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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Quinoa Vegetable Soup, Healthy Comforting One Pot Meal

A warm bowl of this quinoa vegetable soup is comfortable, nutrition, and simplicity all in one. It’s perfect for busy days when you want something homemade, light, and wholesome without spending too much time in the kitchen.

I love this recipe because quinoa and pasta together make the soup hearty, while the vegetables add color and freshness. It’s simple, satisfying, and comes together with ingredients most of us already have.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 1/2 cup of quinoa
• 1/4 cup elbow pasta (or any small pasta of your choice)
• 2 cups of mixed vegetables (I’m using frozen mixed veggies — carrots, corn, green

  peas, green beans, and lima beans)

• 1 cup chopped tomato
• 2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/8 tsp asafetida (hing)
• 1/4 tsp turmeric (haldi)
• 1 tsp grated ginger
• 6 cloves (laung)
• 6 black peppercorns
• 3 cups of water
• 1 tsp fresh lemon juice
• 1 tsp of salt

Instructions

• Wash the quinoa in a fine strainer under running water. Set aside.
• Heat oil in a saucepan over medium-high heat. When moderately hot, add cumin seeds and asafetida.
• Once the cumin seeds crackle, add the mixed vegetables. Stir for a minute.
• Add quinoa, pasta, tomatoes, ginger, cloves, black peppercorns, and water.
• Add salt to taste.
• Bring the mixture to a boil, then reduce the heat to low-medium.
• Cover and cook for 25–30 minutes, or until the quinoa, pasta, and vegetables are tender.
• Finish the soup
• Add lemon juice. Taste and adjust salt and pepper as needed.

Notes

• Always rinse quinoa well to remove bitterness.
• Keep the soup consistency adjustable-add more water if you prefer a thinner soup.
• Lemon juice should be added at the end to keep the flavors fresh.
• This soup thickens slightly as it rests, so adjust water while reheating.
• Works great as a light meal, detox-friendly option, or comfort food during cold days.

Serving Suggestion

Serve hot. This soup is paired well with toast, or even a simple paratha.
It’s light, flavorful, and perfect for lunch, dinner, or a late-evening warm
snack.

Frequently Asked Questions (FAQs)

1. Can I skip pasta in this soup?

Yes, you can skip the pasta if you want a gluten-free or lighter version. You may slightly reduce the water quantity in that case.

2. Can I use fresh vegetables instead of frozen?

Absolutely. Fresh vegetables like carrots, beans, peas, and corn work very well. Just chop them evenly for uniform cooking.

3. Can I make this soup vegan?

Yes, this soup is naturally vegan as it contains no dairy or animal-based ingredients.

4. Can I prepare this soup in advance?

Yes. You can store it in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little water if needed.

5. Is quinoa necessary for this recipe?

Quinoa adds protein and makes the soup hearty. However, you can substitute it with rice, millet, or just increase the vegetables if preferred.

6. Can I make it spicy?

Yes. You can add green chili, chili flakes, or black pepper powder to adjust the spice level.

The post Quinoa Vegetable Soup, Healthy Comforting One Pot Meal appeared first on Manjula's Kitchen.

Pan-seared wild duck breast is one of those meals that looks impressive but comes together in about 30 minutes. The duck cooks in its own rendered fat, which means you get crispy, golden skin and perfectly medium-rare meat without any complicated techniques. It’s straightforward cooking that delivers restaurant-quality results right at home. This recipe is […]

The post Pan Seared Wild Duck Breast appeared first on Simply Meat Smoking.

Chocolate Walnut Pudding ...Chocolate Walnut Pudding ... with just 4 simple ingredients to make a deep, delicious, most satisfying pudding, this gluten free and eggless recipe uses pantry staples and comes together in minutes!

The post Deeply delicious & satisfying 4 ingredient Chocolate Walnut Pudding … gluten free, egg free appeared first on Passionate About Baking.

I was recently thumbing through cooking magazines that piled up during a particularly busy stretch of time and was flabbergasted by the number of ingredients many recipes required. Fifty? Twenty-seven? They were exhausting to read, let alone deliver to the table.

Barbecue doesn’t need to be complicated to be good. In fact, some of the best barbecued meals we’ve loved come from doing less—fewer ingredients and fewer steps.

Below are nine simple recipes we’ve culled from our favorites. They’re about familiar flavors, forgiving methods, and food that looks and tastes like it belongs at a table with family and friends—not stalling dinner under ring lights.

Think of these recipes as tools, not rules. Use them as written, tweak them to fit what’s in your fridge, or let them remind you that cooking can still be easy, satisfying, and fun—without turning your kitchen into a science lab or your evening into homework.

4-ingredient grilling recipes

Grilling doesn’t have to be complicated to be satisfying. These recipes are reminders that a short ingredient list can still deliver real flavor, especially when you let the fire do the work. Use them as written, adjust them to what you’ve got on hand, or let them nudge you back toward cooking that feels relaxed instead of fussy. When dinner comes together this easily, it’s easier to enjoy the time around the grill, too.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!

Check out our store powered by BBQGuys!

The post Nine Grilling Recipes That Only Need Four Ingredients appeared first on Barbecuebible.com.

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.

Watch Steamed Buns Recipe Video

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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.

One of the most widely recognised product brands in the world is probably Coca-Cola, and its formula is famously kept a secret through precautions that probably rival those of many nation states. There are other colas, and there are many amateurs who have tried to copy Coke’s flavour, but in well over a century, nobody has managed it. Why does [LabCoatz] think his attempt will be successful where others failed? He has friends with their own mass spectrometers.

‘The video below the break is a nearly half-hour exploration into food chemistry and the flavour profile of the well-known soft drink. It’s easy to name many of the ingredients, but some, such as acetic acid, are unexpected. Replicating the contribution from Coke’s de-cocainised coca leaf extract requires the purchase of some of the constituent chemicals in pure form. Its value lies in showing us how flavour profiles are built up, and the analytical methods used in their decoding.

He makes the point that Coke has never patented the formula because to do so would reveal it, but perhaps in that lies the real point. The value in a secret formula for brands such as Coke lies not in the secret itself, as it’s not difficult to make a refreshing cola drink. Instead, it’s the mystique of their product having a secret recipe that matters. Since this isn’t the recipe itself but something that’s supposed to taste a lot like it, that mystique stays intact. He’s not positioning his Lab-Cola as the real thing, so while we might have used a different label colour and font just to make sure, we’re guessing he’s safe from the lawyers. If you’re interested in the legal grey areas surrounding perceived infringement, though, it’s a topic we’ve looked at before.

Thanks [Hans] for the tip!

Have you ever bought a jar of herbes de Provence and wondered what you were even seasoning with? ... Read More

The post What is Herbes de Provence? Take a Trip to Southern France appeared first on Garden Therapy.

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.

If you are not pleased with the chilly winter, this high protein vegan tofu noodle soup might change your mind after you try this! The warm, savory and fulfilling tofu noodle soup is the best of winter that you can pamper yourself with!

In my quest to find light dinners, soups & stews are on top of my list of preferred dishes and I keep hunting for hearty soup recipes which are not only delicious but also season-appropriate!

Hence comes my high protein vegan tofu noodle soup which is only the perfect 10 on 10 soup in itself but also the most relevant soup for the season!

Winter doesn’t mean boring & bland soups which only warm you up with the hot broth; the winter special soups must also be hearty, filling and work as one-pot meals!

Which is exactly what my tofu noodle soup does!

What is Vegan Tofu Noodle Soup?

This high protein tofu noodle soup is a vegan dish made with all plant-based ingredients while being high in protein from the best source of plant-based protein that is none other than tofu!

The broth of the tofu noodle soup is light yet filling with a savory & umami-rich flavor. I made the broth of my soup lightly creamy by adding coconut milk as we love its flavor.

This tofu noodle soup is also packed with winter fresh veggies which makes it a one-pot meal giving you the best of both worlds - good protein and loads of fiber!

The post High Protein Vegan Tofu Noodle Soup | Super-Comforting Vegan Soup For Winter first appeared on Flavor Quotient.

This is the kind of soup I make when I’m hungry late at night but don’t want anything too heavy. Warm, a little spicy, and comforting in the best, no-effort way.

Late nights are usually when I want something quick, warming, and full of flavour without feeling like I’m cooking a full meal. This spicy noodle soup is exactly that kind of fix. It’s warm, a little spicy, and comes together really fast, which is exactly what I want at that hour.

If you’ve tried my chicken manchow soup, you really should give this one a go too. Same kind of base, lots of garlic, a bit of heat, and that comforting Indo-Chinese flavour, just with noodles added in. It’s surprisingly easy to tweak, and before you know it, you’ll have your own version of it. 

Why You’ll Love This Soup 

This soup works well as a light, nourishing meal because it combines hydration, vegetables, and protein in one bowl. The broth helps keep you hydrated, while ingredients like garlic, ginger, cabbage, carrots, and mushrooms provide fibre and essential micronutrients. Tofu adds plant-based protein, making the soup more filling without being heavy. Using homemade chilli oil allows you to control the amount of fat and spice, which makes this a cleaner, more balanced option compared to instant noodle soups or takeout.

Ingredients for Spicy Noodle Soup

• Aromatics: Garlic, ginger, celery, spring onion whites, and onions add depth, warmth, and that familiar Indo-Chinese flavour.
• Spice & Seasoning: Gochugaru or red chilli flakes, five spice powder, white pepper, salt, and a pinch of sugar for balance, heat, and lots of flavor. 
• Vegetables & Protein: Shredded cabbage, mushrooms, carrots, and tofu add texture nutrition, and make the soup filling.
• Broth & Noodles: Water is used as the base for the soup, while cooked noodles make it hearty and comforting. Hakka noodles or any noodles you prefer work well.
• Finishing Touches: Chilli oil and spring onion greens are added at the end for extra heat, aroma, and freshness.

Frequently Asked Questions

Richa’s Top Tips

• Don’t rush the aromatics: Cook the aromatics on medium heat until they soften but don’t brown. Overcooking or browning the aromatics will change the flavor of the dish, so keep an eye on it. 
• Adjust the heat: We like this noodle soup to be a little spicy. But feel-free to adjust the heat by adding more or less gochugaru, chilli flakes, and chilli oil to suit your tolerance. 
• Assemble just before serving: Add noodles, chilli oil, and spring onion greens at the end so everything stays fresh and doesn’t turn soggy.

Storage Tips

• In the fridge: Store the soup base (without noodles) in an airtight container for up to 2–3 days. Reheat gently on the stove until hot.
• Store noodles separately: Keep cooked noodles in a separate container to prevent them from soaking up the broth and turning soft.
• Freezing: Freezing is not recommended, as the vegetables and tofu can change texture once thawed.
• Reheating tip: Always reheat the soup until piping hot, then add noodles, chilli oil, and spring onion greens just before serving for the best flavour.

Serving Ideas

This spicy noodle soup is comforting and filling on its own, especially for late nights, but it also works really well as part of a simple Indo-Chinese meal. Here are a few easy combinations: 

• With Burnt Garlic Fried Rice: If you want something more substantial, this is a great rice option. The bold garlic flavours work beautifully with the heat of the soup without overpowering it.
• With Chilli Paneer (Dry): A small plate of chilli paneer adds texture and spice, making the meal feel more complete while still staying in the same flavour zone.
• With Vegetable Spring Rolls: Something crispy on the side balances the warmth and brothiness of the soup and makes it feel more like a proper spread.
• With Stir-Fried Vegetables or Mushrooms: A quick veggie stir-fry keeps things light while adding variety and crunch to the meal.

Customisation Ideas

• Add more vegetables: Feel free to bulk it up with bok choy, spinach, baby corn, or bell peppers. Add quick-cooking greens right at the end so they stay fresh and vibrant.
• Change the broth depth: Replace part of the water with a light vegetable stock for a deeper, more savoury base without making the soup heavy.
• Play with aromatics: Add a small amount of grated lemongrass or a splash of soy sauce while simmering for a slightly different flavour profile.
• Switch up the spice profile: If you don’t have five spice, try a pinch of toasted sesame powder or a dash of vinegar for a subtle twist.
• Finish differently: Top with crispy garlic, sesame seeds, or a soft-boiled egg (if it fits your diet) to change the texture and make each bowl feel a little different.

Now it’s your turn to give this a go. Play around with the spice, adjust the toppings, and make it work for your kind of night. If you do end up making it, tag me on Instagram @my_foodstory, I’d love to see how you put your own spin on it.

Watch Spicy Noodle Soup Recipe Video

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Spicy Noodle Soup

This soup is a wholesome, complete meal that tastes delicious! Spicy, warming, and full of interesting textures, you're going to want to make this on repeat.

Course Main Course, Soups

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 457kcal

Author Richa

Ingredients

• 1 ½ tablespoon oil
• 2 tablespoons finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped spring onion whites
• 2 tablespoons finely chopped onions
• 2 teaspoons gochugaru korean chilli powder or red chilli flakes
• ¼ cup shredded cabbage
• ¼ cup quartered mushrooms
• ¼ cup julienned carrots
• ⅓ teaspoon five spice powder refer note 1
• 4 cups water
• ¼ teaspoon sugar
• ¾ – 1 teaspoon salt
• ½ teaspoon white pepper powder
• ½ cup cubed tofu chopped into ½ inch cubes
• 300 gms cooked noodles approx. 3 cups, hakka or any, approx. raw noodles (200 gms)
• 4-6 teaspoons chilli oil mfs link, divided
• 2-3 tablespoons finely chopped spring onion greens divided

Instructions

• Heat oil in a wok or pan, add garlic, ginger celery, spring onion whites, onions & saute on medium for 1-2 minutes until the onions turn translucent.
  1 ½ tablespoon oil, 2 tablespoons finely chopped garlic, 1 teaspoon finely chopped ginger, 2 tablespoons finely chopped celery, 1 tablespoon finely chopped spring onion whites, 2 tablespoons finely chopped onions
• Add gochugaru, fry for a few seconds, add veggies, five spice powder and saute for 1-2 minutes.
  2 teaspoons gochugaru, ¼ cup shredded cabbage, ¼ cup quartered mushrooms, ¼ cup julienned carrots, ⅓ teaspoon five spice powder
• Add water, sugar, salt, white pepper powder and once it boils, cook on low for 15 minutes. Add tofu cubes and cook for 1-2 minutes. Take off the heat and add 2 teaspoons of spring onion greens.
  4 cups water, ¼ teaspoon sugar, ¾ – 1 teaspoon salt, ½ teaspoon white pepper powder, ½ cup cubed tofu, 2-3 tablespoons finely chopped spring onion greens
• For each serving, take ¾ cup (70gms) of noodles in a soup bowl, add 2-3 ladles of hot soup, drizzle 1-2 teaspoons of chilli oil, garnish with some spring onion greens and serve.
  300 gms cooked noodles, 4-6 teaspoons chilli oil

Video

Notes

1. Five spice powder substitute: in step 1, heat oil, add 1 inch cinnamon, 2 star anise and 2-3 cloves and once it sizzles for a few seconds, add garlic, ginger & continue with the rest of the steps. Just before serving, pick out the whole spices and discard them.
2. Heat the soup to a piping hot just before serving for the best flavour. 
3. Can be stored for 2-3 days when refrigerated in an air-tight container.

Nutrition

Calories: 457kcal | Carbohydrates: 53g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Sodium: 2149mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1711IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 4mg

This article was researched and written by Harita Odedra.

The post Spicy Noodle Soup appeared first on My Food Story.

Enjoy the chilly winter with this soul-satisfying and comforting tomato egg drop soup to warm yourself up while watching your favorite series from your cozy couch! A healthier and high protein alternative for your munchies!

When life gives you tomatoes, make tomato soup! Not just a regular everyday tomato soup, but the very special tomato egg drop soup!

If you want to give something really satisfying to your soul while nourishing your body at the same time, then a hearty soup is exactly what you need immediately!

So, after my super-popular chicken noodle soup, I have returned with one more high protein soup that will be a delight for all egg-lovers out there!

The very flavorful tomato egg drop soup which is full of fresh flavors from ripe red tomatoes, spring onion and cilantro (if you like it as much as we do!).

What is tomato egg drop soup?

Simply put, tomato egg drop soup is a Chinese inspired homestyle tomato soup with beaten eggs slowly poured over it to create beautiful egg clouds or egg flowers!

This is a very quick-cooking soup where blanched tomatoes are gently sautéed in garlic flavored oil for a couple of minutes and then simmered in vegetable broth or plain & simple water.

Once tomatoes are nicely softened, smoothly beaten eggs are poured over the soup moving your hand slowly in circular motion to create beautiful soft egg curdles inside the soup.

That's the uniqueness of any egg drop soup which you may already know. The combination of fresh ripe tomatoes with soft eggs proved to be incredibly addictive which is why I am sure you will make this on repeat this winter!

The post Best Ever Tomato Egg Drop Soup | Comforting High Protein Tomato Soup for Winter first appeared on Flavor Quotient.

Veg Manchurian is a really popular Indo Chinese dish thats ready in 35 minutes, where fried vegetable balls are dunked and simmered in Manchurian sauce. The result is a sweet, sour, spicy dish thats saucy and full of umami!

Veg Manchurian or Veg balls in Manchurian sauce is probably on every Indian restaurants menu! And for good reason! Deep fried vegetable balls that are crunchy and packed with flavour are simmered in an intense, spicy, sour, tangy, umami rich, aromatic sauce till they soak up all that flavour and become even better!

Traditionally, manchurian balls are deep fried. But in this recipe, I am showing you how to make this dish healthier manchurian balls in the air fryer, so they’re healthier and lighter, but still as crispy and delicious as it’s deep fried counterpart.

Who invented Manchurian?

Like a lot of Indian Chinese dishes, manchurian originated in Kolkata in the 1970’s and was born in Indo Chinese restaurants there. It is inspired by dishes in Manchuria, which is a region in North East China. Originally it was made with chicken in manchurian sauce, but since India has so many vegetarians, this vegetarian manchurian was born!

Manchurian is heavy on soy sauce and usually has a deep brown colour. The Indian influence added things like green chillies and coriander, which weren’t originally added to the dish. But we aren’t complaining because this Indianised version is so so good!

Now we have a ton of variations to this recipe like gobi manchurian, soya manchurian, paneer manchurian and even mushroom manchurian.

There are generally two ways Manchurian is made:

• Veg Manchurian with gravy usually served with fried rice or hakka noodles
• Veg Manchurian dry which is usually served as an appetizer: To make veg manchurian dry, follow all the steps in this recipe as mentioned, but only add 1/4 cup water while making the sauce. The result will be a sauce that just coats the veg balls and you’ll have a tasty veg manchurian dry

Ingredients for Manchurian Balls

Here’s what you’ll need for the veg balls:

Finely chopped vegetables: Finely chopped vegetables such as cabbage, carrots, onions, celery, spring onions are used to make the balls. Use a food processor or chopper for best results. I do not like to use vegetables like capsicum because they leave too much water and make the mixture too wet and gluggy

Ginger Garlic Paste: Ginger garlic paste is simple, ginger and garlic minced together or ground into a paste. Add flavour and a punch. You can also grate equal amounts of each and use

Green Chillies: Not traditional, but adds a nice heat and flavour to the balls. If living outside India, use serrano peppers. Skip if you don’t want extra heat

All Purpose Flour and Cornflour: Binding agents mixed with vegetables to form the balls and keep the shape intact as they fry

Ingredients for Manchurian Gravy

Here’s what you’ll need for the manchurian gravy or sauce:

Aromatics: The sauce starts with stir frying all the aromatics – garlic, ginger, green chillies, celery and onions on high heat. All finely chopped to add punchiness and spiciness to the gravy

Sauces: Only dark soy sauce and vinegar. The gravy for this manchurian is soy sauce heavy but has a perfect balance of sweet, sour, spicy and umami when all the other ingredients

Cornflour: For thickening. You can replace it with potato starch.

Herbs: Non traditional again, but herbs such as spring onions (white and green part) and coriander bring freshness and flavour. Add them right towards the end.

How to Make Manchurian Balls – Deep Fried

1. Add all the ingredients for the veg balls to a bowl
2. Mix them together till it comes together. Don’t knead or overmix or the balls can become dense and gluggy. There is not need to add water either as the vegetables will release enough water
3. Shape them into gooseberry sized balls. You can add a little oil or water to your palm to help you shape them
4. Deep fry in medium hot oil. It’s important that the oil is not too hot or the balls will only become golden from outside and will not cook from the inside
5. Once evenly golden brown on all sides, remove them with a perforated or slotted spoon on a tissue lined plate to absorb any extra oil. Set these aside

How to Make Manchurian in Air Fryer

1. Preheat the airfryer at 180C and brush the airfryer basket with oil.
2. Place the manchurian balls and brush some oil over them. Avoid overcrowding and make sure that there is some gap between the balls.
3. Air fry the balls for 7 minutes at 180C, brush with oil and air fry for 7 more minutes.
4. Air fry for 2 minutes at 200 C for them to turn golden and crisp. They need to cool a bit before they can be removed from the airfryer as they stick to the basket & break, if forced out. Transfer them to a plate and set aside. Repeat the same for all the remaining balls. 

How to Make Manchurian Sauce

Once you’re done frying the manchurian balls, it’s time to make the manchurian sauce and finish the gravy. Don’t forget to keep all the ingredients prepped and ready because all the cooking will be done on high heat, and the dish comes together in a few minutes.

1. To start making the manchurian sauce, saute ginger, garlic, celery and green chillies in hot oil in a wok
2. Add onions and saute on high heat again till onions are translucent
3. Add all the sauces and give this a quick mix
4. Once the sauce starts bubbling, add cornflour slurry to thicken the sauce

5. Add manchurian balls to the sauce

6. Simmer for 2-3 minutes to help the manchurian balls absorb the sauce

7. Finally add herbs like spring onions (green and white) and chopped coriander and give it a mix

8. Serve immediately with fried rice or noodles

Richa’s Top Tips & Notes

• Prep ahead and keep all your ingredients ready to go because once you start cooking, the recipe for the sauce comes together in minutes
• Use a chopper or food processor to chop all your vegetables for fast, even prep
• Don’t add any water while making the manchurian balls or the mixture will becomes too wet. The vegetables will leave enough water as you mix
• If using frozen veggies, make sure to thaw them and squeeze out any excess water before using
• Always deep fry the balls on medium high heat. This ensures they cook evenly from inside as well as outside
• For the same smoky, restaurant style flavour, use a cast iron or carbon steel wok. Cook the manchurian gravy on high heat
• To make veg manchurian dry, only add 1/4 cup water while making the sauce. All the other steps remain the same
• To make this recipe gluten free, replace the all purpose flour with rice flour or besan, and the corn flour with tapioca starch or potato starch

Serving Ideas

Veg Manchurian gravy tastes fantastic with

• egg fried rice, burnt garlic mushroom fried rice, schezwan fried rice – the medley of flavors and textures is truly incredible
• You can also serve it with hakka noodles and chicken chow mein for a delicious street-style Indo-Chinese meal.
• If you don’t want to take the extra effort, just serve it with steamed rice because the flavours in the gravy are big and bold and the rice will just soak them all up!

This veg manchurian gravy is the true essence of the Indo-Chinese cuisine. It’s one of those recipes that look complicated but are actually quite easy to make. And now thanks to the air fryer, you can also make it a whole lot healthier!

If you do try this recipe, don’t forget to DM the pictures over on my Instagram @my_foodstory. I love seeing your recreations!

Watch Veg Manchurian Recipe Video

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Veg Manchurian Recipe

Veg Manchurian is an easy indo chinese recipe that's saucy, spicy, sour, tangy and full of umami. It's a popular indo chinese recipe that goes really well with fried rice or hakka noodles.

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 193kcal

Author Richa

Ingredients

Vegetable Balls

• ½ Cup Grated Carrot
• ½ Cup finely chopped Cabbage or shredded
• ¼ Cup finely chopped Spring Onion green part only
• ¼ Cup finely chopped Onion
• ¼ Cup finely chopped Green Beans
• 1 Teaspoon Ginger Garlic Paste
• 1 Teaspoon Green Chilli Paste green chillies ground to a paste
• ½ – ¾ Teaspoon Salt
• 3 Tablespoons Corn Flour
• 3 Tablespoons All Purpose Flour
• 1/4 cup Oil for frying

Manchurian Gravy

• 2 Tablespoons Oil
• 1 ½ Tablespoons finely chopped Ginger or minced
• 3 Tablespoons finely chopped Garlic or minced
• 1 ½ Tablespoons finely chopped Celery
• ¼ Cup finely chopped Onion
• 2-3 Green Chillies finely chopped
• 2 ½ – 3 Cups Vegetable Stock or Water hot
• 1 ½ Tablespoons Soy Sauce
• 1 ½ Teaspoons Vinegar
• 1 – 1 ½ Teaspoons Salt
• 2 Tablespoons Corn Flour
• 3 Tablespoons Water
• 2 Tablespoons Chopped Coriander
• 2 Tablespoons Chopped Spring Onion white and green parts

Instructions

Vegetable Balls

• Add all the ingredients into a bowl. Mix to combine all the ingredients, being careful to mix just enough to bring them together. Don't add any extra water – the vegetables will release enough water. Shape into small balls (approx 1-1 ½ tablespoons per ball). Keep aside.
• Heat 1.5 inches oil in a kadai or a deep frying pan. Once the oil is hot, carefully add the balls into it one at a time. Fry on medium high heat for 4-5 minutes or until golden brown.
• Remove the vegetable balls using a skimmer and transfer to a kitchen towel lined plate. Keep aside.

Manchurian Gravy

• Heat oil in a wok. Add chopped garlic and ginger and sauté until fragrant. Add celery, onions and green chilli and sauté for 1 – 2 minutes on high flame.
• Add water/stock, soy sauce, vinegar and salt. Mix well to combine. Allow to simmer.
• Combine corn flour and water in a small bowl and add it to the wok. Stir continuously to ensure the sauce does not become lumpy. Simmer till the sauce thickens and has a glossy look
• Once thickened, add the fried vegetable balls and stir to combine. Add chopped coriander, spring onion greens and whites. Serve hot along with fried rice or hakka noodles.

Video

Notes

• Prep ahead and keep all your ingredients ready to go because once you start cooking, the recipe for the sauce comes together in minutes
• Use a chopper or food processor to chop all your vegetables for fast, even chopping. If the vegetables are too big in size, the balls will not hold shape well and can also take longer to cook
• Don’t add any water while making the manchurian balls or the mixture will becomes too wet. The vegetables will leave enough water as you mix
• If using frozen veggies, make sure to thaw them and squeeze out any excess water before using
• Always deep fry the balls on medium high heat. This ensures they cook evenly from inside as well as outside
• For the same smoky, restaurant style flavour, use a cast iron or carbon steel wok. Cook the manchurian gravy on high heat
• To make veg manchurian dry, only add 1/4 cup water while making the sauce. All the other steps remain the same
• To make this recipe gluten free, replace the all purpose flour with rice flour or besan, and the corn flour with tapioca starch or potato starch

Nutrition

Calories: 193kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1495mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1899IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Veg Manchurian | Air Fried & Deep Fried appeared first on My Food Story.

This quick and simple Chinese chicken onion stir fry dinner is a real winner because it is ready in under 30 minutes which is exactly what you need after all the post-holiday exhaustion!

To be absolutely honest, I didn't intend to open my blog in the new year with this recipe! Wondering why?

This chicken onion stir fry recipe is definitely a keeper and I can guarantee that you will reach out for it more often than not after you try it once!

This is a good recipe and will please everyone in the family for sure; then what is my reluctance for?

This delicious recipe of chicken onion stir fry is an everyday recipe that must be part of your weekly meals thanks to its ease of prep and incredible taste!

But all I wanted was a showstopper recipe to open my blog this new year! You know, that party-kinda recipe?

Unfortunately I could not make that on time and there was no way I could delay sharing a new recipe for another day! So here I am with this delish chicken onion stir fry with all its glory!

What is Chicken Onion stir fry?

Chicken onion stir fry is a quick & easy chicken dinner where thinly sliced chicken is cooked over high heat with regular onions and spring onions!

Chicken and onions are flavored with simple sauces and/or seasonings until everything is tender, slightly caramelized and flavorful while onions are left crunchy!

This dish has a flavor profile of savory & mild sweetness thanks to the oyster sauce and onions; but can be made spicy if you like them that way by adding any hot sauce of your choice.

You can relish this chicken onion stir fry with plain white rice or stir fry noodles as this pairs with both beautifully!

The post Chinese Chicken & Onion Stir Fry | Best Ever Restaurant Style Onion & Chicken Stir Fry first appeared on Flavor Quotient.

Butterscotch Pudding is yummy dessert made by refrigerating a blend of milk, butterscotch flavors, china grass and sugar. It has a nice rich taste and smooth texture. This recipe is one of those easy desserts that look fancy but actually very simple to prepare. It tastes sweet, creamy and very delicious.

This pudding does not need long setting time like other desserts. Just one hour in the fridge is enough for it to set nicely. The butterscotch flavor comes out really good and kids love it lot. It is perfect for weekends, small parties or when the guests come suddenly. You can easily plan it last minute also.

About Butterscotch Pudding

Butterscotch pudding is a milk based dessert set using china grass instead of gelatin. This recipe has a soft set texture and holds shape well. China grass helps the pudding to set nicely and gives a soft jelly like texture. It is commonly used in many Indian puddings and desserts. 

The texture of this recipe is silky smooth and slightly firm, it should not be sticky when you touch it once it is set properly. Milk makes it creamy while the china grass gives structure. Butterscotch chips add little crunch in between which makes it more interesting. You can feel the bits while eating.

The flavor is mild sweet with strong butterscotch taste. It has a nice aroma when essence is added. I feel using essence gives good aroma and color also. If you are using normal white sugar then reduce the quantity a bit. This is not overly sweet so it feels good even after a heavy meal.

Mittu loves to munch butterscotch chips as such just like chocolate chips so apart from using it for recipes I always reserve a small portion for her sake. Puddings are always our family favorite and should I have to mention about this butterscotch pudding?! It was super hit at home, I also shared a portion with my neighbor and they too loved it.

I usually make this when on weekends without too much effort. This recipe is easy to make and does not need the oven also. 

Butterscotch Pudding Ingredients

• Milk - I add as it's the base of pudding. It gives creamy texture and richness. You can use full fat milk for better taste.
• China grass / agar agar - I have used this for setting the pudding. It helps pudding to hold shape well. 
• Water - I used to dissolve the china grass. It helps in melting it evenly. Do not reduce water too much.
• Sugar - I have used cane sugar for sweetness. It gives mild caramel taste. You can use white sugar also but reduce little.
• Butterscotch chips - I have used this for flavor and crunch. I also use some for garnish. You can slightly crush it for better mixing.
• Butterscotch essence - I have added this for strong butterscotch flavor. It gives nice aroma. Add only after milk cools little.

Why This Recipe Works

• It is very easy and quick to make dessert.
• This uses simple ingredients available at home.
• China grass sets pudding fast without long wait.
• Butterscotch flavor gives rich taste.
• It's perfect make ahead dessert for parties.

Similar Recipes

• Chocolate pudding
• Tender coconut pudding
• Vanilla cheese cake
• Mango cheese cake
• Shahi Tukda

How to make Butterscotch Pudding Step by Step

1.Take milk in a sauce pan, then add cane sugar to it.Whisk it well.

2.Strain to remove any impurities. Boil for 3-5 minutes till its slightly thick.Now switch off, cool down for few minutes, then add butterscotch essence and Set aside.

3.Cut china grass into thin strips. Add water to it

4.Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool. Take butterscotch chips to a mixer.

5.Pulse it few times to get a coarse mixture. Add it to milk and mix well.

6.Now add china grass mixture, I used a metal strainer. Now transfer the milk to a tray.

7.Cover with aluminum foil and refrigerate it for at least and hour for the pudding to set. When you touch the pudding will be non sticky, this shows that the pudding is set well. Cut into squares, sprinkle butterscotch chips and serve chilled.

Serve chilled.

Expert Tips

• China grass - I dissolve china grass fully in water. If not dissolved properly, pudding will not set evenly. I always boil till no strands are seen and it is dissolved completely.
• Adding china grass - I usually add china grass mixture when it is warm only. If it cools down, it will start setting fast and form lumps.
• Milk consistency - Do not boil milk too much. Just slightly thick is enough. Over boiling will make pudding heavy.
• Straining step - I always strain the china grass mixture before adding. This avoids any undissolved bits in pudding.
• Chilling time - Refrigerate at least one hour. Touch and see if it is non sticky, then it is ready to cut and serve.

Serving and Storage

Serve this pudding chilled for best taste. It tastes really good after proper chilling too. You can just cut them into squares or serve in cups as you like. Sprinkle the butterscotch chips on top before serving also. Store leftover in the fridge. It stays good for two days only.

FAQS

1.Can I skip the butterscotch chips?

Yes you can skip it if not available. But chips give nice crunch so taste will be little different.

2.Why my pudding did not set properly?

This happens mostly if the china grass not dissolved fully or quantity was less, dissolve it completely in boiling water.

3.Can I use gelatin?

Yes you can use gelatin but method and quantity will change. China grass is vegetarian option and works well here.

4.Can I make this in advance?

Yes you can make it few hours before serving. Keep it refrigerated till serving time.

5.Is this pudding very sweet?

No it is mildly sweet. You can increase or reduce sugar based on your taste.

If you have any more questions about this Butterscotch Pudding Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butterscotch Pudding Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Butterscotch Pudding Recipe

Butterscotch Pudding is yummy dessert made by refrigerating a blend of milk, butterscotch flavors, china grass and sugar. It has a nice rich taste and smooth texture. This recipe is one of those easy desserts that look fancy but actually very simple to prepare. It tastes sweet, creamy and very delicious.

Course Dessert

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword agar agar recipes, butterscotch recipes, dessert recipes, milk recipes, pudding recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Refrigerating Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 3 cups

Calories 211kcal

Author Sharmilee J

Ingredients

• 1 ½ cups milk
• 5 gms china grass
• ½ cup water
• ½ cup sugar I used cane sugar
• ¼ cup butterscotch chips + few for garnish
• ¼ teaspoon butterscotch essence

Instructions

• Take milk in a sauce pan, then add cane sugar to it. Whisk it well.
• Strain to remove any impurities.
• Boil for 3-5mins till its slightly thick. Now switch off, cool down for few minutes, then add butterscotch essence and set aside.
• Cut china grass into thin strips. Add water to it.
• Boil it until the china grass is completely dissolved. Once dissolved completely, set aside to cool.
• Take butterscotch chips to a mixer. Pulse it few times to get a coarse mixture.
• Add it to milk and mix well. Now add china grass mixture ,
• I used a metal strainer. Now transfer the milk to a tray.
• Cover with aluminium foil and refrigerate it for at least an hour for the pudding to set. When you touch the pudding will be non-sticky, this shows that the pudding is set well.
• Cut into squares, sprinkle butterscotch chips and serve Butterscotch Pudding chilled.

Notes

• China grass - I dissolve china grass fully in water. If not dissolved properly, pudding will not set evenly. I always boil till no strands are seen and it is dissolved completely.
• Adding china grass - I usually add china grass mixture when it is warm only. If it cools down, it will start setting fast and form lumps.
• Milk consistency - Do not boil milk too much. Just slightly thick is enough. Over boiling will make pudding heavy.
• Straining step - I always strain the china grass mixture before adding. This avoids any undissolved bits in pudding.
• Chilling time - Refrigerate at least one hour. Touch and see if it is non sticky, then it is ready to cut and serve.

Nutrition

Serving: 100g | Calories: 211kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 203mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 198IU | Calcium: 162mg | Iron: 0.4mg

The post Butterscotch Pudding appeared first on Sharmis Passions.

The classic Greek lemon chicken is a must-try recipe if you love savory, citrusy and comforting flavors with your chicken having crispy skin and juicy meat!

If you are a blogger, irrespective of your domain, I am sure you would have also experienced blogger fatigue at times and I am not ashamed to confess that I am going through that exact same phase at the moment!

That’s the very reason behind the irregularities of my blog posts and I am fully aware that the frequency of my publishing must improve sooner than later!

However, while I fix & sort out my schedule, I must apologize to my loyal readers who still visit my page and have shown their immense love over the years!

End of year is always the best time to reflect on the time we have left behind and express gratitude for all the good things life has bestowed upon us!

With a heart full of nothing but thankfulness, I am here today to share a classic recipe from one of my favorite cuisines, the Mediterranean!

This classic Greek lemon chicken is absolutely gonna brighten up your days ahead once you give it a try in your kitchen! It is easy, quick with minimal prep and a perfect bang for the buck!

What is Greek lemon chicken?

Greek lemon chicken is a traditional baked chicken recipe made with bone-in and skin-on portions of chicken like chicken thighs or chicken drumsticks.

The unique USP of this Greek lemon chicken is its marinade which is a flavor-bomb thanks to all the fresh ingredients used in it.

The post Baked Greek Lemon Chicken | Mediterranean Style Baked Chicken with Oregano & Thyme first appeared on Flavor Quotient.

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.

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