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 […]
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 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!
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 lickingclean!
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 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 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!
4-5Potatoes450 grams, peeled and cut into fingers (1/3-1/2 inch thick, 2 -3 inches long), refer to Note 1
Oil for brushing/deep fryingrefer to Note 2
First Coating:
2teaspoonChilli powder
1teaspoonGarlic Paste
1teaspoonRed Chilli Paste
3tablespoonCorn Flour
3tablespoonAll Purpose Flour
1tablespoonSalt
Second Coating:
⅓cupAll Purpose Flour
⅓cupCorn Flour
¼teaspoonBlack Pepper
¼cupWater
For the Sauce:
2tablespoonOil
1tablespoonGarlicfinely chopped
1teaspoonRed Chilli Flakes
3tablespoonWhite Sesame Seeds
1teaspoonVinegar
2teaspoonsSoy Sauce
2tablespoonTomato Ketchup
2-3tablespoonsHoney
2teaspoonsRed Chilli Paste
1/4cupWater
1 teaspoonCorn Flour
2tablespoonSpring Onionchopped (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
It’s important to cut the potato fingers in a uniform size so they cook evenly while frying.
The temperature of the oil should be between 165C to 175C 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.
air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later.
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.
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 loveSweet 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.
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
What is Kung Pao flavor like?
Kung Pao flavor is a mix of spicy, tangy, and slightly sweet. It’s got that umami kick from soy sauce and some heat from Sichuan peppers and dried chillies to warm you up without being overwhelming.
What is Kung Pao made of?
Traditional Kung Pao dishes use a combination of chillies, garlic, ginger, peanuts, and a soy-based sauce that’s thickened slightly for that glossy, sticky coating. This tofu version keeps all the same flavors but swaps the chicken for crispy tofu.
Can I make Kung Pao Tofu without an air fryer?
Absolutely. You can pan-fry the tofu in a little oil, the key is to make sure the tofu is well-marinated and cooked until the edges are crisp before tossing it in the sauce.
Is Kung Pao Tofu healthy?
Yes, especially when air-fried! Tofu is high in protein and low in saturated fat, while the dish itself uses minimal oil and plenty of natural flavor from spices and aromatics. Just go easy on the sauce if you’re watching sodium or sugar intake.
Can I make this kung pao tofu recipe vegan?
Absolutely, you can! Simply swap honey with maple syrup and oyster sauce with hoisin sauce for a vegan version.
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.
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!
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!
2tablespoonssunflower oil or any neutral flavoured oil
1teaspoontoasted sesame oil
4dried red chilliesbroken into 2
1tablespoon+ 1 teaspoon finely chopped garlic
2teaspoonsfinely chopped ginger
4spring onion whitesthinly sliced
1teaspoonsichuan peppercrushed
¼cupgroundnuts roasted and de-skinned
Other
1teaspooncornflour mixed in ¾ cup water to make a slurry
1tablespooncooking oiladditional ¼ cup cooking oil if deep frying
¼cupfinely 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.
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.
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
Tofu is prepped in this way to season them well, so do not skip it.
Cornflour slurry forms lumps if it is not stirred continuously.
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!
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!
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 corianderleaves 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
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.
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.
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!
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
2teaspoonssunflower oilor any neutral flavoured oil like canola or rice bran
¼cup+ 4 teaspoons lukewarm waterwe’ve measured this accurately so please stick to this water measurement
1-2tablespoonscornflour for dustingif needed
Chicken Filling
200gramsboneless chicken thigh or chicken minceground chicken
¼cupfinely chopped onion
2tablespoonsfinely chopped celery
½cupfinely chopped spring onion greens
½teaspoonfinely chopped ginger
½teaspoonfinely chopped garlic
1tablespoonoyster sauce
1teaspooncornflour
¼teaspoonsalt
¼teaspoonpepper
1tablespoonsesame oil
2tablespoonsfinely chopped coriander leaves
Vegetarian Filling
1tablespoonoil
2teaspoonsfinely chopped garlic
1teaspoonfinely chopped ginger
2tablespoonsfinely chopped celery
½cupfinely chopped onion
½cupfinely chopped cabbage
½cupfinely chopped carrot
¼cupfinely chopped mushrooms
½cuphydrated soya granulessee note 1
1teaspoonsoy sauce
¼teaspoonsugar
½teaspoonsalt
¼teaspoonpepper
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
To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-15 minutes, drain & squeeze out water & use.
Let the dough rest for 10 minutes for best results.
It’s best to roll each momo wrapper, stuff them with the filling & roll the next momo wrapper.
If you roll all the wrapper at once, they dry out very fast, and it will not be possible to shape momo.
Wrapped momo (uncooked) can be kept frozen for up to 2 weeks in an airtight container, separated by parchment paper.
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.
Smoked pork belly finished with a buttery hot-honey glaze – sweet heat, rich smoke, snack-worthy flavor.
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
Instructions
Pit Temp: 275°F indirect
Final Internal Temp: 202°F
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.
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.
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.
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.
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.
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
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.)
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.
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 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
What are Chicken Lollipops made of?
They’re made using the middle segment of chicken wings. The meat is cut and pushed down to one end to form a “lollipop” shape that’s easy to hold and perfect for snacking.
What cut is a Chicken Lollipop?
It’s the mid-joint or “drumette” part of the wing. You can trim it yourself or buy them ready-made from most butcher shops or supermarkets.
Can I make this recipe in an air fryer instead of deep frying?
Yes! Lightly brush the lollipops with oil and air fry them at 200°C for 10–12 minutes, flipping halfway through. They’ll still be crispy and juicy with much less oil.
How can I make it spicier or milder?
For extra heat, add a pinch of red chilli flakes or a splash of hot sauce to the batter. To make it milder, use Kashmiri chilli powder instead of regular chilli powder, it gives colour without too much spice.
Is Chicken Lollipop healthy?
Like most fried foods, it’s best enjoyed in moderation. For a lighter version, you can air fry or bake them and skip the second fry step.
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 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!
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.
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
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.
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.
Oil temperature: Ensure the oil is at 350F/ 176C for frying the chicken. This temperature is ideal for perfectly cooked crispy chicken.
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.
Craving that spicy, tangy, street-style Chilli Paneer you get from your favorite Indo-Chinese joint? This version brings the same bold flavors home and that signature glossy sauce you can’t stop eating.
Chilli Paneer has that perfect balance of spice, crunch, and comfort that makes it everyone’s go-to Indo-Chinese dish. The soft paneer, crisp veggies, and glossy, flavourful sauce come together so beautifully that it’s hard to stop at just one bite.
Making it at home is so much easier than you might think. You just need a handful of pantry staples and a hot wok to get those street-style flavours right. These go perfectly with dishes like Veg Hakka Noodles or Egg Fried Rice, to make up the perfect meal for a cosy night in with family & friends.
Paneer: Use fresh, firm paneer so it holds shape when fried but stays soft inside.
Coating Mix: A blend of cornflour, maida (all purpose flour), Kashmiri chilli powder, soy sauce, salt, and a splash of water to give the paneer a crisp outer layer.
Aromatics: Ginger, garlic, and green chillies add that signature Indo-Chinese punch and depth of flavour.
Veggies: Onion and capsicum (green bell pepper) for added texture
Sauces: Soy sauce, red chilli sauce, ketchup, vinegar, and a touch of cornflour creates the glossy, spicy-sweet base.
Oil: For frying and stir-frying.
Spring Onions: To garnish and add freshness.
Frequently Asked Questions
Can I make this recipe vegan?
Yes! Simply replace the paneer with firm tofu. Pat it dry before coating and frying so it crisps up nicely and holds the sauce well.
Can I make this with gravy?
Absolutely. Just add about half a cup of water or vegetable stock to the sauce when cooking, and let it simmer for a few extra minutes. You’ll get that perfect saucy consistency that’s great with rice or noodles.
Is Chilli Paneer healthy?
It can be! While it’s usually fried, you can air fry or pan-fry the paneer instead of deep frying. Use less oil, add more veggies, and you’ll have a lighter version that still tastes amazing.
Richa’s Top Tips
Use quality paneer: Good paneer will take on flavours really well and stay soft instead of becoming rubbery when deep fried. Store bought paneer will do, but if you’ve got that extra 15 minute window, try out my Homemade Paneer Recipe!
Fry on high heat: Keeps the paneer crispy on the outside and prevents it from turning chewy.
Keep the veggies crunchy: Onions and capsicum should be just cooked, still bright, crisp, and full of bite. That’s where the street-style texture comes from.
Don’t skip the wok toss: Once you add the sauce, toss everything quickly on high heat to coat the paneer evenly and get that glossy finish.
Storage Tips
Fridge: Store leftover Chilli Paneer in an airtight container for up to 2 days. The paneer might soften a bit, but it’ll still taste delicious.
Freezer: It’s best to freeze just the sauce (without paneer) for up to 10 days. When ready to eat, thaw and toss with freshly fried paneer cubes.
Reheating: Warm it up in a pan over low heat. Add a splash of water to loosen the sauce and keep it from drying out. Avoid microwaving too long, as paneer can turn rubbery.
Serving Ideas
This Chilli Paneer tastes amazing on its own, but if you’re putting together a full Indo-Chinese spread, here are some delicious pairings to try:
With Schezwan Fried Rice – Double up on bold flavors with this fiery rice that complements the paneer perfectly.
Make it saucier: Want that restaurant-style gravy version? Just add an extra half cup of water to the sauce and let it simmer till slightly thickened.
Try it with tofu: Swap the paneer with firm tofu for a vegan-friendly version that’s just as satisfying.
Add veggies: Toss in diced bell peppers, mushrooms, or baby corn for more texture and flavor.
Use baked or air-fried paneer: Skip deep-frying for a lighter, equally tasty version that still has that crisp bite.
Add crunch: Sprinkle toasted sesame seeds or crushed roasted peanuts on top just before serving for a fun twist.
And that’s your street-style Chilli Paneer, mouth watering crispiness, spicy, and full of flavor. You can trust it to always hit the right spot, whether you’re cooking for friends or just craving a quick fix for yourself. Every bite has that balance of heat and tang that makes you reach for another piece before you even realize it.
If you try this recipe, I’d love to see how it turns out! Share your version and tag @my_foodstory on Instagram, I can’t wait to see your kitchen magic.
Add cornflour, maida, kashmiri chilli powder, soy sauce, salt to a bowl. Add the paneer cubes and toss to coat. Sprinkle a little water just to get the coating to stick to the paneer. Toss and set aside.
Heat oil in a wok or pan and add the paneer piece by piece to prevent them from sticking to each other. Fry them on high heat for 2-3 minutes, turning once or twice till they are golden brown. Take them out on a plate and set aside.
Whisk together all the ingredients under sauce and set aside.
Remove any excess oil from the wok, leaving behind 1.5 tbsp oil. Once the oil is hot, add ginger, garlic and green chillies. Saute for a minute or two and add onions and capsicum.
Stir fry for 2-3 minutes on high heat and add the paneer cubes. Toss the paneer with the aromatics for a minute.
Give the sauce a whisk and add it to the wok. Toss together on high heat for 2 minutes till the cornflour is cooked and the sauce takes on a thick, glossy finish and coats the paneer pieces. Add a little water if you want a little more sauce. Sprinkle with chopped spring onions and serve hot.
Video
Notes
Chilli Paneer Gravy: For saucier chilli paneer, add an extra half cup of water to the sauce
Vegan Chilli Paneer: You can easily substitute the paneer for tofu to make chilli tofu
You can substitute the store bought chilli sauce with homemade chilli garlic paste. I highly recommend making it yourself. I used Kashmiri Red Chillies for this recipe which have more colour than heat
If using homemade chilli paste, once you add it to to the wok, be sure to fry it until almost all of the raw aroma goes. This will help you avoid the raw chilli taste and smell in the dish.
Firecracker Crispy Potato is the most PERFECT snack to serve if you’re hosting this festive season! It’s a fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time.
Meet my ultimate party trick: Firecracker Crispy Potatoes! These crunchy, golden bites are bursting with Indo-Chinese flavours and wrapped to look like little firecrackers 🎉
The filling combines a spicy, aromatic potato, paneer, and Schezwan sauce filling, rolled in thin samosa sheets, and fried (or air-fried!) till crisp and irresistible. Perfect for Diwali, house parties, or even along with your evening chai, these crispy potatoes are fun to make, look super impressive, and taste even better.
Filling Base – Potatoes and paneer Aromatics – Garlic, ginger, onions, green chillies, and capsicum for a fragrant, spicy punch. Sauces – Homemade Schezwan sauce, and soy sauce bring the signature Indo-Chinese heat and umami. Binders – Oats powder or cornflour to make the coating batter and hold everything together. Wrappers – Thin samosa sheets rolled around the filling for that firecracker look + crunch. Oil – For deep frying or brushing if air-frying.
Richa’s Top Tips
Don’t overfill, make sure to make a lemon-sized ball for easy wrapping.
Make sure to cut the samosa sheets in 2 for the perfect bite-size firecrackers.
Work in batches for even frying and perfect crispness.
Want to prep ahead? Shape and freeze the rolls and fry straight from frozen when ready.
Frequently Asked Questions
Can I air-fry instead of deep frying?
Yes! Air-frying still gives you that crisp texture but with less oil. Just make sure to brush lightly with oil for an even golden crust.
What can I use instead of samosa sheets?
Spring roll wrappers could alternatively work well here, just cut them into thin strips.
Can I make these ahead of time?
Absolutely! Shape and store them in the fridge for up to a day, or freeze for longer. Fry or air-fry just before serving for best results.
Crispy, spicy, and full of fun, these Firecracker Potatoes are guaranteed to light up your snack table. Quick to make, endlessly addictive, and bursting with flavour – they’re the perfect bite for your next festive get-together!
Recreate this and send me pictures of your festive spread over on my IG @my_foodstory!
A fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time, this Firecracker Crispy Potato is the ultimate Diwali party snack of this season!!
10samosa sheetscut into 3mm wide x 6-7 cm long, strips
Instructions
Potato-paneer filling
Heat 3 tablespoons of oil in a pan or kadai, add garlic, ginger and saute for a few seconds on high until fragrant. Add green chillies, onions, capsicum & saute for 2-3 minutes till onions turn translucent. Add mashed potatoes, paneer, schezwan sauce, soy sauce, salt, pepper, oats powder and saute for a few seconds till the sauces get absorbed well. Set aside to cool.
Samosa sheet strips
Cut each samosa sheet into 2 & cut out 3mm wide x 6-7 cm long strips. Transfer the strips to a plate.
Making firecracker potatoes
Mix cornflour in water to make the coating batter. Take approx. 2 tablespoons of the potato mix and make lemon sized balls. (You may grease your hands with oil if needed) set aside. Dip each ball in the coating batter, roll on the samosa sheet strips, dip again into the coating batter and roll again on the samosa sheet strips to form a fire cracker (watch video for more details) and set aside. Coating & rolling ensures that the strips stick well & firecrackers hold shape, so do not skip it. Repeat the same process for rest of the balls.
Deep frying method
Heat ⅓ cup of oil in a deep kadai or pot and deep fry the firecracker potatoes on medium heat till they turn crisp & golden. Do not overcrowd the kadai so they get fried well. Fry in batches and set aside.
Airfrying method
Preheat the airfryer at 140C and brush the basket/tray with oil. place the firecracker potatoes, gently brush or drizzle oil on them. Air fry at 140C for 12-15 minutes & at 190C for 3 minutes till they turn golden brown and crisp.
Crispy, sticky, and the perfect amount of spicy, this Korean-style crispy lotus stem has an addictive crunch & comes covered in glossy gochujang glaze that makes every bite impossible to stop at one.
Lotus stem, also known as lotus root, might not be something you cook often, but this dish might just change that. Every bite is a mix of crunch, spice, and a glossy red glaze that makes it oh-so-special. There’s a little heat, a touch of sweetness, and a whole lot of flavor that sneaks up on you in the best way.
If you want to bring a surprise element to your Diwali party table with familiar flavours in new textures, then crispy lotus stem recipe is it. Make it a part of your charcuterie board, or serve it as is with some mayo or my garlicky yogurt dip for an appetiser that truly feels like the star of the evening!
Lotus Stem: The hero of the dish. Thinly sliced for even cooking. You can find it fresh or frozen in most Indian or Asian stores, both online and offline (I get mine from BlinkIt).
Oil: A neutral one like sunflower or canola oil.
Aromatics: Finely chopped ginger and garlic for flavor and aroma.
Sauce Base: Seasame seeds, gochujang (Korean chilli paste), gochugaru (Korean chilli flakes), soy sauce, and oyster sauce bring in that signature Korean heat and umami depth.
Sweetness & Balance: A drizzle of honey rounds out the spice, while a splash of water helps create that glossy, sticky coating.
Garnish: Spring onion greens for crunch, freshness, and a little visual pop right before serving.
Richa’s Top Tips
Slice lotus stem evenly: Thin, uniform slices make all the difference. Thicker ones stay chewy instead of crisping up.
Dry well: After soaking, pat the lotus stems completely dry so they don’t steam in the air fryer. This is an important to step to achieve crispy results.
Don’t overcrowd: Give the slices space in the basket so hot air can move around freely.
Balance the sauce: Taste before adding all the gochujang and gochugaru. Adjust spice and sweetness to your liking.
Toss just before serving: Add the sauce only when you’re ready to eat, so the stems stay crisp and don’t go soggy.
Frequently Asked Questions
What is a lotus stem?
Lotus stem or lotus root is the edible root of the lotus plant. It has a mild flavor and a crisp, slightly starchy texture that stays crunchy even after cooking.
What does lotus stem taste like?
It’s mildly sweet, with a crunch similar to water chestnuts or bamboo shoots. When fried or stir-fried, it develops a lovely nutty bite.
My lotus stem turned chewy. What went wrong?
They were likely sliced too thick or not air-fried long enough. Keep the slices thin and dry them well before cooking for maximum crispiness.
Can I make this without gochujang?
Yes! Mix red chilli paste with a little soy sauce, vinegar, and sugar for a quick substitute. It won’t taste exactly the same but will still give you a bold, flavorful glaze.
Storage Tips
Fridge: Store leftovers in an airtight container for up to 2 days. The lotus stem will soften slightly but still taste great.
Freezer: Not recommended, as the sauce and texture of lotus stem don’t hold well once thawed.
Reheating: Reheat in an air fryer or a hot pan for a few minutes to bring back some crispness. Avoid microwaving, as it makes the stems soggy.
Make ahead: You can air fry the lotus stem slices in advance and store them separately. Toss them in the sauce just before serving to keep them crunchy.
Serving Ideas
These crispy lotus stems are great on their own, but even better when you pair them with the right dishes. Try one of these easy combos:
With Vegetable Hakka Noodles – The sticky, spicy glaze on the lotus stems is perfect with these wok-tossed noodles.
With Veg Fried Rice – The mild, savoury flavours of fried rice balance the bold spice of the lotus stem.
With Jeera Rice – A mild, aromatic side that complements the bold Korean flavours.
With Bibim Guksu – For a full-on Korean-inspired meal with layers of flavour.
With Mango Sago – End on a sweet note with this creamy, tropical dessert that cools the palate.
With Indian Breads – Explore a mix of festive flatbreads that pair beautifully with spicy starters like this.
Customisation Ideas
Add crunch with peanuts – Toss in roasted peanuts at the end for extra texture and a nutty twist.
Make it milder – Use fewer green chillies or replace gochugaru with Kashmiri chilli powder for a gentler heat that still keeps the colour.
Add sesame oil – A small drizzle at the end deepens the nutty flavour and adds a beautiful gloss to the sauce.
Try a fusion twist – Replace gochujang with schezwan sauce for an Indo-Chinese version that’s just as bold.
Use different veggies – If lotus stem isn’t easily available, try the same recipe with baby corn, mushrooms, or cauliflower florets for a similar crisp bite.
Did You Know?
Lotus stems are nature’s own little engineering marvels. Each slice has a honeycomb of air channels that help the plant breathe underwater, and those same pockets give it that irresistible crunch when cooked. The stem stays crisp even after frying or simmering, which is why chefs across Asia love using it for texture. Plus, lotus stems have been part of traditional medicine for centuries, said to cool the body and boost digestion.
So go ahead and make this crispy Korean-style lotus stem at home. And if you try it, don’t forget to tag me on Instagram @my_foodstory so I can see your beautiful plates!
Crispy, crunchy, sweet, sticky, and spicy, this Korean Crispy Lotus Stem is a medley of flavors and textures that come together quickly and alleviate a boring meal in minutes!
Diwali is incomplete without dips and here are 16 simple dip recipes that will add so much colour and deliciousness to your Diwali celebrations
Diwali is the season for lights, laughter, and of course, endless snacking! Between the sweets, chaats, and appetizers, there’s always room for something fun and flavorful — and that’s where these dip recipes come in. A good dip has the power to transform even the simplest snack into something party-worthy. Whether you’re serving tikkas, kebabs, chips, or samosas, a creamy, tangy, or spicy dip can take things from tasty to totally addictive in minutes.
This collection of party dip recipes is designed to make your festive hosting easy and stress-free. You’ll find everything from classic Indian chutneys to global-inspired favorites like hummus, and herbed yogurt blends. The focus here is on bold flavors, quick prep, and versatility — because during Diwali, no one wants to be stuck in the kitchen while everyone else is having fun!
The best part is that most of these dips recipes easy can be made ahead of time, stored in the fridge, and served straight from the bowl. That means less last-minute chaos and more time to actually enjoy your get-together. Plus, dips are endlessly customizable — adjust the spice, swap ingredients, or pair them with whatever snacks you’re planning to serve.
So whether you’re hosting a big Diwali dinner or a casual game night with friends, these dips will fit right in. They’re colorful, crowd-pleasing, and guaranteed to disappear faster than you can say “pass the chips!” Ready to elevate your festive snacking game? Grab your mixing bowls and get dipping — these easy, delicious recipes will add a whole new layer of flavor to your celebrations! ✨
4.70 from 20 votes
Egyptian Beetroot Dip
This quick and easy Egyptian beetroot dip is healthy and looks beautiful on the table, which makes it perfect to serve at holidays, parties and family get togethers. Nobody will be able to resist that vibrant color. Serve it with crackers for a crunchy, creamy combination.
A light, refreshing and super addictive garlicky yogurt party dip to go with chips, wings, cutlets, fries and other finger food. Low calorie and healthy too.
Tamarind Chutney is an Indian condiment or sauce that's sweet, sour, spicy and savoury. Its generally used as an accompaniment to various Indian chaats but also works really well as a dipping sauce or a marinade. A jar will last you over a year in the fridge!
This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that’s pretty different from most other recipes out there, and you’ll believe me when you taste it!
Basil Walnut Pesto (Super Easy, Vegan, Made in an Immersion Blender)
Basil Walnut Pesto is a super easy, homemade vegan pesto recipe that is perfect with pasta dishes, salads, on chicken and salmon as a sauce or even as a dip! The walnuts give it a creamy base which helps avoid the parmesan altogether, and are a great substitute to pine nuts.
Learn how to make smooth, creamy hummus easily at home in a blender. This lebanese and middle eastern dip is healthy and is perfect with pita, in a wrap or as part of a mezze platter.
Spicy Nacho Cheese Sauce is really easy to make at home. It just needs seven ingredients and ten minutes and in the end you’ll have a silky, smooth, cheesy sauce that you can jar and store for a couple of days or eat immediately.
Make Thai sweet chili sauce at home easily with this recipe. Just 9 ingredients and 20 minutes. Stores well for up to a month. Called nam chim kai, use this dipping sauce for appetizers, snacks, finger food or stir fries and barbecues.
This easy homemade tomato ketchup recipe has 7 real ingredients, isn't sugar-heavy and very kid friendly. As compared to store-bought ketchup which has a lot of sugar, stabilizers and preservatives, this recipe is healthy.
Learn how to make this simple indo-chinese schezwan sauce/condiment which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. Makes 1.5 cups. Each serving size is estimated at 1 tbsp.
This Caramel Pumpkin Pie Cheesecake Dip is a breeze to make and the perfect fall holiday appetizer or dessert. We use whipped cream instead of Cool Whip for more volume and flavor.
This easy tropical mango mustard dipping sauce is ready in 5 minutes and gets made in the blender. Goes really well with chicken tenders, wings, crackers, fries and chips!
Mango Bell Pepper Rice Paper Rolls + Mango Cilantro Dipping Sauce
These mango bell pepper rice paper rolls are the perfect summer food – stuffed with lots of fresh veggies and served with an insanely delicious mango cilantro dipping sauce! Naturally gluten free, vegan and low carb!
Rich, creamy, delicious and absolutely chocolate-y, this homemade nutella can give the store-bought one a run for it's money. Made with just a handful of ingredients and really east to put together, you really need to try this one.
Dips are the secret to effortless entertaining, and these dip recipes prove just how easy and versatile they can be. Whether you prefer something spicy, tangy, or creamy, these party dip recipes are guaranteed to wow your guests and make snacking even more fun. So the next time you plan your festive spread, try one (or a few!) of these dips recipes easy — they’re the perfect way to add flavor, color, and a little extra celebration to your Diwali table. ✨
This air fryer sesame chicken has been a life changing discovery! Being an avid fan of Asian chicken recipes, I was badly missing them as they are mostly all deep-fried which I am avoiding due to my fatloss targets; but not any more thanks to this incredible air fryer sesame chicken recipe!
The air fryer sesame chicken is a simple & quick high-protein yet low-calorie recipe which can be relished as a fulfilling meal with rice or as a quick snack on its own while you reminisce the festive memories!
What is air fryer sesame chicken?
Sesame chicken is an Asian-cuisine-inspired recipe that was invented in North America and has become super popular thanks to its flavor, taste and ease of prep!
Now like any other Asian stir fried recipe, a typical sesame chicken is also fried in a generous amount of oil before being tossed in the flavorful sauce.
The sauce! Yes, that’s the USP of this classic sesame chicken!
To recreate that same incredibly mouthwatering saucy sesame chicken dish without the load of oil, I have this air fryer sesame chicken for you today!
About 4 to 5 servings of chicken is air fried in just a couple of tablespoons of oil which means you can enjoy this restaurant style air fryer sesame chicken at home absolutely guilt-free!
One small tweak I did in my sesame chicken sauce is that I have reduced the sweet element in it. Many sesame chicken recipes have a generous amount of honey in it which I have completely omitted.
During my short stay in the US a few years ago, I realized that the Asian/Chinese dishes are more on the sweeter side there which is not what I am very fond of and neither is my better half.
So I just used a small amount of brown sugar for just that subtle hint of sweetness which complements the savoriness and tartness beautifully.
A collection of 75+ Diwali Snack Recipes that are sure to light up your Diwali Party! These recipes are super easy and can be made ahead. Which means you can spend more time with your guests than in the kitchen.
It’s Diwali time! Yaaaaaaaaaaaaaay!
Diwali is hands down my most favorite festival of the year! I just love the way homes and hearts light up around Diwali and my kitchen is already lit up with all the festive awesomeness that I can’t wait to share with friends and family.
Amongst the most beautiful festivals celebrated across India, Diwali is all about the victory of light over darkness, good over evil and food over mood! While laddoos, halwas and kheers are staples on the Diwali sweets table – samosas, aloo tikkis, kebabs are the kind of diwali snack recipes that get my party started.
So here are over 75+ finger-lickin’ good, traditional as well as fusion diwali snack recipes to get your diwali appetizer menu lit up! Spread the light, love and cheer you guys! Happpppppppppy Diwali! 🪔🎉
Healthy, easy to make, and incredibly delicious, these vibrant beetroot tikkis are crispy on the outside, soft inside, and full of flavour in every bite!
A crunchy and refreshing vegetarian appetizer, this cucumber sushi has got everything – crunch, umami, and texture. Plus, it's really healthy and look good too!
Crispy on the outside, soft and juicy on the inside, this air fryer paneer popcorn recipe makes for on delicious and healthy appetizer or a fun drinking snack!
Crunchy, refreshing, creamy, and insanely delicious, these cucumber rolls are unlike anything you've ever had before. Makes for a gorgeous Diwali appetizer ✨
Quick and easy, this watermelon pizza is the perfect summer staple! Made with juicy watermelon slices and topped with creamy cheese sauce and some fresh fruits, this dish is the perfect 5 pm snack or party appetiser!
A really fun breakfast or snack, the bright pink colour of these beetroot appe makes sure kids are excited to try them! It's the best way to use up leftover idli dosa batter.
Makhana is the new healthy snack! It's wonderfully crispy, irresistibly crunchy, and oh-so-delicious, plus, they're a breeze to whip up. With the air fryer at work, there's no need for excess oil, and in just 20 minutes, you've got a wholesome snack ready to enjoy!
Chinese style Corn Bhel is a sweet, spicy, crunchy recipe which really celebrates corn. Takes only 10 minutes to put together and makes the best 5PM snack on a rainy day.
A super creative way to make chaat by using bread as base and topping it with all the chaat essentials – boiled potatoes, onions, coriander chutney, imli chutney and sev. This is like a cross between sev puri and dahi vada and its so so good.
A healthy snacking option, these Beet and Goat Cheese Quinoa Patties are a great way to use up veggies and make for a delicious addition to breakfast or a salad.
This Masala Vada recipe will give you crispy vadai inside out. The trick is to grind everything coarsely and fry these on a medium flame to allow them to cook properly and crisp up.
Mirchi Bajji is a fantastic monsoon snack and another addition to the pakora series. I'm showing you how to make them two ways – with a potato (aloo) stuffing and an onion coriander stuffing.
Watch recipe video above. It is the season for vegetable pakoras, spicy green chutney and masala chai. And I’m bringing you a recipe that has been tailored specifically for maximum crunch factor. These have a secret ingredient that makes every bite super crunchy and extra crispy.
An easy foolproof recipe for Crunchy Roasted Chickpeas flavored with Indian Masala. This recipe is sure shot way to get super crunchy chickpeas or chanas.
Baked chilli lime sweet potato wedges are the perfect healthy snack. These are oven roasted with crispy edges and soft, creamy centre. Turn these into sweet potato nachos or dip these wedges into a dipping sauce – either way you’ll love these! Gluten free, vegan and super easy to make!
Watch Recipe Video Above. Crispy Honey Chilli Potatoes are a super addictive snack – fried 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 to get every last bit of sauce!
This no brainer loaded nachos platter is the perfect party food for a crowd. Cheesy, crunchy, loaded with toppings, super easy and great as a game day snack.
Easy to make soya hara bhara kebabs are a healthy twist to restaurant style hara bhara kebabs. These are perfect if you are looking for vegetarian kebabs to serve your guests!
Kachhe Kele (Green Plantain) ke Kebab – Vegan and Gluten Free
Kachhe kele ke kebab are made with raw bananas or green plantains and are a healthy and nutritious snack, particular during Navratri. Check out this easy recipe which is also vegan and gluten free!
With my easy dry batter trick, you'll always have crispest onion pakodas. These make for a fantastic evening or pre-dinner snack and work really with my coriander chutney or just plain ketchup!
The key to making really crispy falafel is using dried chickpeas that have been soaked for at least 12 hours. Stay away from canned chickpeas because they are cooked and won't hold shape. Combined with herbs, garlic, onion, chillies and spices, falafels are a flavour bomb!
Learn how to make super crispy air fryer sweet potato fries. All you need is 4 ingredients and 20 minutes! The air fryer in my opinion produces much better results than the oven which takes longer to cook
This air fryer kurkuri bhindi is perfect for easy cooking and even easier eating! It’s a game changer, made with pantry staples and hardly any oil. And it tastes even better than when you deep fry it in oil. Serve it as an appetiser, snack or even for lunch along with some dal and roti.
These sandwiches make a great after school snack or anytime snack because they are quick and healthy. You get a super creamy filling but without using any mayonnaise – thats the magic of hung curd or greek yogurt! Use crunchy vegetables that can stand up to the yogurt without losing too much water too fast for best results.
Papdis are an addictive snack and are generally deep-fried. But this air-fried version gives the same extra-crispy result without the extra oil. These are sooo good you'll probably finish them in one sitting!
This Hariyali Paneer Tikka brings a refreshing twist to your typical paneer dishes. It's made with straightforward ingredients but delivers bold flavours that'll surprise you!
Mysore Masala is a popular South Indian breakfast where a spicy red chutney is spread on the dosa while it's cooking to give it a spicy twist and it is then stuffed with a yummy potato filling. Legend says it originated in Mysore but now its made all across the country!
Spongy, soft, and slightly tangy, white dhokla is a delicious and insanely healthy evening snack that comes together in just 20 minutes with Idli Dosa Batter
Saucy, crispy, spicy, tangy… Chinese Bhel is a flavor and texture bomb. It's the easiest thing to whip up both for random chat cravings and unexpected guests.
Savoury delicious – these Spinach Corn Puffs are a super easy snack that's also perfect for kids lunch boxes or evening hunger pangs. Store bought puff pastry and a cheesy spinach corn filling makes this a breeze to make and a hit with everybody!
Right off the streets of bombay, a spicy, masaledar aloo masala is sandwiched between two slices of bread along with sliced veggies and green chutney and grilled to perfection!
Nobody can resist these so make extras! The outside is crunchy and inside is creamy, gooey and has melty cheesy center. My fail proof method to double crumb these will ensure you have perfect cheese balls every time
Easy Gobi Manchurian is a popular Indo Chinese recipe where super crispy cauliflower florets are tossed in a sweet and spicy sauce in a way that they remain crispy till the end!
Taking Sabudana Vadas to the next level with these amazing Sabudana Bombs that have a delicious, creamy paneer filling inside. These are hearty, filling cutlets that are perfect for breakfast or as a snack, and can be made for Navratri as a fasting dish.
Veg Cutlets or Veg croquettes are a crispy tea time snack that everyone will love. Made with a potato beetroot filling and a vermicelli coating, these are crispy outside and really flavourful inside.
Always wanted to make crispy, fast food joint style french fries at home? These are better than the french fries you get outside because you know exactly what goes into them. It takes a few steps but the result is gorgeous golden, crispy fries that can be served immediately or frozen for later so you always have a stash in your freezer.
If you love babycorn, this recipe is just for you. Crispy, deep fried baby corn is tossed with aromatics, onions, capsicum and Chinese sauces to create a fantastic Indo Chinese appetizer.
Super cheese jalapeno three cheese samosas are sure to become a favourite because who can resist gooey stringy cheese stuffed in crispy samosa wrappers! These vegetarian samosas have a filling of mozzarella, cream cheese, smoked cheddar and jalapenos and folding them is really easy too.
Dare I say that these Dominos style garlic breadsticks are even better than the original! We are showing you how to make them two ways – plain and stuffed with cheese. They have a beautiful crunchy crust with soft, garlicky bread on the inside.
Called golgappa, or puchkas, I’ve included detailed steps on how to make the puris, the filling, and jaljeera to get that street style Pani Puri flavour!
Watch recipe video above. It is the season for vegetable pakoras, spicy green chutney and masala chai. And I’m bringing you a recipe that has been tailored specifically for maximum crunch factor. These have a secret ingredient that makes every bite super crunchy and extra crispy.
Watch Recipe Video Above. Crispy Honey Chilli Potatoes are a super addictive snack – fried 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 to get every last bit of sauce!
Mexican Corn Fritters can be made with either fresh or frozen corn. The batter is made with chickpea flour and cornflour which makes these gluten free too. Flavored with jalapenos, paprika and lots of fresh cilantro, these are crispy outside and have a balance of sweet and spicy flavors that are so yum! Watch the recipe video above for step by step directions.
Just as flaky and crisp as the real deal – without all the excess oil – these air fryer aloo samosas is here to become your newest favorite, guilt-free tea time snack!
Veg Spring Roll is an addictive Chinese appetizer that's made with a noodle filling encased in a wheat-based pastry wrapper. Wrapped like mini burritos and deep-fried till crisp, these are the first things to go at a party. I recently discovered that these get just as crispy in the air fryer so I've added instructions below for air fryer spring rolls as well.
This is definitely the best Indian punjabi samosa you’ll every make at home! I’m arming you with step by step directions and a recipe video for you to follow. So you can learn how to make the samosa dough, the aloo stuffing and how to easily wrap them.
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
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.
Vegetarian Gyoza Potstickers with Carrot and Paneer
These vegetarian gyoza potstickers are stuffed with a delicious mixture of carrot, shiitake mushrooms and paneer and are insanely ease to make! Don’t be intimidated because I have step by step instructions for you to make them at home.
Make Thai sweet chili sauce at home easily with this recipe. Just 9 ingredients and 20 minutes. Stores well for up to a month. Called nam chim kai, use this dipping sauce for appetizers, snacks, finger food or stir fries and barbecues.
Learn how to make this simple indo-chinese schezwan sauce/condiment which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. Makes 1.5 cups. Each serving size is estimated at 1 tbsp.
Spicy Nacho Cheese Sauce is really easy to make at home. It just needs seven ingredients and ten minutes and in the end you’ll have a silky, smooth, cheesy sauce that you can jar and store for a couple of days or eat immediately.
This quick and easy Egyptian beetroot dip is healthy and looks beautiful on the table, which makes it perfect to serve at holidays, parties and family get togethers. Nobody will be able to resist that vibrant color. Serve it with crackers for a crunchy, creamy combination.
A light, refreshing and super addictive garlicky yogurt party dip to go with chips, wings, cutlets, fries and other finger food. Low calorie and healthy too.
Tamarind Chutney is an Indian condiment or sauce that's sweet, sour, spicy and savoury. Its generally used as an accompaniment to various Indian chaats but also works really well as a dipping sauce or a marinade. A jar will last you over a year in the fridge!
This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that’s pretty different from most other recipes out there, and you’ll believe me when you taste it!
This easy homemade tomato ketchup recipe has 7 real ingredients, isn't sugar-heavy and very kid friendly. As compared to store-bought ketchup which has a lot of sugar, stabilizers and preservatives, this recipe is healthy.
Crazy good homemade guacamole is easier than you think. It’s a simple five minute recipe that starts with choosing ripe avocados which is key. I have tips and tricks listed above to help you choose the right avocados for your guacamole, ways to store guacamole for later and some fun ideas to use any extra guac.
Eight Treasure Soup makes eating your veggies feel like a treat; colourful, crunchy, and full of flavour!
Some days you just want something quick, warm, and full of veggies without thinking too hard about it. That’s exactly what this Eight Treasure Soup is. Just toss in whatever’s in your fridge, and somehow it comes together into a proper, flavour-packed meal.
It’s light, but still feels like you’ve eaten well. Nothing complicated, no special stock or tricky steps, just chop, stir, simmer, done. It’s the kind of soup you make once and then keep coming back to because it’s that easy (and tasty!).
Carrots, beans, and cauliflower – these get blanched first so they stay tender, not mushy.
Cabbage, bok choy, zucchini, and mushrooms – added later so they stay crunchy and bright.
Sweet corn (cream of corn) – gives the soup body and a little sweetness.
Aromatics
Ginger, garlic, and green chilli – the base flavours that bring warmth and depth.
For the broth
Vegetable stock or water – the base of the soup.
Cornflour slurry – thickens it slightly so it’s brothy but not watery.
Salt, sugar, and crushed pepper – to season and balance the flavours.
Other
Cooking oil – just a little to sauté everything.
Water – for blanching the firmer veggies before adding them to the soup.
Frequently Asked Questions
Is Eight Treasure Soup healthy?
Yes! It’s packed with fibre, vitamins, and minerals from all the veggies, plus it’s light on oil. It’s filling without being heavy, which makes it great for a balanced meal.
How can I add protein to this recipe?
You can stir in cubed tofu, paneer, edamame, or even boiled chickpeas towards the end. They’ll soak up the flavours while boosting the protein content.
My soup turned out watery. How can I fix it?
Add a bit more cornflour slurry (mix 1 tsp cornflour with 2 tbsp water) and simmer for 2–3 minutes. It will thicken the broth without making it gloopy.
How do I keep the veggies bright and colourful?
Use high heat and cook quickly. Overcooking dulls their colour, while quick sautéing keeps them vibrant and slightly crunchy.
Richa’s Top Tips
Blanch firm veggies first: This helps them cook through without turning mushy. Carrots, beans, and cauliflower need a quick head start so they cook through but don’t turn mushy later.
Don’t overcook the leafy veggies: Cook leafy veggies briefly: Add cabbage, bok choy, and zucchini towards the end, they only need a minute to stay bright and crunchy.
Don’t skip the corn slurry: It gives the soup just enough body so it’s not watery, but still light and brothy.
Use high heat for aromatics: Sauté ginger, garlic, and green chilli on high heat (this releases their flavour without burning them).
Taste and adjust before serving: The soup base is simple, so balancing salt, pepper, and sugar at the end makes a huge difference.
Add stock slowly: Start with less vegetable stock and add more only if needed, so the soup doesn’t become too thin.
Storage Tips
Fridge: Let the soup cool completely, then store it in an airtight container for up to 2 days.
Freezer: Skip the cornflour slurry if you plan to freeze it, add it fresh while reheating. The soup will stay good for about a month in the freezer.
Reheating tip: If the soup thickens too much in the fridge, add a splash of water or stock while reheating to loosen it up.
Serving Ideas
Eight Treasure Soup is light and full of veggies, so it works best when paired with sides that balance it out, some equally wholesome, some a little heartier if you’re building a full meal:
You can have it on the side with Veg Hakka Noodles for a heartier option that still brings in more veggies.
Asian Slaw Salad is bright and crunchy, perfect alongside a warm soup.
Steamed Momos and hot soup are perfect together for a night in.
Customisation Ideas
Make it creamy: Stir in a splash of coconut milk or a spoon of cream at the end for a richer, silkier broth.
Give it an earthy depth: Add a small handful of soaked shiitake mushrooms along with their soaking liquid for an umami boost.
Add a citrus lift: Finish with a squeeze of lemon or lime juice just before serving to brighten the flavours.
Bring in some crunch: Top each bowl with crispy fried shallots or toasted garlic chips for texture.
Layer in some warmth: Add a tiny pinch of white pepper or freshly grated nutmeg for a subtle, cosy depth.
Did You Know?
Eight Treasure Soup gets its name from the traditional Chinese belief that the number eight symbolizes luck and prosperity. The “treasures” were originally a mix of eight specific ingredients like lotus seeds, jujubes, peanuts, and chestnuts, often served during Lunar New Year for good fortune. Over time, the recipe evolved, and many modern versions (like this one) use eight colourful vegetables instead, keeping the lucky number while making it lighter and fresher.
Honestly, this soup just makes life easier. It’s quick, it’s full of veggies, and it somehow feels like comfort food without weighing you down. One pot, very little effort, and you’ve got something that tastes like heaven.
Make it once and you’ll probably end up doing it on autopilot whenever you need a reset meal. And if you do, tag me on Instagram @my_foodstory, I’d love to see your bowls of this veggie magic.
Hearty, comforting, loaded with veggies, and insanely easy to make, this Eight Treasure Soup recipe is the perfect low-effort, healthy dish to add to your meal rotation.
1tablespooncornflour mixed in ½ cup water to make a slurry
1 ½cupsveg stock or water
¼teaspoonsalt
½teaspoonsugar
¼teaspooncrushed pepper
Instructions
Blanching veggies
Boil 1 ½ cups of water in a pot, add carrots and cook on medium heat for a minute, add beans and cook for another minute, add cauliflower & cook for 30 seconds. Take off the heat and drain immediately. Discard the water and set aside the veggies.
¼ cup finely chopped carrots, ¼ cup finely chopped beans, 1 ½ cups water, ¼ cup tiny florets of cauliflower
Making 8 treasure soup
Heat oil in a wok or pan, add ginger, garlic, green chilli and saute on high for a minute till they turn light golden.
Looking for a high protein yet plant-based meal idea? You have come to the right place! I have the easiest yet tastiest soy garlic tofu bites recipe for you which is done in under 15 minutes from scratch!
I do share a lot of high protein recipes simply because I keep protein at the center of every meal of mine as I understand the need for adequate protein to support my workout regime.
But I am of course guilty of sharing mostly meat-based protein recipes as being a meat-eater, that’s my primary source of protein.
But I do understand that many of you are looking for vegan high-protein recipes which will not only fulfil your quota of protein but will also taste good!
I too turn to vegetarian high protein meals when I am too bored of having chicken or fish back to back for consecutive meals.
And that’s where tofu makes its grand entry! Tofu is not only a vegan’s delight but also a high-protein alternative even for meat-eaters!
I have already shared quite a few tofu recipes till date, but these soy garlic tofu bites emerge as a winner thanks to the ease of making these & how delicious they turn out!
What is 15-minutes soy garlic tofu bites?
These 15-minutes soy garlic tofu bites will prove to be an all-rounder. These are soft & succulent bites of tofu cubes stir fried in a soy & garlic infused stir fry sauce!
They are so incredible in taste that you can savor them as a fulfilling lunch/dinner with rice or a quick snack on its own when you want to binge on something tasty but guilt-free!
The best part of these soy garlic tofu bites is that they literally can be prepared in under 15 minutes, no joke! You gotta trust me on this!
This homemade Schezwan sauce is fiery, garlicky, and totally addictive — perfect for tossing into noodles, rice, or using as a spicy dip! The best part? You can make a batch and keep it in the fridge for whenever those Indo-Chinese cravings hit.
I’ve always been that person asking for extra Schezwan Sauce with my momos so it just made sense for me to start making it at home! It’s cleaner, pocket-friendly, and I can now put this schezwan chutney on everything – dosas, fried rice, noodles. It also makes for a great dipping sauce.forliterally any snack from spring rolls to chakli, and is a must to have in the fridge for whenever those Indo-Chinese cravings hit!
My sister and I have the BEST childhood memories of ordering extra schezwan sauce at our fav Chinese restaurant just to take home and eat it with papad the next day. You guys have to trust me on this combination. It is the ultimate chatpata snack! And now I can have it all the time, and the best part? This Schezwan Sauce recipe is fresh and preservative-free, just how we like it.
Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.
The chillies are soaked in hot water to soften them and then blended with a little bit of that water into a coarse paste. We don’t want to break them down completely because we want texture as well. So keep the mixture coarse where you can still see bits of chillies
Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
Garlic and Ginger: Lots of finely chopped garlic and ginger. I usually buy peeled garlic when I make this schezwan sauce/ schezwan chutney to make life easier
Ketchup: My favourite thing to add when I’m making Indo Chinese because it has the perfect balance of sweet, salty, acidic
Sugar: Might seem like a lot but you need this to balance out the heat from the chillies
Soy Sauce: Light soy sauce to add that hit of umami
Vinegar: To add acidity. Use synthetic or rice vinegar
Oil: There is 1/3 cup of oil in this recipe. I don’t recommend reducing it. The oil does two things – it helps cook the chillies till they are jammy and helps preserve this sauce so that it can last up to a month in the fridge
How to make Schezwan Sauce
This is a simple recipe that has a lot of hands off time while the sauce is simmering and reducing
Soak: Soak the chillies in hot water to soften them. I like to discard the stems before soaking
Blend: Blend to a coarse paste with a little water. The smoother the chilli paste, the less texture you’ll have in the sauce. And that texture makes a big difference
Saute: Saute the ginger, garlic and onions in oil till they soften but be careful not to brown the onions. As soon as they are translucent, you know they are ready.
Chillies: Add the coarsely blended chillies and all the other ingredients along with water and mix well
Simmer: Let the sauce come to a simmer and then cover and cook, stirring occasionally in between till the sauce reduces and takes on a jammy consistency. You should also see oil floating on top. That’s when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge (if you don’t finish it before that 😂)
Frequently Asked Questions
What is Schezwan sauce?
Schezwan sauce is an Indo-Chinese spicy chutney made with red chillies, garlic, vinegar, and sugar. It’s used in fried rice, noodles, stir-fries, and famously, as a dip for momos at streetside stalls.
Is Schezwan sauce spicy?
Yes! It’s fiery, but the heat is balanced with tang from vinegar and a hint of sweetness. Using Kashmiri chillies makes it less sharp but still bold.
How long can I store homemade Schezwan sauce?
It stays fresh in the fridge for up to 1 week. For longer storage, freeze in small portions and thaw before use.
Can I use regular chillies instead of Kashmiri chillies?
Yes, but the color will be less vibrant and the sauce spicier. Adjust the chillies based on your spice preference.
Richa’s Top Tips
The proportion of chillies will determine heat levels in this sauce. You can play around with this proportion based on how spicy you’d like your schezwan chutney/sauce to be I wouldn’t recommend reducing the oil in this recipe as it helps preserve the sauce so that it can be stored for a month or so. We’ll also be using very small quantities of it for dipping or as a condiment so the total calories are not very high
Use a chopper or food processor to chop the shallots, ginger and garlic finely. Makes the task much faster!
Taste and adjust sugar, vinegar, and salt until balanced.
Make sure to cool the schezwan sauce before storing and refrigerating.
Store in the fridge in a clean, dry glass jar.
Serving Suggestions
If you still aren’t convinced about this low-effort high-rewards sauce, here are a few more reasons:
Slather on parathas, roll it up and enjoy a quick snack
Storage Suggestions
Storage: The sauce can be store in a clean, air tight container in the fridge for up to a month
Freezer Friendly: You can also portion the sauce and freeze it and it can last for up to 3 months. I sometimes like to portion it out into ice trays and freeze it. Once frozen, I remove the cubes, transfer them to a zip lock and freeze. Then I have perfect portions anytime I want to thaw them.
Ever since I discovered this Schezwan Sauce recipe, I make a large batch at least once a month and use it for as long as it lasts (which TBH, is not that long!). I have this with everything!! Once you try this, you’ll never go back to store-bought and I think that’s beautiful ❤️
If you liked this recipe, be sure to check my other saucy Indo-Chinese recipes like these Chilli ChickenNoodles and Corn Bhel!
Learn how to make this simple indo-chinese schezwan sauce/condiment which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. Makes 1.5 cups. Each serving size is estimated at 1 tbsp.
Soak the chillies in hot water for half an hour. Add only the chillies to a blender along with 2-3 tbsp water and blend to a coarse paste
Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
Add the minced onions and let them cook on a low flame till they soften and turn translucent. Be careful not to let them brown.
Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water. Mix well.
Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.
Video
Notes
Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.
Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
Simmer: You should also see oil floating on top. That’s when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge.
One bite in and you’ll wonder how cauliflower got this fun; crunchy, saucy, and full of flavour, Bang Bang Cauliflower is the ultimate snack upgrade.
Cauliflower gets a bad rep for being boring, but this Air Fryer Bang Bang Cauliflower is here to prove everyone wrong. We’re talking crispy, golden crunch with a fiery, creamy, sweet-and-spicy glaze that clings to every bite. It’s the kind of snack that disappears fast off the plate. One bite turns into five, and suddenly the plate’s empty.
What I love most is how low-effort it is. We skip the deep frying and use the air fryer instead, so you get all the crunch without the mess or excess oil. So you get all the goodness of a bold and fiery appetizer, while still keeping things healthy-ish.
Cauliflower Base: Cauliflower florets blanched just enough to soften slightly—this helps them cook through while still holding shape.
Flour & Spice Mix: A combination of maida (all-purpose flour), cornflour, Kashmiri chilli powder, grated garlic, salt, pepper, oil, and just enough water to coat—this creates that light, crisp outer layer.
Bang Bang Sauce: Mayonnaise, sriracha or chilli sauce, and sweet chilli sauce come together to make the creamy, spicy-sweet glaze.
Oil: Used for air frying or deep frying, and also brushed on during cooking for extra crispiness.
Frequently Asked Questions
Can I make this with other veggies?
Yes! Broccoli, mushrooms, or even paneer cubes work well—just adjust blanching or cook times accordingly.
Can I make this dish with chicken or another protein?
Absolutely. Chicken, tofu, or prawns are great alternatives. Just marinate and cook them through before tossing in the sauce.
Can I use an oven instead of an air fryer?
You can. Bake the florets at 200°C for 25–30 minutes, flipping halfway. For extra crispiness, broil for the last 2-3 minutes.
Is this dish vegan?
It can be! Just swap out the mayo for a plant-based version, and you’re good to go.
Richa’s Top Tips
Blanch, Don’t Boil: Just 30 seconds in hot water is enough to soften the cauliflower. Anything longer and it’ll go soggy and won’t crisp up well.
Coat Evenly: Add water one tablespoon at a time and mix with your hands. This helps the batter cling nicely to each floret without becoming too wet or patchy.
Air Fry Smart: Don’t overcrowd the basket. Space out the florets and flip them halfway through while brushing with oil. That’s how you get all-over crispiness.
Toss Immediately: As soon as they’re out of the fryer or oven, toss them in the bang bang sauce. This ensures the sauce sticks properly and the cauliflower stays crispy.
Batch-Friendly: You can blanch and coat the cauliflower ahead of time. Just air fry when you’re ready to serve.
Short-term storage: If you have leftovers, store the air-fried cauliflower (without the sauce) in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 180°C for 5–6 minutes to bring back the crispiness before tossing with fresh sauce.
With sauce: Once coated in sauce, Bang Bang Cauliflower is best enjoyed immediately. If needed, store sauced leftovers in the fridge for a day and reheat in a pan, but expect it to be softer.
Avoid freezing: Cauliflower tends to get watery after freezing and thawing, so this recipe isn’t ideal for the freezer.
Customization Ideas
Make it vegan: Use vegan mayo for the bang bang sauce to keep this 100% plant-based.
Use different veggies: Try broccoli, baby corn, or even tofu in place of cauliflower. The batter and sauce work beautifully with a range of textures.
Spice it up or down: Add more sriracha or a dash of chilli flakes if you like it extra hot, or reduce the chilli sauce for a milder version.
Crunch factor: For an even crispier bite, toss the florets in panko before air frying.
Did You Know?
The term Bang Bang actually originates from a popular Chinese street food dish called “Bang Bang Chicken,” where meat was pounded before being shredded. The name stuck around and evolved, especially in Western and Asian fusion cooking, to describe dishes featuring creamy, spicy-sweet sauces that “hit” your taste buds with bold flavour, just like this one!
This Bang Bang Cauliflower is proof that comfort food doesn’t need to be heavy or complicated. It’s crispy, bold, and bursting with flavour, basically everything you want in a snack or starter. Whether you’re serving it up for a party, a weeknight treat, or just because you’re craving something fun, this one’s always a hit.
If you give it a go, I’d love to see your version! Tag me on Instagram@my_foodstory and let me know how it turned out.
Add cauliflower florets & salt to boiling water, mix for 30 seconds and drain them immediately. Do not keep longer. Rinse them with cold water & drain again. Set aside. See note 1
4 cups cauliflower florets, 4 cups boiling water, ½ teaspoon salt
Marinating cauliflower
Take blanched cauliflower florets in a wide bowl or deep plate. Add all ingredients given for the flour & spice mix except water and combine well with your hands. Add water, 1 tablespoon at a time and combine well. Mix with your hands to make sure the batter coats the cauliflower well. See note 2.
Add all ingredients for the sauce to a bowl, mix well and set aside. Prepare this before frying the cauliflower.
3 tablespoons mayonnaise, 1 tablespoon sriracha or red chilli sauce, 2 tablespoons sweet chilli sauce
Deep Frying cauliflower
Heat ½ cup oil in a deep pan or kadai and once it’s medium hot, drop the marinated florets into the oil & fry on medium heat for 4-5 minutes or until they turn golden and crisp. Toss them immediately in the sauce and serve.
Airfryer method
Pre-heat airfryer at 180 C. brush the airfryer basket with oil. Place the cauliflower florets with some gap between each other and air fry at 180C for 20 minutes while flipping and brushing oil every 7 minutes. Air fry at 200 C for 2 minutes till they turn golden and crisp. Toss them immediately in the sauce and serve. see note 4.
3 tablespoons cooking oil for brushing
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Notes
Cauliflower is blanched exactly for 30 seconds to make it slightly tender but do not cook or leave in the boiling water for longer than 30 seconds. Over blanched cauliflower does not work for the recipe.
Water is added 1 tablespoon at a time to make sure the coating is even. If you add all 3 tablespoons of water at one spot, it might turn out watery there & stay dry at other places. Mixing well is very crucial to make sure all the cauliflower florets get marinated well with the coating.
Prepare the bang bang sauce before frying the cauliflower as the fried cauliflower must be coated in the sauce immediately after frying. This is to ensure the
Fried cauliflowers must be tossed with bang bang sauce immediately after frying, so the sauce sticks well.
If bold, peppery flavours are your thing, this Black Pepper Chicken will hit all the right notes. It’s spicy, saucy, and loaded with crunchy veggies, just like your favourite takeaway, only better.
You know how sometimes you just want chicken that’s not boring? That’s when I make black pepper chicken. It’s got that garlicky kick, loads of pepper, and a glossy little sauce that makes you keep going back for another bite. Trust me, it’s way easier than it looks.
And honestly, the best part is you don’t need a ton of fancy stuff. A quick marinade, toss it on high heat, throw in some veggies, and boom, you’ve got this spicy, saucy chicken that tastes like your favourite takeaway but fresher. You’ll probably want to eat it straight from the pan.
Boneless chicken thighs, cubed – Thighs stay juicy and tender, but if you’ve only got breast, that works too.
Soy sauce – A splash for flavour and colour.
Salt + baking powder – Just a little, helps tenderize the chicken.
Crushed black pepper – The star of the show right from the start.
Garlic, grated – Lots of it, because pepper and garlic are best friends.
Cornflour + all-purpose flour – For that light, crisp coating when you fry.
For the pepper sauce
Ground black pepper + Sichuan pepper powder – Double pepper for that bold kick.
Honey – Just enough to balance the spice.
Soy sauce – A second round, this time for the sauce.
Chicken stock – Brings everything together and makes it saucy.
For the slurry
Cornflour mixed with water – A quick thickener so the sauce clings to the chicken.
For the stir-fry
Oil – Any neutral cooking oil you like.
Garlic + ginger, finely chopped – Because the aroma when they hit hot oil is unbeatable.
Green chillies, slit – A little extra heat.
Celery, onions, and red bell pepper – Crunchy veggies to balance the chicken.
Spring onion greens – To finish with freshness.
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Cook on high flame – Quick stir-frying keeps the chicken tender and gives that smoky flavour.
Crush fresh pepper – Freshly ground pepper really makes the sauce shine.
Don’t overcook veggies – Toss just enough so onions, celery, and peppers keep their crunch.
Add slurry last – Mix in the cornflour slurry at the end so the sauce thickens and coats evenly.
Use chicken thighs – They stay juicier than breast meat, especially on high heat.
Frequently Asked Questions
Can I make this with chicken breast instead of thighs?
Yes! Just don’t overcook it, breast meat dries out much faster than thighs.
What if I don’t have Sichuan pepper powder?
Skip it and stick to regular black pepper. The dish will still taste amazing, just with less of that numbing spice.
Can I make it less spicy?
Of course. Reduce the green chillies and cut back a little on the pepper. You’ll still get all the flavour without the heat overload.
How do I get that restaurant-style glossy sauce?
The cornflour slurry is the secret, add it at the end and let it simmer for a minute to thicken and coat the chicken.
Does it reheat well?
It’s best eaten fresh, but if you’ve got leftovers, warm them up quickly in a pan on high heat to bring back the texture.
Storage Tips
Fridge: Leftovers will keep in the fridge for up to 2 days. Store in an airtight container and reheat quickly in a pan on high heat so the chicken doesn’t turn soggy.
Freezer: Not the best recipe for freezing since the veggies lose their crunch and the sauce can separate. Fresh is best here.
Meal prep hack: You can marinate the chicken a day in advance and keep it in the fridge. That way, when it’s cooking time, you just toss and stir-fry.
Serving Ideas
Black pepper chicken is bold and saucy, which makes it perfect to pair with some of your favourite Indo-Chinese sides from the blog:
Veg Fried Rice – A classic pairing. The peppery chicken and fluffy fried rice are made for each other.
Hakka Noodles – Toss the chicken alongside garlicky noodles for the ultimate comfort meal.
Egg Fried Rice – Simple, quick, and perfect when you want to keep things fuss-free.
Veg Spring Rolls – Use the chicken as a main with crispy spring rolls on the side.
Chilli Paneer – For a party spread, pair black pepper chicken with another crowd favourite.
Customisation Ideas
Make it saucier – Double the stock and slurry if you like more gravy to spoon over rice.
Tone down the heat – Skip the green chillies and cut back on the pepper for a milder version.
Go veggie – Swap chicken with mushrooms, paneer, or tofu for a vegetarian take.
Crunch upgrade – Add baby corn, broccoli, or snap peas to bulk it up with more veggies.
Sticky glaze style – Reduce the sauce a little longer for a thicker, sticky coating on the chicken.
Swap the sweetener – Use brown sugar or maple syrup instead of honey if that’s what you have at home.
Egg fried version – Toss in a scrambled egg or two right before serving for extra protein.
Did You Know?
Black pepper has been one of the most traded spices in the world for centuries. At one point, it was even called “black gold.” In India, especially along the Malabar Coast, pepper has been grown for thousands of years and was so prized it drove much of the spice trade. In Indo-Chinese cooking, like this black pepper chicken, pepper steps in as the star spice instead of chilli, giving you that bold, slightly smoky kick without overwhelming heat.
Black pepper chicken isn’t complicated, and that’s exactly why you’ll end up making it again and again. A quick marinade, a fast toss on high heat, and suddenly you’ve got chicken that’s tender, glossy, and loaded with that peppery kick.Pair it with rice, noodles, or just eat it straight from the pan (no judgment here).
Tried it out? Tag me on Instagram @my_foodstory, I’d love to see how it turned out on your table!
Heat 2 tablespoons of oil in a pan, add marinated chicken & toss on high heat for 2-3 minutes till they get golden brown and crisp on all sides.
3 tablespoons sunflower oil or any neutral flavoured oil
Push the chicken to the edges of the pan and add the remaining 1 tablespoon of oil to the pan.
Add garlic, ginger and saute on high for a minute till they get fragrant. Add green chillies and saute on high for a minute. Add celery, onion petals, red bell pepper and saute along with the chicken on high heat for another minute.
2 teaspoons finely chopped garlic, 2 teaspoons finely chopped ginger, 4 green chillies, ½ cup celery stalks, 2 small onions, ½ cup red bell pepper cut into 1 inch squares
Pour the pepper sauce mix, give a good mix and cook for a minute. Add cornflour slurry, mix well and cook for 1-2 minutes till the chicken gets coated with the sauce. Garnish with spring onion greens and serve.
½ teaspoon cornflour mixed in 2 tablespoons water, 2 tablespoons spring onion greens
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Notes
Ginger, garlic, onions must be sauteed on high heat to get the best flavour.
I have used chicken thigh boneless as they are juicy & tender, boneless chicken breast also works.
Any cooking oil of your choice works in the recipe, i have used sun flower oil.
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