#cheese bhel recipe

[theeggholic]

If you’re a foodie who loves to explore new and exciting flavours, then Indian street food should definitely be on your list of must-try cuisines. Bursting with aromatic spices, bold flavours, and mouthwatering textures.Indian street food is an experience that you won’t soon forget. And if you’re lucky enough to have an EggHolic restaurant near you, you’re in for an even bigger treat.At EggHolic, we’re passionate about bringing the best of Indian street food to our customers. From crispy samosas to savoury bhel puri, our menu is filled with classic dishes that are sure to satisfy your cravings.

But we’re not content to simply offer traditional dishes – we’re always looking for new and exciting ways to showcase the rich flavours of Indian cuisine.

In this blog post, we’ll take you on a culinary journey through some of the best Indian street food near you, and we’ll show you how EggHolic is putting its own unique spin on these classic dishes. Whether you’re a longtime fan of Indian cuisine or you’re just discovering the delicious world of street food, this is a journey you won’t want to miss.

So grab a napkin and get ready to dig in – we’re about to explore the mouthwatering world of Indian street food together.

HAVE THE FINEST INDIAN STREET FOOD NEAR ME

If you’re a foodie looking to have the finest Indian street food near you, you’re in luck! India is famous for its diverse and flavorful street food, and there are many restaurants and food trucks across the country that offers delicious and authentic street food experiences. EggHolic is an authentic Indian restaurant that brings you the truest taste of the Indian subcontinent.

Here are some of the dishes that you can give a try:

Egg Curry

Egg curry is a well-known dish in several world cuisines, notably Indian cuisine. It typically includes boiled or fried eggs cooked in a savoury sauce made from a mixture of spices. The recipe can be customized by using different spice blends and adding vegetables such as tomatoes, potatoes, or spinach.

In Indian cuisine, egg curry is typically prepared with a tomato gravy base and seasoned with cumin, coriander, turmeric, and garam masala. Additional ingredients like ginger, garlic, and chilli peppers enhance the dish’s bold and piquant flavour. Ican be accompanied by various dishes, such as rice, roti, or naan bread, making it a fulfilling and enjoyable meal that is perfect for vegetarians or individuals searching for high-protein meals.

Egg Lapeti

Egg Lapeti is a type of Indian burrito that uses a thin omelette as a wrap instead of a tortilla. The omelette is partly cooked and filled with shredded boiled eggs, cheese, and occasionally other ingredients like onions, peppers, or herbs.

The filling is then rolled up inside the omelette, resulting in a tasty and satisfying breakfast or snack. Egg Lapeti is a well-known street food in some areas of India and can also be made at home with minimal ingredients. You can enjoy this delicious Indian dish in the convenience of your own home by ordering it from our website.

Pani Puri

Pani Puri is a popular street food snack in India and other parts of South Asia. Also known as golgappa or phuchka, it consists of small, crispy, hollow balls made from semolina or wheat flour, which are filled with a mixture of mashed potatoes, onions, chickpeas, and spices.

The balls are then pierced with a small hole and filled with a tangy and spicy tamarind or mint water, known as “pani” in Hindi. The filled Pani Puri is then consumed whole in one bite, creating a burst of flavours and textures in the mouth.

Pani Puri is often served as a refreshing and flavorful snack during hot summer days and is a popular Indian street food that can be found in almost every part of India.

Dahi Puri

Dahi puri is a popular Indian street food that originates from the western Indian state of Maharashtra. It is a type of chaat, which is a savoury snack typically made with a variety of ingredients such as fried dough, vegetables, and spices.

Dahi puri is made by filling small, crispy, hollow puri shells with a mixture of boiled potatoes, chickpeas, onions, and a tangy tamarind chutney. The puri shells are then topped with a dollop of smooth and creamy yogurt, which gives the dish its name “dahi” puri (dahi means yogurt in Hindi).

Finally, the dish is garnished with a sprinkle of spices such as cumin powder, chaat masala, and chilli powder, as well as fresh coriander leaves.

The combination of sweet and tangy chutney, spicy chili powder, and cool yogurt creates a unique flavor profile that is both refreshing and satisfying. Dahi puri is often enjoyed as a light snack or appetizer, and is a popular dish at Indian festivals and gatherings.

FRANCHISING WITH EGGHOLIC: THE AUTHENTIC RESTAURANT NEAR ME

EggHolic is also offering franchising opportunities. This can be a great opportunity for entrepreneurs and food enthusiasts who are interested in starting their own business while also being a part of a well-established brand.

By franchising with EggHolic, entrepreneurs can benefit from the brand’s reputation for quality and innovation, as well as their proven business model. They can also tap into EggHolic’s extensive support system, which includes training, marketing, and operational support.

Moreover, franchising with EggHolic can be a lucrative opportunity since the demand for street food and egg-based dishes is constantly on the rise. With EggHolic’s menu of unique and flavorful dishes, franchisees can offer customers an exciting and delicious dining experience that sets them apart from the competition.

Overall, franchising with EggHolic can be a fantastic opportunity for entrepreneurs who are passionate about food and are looking to start their own businesses with the support of a well-established brand.

Conclusion,

In conclusion, exploring the best Indian street food near me with EggHolic has been a truly delightful culinary journey. From the mouth-watering omelette sandwiches to the crispy egg rolls and delicious egg biryanis, EggHolic has proven to be a top-notch destination for egg lovers and street food enthusiasts alike.

The diverse range of egg-based dishes offered by EggHolic highlights the versatility and creativity of Indian street food. With its bold flavours, unique textures, and affordable prices, it’s no wonder that EggHolic has become a favourite among locals and tourists alike.

Through this culinary journey, we’ve discovered that Indian street food is much more than just a quick bite to eat. It’s a reflection of the country’s rich cultural heritage and diverse culinary traditions. And with EggHolic’s commitment to quality and innovation, we can’t wait to see what other delicious creations they have in store for us in the future.

So, if you’re looking to satisfy your cravings for authentic Indian street food, be sure to visit EggHolic and embark on your own culinary journey. You won’t be disappointed!

[brownieburg]

Cheese Corn Bhel Recipe: A Delicious Indian Street Food

If you’re a fan of street food, then you’re in for a treat! Cheese Corn Bhel is a mouthwatering and flavorful snack that combines the goodness of corn, tangy spices, and the rich creaminess of cheese. This unique twist on the classic bhel puri is sure to tantalize your taste buds and leave you craving for more. In this article, we will dive into the world of Cheese Corn Bhel and explore its…

[ashintheairlikesnow]

Excuse you I do follow you for your cooking and would love a list of cookbooks I should get to try fun things

I gave a quick list of recommendations on this ask answer last night, but let me add:

Ottolenghi's Jerusalem cookbook is a basic must-have in my house. So are Mowgli and Chaat, two Indian-focused cookbooks. One has a lot more of your home-cooking style recipes, the other really emphasizes Indian street food and snacks, and oh my god the bhel puri I made blew my damn socks off. So good.

Casablanca is a really good Moroccan cookbook that makes me so genuinely sad that lamb is so expensive here.

Original Local is another indigenous American cookbook, but it's very very focused on cuisine from the upper Midwestern region of the United States, so some stuff in it may be harder to find in other areas, or pricier.

Also, if you really want a decent cookbook that will lay out basics like baking good bread, that sort of thing... the Farmer's Cookbook is just excellent. My go-to bread recipe is in there, as well as an herbed biscuit recipe I often whip up quickly to serve alongside various meats, or use as the dumpling recipe for a chicken and dumpling stew or casserole. I also learned to make a few easy cheese recipes, jams, etc from here. It's a really really nice basics cookbook, highly recommended.

[the-simsfanatic]

Sims 4 San Myshuno Food Stalls

Every time I play a sim who is a chef I like to try to gather all recipes possible and organized this information to make that easier. I thought I’d share the list because others are probably interested in recipe gathering too. Feel free to reblog and add information in the comments. Happy simming! 

*******

American Food Stall 

Symbol - Hot Dog with Fries 

Location (District) Schedule - 

Monday - Fashion and Uptown

Thursday - Fashion 

Saturday - Art

Geek Festival 

Foods - 

Hot Dog -  $11Tofu Dog - $11Hamburger - $12Veggie Burger - $12

Chinese Food Stall 

Symbol - Chinese Take Out Container 

Location (District) Schedule - 

Tuesday - Fashion

Friday - Fashion

Sunday - Fashion

Foods - 

Egg Rolls - $10

Mapo Tobu with Pork - $13

Sweet and Sour Pork - $15

Sweet and Sour Eggplant - $15

Cupcake Stall

Symbol - Cupcake 

Location (District) Schedule - 

Wednesday - Uptown

Saturday - Uptown

Foods - 

The Baconing Cupcake - $10 Carrot Cake Cupcake - $10 Super Chocolate Tummers Bomb - $10 Red Velvet Cupcake - $10 Strawberry Fizz Cupcake - $10 Classic Vanilla Cupcake - $10

Drink Stall

Symbol - Teapot

Location (District) Schedule - 

Monday - Art

Wednesday - Art

Saturday - Spice

Drinks- 

Chamomile Tea - $5Coffee - $5Earl Grey Tea - $5Ginseng Tea - $5Green Tea - $5Oolong Tea - $5Pitch Black Tea - $5

Filipino Food Stall 

Symbol - Lumpia 

Location (District) Schedule - 

Thursday - Art

Sunday - Art

Flea Market Festival 

Foods - 

Siopao - $10

Lumpia - $10

Ensaymada - $10

Pork Adobo - $14

Gourmet Food Stall

Symbol - Fork and Spoon

Location (District) Schedule - 

Thursday - Uptown

Sunday - Uptown

Foods - 

Fruit & Yogurt Parfait - $15 Caprese Salad - $20 Spinach Frittata - $22Pasta Primavera - $25

Indian Food Stall

Symbol - Curry and Nan

Location (District) Schedule - 

Monday - Spice

Thursday - Spice

Friday - Spice 

Saturday - Spice

Flea Market Festival

Spice Festival 

Foods - 

Samosa - $10 

Bhel Puri - $13 

Curry - $14

Japanese Food Stall 

Symbol - Ramen 

Location (District) Schedule - 

Monday - Fashion

Tuesday - Uptown 

Thursday - Fashion 

Friday - Uptown 

Romance Festival 

Foods - 

Ramen - $12Dango - $14 Nigiri - $20Pufferfish Nigiri - $50

Mexican Food Stall 

Symbol - Cactus 

Location (District) Schedule - 

Tuesday - Spice

Sunday - Spice

Spice Festival 

Foods - 

Taquitos - $8

Empanadas - $11

Bean & Cheese Burrito - $12 

Chicken Burrito - $12

Spinach-Wrapped Veggie Burrito - $12 

Tomato-Wrapped Veggie Burrito - $12

Moroccan Food Stall

Symbol - Tajine

Location (District) Schedule - 

Tuesday - Art

Wednesday - Spice

Friday - Art

Hijinks Festival 

Foods - 

Brochette - $15

Tajine - $16

Merguez - $20

Produce Stall

Symbol - Fruits and Vegetables 

Location (District) Schedule - 

Monday - Spice and Art

Tuesday - Spice and Art

Wednesday - Fashion and Art

Thursday - Spice and Art

Friday - Spice and Art

Saturday - Fashion and Art

Sunday - Spice and Art

Produce -

Apple - $13Blackberry - $55Carrot - $8Cherry - $15Grape - $33Lemon - $12Mushroom - $4Onion - $14Pear - $14Plantain - $16Pomegranate - $18Potato - $10Strawberry - $8Tomato - $12Wasabi - $10

Vietnamese Food Stall

Symbol - Pho 

Location (District) Schedule - 

Wednesday - Fashion

Saturday - Fashion

Hijinks Festival

Flea Marker Festival

Spice Festival 

Foods - 

Gui Cuon - $10

Banh Mi - $12

Pho - $12

[divyabhashkar]

Looking For A Quick Evening Snack? Try This Delicious Maggi Bhel Recipe

Looking For A Quick Evening Snack? Try This Delicious Maggi Bhel Recipe

Indians and their love for Maggi need no separate introduction. One of the most consumed instant noodles across the country, the desi flavour of Maggi tugs at our heartstrings – so much so that we experiment a lot with the classic Maggi recipe. Today, you can find cheese Maggi, schezwan Maggi, Maggi pasta and more. Then there are Maggi pakora, tadka Maggi, Maggi golgappa et al. In fact, we can…

[archerwindsor]

IWB 1 Month 4 Kgs Weight Loss : Diet Plan Week 4

IWB 1 Month 4 Kgs Weight Loss : Diet Plan Week 4

Heya,

This is the Diet plan for the last week.

You can customize the plan in a way that if you cheat on one day then follow the plan which is designed especially for the day next to your cheat day. Rest of the days’ diet plan, you can shuffle as per your convenience. Suits everyone, right!

IWB 1 Month 4 Kgs Weight Loss : Diet Plan Week 4

Some important tips 

1. Increase antioxidants this week.

This is the week of celebration when you could possibly be boozing and eating whatever you wish to relish! This would ensure that your metabolism is great and fat burning too.

2. Drink a lot of water.

On any day, if you decide to party and booze, follow one simple rule. For every glass of drink (any alcoholic drink), have a glass of water. Don’t bother about the excuse that you would need to go to the loo too often! Please drink responsibly. This way is much better than being a teetotaler and sitting in the corner watching everyone boozing and enjoying

3. Enjoy loads

If possible, dance as if no one’s watching

Let’s begin –

IWB 1 Month 4 Kgs Weight Loss : Diet Plan Week 4

IWB Challenge Week 4 Day 1

  Party Day 7:30 AM Half lemon in 1 glass lukewarm water + 10 almonds 8:30 AM Omelet – 3 Egg Whites + 1 yolk + 1 brown bread 9:30 AM Tea/Coffee without sugar 11:30 AM Apple 1:00 PM 1 plate of salad + 1 bran chapatti + 1 bowl of any veggie+ 1 bowl of Daal + 1 cup curd 4:00 PM Tea/Coffee without sugar + 2 Marie Biscuits/smoothie without sugar 6:00 PM Fruit Salad( you can also have any 1 fruit)  Evening  Enjoy the party :)!

IWB Challenge Week 4 Day 2

Diet Day Whenever you wake up (only if you don’t have office

) 1 glass of lukewarm water with lemon. If you feel, you still have a hangover, you can have tea or coffee or anything which makes you feel more comfortable. 8:30 AM 3 Egg Whites 8:30 AM 1 small plate Poha with lots of veggies 9:30 AM Orange Juice ( rich in Vitamin C, great for rejuvenation ) 11:30 AM Pear 1:00 PM Brown rice with veggies + 1 cup curd. If you are still in party mood, go ahead and indulge. 4:00 PM Tea/Coffee without sugar 6:00 PM Sprouts 8:00 PM 1 plate of green salad 8:30 PM Moong Daal Khichdi + 1 cup veggies + 1 cup curd. No compromise on dinner. If you feel khichdi is boring, have a delicious soup and salad. 10:00 PM IF hungry, 1 cup warm skimmed milk without sugar

IWB Challenge Week 4 Day 3

7:30 AM Half lemon in 1 glass lukewarm water + 10 almonds 8:30 AM 3 Egg Whites 8:30 AM 1 small plate sooji upma 9:30 AM Tea/Coffee without sugar 11:30 AM Orange 1:00 PM 1 plate of salad + 1 bran chapatti + 1 bowl of paneer Bhurji + 1 bowl of Daal + 1 cup curd 4:00 PM Tea/Coffee without sugar + 1 cup boiled black Chana 6:00 PM Steamed/Boiled Corn 8:00 PM 1 plate of green salad 8:30 PM Cabbage and egg, recipe here. 1 cup curd or buttermilk 10:00 PM IF hungry, 1 cup warm skimmed milk without sugar

IWB Challenge Week 4 Day 4

7:30 AM Half lemon in 1 glass lukewarm water + 4 figs + 2 prunes 8:30 AM 3 Egg Whites 8:30 AM 2 idlis + sambhar 9:30 AM Tea/Coffee without sugar 11:30 AM Strawberries – 5 1:00 PM Brown rice with veggies + 1 cup curd 4:00 PM Tea/Coffee without sugar + 1 piece dhokla 6:00 PM Fruit chaat/platter 8:00 PM 1 plate of green salad 8:30 PM Home-made vegetable soup(any) + sauteed veggies. Recipe here 10:00 PM IF hungry, 1 cup warm skimmed milk without sugar

IWB Challenge Week 4 Day 5

7:30 AM 1 glass of Methi Seeds water + 4 walnuts. Soak 1tsp methi seeds overnight 8:30 AM 3 Egg Whites 8:30 AM 1 Ragi dosa with peanut chutney/sambhar 9:30 AM Tea/Coffee without sugar 11:30 AM Apple 1:00 PM 1 plate of salad + 1 bran chapatti + 1 bowl of any veggie+ 1 bowl of Daal + 1 cup curd 4:00 PM Tea/Coffee without sugar + 1 cup boiled black chanaa 6:00 PM Steamed/Boiled Corn salad 8:00 PM 1 plate of green salad 8:30 PM Moong Daal Khichdi + 1 cup veggies + 1 cup curd 10:00 PM IF hungry, 1 cup warm skimmed milk without sugar

IWB Challenge Week 4 Day 6

7:30 AM 1 glass of Methi Seeds water + 4 walnuts. Soak 1tsp methi seeds overnight 8:30 AM 3 Egg Whites 8:30 AM 1 brown bread sandwich with paneer/cheese filling. Recipe here. 9:30 AM Tea/Coffee without sugar 11:30 AM Orange 1:00 PM Brown rice with veggies + 1 cup curd 4:00 PM Tea/Coffee without sugar + 1 cup bhel 6:00 PM Fruit Salad( you can also have any 1 fruit) 8:00 PM 1 plate of green salad 8:30 PM Cabbage and egg, recipe here. 1 cup curd or buttermilk 10:00 PM IF hungry, 1 cup warm skimmed milk without sugar

IWB Challenge Week 4 Day 7

7:30 AM Half lemon in 1 glass lukewarm water + 10 almonds 8:30 AM 3 Egg Whites 8:30 AM 2 Besan Chillas 9:30 AM Tea/Coffee without sugar 11:30 AM Apple 1:00 PM 1 plate of salad + 1 bran chapatti + 1 bowl of paneer Bhurji + 1 bowl of Daal + 1 cup curd 4:00 PM Tea/Coffee without sugar + 2 Marie Biscuits 6:00 PM Sprouts 8:00 PM 1 plate of green salad 8:30 PM Home-made vegetable soup(any) + sauteed veggies. Recipe here 10:00 PM IF hungry, 1 cup warm skimmed milk without sugar

This brings us to the end of the month! If you have followed the plan, please share your experience. I am all ears to your success or not so success stories. It will help us to do better next time.

If you have not followed the IWB Weight Loss Challenge and plan to gear up soon, you can always drop in your comments. We will be glad to motivate or help you in all the possible ways

 Loads of Luv

Tarun

You may also like reading –

IWB 1 Month 4 Kgs Weight Loss: Workout Plan Week 2 Part 1

IWB 1 Month 4 Kgs Weight Loss: Diet Plan Day 12,13 and 14

IWB 1 Month 4 Kgs Weight Loss: Diet Plan Day 10 and Day 11

IWB 1 Month 4 Kgs Weight Loss: Diet Plan Day 8 and Day 9

IWB 1 Month 4 Kgs Weight Loss : Diet Plan Week 4 published first on https://olimpsportnutritionuk.tumblr.com/

[gustorafoods]

3 Delicious Indian Snacks with Italian Touch

When it comes to Indians bringing a twist to every kind of cuisine from across the world, we have totally aced the art. The same is done with the different types of pasta as we can easily infuse them in our regular Indian snacks. Hailing this Indian spirit, we have this blog here today where we are going to tell you about some delicious Indian snacks with an Italian twist. And the best part is you can have them on any occasion!

To start with, always remember to buy the pasta of your choice from the top pasta company in India. We keep on suggesting this to you because their pasta is full of health and the packing is flawless to keep moisture at bay. And once you have bought the pasta, you can try out these easy-peasy snacks!

Pasta stuffed samosa

Samosas are every Indian’s favourite snack and you can never take the samosa out of a true Indian epicurean soul! But that does not mean you cannot give it a twist. Yes, we will play with the idea of an ‘Italian samosa’ without disappointing you. Get hold of some spring roll sheets or you can make the dough for samosa at your home even. Keep your favourite pasta prepared beforehand. Take small portions of the dough, roll it up and cut it down into two halves. Make a cone and stuff it with the pre-cooked pasta. Let it rest for a few minutes and deep fry in mustard oil. 

Spring rolls with a twist 

Spring rolls can have several stuffing like chowmein, veggies or pasta! Keep your cheesy pasta ready and get some spring roll sheets. These are easily available in the market and if not, then simply knead the dough and roll it into a big, thin circle. Fill in the sheets with pasta, top with some extra cheese, roll it up, seal the open ends and keep them aside. Grease them properly to bake in the oven or simply deep fry it in white or mustard oil. 

Italian bhel

Here is something very quick and tangy! Take boiled pasta and add diced cucumbers, tomatoes, boiled potatoes, green chillies and onions. Sprinkle lemon juice, salt, rock salt and chat masala. Top it with some tamarind chutney, red chilli powder and bhujiya. Serve it quick to satiate your hunger pangs!

Aren’t these recipes alluring? They certainly are and you just have to devour them when straight out of the wok. So, the pasta distributors in India believe that having gluten-free pasta is good for health and never compromises with the taste. So, here you have the dream recipes that provide you with totally out-of-the-world taste and guaranteed health.

[chiefchefrecipes]

Recipe :Chatpati Chana Bhel Chaat Product : Mindful Healthy Bites Cheese Jalapeno Chickpeas This snack is: Rich in Protein, No preservatives, High in Fibre, Gluten Free, Vegan Friendly, No Cholesterol, Soy Free, Trans fat Free. ALSO checkout other flavours in this amazing snack: Barbeque, Spicy Peri Peri, Lemon Achaari. Sizzle your taste buds with Cheese & Jalapeno in a mix of Roasted Chana Follow @chiefchefrecipes for more recipes. #chiefchefrecipes #Supriyadhiman #snacks #snack #healthyrecipes #recipe #chaat #bhelpuri #mindful #food #foodstagram #productreview #foodlover #streetfood #eatanytime #vegan #healthyfood #eeeeeats #foodie #chef #comfortfood #foods #foodgasm #veganfood #vegansofig #veganfoodshare #cooking #homecooking https://www.instagram.com/p/CC7QDhrl2ZY/?igshid=8cmpw2it1kdo

[igrublocal]

10 best Chinese food restaurants in the Long Beach area for takeout, delivery – Press Telegram

It is, easily, the most iconic to-go container in culinary history — a Totem of Takeout, an origami box built for noodles, pork, shrimp and chicken. It’s technically an isosceles trapezoid solid, a three-dimensional representation of a high school geometry problem.

The Chinese food takeout container was born in the last decade of the 19th century, when it was known as an “oyster pail” because, well, it was used for to-go orders of oysters. It was also used, for many years, for honey — and was until after World War II, when Chinese takeout competed with pizza for the food most Americans took home to eat while watching The Beatles on “The Ed Sullivan Show,” on small black-and-white TV screens. And for most Chinese restaurants, it’s still the standard for takeout.

This white, waxed container more often than not comes with a red drawing of a pagoda on the side (which is, of course, Japanese) and the words “Enjoy” and “Thank You” emblazoned on the top, and over the fold. Some years ago, the Smithsonian paid tribute to the container with an exhibit called “Sweet & Sour: A Look at the History of Chinese Food in the United States.” And the phrase “sweet & sour” is especially apt, for this is not a container built for searing spices of Szechuan and Hunanese cooking. I guess dim sum will work okay in the boxes. But dim sum isn’t what comes to mind.

Rather, the box is for the classics of Chinese-American cooking. For meals consisting of one from column A, two from column B, white rice and fortune cookies at meal’s end. It meant chicken chop suey, pork fried rice, sweet-and-sour something or other, egg foo young, and lots and lots of tea. It was something you ate on Sunday nights with family. And an hour later, in the old American anti-vegetable parlance, you were hungry again. Or at least you were if your basic diet consisted of white bread and deep-fried everything.

Chop suey is the defining dish when it comes to Chinese-American cooking. The name may (or may not) come from the Cantonese sap seui, which translates as “mixed leftovers.” It was a mishmash, created in the mid-1800s by Chinese immigrants to make their native food more appealing to American taste, what there was of it.

Since there was no bok choy or white radishes or soybean sprouts to use, celery, bell peppers and onions became the ingredients of choice, with shredded meat added, and enough soy sauce to turn the white rice black. Louis Armstrong recorded a song in the 1920s called “Cornet Chop Suey.” It was culinary jazz. There’s an Edward Hopper painting called “Chop Suey” — which is not of food, but of two women, seated in a restaurant, with a sign out the window that reads “suey.”

And it was chop suey that I went looking for. Or at least chow mein and lo mein. In the case of chop suey, old school Chinese-American cooking. In the case of chow mein and lo mein, the Cantonese cuisine which faded in recent years behind a veil of super-spiced cooking. In either case, this is soul satisfying food to take home, and be filled with nostalgia, as you sip your tea, eat your rice, and enjoy your chow, eaten directly from the container with chopsticks, if you can’t muster the energy to put it on a plate or in a bowl.

This is food that tastes good no matter how you gobble it. And if you want, you can still find Ed Sullivan on YouTube. This is a journey into the past, taken one bite at a time.

2930 Clark Ave., Long Beach; 562-982-4288

Let us begin, then, with a Chinese restaurant that exists for takeout only — the perfect restaurant in these difficult times.

The original Yang Chow in Chinatown (with a branch is Pasadena) has been a much-loved destination for those hungry for a cult collection of Chinese dishes — especially the Slippery Shrimp, a dazzling, and deeply addictive creation of chubby shrimp, tender and firm textured, battered, crisped, then cooked in a sauce that’s both sweet and spicy at the same time.

Yang Chow 2.0 is not far from Long Beach Airport, with a handful of tables and a limited menu. There’s Slippery Shrimp, Slippery Chicken and Slippery Tofu, along with sweet & sour chicken, sweet & sour pork, beef with broccoli, Szechuan beef, Szechuan chicken, string beans and a handful of fried rice dishes. The only appetizer is the spring roll. That’s pretty much it. And aside from not offering my much-loved cold noodles with sesame and chicken, I’m happy as a clam to grab an order to go, which emerges from the kitchen with crazy speed.

I’m told the original chef from Chinatown is making the dishes. He’s been working the wok for decades. One bite, and it’s clear — and the food travels very well.

Egg rolls are a tasty starter for a lunch or dinner featuring Chinese food — and also make a wonderful snack anytime of the day or night. (Shutterstock)

What’s known as an oyster pail — a folded, waxed or plastic-coated paperboard container — is the perfect transport vehicle to keep Chinese food deliciously hot from the restaurant to your home. (Shutterstock)

Chinese noodles, fried rice, dumplings, Peking duck and dim sum are among the Chinese food favorites seen here. (Shutterstock)

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Chinese food, including stir-fried pork with red sauce, has long been a tasty option for takeout and delivery. (Shutterstock)

18349 Pioneer Blvd., Artesia; 562-924-4567, www.nankingchineseca.com

Can you be both post-modernist Indian and old school Chinese at the same time — with a menu that often combines the two? Nanking Indo-Chinese manages that hat trick, which is no small accomplishment. This is a classic Chinese restaurant and not a classic Chinese restaurant at the same time. Here, they manage to walk and chew gum at the same time, with no trouble at all. You want chow mein with chicken or shrimp? There it is. Ditto kung pao lo mein (“kung pao” is code for “cashews and peanuts”), kung pao vegetables, fried rice, chili-garlic fried rice, and hot & sour soup.

Nanking offers the food of both the leading cuisines of Artesia, both Indian and Chinese, under one roof. It’s a restaurant where you can order both chicken tikka masala, and kung pao cashew chicken, at the same meal. And why wouldn’t you want to? Variety, after all, really is the spice.

Defining the cooking at Nanking can be a tad challenging, even for the restaurant. At one point on the website, the owners say they “offer traditional Indian, Chinese and Nepali food.” A few sentences down, the cuisines fuse into “Indian-Chinese food.” One sentence later, Nanking is a “truly Indian restaurant.”

Even the name of the city is somewhat befuddling. Nanking is the capital of Jiangsu Province, on the eastern edge of China, not far from Shanghai. But far from India. It’s all a big jumble. Which would be bothersome, if it weren’t so much fun. Especially when it comes to parsing the roots of the dishes, most of which are either Indian or Chinese, but several of which hit both points on the culinary compass.

There is, for instance, a dish called Chinese bhel. It seems to be a modified variation of the snack dish called bhel puri, a very tasty mix of puffed rice, veggies and tamarind sauce — one of the many small chaat dishes that you’ll find at the numerous Indian snack shops in Artesia. In this case, it’s made “Chinese” with the addition of thin crunchy noodles, in a spicy-sweet sauce. Is it Indian? Is it Chinese? Is it both? Whatever…it’s a good snack, and goes well with beer.

That’s also the case with the Szechuan fries, which is just what they sound like: French fries flavored with Szechuan spices. If anything, they’re more an American-Chinese dish; Rachael Ray has a recipe online, and there are numerous YouTube videos of how to make it. Which doesn’t take much skill. Less skill than the chicken lollipops, which are essentially Buffalo chicken wings, but once again with a Szechuan sauce. It’s nice how a few spices can turn one cuisine into another.

Perhaps the most blended dish on the menu is the Szechuan paneer, which involves tossing usually bland Indian paneer cheese, which is like a child of cottage cheese and ricotta, with that same Szechuan sauce, turning spiceless into happily spicy — a very good idea. Under the enticing heading “Bombay Style Chinese” — Szechuan prawns, chili chicken, shrimp & cashew curry and so on.

Four of the five noodle dishes are straight-forward Chinese, with the red curry spice Malaysian noodles being the outsider. There’s a very small section of Nepalese dishes, just four. But among the rice dishes, the cuisines of origin move around Asia; Kashmiri pulao, Chinese fried rice, Szechuan fried rice, Thai fried rice. The desserts are solidly Indian — though I’m not sure of the mango soufflé, which may be French, and causes that much more ethnic confusion.

6563 E. Pacific Coast Hwy., Long Beach; 562-430-6888, www.nomadasianbistro.com

Like Nanking Indo-Chinese, Nomad Asian likes to move around the map — appropriate for a restaurant named “Nomad.”

In terms of old school Chinese dishes, there are plenty. Chow mein (described on the menu as as “spaghetti chow mein noodle”), with chicken, beef, shrimp, vegetables or a combo three-flavor. The chow mein is also available “handmade” (“wide flat noodle”) for $2 more. There’s Three Flavor Spicy Curry Fried Rice (“blendo” time again!), three-flavor fried rice, and Singapore noodles.

The menu stretches to about 100 dishes. And among them, you’ll find many of dishes so many of us grew up with — good, old-fashioned chop suey, made with chicken or beef. (And with sole, which is a new one on me.) There are wonton “stars,” filled with cream cheese and “krab.”

If you long for wonton soup, here it is. The classic dishes here are well prepared — they bring back lots of happy memories of the Chinese food we used to live on. I’m happy to dig into a plate of spring rolls, with chicken or with veggies. The honey-ginger chicken wings are pretty sweet, maybe too sweet, but that didn’t keep me from inhaling them. And much the same can be said of sugary preparations like the orange chicken, the honey-ginger fried chicken, the orange beef, the honey walnut shrimp and so forth. A reminder that back in the day, we liked our Chinese food sweet.

Indeed, we probably liked all our food sweet; remember Jell-O salads? But times change, and tastes evolve. Which is why the Hui dishes (or at least the dishes from the Northern Provinces) are so appealing. Northern Chinese cooking involves a lot of lamb — and over there, more likely mutton than lamb.

The cumin lamb is a wonderful thing — tender and sweet, as lamb tends to be, in a thick basting of pungent cumin. The lamb with scallions, is also heavy with garlic and ginger — a major flavor explosion. There’s lamb with pickled cabbage and dry red chiles, and lamb with garlic and jalapeños. There’s lamb tripe and lamb offal. Which is not a dish for those who dream of fried rice. Lamb offal is also served as a soup. And, there’s lamb with pickled cabbage. A litany of strong flavors that set Nomad apart.

11740 Artesia Blvd., Artesia; 562-809-3887, www.omarskitchenla.com

You’ll notice that there’s no pork on the menu at Omar’s Halal Chinese, for “Halal” refers to the Islamic code of permissible ingredients, of which pork (akin to kosher) is not one. The menu also notes that the chicken, beef and lamb are “100 Percent Zabihah” — which means they’ve been slaughtered following a well-established code of ethical rules (once again, akin to kosher).

This is the cooking of northern and western China, with its sizable Muslim population. And of the Uyghur people who live in the adjoining regions — and have their own adjoining section of of dishes on the menu. And having taken care of the technical details, let me tell you how good the food is. If it’s the classics you hunger for, there’s kung pao beef and kung pao chicken, General Tso’s chicken, orange chicken and Szechuan chicken. There’s chow mein with lamb, beef, chicken or shrimp; and fried rice with the same foursome.

But beyond this, what dominates is a menu of lamb and spice heavy dishes. Indeed, an entire section of the menu is dedicated solely to lamb — 17 dishes that, recited in a row, sound a bit like the classic Monty Python Spam routine — jalapeño lamb, basil lamb, curry lamb, lamb with green onion, kung pao lamb and so forth. There are also lamb kebabs, cumin lab, cumin lamb kidneys, cumin lamb ribs, lamb dumplings and lamb potstickers. And lamb soup, which sits on the menu next to haggis soup — which is made with lamb parts.

I don’t think there’s any lamb among the seafood dishes. But I could be wrong. And the Uyghur cumin lamb dishes are so intense, they can be tasted days later. Their cold noodles are an exercise in taste, texture and temperature — the cold noodles with cumin lamb is essential at Omar’s. The fried lamb ribs with hot pepper sauce isn’t for the faint of palate. Luckily, there’s homemade yogurt to cool you down — though this is yogurt for those who love the sourness of yogurt; this isn’t Chobani. This is the sort of food that makes you sweat, cooling you off on a hot day in Artesia.

Tasty Noodle House

11316 South St., Cerritos; 562-809-1333

For those who keep track of such things — and there are more than a few of us who do — there are plenty of “tasty” Chinese restaurants around. Here in Southern California, there’s China Tasty, Tasty Dining, Tasty Duck, Tasty Wok, Hunan Tasty, Asia Tasty, Tasty Zones, Xi’An Tasty, Tasty Goody, Tasty Chinese and Tasty Garden. (Sadly, the wonderfully named O’Tasty, in Washington DC, is closed.)

And, for those collecting their “tasties,” there’s the Tasty Noodle House chain, with branches in Irvine, Hacienda Heights, Walnut, Chino Hills, San Diego — and right here in Cerritos, where every day, all day, you can get tasty noodles and tasty dumplings to go! How tasty is that? You could probably eat here a dozen times, and never order a noodle dish at all. With a dozen appetizers, nine non-noodle soups, 16 dim sum items, about 20 rice dishes, and more than 50 entrees, the noodles of the name can get lost. Though not for long. There are some some 50 noodle soups and noodle dishes as well.

But I wouldn’t pass on the the green onion pancakes, the chive and shrimp dumplings, the cilantro fish dumplings, and the soupy xiao long bao — a dish with a cult following that’s easy to understand, and which travels unexpectedly well.

Did I mention the grilled pork bun? I should; and I now I have. And I do need to segue into the noodles, if only to kvell over the spicy cold noodles with shredded chicken, a longtime passion of mine, that always makes me wonder why I love cold noodles so much. The taste seems so much more intense when the noodles are cold than when they’re hot — though that may be an illusion. But then, much of what we perceive as taste is hard to define.

As a vegetable dish, and there are many, I ate too much of the pan-seared green chile peppers, which aren’t quite as hot as they sound, though they are hot. Not hot at all, and maybe even better, was the eggplant and mixed mushroom with basil. But then, I have a thing for both eggplants and mushrooms, and lots of them. And for spice. It makes the long evenings at home so much more bearable.

More good choices

[cathedralvidyaschool]

Schooling at Its Best!

The Cookery Club is one of the non-curricular clubs run on Saturday’s. These are mentored by teachers of the various departments. The Cookery Club is one of the popular clubs among students, where they learn basic culinary skills, cooking and food hygiene and more importantly how to be independent.

Our school, being an international residential school where food is served in a Cafeteria style Dining Hall; Learning to cook the basic variety of platters now, will help these students a lot in the long run. Given the fact that most of the IGCSE / IBDP students continue to join universities and colleges that are residential or are away from home. We at the Cathedral Vidya School understand that a child’s schooling doesn’t begin and end at academics and sports alone. There is so much more a child needs to learn before he or she is living independently. The Cathedral Vidya School, Lonavala implements international hands-on and experiential-based learning and teaching pedagogies. Students are given the opportunity to pursue their passion and study their favorite subjects while they prepare for their next level in academics. The Pastoral Care at the Cathedral Vidya School grooms students with skills through which they can look after themselves and manage basics like laundry and keeping their rooms tidy etc. Cookery is also an essential part of a child’s development. Every child must know a little bit of everything required to look after themselves well. This is the faith we deliver to the parents when they join the ever-expanding CVSL Family.

The Cookery Club at the IBDP Schools near Pune is mentored by the sports department and the coaches, who during sports sessions train them on the field, are here in the kitchen on Saturday mornings’ teaching students to prepare delicious food items that have been selected by the students themselves.

We have seen our students prepare sandwiches, basic egg recipes, which started with the Egg- Maggie and the Veg Maggie, Bhel, Pizza, Chicken / Veg Biryani, Cheese balls, Noodles and more. Many of our students studying the International Baccalaureate Diploma Program are aware of the basic chopping and other procedures involved. Yet, there are many who are learning everything for the first time. For those students who will be applying for Hotel Management or Food industry, related courses will have their college applications ready with clubs like the Cookery Club to help them pursue their career ahead.

Admissions Open for the Academic Year 2019 - 2020 email or call enquiry@cathedral-lonavala.org   / +91 8007221100.

Source Link:-

https://thecathedralvidyaschool.blogspot.com/2019/03/schooling-at-its-best.html

[lucy3887-blog]

Best Indian Street Foods to eat

Vada Pav If you are taking a walk down any street in city, you’re guaranteed to quickly bump into vada pav, one amongMumbai’s most well-liked and wide out there street food snacks.

Also named because the city eater burger, vada pav consists of a spiced white potato mixture, that is deep cooked into a patty, packed into a white soft staff of life, and fancy with a range of various chutneys and spices for seasoning.

Although it sounds rather easy, and it is, it’s one among greatest tasting eater burgers you’ll seemingly ever eat. The condiment makes all the distinction. And also, don’t miss those cooked chilies on the aspect to grant you a kick of warmth and flavor.

Puris

Puris area unit tiny, crisp cooked breads made of flour and water. whether or not within the style of flat, cracker-like disks or hollow globes with eggshell-thin crusts, they're the inspiration of the many street snacks across the country (most conspicuously in city, Delhi, and Kolkata)—often virtually, as they regularly perform as edible utensils or shells. they are usually found in papdi chaat—crunchy puris buried below AN avalanche of whisked dairy product, diced potatoes, chickpeas, and pomegranate seeds, then lacquered with tamarind and coriander chutneys—and bhel puri, a dish of potatoes, onions, puris, and cold cereal topped with sweet-sour and spicy chutneys and a dusting of sev. (Sometimes the bhel comes with slivers of inexperienced mango.) you mayadditionally realize them in sev batata puri, a layer of puris served at a lower place stewed diced potatoes, sev, and date and coriander chutneys, finished with bitter inexperienced mango and a blanket of whipped dairy product.

For pani puri, the puri spheres come back filled with creamy stewed potato, up Phaseolus aureus for side heft and textural distinction, spice- and mint-infused water, and a wash of sweet-sour tamarind, date, and jagghery-condiment.

Momos In 1959, once the Grand Lama fled to Dharamsala in India's northern state of Himachal Pradesh, he brought in his wake a wave of loyal Tibetan refugees. With them came the momo, a hulking, hearty steamed dumpling. Greek deity took root therefore firmly that almost all of Asian nation currently believes them to be AN integral a part ofthe preparation of our northeastern states (especially in geographical region, wherever they displaced the nativehyontoen dumpling, made of millet flour and filled with cheese). In Tibet, nubs of yak meat area unit incased within the dumpling shell, however in Asian nation, wherever no yaks area unit to be found, pork, buffalo, chicken, and vegetables area unit the fillings of alternative. There are many cheap hotels in Oxford uk serving indian recipes.

Tiny momo stalls have sprung informed town streets all over within the northeast of Asian nation, wherever a plate of Greek deity is typically served with a fiery chili paste or, sometimes, a cucumber dish. so warmly has the remainder of Asian nation embraced them that their hybrid offspring area unit currently infiltrating eateries all over. In Delhi, as an example, Greek deity filled with paneer and tandoori momos—that is, Greek deity burned in an exceedingly oven oven—are very fashionable currently.

Parathas

Most travelers to metropolis realize themselves in Gali Paranthewali (literally "the lane of parathas"), a little alleythat ribbons through the warren of lanes that's Chandni Chowk. Here lies treasure: stalls with small knolls of spiced, gently pan-fried inexperienced peas, shredded cauliflower, paneer, radish, tomatoes, and potatoes, all waiting to be stuffed into parathas, flat, flat wheat breads that, once not stuffed, area unit sometimes laminated with clarified butter or butter, then pan-fried or cooked in an exceedingly pan.But if are liviing in oxford you can slao taste parathas from best restaurants in Oxford.

Gali Paranthewali could also be Delhi's most celebrated destination for the bread, however it is also strictly eater. If you venture additional abroad within the town, you may unearth parathas filled with a mash of minced chicken or mutton, even egg, and served with accompaniments like pickles, chutneys, inexperienced chilies, and typicallyaloo matar (green peas and potatoes) on the aspect.

[unabashedlyoriginalcycle-blog]

FoodZappy

Tasty Chips We Can Effortlessly Prepare At Home

Chips are a quick snack and these tasty tiny bites make our lives filled with fun and happiness apart from satisfying our stomach. This is a prompt choice for those going to offices and looking for an easy option for their breakfast, evening bite or in between meals. The various kinds of these chips include potato, banana, apple, carrot, beet where we can even modify it further by adding different types of spices, cheese, butter and so on. Well, chips are highly famous street item and online food delivery is just one of the easy options to get them delivered at our hearth. Adding crunchy chips to any recipe such as chaat, bhel or dahi-bhalle can just make them more happening.

Potato Chips

These chips are one of the most common varieties that we can find at every street joint, whether it is branded or local one. Potato chips can be molded into different aromatic tastes such as onion, cheese one or tomato flavor. 

Banana Chips

Though many people don’t like raw banana but the chips are mostly liked by several folks around the world. They are deep fried and dried slices of banana that when marinated with honey feels great in our mouth. These chips are dry, just like other variants but eating even certain quantity of banana chips fulfills our hunger.  https://www.foodzappy.com

Carrot Chips

Baked carrot chips are a tasty alternative and healthy snack that delights our taste buds. This snack may be either fried or baked; however baked one is a healthier option as it helps to reduce calories. Made with carrots that are baked instead of frying it, these crunchy snacks are a much beneficial option compared to traditional potato chips. There is presence of nutritious dose of vitamin A, C, antioxidants that helps to reduce risk of cancer.

For Foodie Lover Please Visit https://www.foodzappy.com

[itstirthanjaliacademy]

Healthy and nourishing food is very important for the proper growth and development of children. In the growing age, kids feel hungry at regular intervals.

Though many packaged snacks are available but they are full of refined flour, added sugars and artificial ingredients that make them quite unhealthy.

Snack time is a wonderful opportunity to add some extra nutrients into your child’s diet. Children are also fond of tasty and healthy food. So, instead of highly processed snack foods, fill your child’s appetite with whole foods that will provide energy and nutrition. Tirthanjali Academy Indore always stresses the importance of healthy food.

Children look for variety to satisfy their taste buds. Moreover, when it comes to children’s meals moms are very enthusiastic. They want their children happy to be happy and are keen on cooking palatable food for different meals of the day. Apart from the regular meals, children need something light for the school’s short break, something filling to have after school, at the same time tidbits too much on. Children are tired and hungry after school, they need to recharge and refresh themselves before they go for play or other recreational activity. Therefore, it is required to prepare something nutritious and filling when they return from playschool near you.

So, here are some kid-friendly, healthy and delicious snacks that parents of Tirthanjali Academy Indore would like to try.

Thalipeeth, a very traditional Indian dish, is greatly cherished. It is nutritious and easy to make. Maharashtrian thalipeeth is a popular recipe made out of besan, jowar and whole wheat flour. It is tasty and healthy when relished with green chutney. Tirthanjali Academy playschool children would adore it.

Children are always fond of variety so why not delight them with crispy rice balls. They are made of leftover rice and colourful veggies. The easy to cook deep-fried balls is a perfect alternative to store-bought fries, chips and cheese balls. The rice balls are so crispy and crunchy balls that your children will love it.

Monaco biscuits are a favourite tea time snack. It tastes awesome when served in an innovative way. The stuffed Monaco biscuit Sev puri is prepared by sandwiching the biscuits with a peppy potato mixture and coating it in crunchy sev. Kids are sure to enjoy it.

Mix dal chillas made with a batter of mixed dals perked up with ginger green chillies and other ingredients are truly satiating. These thin savoury pancakes are easy to make and require an hour of soaking. It can be a healthy breakfast for your children.

Sprouts and fruit bhel is a healthy fruit and vegetable bhel. It is a blend of fibre-rich fibre sprouts and fruits like apple, orange and pomegranate. These nutrient-rich piquant snacks are sure to brighten your child’s mood.

Sandwiches are my all-time favourite. Be it a plain sandwich or toasted/grilled one these yummy snacks are filling and easy to make. So try these varieties of sandwiches like moong dal toast, baked veg paneer sandwich, Cheese and pineapple sandwich, vegetable mayonnaise sandwich and add the extra taste to your meal. Children of kindergarten play school can also carry them in their tiffin.

Parathas are irresistible and when stuffed with cheese become a special breakfast. They are certainly a break from the routine parathas and also attracts kids.

The moong dal palak cheela is basically a Gujrati and Maharashtrian delight. It is made of a wholesome batter of moong dal and spinach. Fine spices like cumin boost the aroma and flavour. So, savour these crispy cheelas right off the tava. Educators in playschool in Indore would suggest parents to cook such amazing food.

Pizzas loaded with cheese are appetising but often unhealthy. So, here is a nutritious Khakhra Pizza recipe that is rich with fresh veggies like cabbage and capsicum. Instead of a plain flour base, thin pizza uses crispy wheat khakhras.

Idli is a popular south Indian snack but you can prepare it in a different way by using leftover idlis. Adding chunky veggies like spring onions, ginger, garlic and flavouring it with exotic sauces, this chilly idli is tongue-tickling and loved by kids and adults.

Carrot Dhoklas can be a special treat for children when served with green chutney. This colourful recipe is made by mixing grated carrots in idli batter. It is a perfect short break combo.

These easy snacks can be fun making and also pleasing to the children. So, make them a part of your cooking to enrich your taste and develop healthy eating habits among children.

[cookingawe]

Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

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Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

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Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal.

A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy.

This recipe will serve 4.

Course Side Dish

Cuisine American

Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, easy cooking, Homemade, Main Meal, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta

Servings 4 people

Ingredients

3 medium sized potatoes peeled and sliced about 1/8 inch thick

¼ cup green peas

¼ cup corn kernels

¼ cup bell pepper chopped

¼ cup carrots shredded

1 Tbsp green chilies finely chopped (this is optional)

2 Tbsp cilantro chopped

For white sauce

2 Tbsp olive oil

2 Tbsp all-purpose flour plain flour, maida

⅛ tsp black pepper

½ tsp red chili flakes adjust to taste

½ cup heavy cream

1 ½ cup milk

½ tsp salt

Instructions

Sauce

In a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute.

Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth.

Assembly

Preheat oven to 350 degrees F (190 degrees C). I am using 5” x 7” Pyrex pan to make the Scalloped Potatoes. Grease the pan.

layer the potatoes evenly in the pan.

Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly.

Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top.

Scalloped Potatoes are ready, nice color. Enjoy.

Notes

I prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach.

You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese

The post Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce appeared first on Manjula’s Kitchen.

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CABBAGE RELISH | DIABETIC RECIPES | STEP BY STEP | HEALTHY RECIPES |

SUBSCRIBE THIS CHANNEL SUBSCRIBE Wow to How LIST OF QUICK RECIPES Almonds, Apple, Apricots, Artichoke, Asparagus, Avocado, Banana, Barbecue, Barliy, Basil, Beans, Beef, Beetroot, Bell Pepper, BHEL, Biscuits, Bitter Gourd, Blackberry, Blueberry, Bread, Broccoli, BROWNIES, Burger, Butter, Cabbage, Cake, Calves, Capsicum, Carrot, Cashew Nuts, Cauliflower, Celery, Chapathi, Cheese, Cheese, Cheese, Cherry, Chicken, Chickpea, Chili, Chocolate, …

The post CABBAGE RELISH | DIABETIC RECIPES | STEP BY STEP | HEALTHY RECIPES | appeared first on International Public Health.

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In the City Recipes

Egg Rolls Mapo Tofu with Pork Sweet and Sour Pork Sweet and Sour Eggplant

Goi Cuon Banh Mi Pho

Taquitos Empanadas

Bean and Cheese Burrito Chicken Burrito Spinach Wrapped Veggie Burrito Tomato Wrapped Veggie Burrito 

Ramen Dango Nigiri Pufferfish Nigiri  

Brochette Merguez Tajine 

Siopao Lumpia Ensaymada Pork Adobo

Curry Samosa Bhel Puri