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Chinese Garlic Recipe-Garlic Chicken by hcgarlic“Real & Healthy Chinese Cooking” – Nicholas Zhou’s cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef’s 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health. |
1 vote
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Gobi (Cauliflower) Manchurian by Hina GujralGobi (Cauliflower) Manchurian another vegetarian variant of popular Indian-Chinese Chicken Manchurian, deep fried tender cauliflower florets stir fired in an array of oriental sauces to create an appetizing dish. Cauliflower is robbed off its monotony and clothed with a garment of thick batter, later graced with stir fry to assemble a… |
1 vote
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Cauliflower Curry by Navaneetham KrishnanAn aromatic curry, bolstered with rich flavors of spices and ghee/butter. |
1 vote
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Tamago (Omelete) by ASHRAF ABD ALEEMTamago (Omelete) |
1 vote
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Masala Alu / Spicy Potato by VidyaAlu/Potato used in so many snacks like samosa, alu wada/batata wada, alu kachori and many more. Here I am posting a recipe of masala alu, which I invented :) when I was in hurry. I don't have much time to make any lengthy snack like samosa/batata wada. So I just peel and chopped some potato's, added available spices and cooked… |
1 vote
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Potato and Red Beans Chinese Stir Fry by Hina GujralPotato and Red Beans Chinese Stir Fry is an easy to make oriental inspired stir-fried appetizer, addition of red kidney beans provide a healthy dimension to this dish. During weekdays when house help takes a day off such easy to make appetizing dishes make my quick weeknight meal. This stir-fry is a one pot meal in itself, can be… |
1 vote
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Spinach Bhaji (Fritters) by Navaneetham KrishnanCrispiness and awesomeness for any time is good time snack. |
1 vote
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Vegetable Pakora by Aparna AnuragPakoras are created by taking one or two ingredients and dipping them in a batter of gram flour and then deep-frying them. When onions, on their own, are prepared in the same way, they are known as onionbhaji. A version of pakora made with wheat flour, salt, and tiny bits of potato or onion (optional) is called noon bariya (nūn=salt)… |
1 vote
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Wom Bok Salad by Kiwi LouiseWom Bok, Wong Bok - whatever you call it it's a Chinese Cabbage. Not the dark Bok Choy but the light crinkly one that you use raw in salads like a cabbage. This was one of my "salad of the season" a couple of years ago and I made it anytime we went to bbqs or had people over for them. Everyone loves it and it takes no time at all… |
1 vote
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Chinese Garlic Recipe-Braised Turtle Rim with Garlic by hcgarlicChinese Garlic Recipe-Braised Turtle Rim with Garlic This dish has been appeared at the State Banquet on October 1, 1949. |
2 votes
3402 views
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Chinese Tomato Salad by Chef Feiny www.feintastingfoods.comSo easy......& So good. |
2 votes
3441 views
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Korean Pickled Vegetables with Garlic by hcgarlicKorea is a kingdom for pickles; it has more than 100 kinds of pickles. Every year, Korea exports all kinds of pickles to many countries of the world. The pickles have white and red colors; the taste is sour, hot, salty and sweet. Garlic is the basic material to make pickles; Chinese garlic is the most popular in Korea. |
1 vote
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