lid. That final 5-minute rest inside the steamer helps the baos hold their shape and stay fluffy.

Frequently Asked Questions

Storage Tips

• Store steamed baos in an airtight container in the fridge for up to 4 days.
• Reheat by steaming for 2 minutes, or microwave with a cup of water to prevent drying.
• Avoid freezing after filling; freeze plain baos instead if needed.

Serving Ideas

• Stir-fried paneer tossed with your favorite sauces and crunchy veggies makes for a delicious and wholesome dish. 
• You can even eat these steamed buns with a non-veg protein like crispy chicken along with veggies. 
• Add in some falafel, a spoonful of homemade hummus, and your favorite julienned veggies for a fun fusion meal. 

Once you make steamed buns at home with this simple recipe, you’ll think twice before ordering them outside. They’re soooo easy to make endlessly customisable! Plus, that pillow-y soft texture will make you reach for seconds, and thirds, and then some more 😂

If you try this Gua Bao recipe at home then send me pictures of your recreations over in my Instagram DMs @my_foodstory.

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Chinese Steamed Buns

Steamed Bao Buns or Gua Bao is one of those recipes that look complicated but is actually really easy. Made with a milk-based dough and steamed to perfection, these Chinese steamed buns are delicious and healthy!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 11 Buns

Calories 106kcal

Author Richa

Equipment

• 1 steamer

Ingredients

• 2 cups all-purpose flour maida
• 1 teaspoon instant yeast
• 1 teaspoon baking powder
• 2 teaspoons sugar
• ⅛ teaspoon salt
• 1 cup milk cold or at room temperature
• 1 teaspoon cooking oil for brushing

Instructions

Kneading the dough

• Add flour, yeast, baking powder, sugar, salt to the bowl or a stand mixer. Slowly pour in the milk and mix with a spatula. Knead for 10 minutes until you get a smooth dough.
  2 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon baking powder, 2 teaspoons sugar, ⅛ teaspoon salt, 1 cup milk

Proofing the dough

• Cover the bowl with plastic wrap or damp cloth and rest the dough until it doubles in size, about 1 hour.

Rolling bao

• Cut 10 pieces of square parchment paper approx 7cm X 7cm, to be used while steaming the baos.
• Once the dough has doubled in size, punch the dough down with your hand to release the air and knead for a minute.
• Cut the dough into 2 equal pieces, and divide each piece into 5 smaller pieces.
• Work on the dough pieces one at a time shaping them into a ball. Place the dough balls on a large plate and keep them covered with a damp cloth to prevent drying.
• Working on one dough ball at a time, use a rolling pin to roll the ball into a ¼″ (½ cm) thick oval. Flip the dough oval over and lightly roll again to smooth it out.
• Brush the top of the dough oval with a thin layer of oil (refer note 1), fold the oval in half, and place on a piece of parchment paper prepared earlier.
  1 teaspoon cooking oil for brushing
• Place the shaped baos on the parchment paper pieces & keep on a steamer plate, leaving some gap between the baos. Do not overcrowd the plate as they expand & stick together. Cover with damp cloth and let rise for 15 to 30 minutes before cooking, or until the size is 1.5 times bigger.

Steaming bao

• Bring the steamer to a boil. Before steaming the baos, brush them lightly with oil. Place the steamer plate with the risen baos in the steamer. Place a kitchen towel between the steamer plate and the lid to prevent water from dripping on the baos. Cook over medium heat for 10 – 12 minutes.
• After 10 minutes, turn the heat off but leave the lid on for another 5 minutes. The baos might deflate slightly if you don’t rest them for 5 minutes before opening the lid.
• Remove the baos on a wire rack to cool. Then you can use the same steamer to steam the rest of the baos.
• Steam the baos in batches depending on the size of your steamer. While you’re steaming the first batch of the baos, transfer the rest of the baos to a greased plate and cover them with damp cloth.
• Stuff the baos with a filling of your choice and serve.

Video

Notes

1. The oil will prevent the baos from sticking together 
2. You can store the steamed baos in an airtight container in the fridge for up to 4 days.
3. To reheat the refrigerated baos, you can either steam them for 2 minutes or heat in microwave with a cup of water.

Nutrition

Calories: 106kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 3mg | Sodium: 74mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 0.004mg | Calcium: 52mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Chinese Steamed Bao | Gua Bao appeared first on My Food Story.

Soya Manchurian is a delicious Asian recipe where soya chunks are tossed in a sweet and spicy Chinese sauce that’s perfect for vegetarians! Goes best with hakka noodles and fried rice.

I have to be honest, I can eat Chinese for breakfast, lunch and dinner. Especially Indian Chinese, which is always packed with flavor and so easy to make! I tried these soya hara bhara kebabs which were such a hit. That’s when I thought about combining my two loves – soya chunks and manchurian to make this soya manchurian! And the result is this dish we’ve been having on repeat at least twice a month!

What I love about this recipe is that the soya chunks add a nice, meaty texture which is sometimes even better than vegetarian manchurian balls.

Why You’ll Love This Dish

• A quick and easy vegetarian starter that’s as delicious as it’s healthy
• Perfect for when you want a protein-packed meal, but with an Indo-Chinese flavor
• Requires very little prep time, since you don’t have to chop veggies and make the manchurian balls
• The entire dish is ready in under 30 minutes

Benefits of Eating Soya Chunks

Have you ever calculated your protein intake for the day? Recently the Indian Dietician Association (IDA) has revealed that the Indian diet has 50% inadequate protein pattern. Which should be an eye opener, as a protein deficiency can lead to some other health issues. Soya is one of the highest sources of protein (higher than even eggs, dal and paneer), and can really help you meet your protein intake. Here are some more benefits of eating soya:

1. Supports heart health: Apart from being high in protein, soya chunks are also high in fiber and omega 6 fatty acids, while being low fat. All of this things help keep your heart younger and healthier.
2. Aids digestion: Soya chunks are a rich source of dietary fiber to help strengthen your gut. It reduces constipation, promotes regular bowel movement, and improves the growth of good bacteria to keep the digestive system healthy.
3. Reduces inflammation: The high fiber content, coupled with the presence of Omega 6 fatty acids, calcium, essential vitamins and nutrients helps soya chunks in reducing inflammation.
4. Aids in weight loss: The protein helps you full longer, while the fiber boosts healthy digestion, making soya chunks a great addition to a weight loss diet.

Frequently Asked Questions

1. What are soya chunks made of?

Soya chunks are made up of soy flour, and is a by product of the soy oil extraction process. They have a similar protein content as well as a slightly chewy meat-like texture, making it an excellent source of vegetarian protein.

Can I make this recipe vegan?

Yes, it’s naturally vegan as long as you use plant-based sauces.

Is soya manchurian healthy?

It can be. Using less oil, adding vegetables, and opting for air-frying or shallow-frying makes it a more balanced dish.

Can I make soya manchurian ahead of time?

You can prep and fry the soya chunks in advance, but toss them in the sauce just before serving to keep them from turning soggy.

Richa’s Top Tips

• You can make this dish even more wholesome by adding in a few more veggies like red and yellow bell peppers, mushrooms and cabbage.
• I use my homemade tomato ketchup to help add a slight sweetness to the dish. You can easily swap it with a store-bought one.
• Make sure to thoroughly squeeze all the excess water from the soya chunks before you cook them to maintain the texture and flavor of the dish.

Storage Tips

• Store leftover soya manchurian in an airtight container in the refrigerator for up to 2 days.
• If possible, store the fried soya chunks and the sauce separately to retain texture and prevent a soggy dish.
• Reheat gently in a pan over low heat, adding a splash of water if needed to loosen the sauce. Avoid reheating multiple times as it affects both taste and texture.
• Freezing is not recommended once the dish is fully assembled, as the sauce can change texture. However, you can freeze the fried soya chunks alone and use them later in a fresh batch of sauce.

Customisation Ideas

• Make it drier or saucier: Prefer a starter-style dish? Keep the sauce minimal and let it coat the soya chunks lightly. For a main-course version, add a little water or stock and simmer for a few minutes to get a thicker gravy.
• Adjust the spice level: Increase or decrease the amount of green chillies depending on your spice tolerance.
• Add more vegetables: Finely chopped capsicum, spring onions, carrots, or even mushrooms work really well and add extra texture and nutrition.
• Try different proteins: Not a fan of soya chunks? You can use cauliflower florets, paneer cubes, or mushrooms and follow the same sauce base.

Serving Ideas

• My favorite way to eat soya manchurian is with fried rice or hakka noodles. You can even pair it with egg fried rice for an extra boost of flavor and protein.
• Enjoy the gravy version with steamed rice for a comforting, fuss-free lunch or dinner.
• Turn leftovers into a wrap or roll, stuffing them into rotis or parathas with some crunchy onions and a little extra sauce.

I’m serving this soya manchurian with some egg fried rice because I have a strong love for egg fried rice that no noodles can beat. But feel free to serve these with both noodles and rice if that’s what you like. In fact, if you prefer your manchurian slightly dry, you can even tweak the gravy a little bit to make it less runny. Use this recipe as a guide and make this soya manchurian your own!

Watch Soya Manchurian Recipe Video

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Soya Manchurian

Soya Manchurian is a delicious Asian recipe where soya chunks are tossed in a sweet and spicy Chinese sauce. Goes best with hakka noodles and fried rice.

Course Main Course

Cuisine Chinese, Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Portions

Calories 282kcal

Author Richa

Ingredients

• 2 cups Soya Chunks
• 2 tablespoons Oil
• 1 teaspoon Garlic minced
• 1 teaspoon Ginger minced
• 3 Green Chillies slit in half
• 1 Onion cubed (large)
• 1 Bell Pepper cubed
• 3 tablespoons Corn Flour divided
• 3 tablespoons Light Soy Sauce
• 1 tablespoon Chilli Sauce / hot sauce
• 2 tablespoons Tomato Ketchup
• Chopped green onions for topping

Instructions

• Soak soya chunks in enough hot water to cover them and set aside for 15 minutes. Once soaked for 15 minutes, drain and squeeze excess water.
• Toss the soya chunks in a tablespoon of corn flour.
• Heat a tablespoon oil in a large pan and add the soya chunks. Fry them on all sides for 3-4 minutes and remove from pan. In the same pan, add remaining oil and stir fry garlic, ginger, green chillies and onion on high heat for 2-3 minutes.
• Add the bell peppers and soya chunks in the pan and toss well.
• In a bowl, whisk together soy sauce, chilli sauce, ketchup, remaining cornflour and 3/4th cup water and add this mixture to the pan. Keep stirring till the sauce comes to a boil and thickens. Turn off the flame, top with sliced green onions and serve hot.

Video

Nutrition

Calories: 282kcal | Carbohydrates: 28g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Sodium: 1027mg | Potassium: 155mg | Fiber: 10g | Sugar: 11g | Vitamin A: 970IU | Vitamin C: 47mg | Calcium: 158mg | Iron: 6mg

This article was researched and written by Urvi Dalal.

The post Soya Manchurian appeared first on My Food Story.

Looking for a fuss-free Indian appetizer or a quick vegetarian snack that always hits the spot? You'll love my mom's Whole Green Moong Tikki. These tikkis are crisp on the outside, soft on the inside, and perfect for afternoon chai time or as an easy appetizer. The best part is they are made with just […]

The post Whole Green Moong Tikki appeared first on Ministry of Curry.

These Korean Chicken Wings are insanely addictive! Spicy, crispy, and full of umami, I bet you’ll never go back to having wings any other way!

Gochujang and chicken wings might not be the most common combination, but once you try it, it’s an absolute game changer! I first had these Korean Baked Gochujang Chicken Wings at a Korean Restaurant a few years ago and instantly fell in love! Since then, I always have a tub of gochujang in the fridge and this amazing dish at every party I have hosted!

If you love spicy food, then you’re going to love these Korean chicken wings! They’re insanely easy to make (like literally just three simple steps – marinate, rest, bake), and make for the perfect appetizer. Pair it with chilled beer for game nights and parties or serve it with fried rice or noodles for a complete meal. Don’t forget to make extras because these gochujang chicken wings disappear faaast 🔥

Korean Chicken Wings Ingredients

Chicken wings – opt for skin-on fresh chicken wings for maximum flavor and crispiness

Soy sauce – dark soy sauce for umami and saltiness

Gochujang – aka Korean chili paste. Delivers heat, umami, and a slight sweetness

Red chili flakes – for heat. can be adjusted according to your tolerance.

Rice vinegar – for tanginess and freshness

Honey – for sweetness to balance out the heat of gochujang and chilli flakes. honey also adds signature chicken wings stickiness

Ginger and garlic – for flavor and aroma

Oil – for brushing. Any neutral-flavored oil like vegetable, peanut, sunflower, canola, etc. will work here

Sesame seeds – used as garnish to add a mild earthy flavor and texture

What is Gochujang?

For all those who are a little stumped Gochujang is a spicy, fermented paste made from red chili, glutinous rice, fermented soybeans, and salt. And it is awesome and I’ve been adding it to everything including these Korean inspired baked chicken wings.

Frequently Asked Questions

Richa’s Top Tips

• When baking, avoid overcrowding the pan and place the wings in a single line to prevent soggy wings. If you are cooking for a crowd, bake in batches to allow the Korean chicken wings to become crispy.
• Pat the wings dry before marinating so the sauce clings better and the wings brown more evenly.
• Don’t drench the wings in oil, just a light brushing of oil is enough to make them crispy and allow browning.

Storage Tips

• Refrigeration: Store leftover wings in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a hot oven or air fryer to bring back some crispness. Avoid microwaving if possible, as it softens the skin.
• Make-ahead: You can marinate the wings up to 24 hours in advance and keep them refrigerated until ready to bake.
• Freezing: Cooked wings can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven.

Serving Ideas

• My favorite way to serve this is as an appetizer with chilled beer
• Add some stir-fried veggies, mashed potato, and gravy for a holiday dinner party
• Throw in some sautéed green beans, and serve along with fried rice or noodles for a special weeknight dinner

These chicken wings are definitely making it to the next party menu, and honestly, the one after that, and the one after that too. Because once you try these crispy, crunchy, absolutely addictive Korean chicken wings, it’s hard to imagine a gathering without sticky fingers, cold beer, and another batch on the table.

I’d absolutely love to know if you experimented with this brand new flavor and what you thought about it. Leave me a comment or tag your pictures @my_foodstory on Instagram!

Watch Korean Chicken Wings Recipe Video

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Korean Baked Gochujang Chicken Wings

Spicy, crispy, full of umami and insanely addictive Korean baked gochujang chicken wings. You’ll never go back to having wings any other way!

Course Snacks & Appetizers

Cuisine Korean

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 Portions

Calories 253kcal

Author Richa

Equipment

• Oven

Ingredients

• 1 kilogram Chicken Wings
• 1/4 cup Soy Sauce
• 4 tablespoons Gochujang Korean chili paste (Or substitute with Sriracha)
• 1 tablespoon Red Chili Flakes
• 1 tablespoon Rice Vinegar
• 3 tablespoons Honey
• 1 tablespoon Ginger minced
• 1 tablespoon Garlic minced
• Oil for brushing
• Sesame seeds for topping

Instructions

• Mix together all in the ingredients except oil in a bowl or tupperware box so that the mixture coats the wings evenly.
• Marinade for at least 2 hours in the refrigerator, or for best results, overnight.
• When ready to bake, preheat oven to 200 C/400 F.
• Line a baking sheet with foil and place the wings equidistant from each other on the sheet. Brush with oil.
• Bake for 12-15 minutes on each side, brushing with remaining marinade and oil before turning them. In the last five minutes crank up the heat and let the wings broil so that they are nice and charred. Top with some sesame seeds and serve immediately.

Video

Notes

1. Always use fresh wings. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking. Pat them dry really well, this will remove the excess water. 
2. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
3. The “fire” flavour comes from the Gochujang which is a staple Korean condiment. It is a fermented savoury chilli paste.  It can be substituted with Sriracha or Thai red chilli paste. 
4. Serve along with some dipping sauce like a cheese dip, ranch dressing or a fry sauce!

Nutrition

Calories: 253kcal | Carbohydrates: 13g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 609mg | Potassium: 208mg | Fiber: 1g | Sugar: 10g | Vitamin A: 177IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Korean Chicken Wings appeared first on My Food Story.

A few slices of crusty bread and this dipping oil bread dipping oil is a combo you need on your Holiday food tables. It comes together quickly and with simple ingredients, but will become your new favorite way to eat bread!

Ever since I tried a version of this bread dipping oil at a friend’s place a few months ago, I have been hooked! I have made this for every single gathering I have hosted since, and it’s been wiped clean each time!

This dipping oil is a quick and simple recipe that comes together in under 15 minutes. But it’s got tonnes of flavor from the roasted bell pepper, garlic, and seasonings. And my favorite part? It’s got a long shelf life! Especially helpful if you’re hosting as that’s one less thing to make on the day.

While it’s great for parties, this olive oil dip for bread is the kind of thing I would also make for a gossip session with a friend over chai or for myself on an evening when I want a fancy but easy snack. The options are truly endless.

Ingredients for Dipping Oil

• Olive oil – forms the rich base of the dip. I would recommend using a quality one for the best flavor
• Bell pepper – roasted until charred. Delivers body and a sweet, smoky flavor to the dish
• Walnuts – bring lots of texture and a nutty flavor
• Black olives – adds salty, savory flavor and texture
• Balsamic vinegar – for a touch of tang and sweetness to add balance
• Honey – the sweetness help soften the acidity and softens the acidity and rounds out the flavours.
• Garlic – freshly grated for flavor and aroma. I would not recommend subbing for garlic powder as it won’t give the same flavor.
• Orange peel – finely chopped for that beautiful citrusy brightness and lift. it’s an unexpected ingredient, but one I highly recommend
• Seasonings – parsley and Italian seasoning for fresh, herby flavors
• Salt

Customisation Ideas

• Skip walnuts or replace them with almonds or pine nuts for a different texture
• Add a pinch of chilli flakes if you like a little warmth
• Replace honey with maple syrup for a deeper sweetness
• Stir in a spoon of sun-dried tomatoes for extra intensity
• Make it smoother by pulsing briefly in a mixer for a more spread-like texture

Serving Ideas

• Serve with toasted bread cubes, sourdough, or focaccia
• Spoon over grilled vegetables or roasted potatoes
• Use it as a finishing drizzle for burrata or fresh mozzarella
• Add to a grazing board with cheese, fruit, and nuts for an easy centrepiece

This roasted red pepper dipping oil is one of those recipes that is loved by every single person that tries it. Make it for your holiday party and watch it disappear in minutes!

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Bread Dipping Oil

This bread dipping oil will be the star of your Holiday food table. It comes together quickly and with simple ingredients, but every bite feels like a flavor explosion.

Course Side Dishes, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 4 persons

Calories 326kcal

Author Richa

Ingredients

For the dip

• 1 medium red bell pepper
• ¼ cup olive oil
• ¼ cup sliced black olives
• ⅛ cup chopped walnuts
• 1 teaspoon balsamic vinegar
• 1 teaspoon honey
• 2-3 garlic cloves grated
• 1 teaspoon finely chopped orange peel
• ½ teaspoon parsley
• ½ teaspoon italian seasoning
• ⅛ teaspoon salt

To serve

• 8 Bread slices cut into cubes

Instructions

• Set a wire mesh or jaali on the stove flame, place red bell pepper and roast on very low heat for 8-10 minutes. Keep turning as blisters are formed and roast until it is charred on all sides. Transfer to a bowl and keep covered for 5 minutes so they soften and can be peeled easily. Peel off the skin from the roasted peppers and finely chop them.
  1 medium red bell pepper
• Take oil in a bowl, add olives, walnuts, balsamic vinegar, honey, garlic, orange peel & chopped bell pepper. Season with parsley, italian seasoning and salt and mix well till all the ingredients come together.
  ¼ cup olive oil, ¼ cup sliced black olives, ⅛ cup chopped walnuts, 1 teaspoon balsamic vinegar, 1 teaspoon honey, 2-3 garlic cloves, 1 teaspoon finely chopped orange peel, ½ teaspoon parsley, ½ teaspoon italian seasoning, ⅛ teaspoon salt
• Serve with bread cubes.
  8 Bread slices cut into cubes

Notes

1. Dip can be made in advance and will stay good for 4-5 days when refrigerated in an airtight container.

Nutrition

Calories: 326kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 471mg | Potassium: 174mg | Fiber: 4g | Sugar: 6g | Vitamin A: 974IU | Vitamin C: 39mg | Calcium: 88mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Bread Dipping Oil appeared first on My Food Story.

This retro prawn cocktail is straight from the 80’s, but is a must on the Holiday food table even today! Plump, juicy prawns tossed in a pink rose marie sauce; this classic dish is easy to make and tastes 10/10!

This prawn cocktail is one of those dishes that instantly feels a little special, even though it’s incredibly easy to put together. It’s cool, creamy, fresh, and quietly indulgent and the kind of recipe I reach for when I want something elegant without spending too much time in the kitchen.

I love how adaptable it is. You can make it for a casual lunch, a dinner party starter, or even a festive spread when you want something light before the mains. Crisp lettuce, sweet prawns, creamy avocado, and that nostalgic rose marie sauce, simple ingredients, but they come together beautifully.

Ingredients for Prawn Cocktail

• Prawns – I have used raw jumbo prawns as this size works best for this recipe. You can use pre-cooked prawns as well
• Olive oil – to cook the prawns
• Lettuce and cucumber – make for a fresh and crunchy base for the prawn cocktail
• Avocado – adds richness and a buttery texture

Rose Marie sauce

• Mayonnaise – forms the creamy backbone of the sauce.
• Ketchup – adds sweetness and colour.
• Worcestershire sauce – brings depth and umami.
• Cayenne pepper or red chilli powder – adds gentle heat.
• Lime juice – brightens and balances the richness.

Frequently Asked Questions

Richa’s Top Tips

• Don’t overcook the prawns. Prawns cook very quickly and overcooked prawns taste chewy and rubbery. Cook them until they’re just pink and and tender.
• Chill the prawns and sauce before assembling for the best flavour and texture.
• Pat prawns dry if using pre-cooked ones to avoid a watery cocktail.
• Assemble just before serving to keep everything crisp and fresh.

Customisation Ideas

• Add a little finely chopped celery for extra crunch.
• Replace lime juice with lemon juice for a sharper finish.
• Stir in a spoon of Greek yogurt to lighten the sauce slightly.
• Add a pinch of smoked paprika for a subtle smoky note.

Storage Ideas

• Avoid storing assembled cocktails as they tend to become watery and lose freshness.
• Prawns: Cooked prawns can be stored in an airtight container in the refrigerator for up to 24 hours.
• Sauce: The rose marie sauce keeps well refrigerated for 2–3 days when stored separately in an airtight jar.
• Vegetables: Chop lettuce, cucumber, and avocado just before serving for best texture.

This prawn cocktail is proof that simple food can still feel thoughtful and elegant. With fresh ingredients and a well-balanced sauce, it’s the kind of dish that never really goes out of style.

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Retro Prawn Cocktail – Straight from the 80’s!

This prawn cocktail recipe is straight from the 80’s. Crisp lettuce, plump, juicy prawns and an addictive cocktail sauce that’s perfect as a dipping sauce. Its an appetizer that will take everyone back in time!

Course Snacks & Appetizers

Cuisine British

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 Portions

Calories 349kcal

Author Richa

Ingredients

• 900 grams Raw Jumbo Prawns tails on (Or freshly cooked prawns)
• 1 teaspoon Olive Oil if using raw prawns
• 3 cups Lettuce roughly chopped
• 2 Avocados diced
• 1 Cucumber diced

Rose Marie Sauce

• 3/4 cup Mayonnaise
• 2 tablespoons Ketchup
• 1 tablespoon Worcestershire Sauce
• 1/2 teaspoon Cayenne Pepper or Red Chilli Powder
• 1 teaspoon Lime Juice

Instructions

• If using raw prawns, heat olive oil in a skillet and cook the prawns for 3-4 minutes on each side till they turn pink. Sprinkle lightly with salt and refrigerate for 15-20 minutes.
• In a bowl, whisk together all the ingredients for sauce and refrigerate.
• When ready to assemble, add lettuce to the bottom of a glass, top with a few pieces of cucumber, avocado and finally prawns. Drizzle with the sauce and serve immediately.

Notes

1. Poaching prawns: If you prefer poaching prawns instead of cooking them, add salted boiling water to prawns in a bowl and let them sit for 5-6 minutes, till the prawns turn pink.
2. Fresh vs. Frozen Prawns: If you happen to stay by the sea, please buy your prawns as fresh as possible and peel them at home if you can. If you don’t, then buy your prawns frozen because they will be better than the prawns that are sold seemingly fresh. Frozen prawns are frozen within a few hours of catching them. Thaw them completely before cooking.
3. Refrigerating: I prefer serving these cold, but its best to chill each element separately rather than assembling them and then chilling, because the sauce can pool at the bottom. The sauce can be made 4-5 days ahead and refrigerated, and the prawns stay well refrigerated once cooked for a day.
4. Mayonnaise: I can’t stress how important it is to use good quality mayonnaise for this recipe, and no, you can’t substitute it with greek yogurt. Either make your own at home – it’s really easy, I promise and I have an Instagram video that shows you how to make mayo, or buy mayonnaise made with whole eggs.

Nutrition

Calories: 349kcal | Carbohydrates: 12g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 382mg | Sodium: 1457mg | Potassium: 611mg | Fiber: 5g | Sugar: 4g | Vitamin A: 429IU | Vitamin C: 16mg | Calcium: 244mg | Iron: 4mg

This article was researched and written by Urvi Dalal.

The post Retro Prawn Cocktail – Straight from the 80’s! appeared first on My Food Story.

This drumstick soup is light, nourishing, and deeply comforting. Made from a mix of drumstick and lentils, it’s the kind of recipe that feels both restorative and familiar, and will make even a non-drumstick person reach for seconds.

I have a tried a lot of variations of this drumstick soup, but somehow most of them fell short of that beautiful, earthy flavors of drumstick. They were either too watery or too garlick-y; almost like those soups were trying hard to eliminate any drumstick flavor. But this one’s different – it’s warming, nourishing, incredibly delicious, while still holding onto the flavor of it’s main ingredient – drumsticks or moringa, or Murungakkai.

What I love most about this soup is how gently it comes together. You cook everything down, extract all the goodness from the drumsticks, strain it smooth, and suddenly you have this beautiful, peppery broth that tastes far more thoughtful than the effort it takes. It’s the kind of food I’d make for a friend who’s under the weather, or for myself on a quiet evening when I want something simple, wholesome, and comforting in a bowl.

Drumstick Soup Ingredients

Drumstick: The star ingredient; cooked and ground to extract the nutrients and flavour

Moong dal: Adds body, creaminess, and an added layer of nutrition and flavor to the moringa soup

Aromatics: Garlic, curry leaves, onions, and tomatoes build flavor, aroma, and make the foundation of this soup

Spices and seasonings: This soup that’s lightly tempered with jeera, and seasoned with salt and pepper powder to keep it light and hearty

Coriander leaves: Used as a garnish to add a little freshness

Frequently Asked Questions

Richa’s Top Tips

• Soak the moong dal to ensure it cooks soft and blends smoothly into the soup.
• Cook drumsticks till just tender as overcooking can dull the flavour.
• Strain thoroughly after grinding to get a smooth, fibre-free soup.
• Let the soup rest covered for a few minutes before serving so flavours settle.

Storage Ideas

• Refrigeration: This flavors of this murungakkai soup stay fresh in the fridge for up to a day when stored in an airtight container.
• Separate the garnish: If possible, store the cooked drumstick pieces for garnish separately and add them only while serving.
• Reheating: Reheat gently on low heat, stirring occasionally. Avoid a rolling boil to preserve the delicate flavour.
• Consistency adjustment: The soup may thicken slightly as it rests. If that happens, adding a little hot water while reheating will help bring it back to the desired consistency.

Serving Ideas

• Serve hot as a light meal or starter, especially during cooler weather.
• Pair with steamed rice and a drizzle of ghee for a simple, nourishing lunch.
• Crusty garlic bread also makes for an excellent side with this drumstick soup.

Customisation Ideas

• Add a pinch of turmeric while cooking for extra warmth and colour.
• Swap pepper with crushed black peppercorns for a more rustic texture.
• Stir in a little coconut milk for a richer, creamier version.
• Make it thinner and sip-able by adding more hot water while reheating.

This drumstick soup is simple, thoughtful cooking featuring minimal ingredients, gentle spices, and maximum comfort. It’s the kind of recipe you return to when your body asks for warmth and nourishment, without fuss or heaviness.

You need to try this recipe at least once this winter, and then I promise you will keep coming back to it. If you make this, don’t forget to DM me pictures of your recreations over on my IG @my_foodstory. It’s always so nice to see you guys trying my recipes.

Watch Drumstick Soup Recipe Video

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Drumstick Soup | Moringa Soup

Gently spiced, naturally thick, yet super light and nourishing, this drumstick soup is deeply comforting and feels both restorative and familiar at once.

Course Snacks & Appetisers, Soups

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 244kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 2 teaspoons groundnut or any neutral flavored oil
• ½ teaspoon jeera
• 4 garlic cloves
• ½ cup curry leaves
• ½ cup sliced onions
• ½ cup sliced tomatoes
• ½ teaspoon salt
• 4 drumsticks cut into 2 ½ inch long pieces, 230 grams
• 2 tablespoons moong dal soaked for 30 minutes
• 3 ½ cups water
• ½ teaspoon pepper ground
• 1 drumstick cut into 2 ½ inch long pieces, for garnish (optional)
• 2 sprigs of coriander leaves

Instructions

• Heat oil in a pressure cooker, add jeera & once it crackles, add garlic cloves and saute on medium for a few seconds till fragrant.
  2 teaspoons groundnut or any neutral flavored oil, ½ teaspoon jeera, 4 garlic cloves
• Add curry leaves, sliced onions & saute for 2 minutes on low till fragrant.
  ½ cup curry leaves, ½ cup sliced onions
• Add tomatoes, salt and cook for 2-3 minutes on low till they soften a bit. Add drumsticks and saute for a few seconds. Add soaked moong dal, 2 ½ cups of water and close the lid of the pressure cooker. After the first whistle, cook for 10 minutes and let it depressurise by itself.
  ½ cup sliced tomatoes, ½ teaspoon salt, 4 drumsticks, 2 tablespoons moong dal, 3 ½ cups water
• Add 1 cup of water to a pot, add the drumstick pieces for garnish and cook for 3-4 minutes just until tender and set aside.
  3 ½ cups water, 1 drumstick
• Open the cooker. Add the drumsticks & aromatics to a mixer grinder and grind to extract the pulp. Pour in a strainer and separate the fibre & other solids from the pulp. Transfer the drumstick pulp to a pot, add pepper powder and boil for 1-2 minutes. Take off the heat, add 2 sprigs of coriander leaves and keep covered until serving.
  ½ teaspoon pepper, 2 sprigs of coriander leaves
• To serve, add 2-3 cooked drumstick pieces to a bowl, add the soup & serve hot.

Video

Nutrition

Calories: 244kcal | Carbohydrates: 14g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 87mg | Sodium: 405mg | Potassium: 309mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2522IU | Vitamin C: 1188mg | Calcium: 280mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Drumstick Soup (Moringa Soup) appeared first on My Food Story.

This creamy veg canapés recipe is my go-to when I need something that looks fancy but is actually very easy to pull together. These look great on the holiday party food table, but are just as delicious and easy for those random snack cravings.

If there’s one thing I always want at a party, it’s snacks that look impressive but don’t leave me stressed in the kitchen. These creamy Veg Canapés are exactly that kind of recipe. They feel special enough for festive tables and get-togethers, but are insanely easy to put together. This is definitely a canapes recipe worth trying.

I love that this filling is packed with vegetables, held together by a soft, garlicky, creamy sauce that’s a total flavorbomb. You can make the mixture ahead of time, tweak the veggies based on what’s in your fridge, and assemble everything right before serving. It’s the kind of canapes recipe you make once and then quietly keep coming back to whenever you need an easy win.

Ingredients for Veg Canapés

Butter: Adds richness and creaminess to the filling; can be replaced with olive oil or a neutral nut butter for a vegan version.

Aromatics: Garlic and onions builds a sweet-savoury, aromatic base

Veggies: Carrots, beans, mushrooms, and broccoli for flavor, texture, and nutrition

Milk: Helps create that creamy sauce; you can use any unsweetened plant-based milk if you’re vegan

Salt: For seasoning

Italian seasoning: Adds a herby, well-rounded flavour. You can experiment and use any seasoning you like. Oregano, mixed herbs, chilli flakes, also taste great. mixed dried herbs or oregano alone work too

Mustard paste: Brings a slight heat and sharpness of flavor. A little goes a long way

Cream cheese: Makes the filling rich and smooth. Feel free to replace with hung curd for a lighter version

Canapé shells – Provide the crisp base for the filling

Black olive slices – Add a salty finish and visual contrast

Customisation Ideas

• Change the veggies: Swap broccoli for corn, baby spinach, or zucchini. Just make sure everything is finely chopped so the filling stays creamy.
• Make it cheesier: Add grated mozzarella, cheddar, or parmesan along with the cream cheese for a richer filling. This makes the canapes recipe even more indulgent.
• Add a kick: Stir in chilli flakes, cracked black pepper, or a little paprika for gentle heat.
• Herb twist: Fresh parsley, chives, or basil stirred in at the end add a lovely fresh note.
• Make it vegan: Use olive oil instead of butter, plant-based milk, and vegan cream cheese for a vegan version.

Assemble these veg canapés right before serving to make sure they stay crisp until the end. This tip is a critical part of any canapes recipe.

If you try this recipe, be sure to send me pictures over on my IG @my_foodstory.com.

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Veg Canapés

Crisp canapé shells filled with a soft, garlicky vegetable mixture make these Veg Canapés perfect for parties, festive spreads, or last-minute entertaining.

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 154kcal

Author Richa

Ingredients

• 1 ½ tablespoons butter
• 1 tablespoon finely chopped garlic
• ½ cup chopped onions
• ½ cup chopped carrots ¼ inch cubes
• ½ cup chopped beans ¼ inch pieces
• 200 gms mushrooms quartered
• ½ cup tiny broccoli florets
• 1 tablespoon all purpose flour maida
• 1 cup milk
• ¼ teaspoon salt
• 1 teaspoon italian seasoning
• 1 teaspoon mustard paste
• 1 tablespoon cream cheese
• 15-20 canape shells
• 15-20 black olive slices

Instructions

• Heat butter in a wide pan, add garlic and onions and saute for 2 minutes on low till they turn translucent. Add carrots, beans, mushrooms, mix well and cook covered on low for 3 minutes till they are cooked to tender but not mushy. Add broccoli & saute for only a minute just until they are tender.
  1 ½ tablespoons butter, 1 tablespoon finely chopped garlic, ½ cup chopped onions, ½ cup chopped carrots, ½ cup chopped beans, 200 gms mushrooms, ½ cup tiny broccoli florets
• Add all purpose flour and saute for 2-3 minutes on low till the flour is cooked and smells slightly nutty. Add milk in parts and keep whisking into flour till it thickens, adding more milk as you go. This prevents the sauce from getting lumpy. Simmer on low whisking frequently for 2-3 minutes till the sauce thickens.
  1 tablespoon all purpose flour, 1 cup milk
• Season with salt, italian seasoning, mustard paste, mix well and cook for a minute. Add cream cheese, mix well and take off the heat. Transfer to a bowl and let it cool down.
  ¼ teaspoon salt, 1 teaspoon italian seasoning, 1 teaspoon mustard paste, 1 tablespoon cream cheese
• At the time of serving, fill 1 ½ tablespoons of the veggie mix in each canape shell, place an olive slice on top and serve immediately.
  15-20 black olive slices

Notes

1. Assemble the canapes just before serving to ensure they stay crisp.
2. The nutritional info below is for the filling only because different canape shells have different nutritional values. 

Nutrition

Calories: 154kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 481mg | Potassium: 425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3184IU | Vitamin C: 16mg | Calcium: 122mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Veg Canapés Recipe appeared first on My Food Story.

Paneer Pav Bhaji Dip — A Bold, Cheesy Indian Dip

Paneer Pav Bhaji Dip is the ultimate party starter! This cheesy, spicy, fusion-style dip packs all the bold, buttery, street-food flavors of classic Indian Pav Bhaji-now transformed into a creamy, scoopable appetizer everyone will devour. This Pav Bhaji Dip is perfect for game nights, potlucks, holiday spreads, or anytime you need a quick, crowd-pleasing vegetarian […]

READ:Paneer Pav Bhaji Dip — A Bold, Cheesy Indian Dip

Baked potatoes need no introduction! But if you wanna witness a gorgeous makeover of your everyday baked potatoes then these baked parmesan potato bites are gonna blow your mind instantly thanks to their insane flavor and addictive crispiness!

Thanksgiving just got over and I am sure you all are now geared up with the preparation for the upcoming holiday season!

Family meal planning is one crucial component of this preparation which is why I will try to help here as best as I can!

So today I have a fantastic recipe for you! The stunning baked parmesan potato bites! This not only works perfectly as a side with your meats but also is a crowd pleaser in almost every get together!

Have you ever met anyone who doesn’t like potatoes? That too crispy baked potatoes! I guess not! Hence it’s an absolute win-win!

What are Baked Parmesan Potato Bites?

Potatoes are loved by all around the globe with hardly any exception! This is such a versatile ingredient that you can never go wrong with it!

If you are in a foreign land and not familiar with their cuisine, all you need is a bag of potatoes, because I am sure every culture has its own unique recipe of potato as their comfort food!

My baked parmesan potato bites can be one of your comfort foods too as, simply put, these are crispy potatoes baked to perfection with melty as well as cheesy parmesan sticking to them!

When you plan to bake or roast some of this global vegetable, this recipe of baked parmesan potato bites will come in super-handy!

The baby potatoes used in this dish become incredibly addictive with all their crispiness and phenomenal flavors from the classic parmesan cheese that you will keep reaching out one after another even after you are full!

Trust me, I have been there even though I take extra care not to overeat in any meal!

The post Baked Parmesan Potato Bites | How to Make Crispy Parmesan Potato Bites first appeared on Flavor Quotient.

The irresistible combination of mildly sweet & mildly spicy in Gochujang spice paste makes these sticky Korean Gochujang chicken wings absolutely addictive and simply unputdownable! Try these at your own risk!

I had shared my Gochujang chicken thighs recipe a few months ago and it went viral instantly! But honestly I knew it would! We have also been making our Gochujang chicken on repeat!

So it is high time now that I share my next favorite recipe using Gochujang so that you can keep relishing this classic Korean paste in maximum ways possible!

Welcome Gochujang chicken wings!

Sticky, sweet, savory & spicy - these Gochujang chicken wings possess all that you desire for in a phenomenal chicken wings recipe!

The best part of my Gochujang chicken wings is that they are made in the air fryer which means making these Gochujang chicken wings is as hassle-free as it can possibly be!

What are Gochujang chicken wings?

Gochujang is a classic Korean condiment that is very commonly used in Korean cooking. It is a fermented red chilli paste containing many other ingredients and sold as a concentrated thick paste in a tub.

Earlier, about 7 to 8 years ago, it was not easily available in India.

I got my first tub of Gochujang long back from my lovely cousin who lives in Malaysia as I have been experimenting with my cooking skills a lot back then (Well, I still do!)!

With the increasing cultural exchanges through social media and people being open to try new things, such authentic cooking ingredients from around the world are being easily found in Indian supermarkets nowadays. Thank God for that!

Now that you understand what Gochujang is, you can quickly make out what Gochujang chicken wings are!

When you coat your chicken wings with this tempting Gochujang paste along with a few other ingredients and air fry them to perfection you get one of the most delicious chicken wings of all time!

And that my friend are Gochujang chicken wings!

The post Sticky Korean Gochujang Chicken Wings in Air Fryer | Sweet & Spicy Air Fryer Chicken Wings first appeared on Flavor Quotient.

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!

Let’s just say we ate these straight from the wok.

If you have ever eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They retain their signature crunch and that’s really what this recipe is all about.

I really went all out to achieve that texture and taste but without all the excess oil, so hello to the crispiest honey chilli potatoes made healthier in the air fryer! But don’t worry, this does not the change the texture at all; everything’s still crispy, crunchy, but it’s sooo much healthier that you’ll want to eat it all the time!

The Secret To Crispy Potatoes

The key to making super crispy honey chilli potatoes is to air fry the potato fingers twice. Air frying or deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes.

So the potatoes are first coated in a dry mixture, air fried or deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and fried again till they are really crisp outside and cooked perfectly inside. This is a similar technique that a lot of people use to make French fries.

The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

Ingredients for Chilli Potatoes

Here’s what you’ll need for batter frying these potatoes:

• Potatoes: Use old potatoes. Cut into 1/3 inch thickness, approx 2-3 inches long. Ideally cut them all the same size so they cook at the same time
• Chilli Paste: Basically ground chillies made by soaking dried red chillies in hot water for 10-15 minutes and grinding to a paste
• Chilli Powder: Ground red chilli powder, different from ‘chili powder’ that you get in the U.S. which is a seasoning mix

The honey chilli sauce is really addictive. Its sweet, spicy, sticky and like a coating on the potatoes.

• Garlic: Finely chopped – lots of it because flavour bomb!
• Honey: Plain honey, flavoured will not work well here
• Ketchup: It has the perfect balance and umami
• Soy sauce: Light soy sauce to add saltiness and rich flavour
• Chilli Paste and Chilli Flakes: To pack in some heat. If you are not a fan, reduce both the quantities in the sauce
• Sesame Seeds: They add flavour and crunch and stick to the potatoes because of the sauce
• Cornflour: Thickening agent. You can substitute with potato starch or tapioca starch
• Vinegar: To add some acidity and balance

Richa’s Top Tips

• It’s important to cut the potato fingers into a uniform size so that they cook evenly while frying. I like to cut them into 1/4 inch to 1/3 inch thickness
• The temperature of the oil should be between 175C to 180C for frying the potato fingers. 
• You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
• You may adjust the quantity of honey as per your taste.
• A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

Serving Ideas

Honey Chilli Potatoes make an incredibly addictive Indo-Chinese appetizer, but they’re also super versatile. Here are a few ways to enjoy them:

• As a Party Starter: Serve them hot, straight from the wok, as part of your Indo-Chinese spread.
• With Fried Rice or Noodles: Pair with Veg Fried Rice, Hakka Noodles, or even Schezwan Rice for a restaurant-style combo.
• Loaded Lettuce Cups: Spoon the crispy potatoes into crunchy lettuce leaves for a fun bite-sized party snack.
• Wrap or Roll: Stuff into a tortilla or roti with some extra sauce and spring onions for an easy fusion wrap.

Once you try making these crispy honey chilli potatoes at home, there’s no going back! I have made these as snack for the family, as a party appetiser, as well as a side dish. And let me tell you, each time they’ve disappeared within minutes!

If you make this dish, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing you guys make my recipe!

Watch the Recipe Video:

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Crispy Honey Chilli Potatoes

Crispy Honey Chilli Potatoes are a super addictive Indo-Chinese snack that usually deep fried, but we've made healthier in the air fryer without compromising on taste or flavor. It's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!

Course Snacks & Appetizers

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 Portions

Calories 437kcal

Author Richa

Ingredients

• 4-5 Potatoes 450 grams, peeled and cut into fingers (1/3-1/2 inch thick, 2 -3 inches long), refer to Note 1
• Oil for brushing/deep frying refer to Note 2

First Coating:

• 2 teaspoon Chilli powder
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Paste
• 3 tablespoon Corn Flour
• 3 tablespoon All Purpose Flour
• 1 tablespoon Salt

Second Coating:

• ⅓ cup All Purpose Flour
• ⅓ cup Corn Flour
• ¼ teaspoon Black Pepper
• ¼ cup Water

For the Sauce:

• 2 tablespoon Oil
• 1 tablespoon Garlic finely chopped
• 1 teaspoon Red Chilli Flakes
• 3 tablespoon White Sesame Seeds
• 1 teaspoon Vinegar
• 2 teaspoons Soy Sauce
• 2 tablespoon Tomato Ketchup
• 2-3 tablespoons Honey
• 2 teaspoons Red Chilli Paste
• 1/4 cup Water
• 1 teaspoon Corn Flour
• 2 tablespoon Spring Onion chopped (green part only)

Instructions

Prepping

• Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.

First coating

• Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix.

First frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time into the oil so they don’t stick together (watch video above to see how to do this). Remove potato fingers on a tissue lined plate and let them cool.

For air frying

• Preheat the air fryer at 180C, brush the air fryer mesh with oil, place potato fingers on the mesh with some gap between them so they do not stick together (watch video to know how to do this). Brush with oil and air fry for 4 minutes just until they are half cooked. Transfer to a plate and repeat the same for the rest of the potato fingers.

For second coating

• Make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water to make a thick batter. Add the half done fries and gently toss so the fries are coated with the batter.

Second frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in hot oil till crisp and golden. Drain on kitchen paper and keep aside.

For air frying

• Brush the air fryer mesh with oil, place the potato fingers on the mesh with some gap in between so they do not stick together. Brush with oil and air fry at 200 C for 6 minutes, flip once and air fry at 200C for 2 minutes till they turn golden and crisp. Transfer to a plate and repeat the same for the rest of the potato fingers.(important to note that the air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later)

Honey chilli stir fry

• Heat 2 tablespoons of oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes, sesame seeds and saute for another minute to toast them. Add vinegar, soy sauce, ketchup, honey and the red chilli paste and stir together.
• Mix 1 teaspoon corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
• Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce.
• Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Video

Notes

1. It’s important to cut the potato fingers in a uniform size so they cook evenly while frying.
2. The temperature of the oil should be between 165C to 175C for frying the potato fingers. 
3. You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
4. You may adjust the quantity of honey as per your taste.
5. air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later.
6. A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan.

Nutrition

Calories: 437kcal | Carbohydrates: 80g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1930mg | Potassium: 1046mg | Fiber: 7g | Sugar: 12g | Vitamin A: 751IU | Vitamin C: 49mg | Calcium: 104mg | Iron: 4mg

This article was researched and written by Urvi Dalal.

The post Crispy Honey Chilli Potatoes appeared first on My Food Story.

If you’ve been looking for a tofu recipe that actually makes you want to eat tofu, this is it. A mix of spice, crunch, and that sweet-salty Indo-Chinese glaze – it’s everything you could want in one bowl.

If you’ve been putting off eating tofu because you’re not sure how to make it taste good, this Kung Pao Tofu recipe is going to change that. Crispy, golden tofu tossed in a glossy, spicy-sweet sauce with peanuts and peppers will turn any  skeptic into a fan. 

Kung Pao Tofu is the perfect mix of heat, tang, and texture that makes every bite exciting. If you’re feeling inspired to try more, you might also love Sweet Chili Tofu Stir Fry for something sticky and bright, or Soondubu Jjigae (Korean Soft Tofu Stew) for a cozy night-in kind of meal. But first, let’s get into this fiery, flavor-packed Kung Pao Tofu.

Kung Pao Tofu Ingredients 

Here’s everything you need to bring this bold, spicy-sweet tofu dish together:

• Tofu: Firm or extra-firm tofu works best here. It holds its shape and crisps up beautifully in the air fryer or pan
• Light and dark soy sauces: Light soy is used in the marinade to add saltiness and umami to the tofu, while both light and dark soy sauces are used in the kung pao sauce to add umami, saltiness, and that authentic Indo-Chinese color
• Rice Vinegar: Adds a hint of sourness to the dish 
• Oyster sauce: Perfect to add a little sweetness and umami. Can be replaced with Hoisin sauce if you are a vegetarian 
• Honey: Gives the dish a sweet, sticky glaze authentic to Indo-Chinese cooking. Can be replaced with maple syrup too
• Corn flour: To coat the tofu evenly and make it crisp
• Salt and sugar: For balance and seasoning
• Oil: I have used a mix of sunflower oil and toasted sesame oil (for a lovely nutty flavor) for this recipe  
• Spices: Pepper powder, whole black pepper, dried red chillies, and sichuan pepper for a fiery kick 
• Aromatics: Garlic, ginger, and spring onion whites for flavor and aroma 
• Roastes peanuts: For some added crunch and texture 
• To Finish: Cornflour slurry to thicken the sauce, and a handful of chopped spring onion greens for freshness and color.

Richa’s Top Tips

• Use an air fryer: The air fryer makes this recipe a solid winner with less oil, more crunch. Just remember to give the tofu some space in the basket so it cooks evenly.
• Don’t skip the prep boil: Briefly boiling tofu in salted water seasons it from the inside and gives it a firmer, bouncier texture that holds up perfectly in the sauce.
• Keep the stir-fry quick: Once the sauce hits the pan, everything moves fast. Have your tofu, peanuts, and spring onions ready before you start so nothing burns.
• Adjust the heat your way: The spice level is totally flexible, use fewer dried chillies or skip the Sichuan pepper if you prefer mild, or add extra for a fiery kick.
• Finish strong: A drizzle of sesame oil right at the end brings out that nutty, restaurant-style flavor and makes everything taste a little extra special.

Frequently Asked Questions

Storage Tips

• Fridge: You can store leftover Kung Pao Tofu in an airtight container for up to 3 days. 
• Freezer: It’s best to freeze the sauce and tofu separately if possible. The tofu may lose its crispness once thawed but will still taste great when reheated. Store in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating Tip: If you want to revive that just-cooked crunch, pop the tofu pieces into the air fryer for 3–4 minutes before mixing them back into the reheated sauce.
• Avoid: Leaving cooked tofu out at room temperature for more than 2 hours, as the sauce contains soy and sugar, which can spoil quickly in warm conditions.

Serving Ideas

Here are some serving ideas, all of which pair beautifully with the sweet-spicy, nutty flavors of this dish:

• Veg Fried Rice: A classic pairing! The mild, savory notes of fried rice balance out the punchy Kung Pao sauce perfectly.
• Egg Fried Rice: Adds a little richness and protein for a wholesome, balanced meal.
• Garlic Noodles: The garlicky aroma and soft noodles soak up that glossy Kung Pao sauce beautifully.

• Crispy Veg Nuggets: Serve them alongside Kung Pao Tofu for a crunchy, crowd-pleasing appetiser combo.
• Honey Chilli Potatoes: The sweet heat of these pairs perfectly with the tangy tofu.

Customisation Ideas

• Add a veggie overload: Toss in broccoli florets, zucchini, or snap peas for extra crunch and color. They soak up the Kung Pao sauce beautifully while keeping the dish vibrant and fresh.
• Go nuts (in the best way): Swap peanuts with cashews or almonds for a richer bite. Lightly toast them before adding to the stir-fry for a deeper flavor.
• Try a protein remix: If you’re not in a tofu mood, swap it with paneer for a more Indian-style version or use tempeh for a chewier texture that still holds up to the sauce.
• Make it saucier: If you love extra gravy with your rice or noodles, double the sauce ingredients and add a splash of water or stock while cooking to thin it slightly.

Kung Pao Tofu proves tofu doesn’t have to be bland, it can be bold, satisfying, and genuinely addictive when cooked right. Once you try it, you’ll probably find yourself making it again and again (and maybe even skipping takeout altogether).

If you make this Kung Pao Tofu, don’t forget to tag @my_foodstory on Instagram, I’d love to see your version and how you make it your own!

Watch Kung Pao Tofu Recipe Video

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Kung Pao Tofu

This kung pao tofu recipe is easily the most delicious way to eat tofu. It's spicy, tangy, sweet, and has is a flavor and texture bomb. This recipe is a total must-try!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Rest Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 345kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

To prep tofu

• 500 gms tofu cut into ½ inch cubes
• 4 cups water
• 1 ¼ teaspoon salt

Tofu marinade

• 1 tablespoon + 1 teaspoon light soy sauce
• 1 teaspoon rice vinegar
• 2 teaspoons honey
• ½ teaspoon crushed pepper
• ¼ cup corn flour

Kung pao sauce

• 2 teaspoons vinegar
• 1 tablespoon + 1 teaspoon sugar
• 2 tablespoons light soy sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons oyster sauce

Kung pao stir fry

• 2 tablespoons sunflower oil or any neutral flavoured oil
• 1 teaspoon toasted sesame oil
• 4 dried red chillies broken into 2
• 1 tablespoon + 1 teaspoon finely chopped garlic
• 2 teaspoons finely chopped ginger
• 4 spring onion whites thinly sliced
• 1 teaspoon sichuan pepper crushed
• ¼ cup groundnuts roasted and de-skinned

Other

• 1 teaspoon cornflour mixed in ¾ cup water to make a slurry
• 1 tablespoon cooking oil additional ¼ cup cooking oil if deep frying
• ¼ cup finely chopped spring onion greens

Instructions

Prepping tofu

• Heat water in a pot with salt and when it boils, add tofu, cook on low for 2 minutes, take off the heat and rest for 5 minutes. Drain water and set aside to cool for 10 minutes. Discard the water.
  500 gms tofu, 4 cups water, 1 ¼ teaspoon salt

Marinating tofu

• Take tofu in a bowl, add all ingredients listed under marinade, give a good toss and set aside.
  1 tablespoon + 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, 2 teaspoons honey, ½ teaspoon crushed pepper, ¼ cup corn flour

Air frying tofu

• Pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated tofu with some gap between each other and air fry at 180C for 5 minutes, brush oil, DO NOT FLIP and air fry at 190 C for 4 minutes. Air fry them in batches and set aside. It’s important to wait for 4-5 minutes until the fried tofu cools a bit to remove them easily from the basket as they stick to the basket when they are too hot.
  1 tablespoon cooking oil

Deep Frying tofu

• Heat oil in a wok or kadai and once it’s medium hot, drop the marinated tofu & fry on medium heat for 2-3 minutes or until they turn golden and crisp. Fry them in batches and set aside.
  1 tablespoon cooking oil

Kung pao sauce

• Take all the ingredients mentioned under kung pao sauce in a bowl & mix to combine well. Set aside.
  2 teaspoons vinegar, 1 tablespoon + 1 teaspoon sugar, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons oyster sauce

Kung pao stir fry

• Heat oil & toasted sesame oil in a wok, add garlic, ginger, red chillies, spring onion whites and saute on high for 30 seconds until fragrant. Add sichuan pepper, groundnuts and toss them once. Add kung pao sauce and cook for 2 minutes. Add cornflour slurry while stirring continuously and cook for 2 minutes(see note 2). Add the fried tofu, spring onion greens and toss to combine well. Serve.
  2 tablespoons sunflower oil or any neutral flavoured oil, 1 teaspoon toasted sesame oil, 4 dried red chillies, 1 tablespoon + 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped ginger, 4 spring onion whites, 1 teaspoon sichuan pepper, ¼ cup groundnuts roasted and de-skinned, 1 teaspoon cornflour mixed in ¾ cup water to make a slurry, ¼ cup finely chopped spring onion greens

Video

Notes

1. Tofu is prepped in this way to season them well, so do not skip it. 
2. Cornflour slurry forms lumps if it is not stirred continuously.

Nutrition

Calories: 345kcal | Carbohydrates: 23g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 1755mg | Potassium: 197mg | Fiber: 3g | Sugar: 8g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Kung Pao Tofu (Air Fryer) appeared first on My Food Story.

A hearty, comforting and fulfilling soup that you must try this winter season is the classic restaurant style chicken noodle soup which is a one pot wonder that will keep you full for the entire night!

Winter is just round the corner and so is the craving for that soulful bowl of warm soup that will perfectly fit the bill as a one pot meal!

So here I come with my homemade chicken noodle soup that not only looks gorgeous but can also give the restaurant version a run for its money in terms of its flavors and taste!

Try it once and you will know why I am saying what I am saying!

What is chicken noodle soup?

Asian chicken noodle soup is a widely popular soup and I am not surprised at all! If a single dish can work as an entree as well as main course, who wouldn’t love it?

I made this a week before Diwali when we were feeling a little under the weather; we loved it so much that we immediately decided to prepare it for our little blog and share it with ya’all!

The best thing about this soup recipe is that you won’t need a long list of ingredients; just the basic aromatics, chicken & noodles and you are ready to whip up the most comforting soup of the season!

The post Best Ever Chicken Noodle Soup for Winter | Restaurant Style Chicken Noodle Soup first appeared on Flavor Quotient.

Make street style momos at home with this super easy recipe! Learn how to make the dough for momos, pleat them and make a vegetarian and chicken stuffing. Trust me, you’ll never call for takeaway again!

Making momos at home is easier than you’d think! And this recipe makes really juicy and delicious momos, just like the one from your favorite street-side momo place!

Momos is the kind of dish that looks complicated, but is actually really quick & easy. And this recipe is also super versatile, because you can stuff it with just about anything – vegetables, paneer, cheese and mushrooms, chicken or pork. In this recipe, I am sharing instructions for steamed momos, but you can shallow or deep fry them just as easily.

This street-style momo recipe makes for a really hearty and filling snack or appetizer. But tbh, sometimes these even double up as dinner with some sweet corn soup or thukpa, and no one complains!

Ingredients For Momos

Here’s everything that you’ll need:

For the dough

• Flour: All purpose flour or maida forms the base of the dough. You can use whole wheat flour but the wrapper will be really dense and chewy. All purpose flour or maida also adds more gluten and makes the wrapper easier to roll and pleat.
• Oil: Helps make the dough moist and pliable. I have used sunflower oil, but any neutral-flavored oil like canola or rice bran will also work.
• Lukewarm water: This is important to make the dough soft, pliable, and easy to work with. Hot water can make the dough tough and stringy, while cold water can make the wrappers dense, chewy and difficult to roll out.
• Salt: For seasoning
• Corn flour: For dusting (if needed)

Chicken filling

• Chicken: Boneless chicken thigh pieces or minced chicken. Thigh chicken works best here as it’s juicer, and stays tender throughout the cooking process.
• Other ingredients: Onion, celery, spring onion greens, ginger, and garlic, salt, pepper, and oyster sauce for flavor, aroma, and texture. Sesame oil helps make the filling moist and adds a nice nutty flavor, while coriander leaves add freshness.

Veg filling

• Veggies: Finely chopped carrots, mushrooms, onions, cabbage, and celery form the base of the filling.
• Soya granules: Add texture and a boost of protein.
• Soy sauce: For umami and saltiness
• Other ingredients: Salt, sugar, pepper, ginger, and garlic for flavor, aroma, and balance.

Making the Dough

The dough is a simple mix of all purpose flour, sunflower oil, salt, and lukewarm water. Kneading with lukewarm water creates some steam and a really pliable dough which is perfect for making momos. Once you finish kneading the dough, cover it with a damp towel and allow it to rest for 10 minutes before cutting it into small pieces – each piece should be approx 7 grams.

Filling – Veg and Chicken

The chicken filling is made simply by mixing all the ingredients together and is raw. It cooks along with the momos as they steam

For the vegetarian filling, we stir fry all the ingredients together. When steamed, veggies release a lot of water. So if they’re not precooked, you’ll end up with soggy, unappetizing momos.

How to Wrap Momos

1. Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about ½ tablespoon of dough. 
2. Prepare a greased plate or parchment paper and damp towel.
3. Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
4. Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
5. Place the stuffed momo on the greased plate and cover with the damp cloth.

How to Freeze Momos

Don’t get overwhelmed by the number of steps in this recipe; everything is really straightforward. I usually make a large batch and freeze the rest for later to save so much prep time. Frozen momos can easily last for up to a month without going bad. Here’s what you need to do:

• Step 1: Make your filling, roll out the wrappers and stuff them.
• Step 2: Place the stuffed momos on a silicone lined baking sheet in rows, making sure none of the pieces touch each other. Cover the tray with a clean, wet towel as you prep to prevent them from drying out.
• Step 03: Once all your momos are ready, place the tray straight into the freezer and freeze for 1-2 hours.
• Step 04: Transfer the frozen momos to a ziplock bag after divding them to into smaller portion. This why you can pull out only one bag at a time to prevent the rest from going bad.
• Step 05: When you are ready to cook, just place the frozen momos straight into the steamer and steam for an extra minute or two. There is no need to defrost them first.

Richa’s Top Tips

• Make sure to roll the dough thin to prevent thick and chewy momos.
• Feel free to customise the stuffing based on what you like and have available. Just avoid adding really water-y veggies like cucumber and tomatoes as those will break the momos during the steaming process.
• Do not overcrowd the pan when steaming the momos. These tend to expand on steaming and overcrowding the pan will make the momos stick to each other.
• To check for doneness, check the skin. It should be transparent-ish and non-sticky. If it feels sticky, steam for another minute or two.

Storage Tips

• Fridge: If the momos are cooked, allow them to come to room temperature and store in an air-tight box and refrigerate for up to a day. Cooked momos tend to dry out fast, so it’s best to eat them as quickly as possible.
• Reheat: Steam for 3–5 minutes to soften and refresh. Avoid microwaving as they can turn chewy.

Serving Tips

• Dips: Sweet Chili Sauce or schezwan chutney make excellent dipping sauces for momo.
• Soups: Eight Treasure Soup, Hot & Sour Soup, Or Thupka make for the best accompaniments for momos, especially if you want a light yet filling meal.
• Salads: Serve with this Asian Spicy Chicken Salad, or Three Bean Salad for a refreshing meal.

I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!!

I love serving these with an assortment of dips to keep each bite interesting. Some of my favourite dips to serve these with include my homemade schezwan sauce and thai sweet chilli sauce. I recently drizzled a bit of chilli oil over my momos, and I don’t think I am ever have it any other way!

Watch the Video

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Momos Recipe – Veg and Chicken

Make momos at home with this easy recipe for momo wrappers, veg and chicken filling. The result are momos that have a thin wrapper and are stuffed to the brim with the most amazing fillings

Course Snacks & Appetizers

Cuisine Indian Chinese, Nepalese

Diet Halal, Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour

Servings 22 Momos

Calories 61kcal

Author Richa

Equipment

• 1 steamer

Ingredients

Momo Wrapper

• 1 cup all purpose flour maida
• ½ teaspoon salt
• 2 teaspoons sunflower oil or any neutral flavoured oil like canola or rice bran
• ¼ cup + 4 teaspoons lukewarm water we’ve measured this accurately so please stick to this water measurement
• 1-2 tablespoons cornflour for dusting if needed

Chicken Filling

• 200 grams boneless chicken thigh or chicken mince ground chicken
• ¼ cup finely chopped onion
• 2 tablespoons finely chopped celery
• ½ cup finely chopped spring onion greens
• ½ teaspoon finely chopped ginger
• ½ teaspoon finely chopped garlic
• 1 tablespoon oyster sauce
• 1 teaspoon cornflour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon sesame oil
• 2 tablespoons finely chopped coriander leaves

Vegetarian Filling

• 1 tablespoon oil
• 2 teaspoons finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 tablespoons finely chopped celery
• ½ cup finely chopped onion
• ½ cup finely chopped cabbage
• ½ cup finely chopped carrot
• ¼ cup finely chopped mushrooms
• ½ cup hydrated soya granules see note 1
• 1 teaspoon soy sauce
• ¼ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

Momo Wrapper

• Add the flour, salt and oil to a mixing bowl. And lukewarm water and stir using a wooden spoon or your hands to combine. Do not over knead at the stage, just bring the dough together till you don’t see any dry spots & set aside for 5 minutes covered with a damp towel.
• After 5 minutes, remove and place the dough on a counter and knead for 2 to 3 minutes to a smooth dough. You do not need to dust the surface with flour unless the dough is very sticky. The dough is supposed to be slightly tacky, but not sticky.
• Place the dough back into the bowl and cover with a damp towel to rest for 10 minutes.

Chicken Filling

• To make chicken mince: Cut chicken thighs into large cubes and pulse in a chopper or mixer to get coarse mince. Do not grind it too fine as it will turn very dry when cooked.
• Combine all the ingredients for the chicken filling in a bowl. If the filling is very loose, you can add some extra cornflour. Cling wrap or cover with a lid and store in the refrigerator until the momo wrappers are ready.

Vegetarian Filling

• Heat oil in a wok or heavy bottomed pan on a high flame. Add ginger, garlic, celery, onions and sauté till onions turn translucent. Add cabbage, carrot and mushrooms, reduce flame to medium high and sauté for 3 minutes. Add soya granules and saute for a minute. Add soy sauce and sugar and stir to combine. Season with salt and pepper. Remove from flame and keep aside to cool before placing it inside the wrapper.

Chicken & vegetarian combo filling

• Take 1 cup of chicken filling, 1 cup of vegetarian filling in a bowl, mix them well and use as a filling in the momo

Wrapping and Pleating Momo

• Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about ½ tablespoon of dough.
• Prepare a greased plate or parchment paper and damp towel.
• Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
• Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
• Place the stuffed momo on the greased plate and cover with the damp cloth.

Steaming Momo

• Bring the water in the steamer to a boil and grease the steamer plate. Place the stuffed momo on the greased steamer plate. Ensure that they are not sticking to each other. Brush each momo with oil so they cook to be soft. Cover the lid of the steamer and cook for 14 minutes on medium flame. Rest for 5 minutes, remove from the steamer and serve immediately.

Video

Notes

1. To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-15 minutes, drain & squeeze out water & use.  
2. Let the dough rest for 10 minutes for best results.
3. It’s best to roll each momo wrapper, stuff them with the filling & roll the next momo wrapper. 
4. If you roll all the wrapper at once, they dry out very fast, and it will not be possible to shape momo.
5. Wrapped momo (uncooked) can be kept frozen for up to 2 weeks in an airtight container, separated by parchment paper. 

 

Nutrition

Calories: 61kcal | Carbohydrates: 7g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Cholesterol: 9mg | Sodium: 175mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 522IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Momos Recipe – Veg and Chicken appeared first on My Food Story.

Hot Honey Pork Belly

Smoked Hot Honey Pork Belly is the ultimate combo of rich smoke, sweet heat, and sticky glaze. I start with thick-cut slabs of pork belly, smoke them low and slow at 275°F, then finish with a buttery hot honey-vinegar BBQ glaze that caramelizes perfectly.

The result? Tender, glossy bites that melt in your mouth. Great for appetizers, tailgates, or any time you want bold BBQ flavor straight from the pit.

WHAT MALCOM USED IN THIS RECIPE:

• Disposable BBQ Boards
• Killer Hogs Hot Rub 
• Killer Hogs Vinegar Sauce
• Killer Hogs The BBQ Rub 
• BBQ Gloves

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Hot Honey Pork Belly

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• Author: Malcom Reed

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Description

Smoked pork belly finished with a buttery hot-honey glaze – sweet heat, rich smoke, snack-worthy flavor.

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Ingredients

• 1 whole pork belly (4–5 lbs total), split into two smaller slabs
• Killer Hogs Hot BBQ Rub, for coating the pork belly
• 1 stick (½ cup) unsalted butter
• ¼ cup hot honey
• ½ cup Killer Hogs Vinegar Sauce

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Instructions

Pit Temp: 275°F indirect
Final Internal Temp: 202°F

1. Prep the Pork Belly
   Trim any thin edges or loose fat so both slabs cook evenly. Split the pork belly in half for easier handling and appetizer-sized portions.
2. Season
   Apply a generous coat of Killer Hogs Hot BBQ Rub to all sides — top, bottom, and edges. Pat the rub in gently so it sticks.
3. Fire Up the Grill
   Set your pit to cook at 275°F. – For charcoal, build a two-zone fire (coals on one side, cool zone on the other). – For pellet grills, hold a steady 275°F. Cook the pork belly on the indirect side of the pit.
4. Smoke
   Place both slabs on the cool side of the grill. Let them cook about 1½ hours until the surface turns a deep mahogany color.
5. Check Internal Temperature
   Continue cooking until the pork belly reaches 202°F internal. At that point, the fat will be fully rendered and the meat tender and jiggly.
6. Make the Hot Honey Glaze
   In a small saucepan or foil pan, combine: – 1 stick butter – ¼ cup hot honey – ½ cup Killer Hogs Vinegar Sauce Warm until smooth
7. Glaze and Finish
   Place each slab in a small foil “boat” to catch drips. Brush on a heavy coat of the hot honey glaze every 20–30 minutes until it caramelizes into a sticky layer. (Optional: a light dusting of rub over the glaze at the very end can deepen the bark, but it’s not required.)
8. Rest and Slice
   Let the pork belly rest 10–15 minutes before slicing so it holds together. Cut into thick slices or bite-size cubes and serve right off the board.

That’s it — pork belly turned into a show-stopper: slow smoked until the fat’s silky, then glazed with sticky hot honey and butter for sweet-heat perfection. Slice it, serve it, and watch it disappear.

Malcom Reed
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The post Hot Honey Pork Belly appeared first on HowToBBBQRight.

Chicken Lollipops are everyone’s favourite party starter for a reason. And making them at home is so much easier than you think!

If there’s one appetiser that never lets you down, it’s Chicken Lollipop. Crispy edges, juicy meat, and that hint of spice that hits just right. There’s a reason you will find it at every celebration, from family get-togethers to late-night takeout orders. 

With this recipe you can bring that crunchy, flavourful magic straight to your kitchen. I usually serve this with my homemade schezwan sauce, or Thai sweet chilli sauce, but it tastes really good with ketchup, mayo, or any other dip of your choice. 

Chicken Lollipop Ingredients

• Chicken Lollipops: These are the middle segments of chicken wings that are trimmed into a “lollipop” shape.
• Marinade: A mix of soy sauce, red chilli sauce, vinegar, tomato ketchup, chilli powder, garlic paste, and salt.
• Batter: Cornflour, all-purpose flour, and rice flour make a light, crisp coating. 
• Egg: Helps the batter stick to the chicken while frying.
• Oil: Use any neutral oil with a high smoke point, like sunflower or vegetable oil, for frying.
• Ginger Paste: Adds warmth and a sharp kick. 

Frequently Asked Questions

Richa’s Top Tips

• Marinate long enough: Even 30 minutes makes a difference, but if you have time, let the chicken rest in the fridge for a few hours. The flavours go deeper, and the meat stays juicier after frying.
• Use rice flour for crunch: Don’t skip it! It’s the secret to that light, crispy texture that stays crunchy even after a few minutes.
• Keep the oil hot but steady: Around 175–180°C is perfect. Too hot and the coating burns before the chicken cooks; too low and the lollipops turn soggy.
• Double fry for extra crispiness: If you’re making these ahead for a party, fry them once to cook through, and again for a minute just before serving. 

Storage Tips

• Fridge: Store leftover chicken lollipops in an airtight container for up to 2 days. Reheat them in an air fryer or oven at 180°C for 4–5 minutes to bring back some of the crispiness.
• Freezer: You can freeze marinated or fried (but un-sauced) lollipops for up to a month. To reheat, let them thaw in the fridge overnight and air fry or deep fry for a few minutes before serving.
• Room Temperature: If you’re serving them later the same day, keep them loosely covered on the counter for no more than 2 hours to maintain their texture.

Serving Ideas

Chicken Lollipops fit right into any setting, from game nights to festive dinners. Here are a few delicious ways to serve them:

• With Schezwan Sauce: The classic combo that never fails, spicy, tangy, and just the right amount of heat.
• With Fried Rice: Pair your lollipops with something like Egg Fried Rice or Chilli Garlic Fried Rice for a complete Indo-Chinese meal.
• With Noodles: Serve alongside Hakka Noodles for that restaurant-style experience right at home.
• With Drinks: They pair beautifully with chilled drinks, mocktails, soft drinks, or even iced tea, balancing out the spice with a bit of freshness.

Customisation Ideas

• Turn it saucy: Instead of serving them dry, coat the fried lollipops in a quick honey–garlic glaze or toss them in a sweet chilli sauce for a sticky, glossy finish.
• Make it cheesy: Add a little grated mozzarella or processed cheese to the batter for a melty surprise once you bite in.
• Try a fusion twist: Swap the usual Indo-Chinese flavour with peri-peri or tandoori masala for something new but equally addictive.
• Experiment with the coating: Use crushed cornflakes or breadcrumbs in the batter for an extra layer of crunch that holds up longer.

And there you have it, crispy, juicy Chicken Lollipops that taste just like your favourite restaurant ones, maybe even better. Once you nail this recipe, it’ll easily become your go-to for parties, weekends, or those days when you’re craving a little indulgence.

If you give this a try, tag @my_foodstory on Instagram, I’d love to see how they turn out in your kitchen!

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Chicken Lollipop made at home – so easy!

Make chicken lollipop at home with this detailed, easy to follow recipe. These lollipops are crunchy, juicy and taste just as good as takeout! Plus when you make them at home, no more soggy lollipops.

Course Snacks & Appetizers

Cuisine Chinese, Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 People

Calories 169kcal

Author Richa

Ingredients

• 500 grams Chicken lollipop
• 2 tablespoons Soy sauce
• 2 teaspoon Red chilli sauce
• 1 tablespoons Vinegar
• 1 tablespoons Tomato ketchup
• 1 tablespoons Red chilli powder
• 1 tablespoons Garlic paste
• 1/4 tablespoons Salt
• 1/4 cup Cornflour
• 2 tablespoons All purpose flour
• 2 tablespoons Rice flour
• 1 Egg
• 1 tablespoons Ginger paste
• Oil for frying

Instructions

• Whisk together soy sauce, red chilli sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the chicken lollipops in it. Marinade for half an hour.
• In the same bowl, add cornflour, all purpose flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.
• Heat about two inches oil in a wok or kadhai to 350F/ 176C. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top (watch the video to see how I do it). Fry these on medium high heat till golden brown – approx 3-4 minutes.
• Take these out on a tissue paper to blot out any excess oil and serve hot with schezwan sauce.

Video

Notes

1. Cutting chicken lollipop: Chicken lollipops are prepared using the middle segment of the chicken wing. You can watch this video to learn how to do this at home or just buy them pre-prepared from the store.
2. Marinade: marinade for at least 30 minutes. For the best results, marinate the chicken in the refrigerator overnight. Remove the chicken from the refrigerator 10 minutes prior to frying.  
3. Oil temperature: Ensure the oil is at 350F/ 176C for frying the chicken. This temperature is ideal for perfectly cooked crispy chicken. 
4. Make these in advance: You can also make these ahead by frying them once and storing them for a couple of hours. When ready to serve, heat the oil to about 400F/204C and flash fry the lollipops for the second time for just a minute. This will give it a super crispy coating and you’ll have hot chicken lollipops ready to go.

Nutrition

Calories: 169kcal | Carbohydrates: 12g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 737mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Chicken Lollipop made at home – so easy! appeared first on My Food Story.