My Cooking Wonders

I have been real busy these days and hardly having time to do anything. This weekend is kind of laid back weekend for me after a long while. So I thought of sharing one of my favorite snacks with y'all. Personally I do not like cauliflower and the only dish I can eat with cauliflower is gobi manchurian, the best street food I have ever fell in love with, after Pani poori. It is a fusion dish which hits you on different notes - spicy, tangy, sour, sweet and garlicy ....ummmm ..my mouth started watering just writing the description. Here is the recipe for tasty Gobi Manchurian in 1..2..3... steps :).. I have to warn you that this dish need time for prepping but at the end it is worth it. Give it a try and I bet you will fall in love with this dish.... Ingredients 1 small cauliflower broken down into small florets (around 3 to 4 cups of florets) 2 tsp ginger garlic paste 1 tsp red chili powder 3/4 cup all purpose flour 1/2 cup corn flour or corn starch Salt for taste ...

Today I attempted to make a popular and classic Chinese dish - Kung Pao Chicken. A little history lesson here... Kung pao chicken is a classic dish in Szechuan cuisine, traditionally made with chicken, dried chillies and peanuts - originating in the Sichuan Province of central-western China. This dish is easy and simple to make. Making this at home is way better than a take out or ordering at the restaurant. Try it in your kitchen, play with the ingredients and you will for sure agree with me.. Last but not least, my husband only had one word after he tasted it..WOW!!!! Give it a try guys :) Ingredients 1 pound boneless chicken breast diced into 1/2-inch pieces 2 tbsp + 1/2 tbsp vegetable oil 10 whole dry chili peppers 1/4 cup diced green onion 2 tsp ginger garlic paste 1 tsp crushed red chili pepper or pepper flakes (I used 1 1/2 tsp of pepper flakes) 1/2 tbsp cornstarch mixed with 1/2 tbsp water 1/4 cup dry roasted unsalted peanuts 1 cup of chopped vegetables - ...

  We used to live in Houston couple of years back. There used to be this Chinese place in downtown which used to serve vegan dumplings during weekdays. I would easily eat a dozen in a minute. Those dumplings were so yummy.. We moved from Houston and every time we go to a Chinese place here we ask if they have vegan dumplings and the answer was a big fat NOOOO.. This is it. I was determined to make some on my own and here is the recipe for my version of dumplings. To my surprise(actually to my hubby's surprise) they turned out real good and my husband ate them all. He begged me to make more next time.Yay!! I do not have to clean the dishes for today :).. Here is the recipe Ingredients  Dumpling Wrappers (You can find at any Chinese store) For Filling 1/2 lb Firm Tofu 2 cups finely shredded Cabbage 1 carrot grated 1/2 oz dired Shitake Mushrooms 1 cup finely chopped spinach 1 tbsp garlic finely minced 1 tbsp ginger finely minced or grated 1 tbsp sesame oil 1 tb...

This is one sauce that goes well with any kind of dumplings or spring rolls or fried wontons. Add a tbsp of honey to make it a bit sweet and sticky... Ingredients 2 tbsp Rice wine Vinegar 1 tsp sesame oil 2 tbsp Soy sauce 1 tsp Sugar 1 tsp chilli sauce 1 tsp pepper flakes 1 clove garlic grated 1 tsp grated ginger 1 Green onion chopped (both green and white parts) 1 tsp sesame seeds Method Mix all the ingredients in a bowl an let it sit for a little bit before dipping the dumplings.