White Sauce Pasta is a delicious pasta dish cooked in a creamy milk-based sauce with the addition of step-colored vegetables, aromatic spices and herb flavors.
Pasta is the staple food of traditional Italian cuisine. This Italian delicacy can be prepared quickly from the comfort of your home, without much effort and is as delicious as the restaurant version of the dish.
White sauce pasta is a perfect middle of fragrant flavor, colorful vegetables and a creamy pasta. Colorful bell peppers and onions add to its rich flavor. The addition of garlic and a blend of Italian herbs add to its flavor.
You can make the dish healthy by adding lots of other vegetables like broccoli, peas, olives, artichokes, spinach, etc. You can also use whole wheat pasta instead of plain flour.
What type of pasta to use?
I have used penny pasta in this dish, although you can replace it with any other pasta of your choice. As a general rule, tubed pasta such as pennies, rigatoni etc. or shaped and twisted pasta such as rotini, pudding, pharfali etc. go well with white sauce.
White Sauce Pasta is a succulent and mouthwatering dish that children love to eat. You can eat it as a meal or with crusty cheese garlic bread or tomato and basil bruschetta.
To make White Sauce Pasta at home follow the detailed step by step recipe with the pictures below.
Vegetable Masala Maggi Recipe | Masala Maggi Noodles
Vegetable Masala Maggi is a quick and easy Indian snack made with vegetables and spices mixed with Maggi noodles.
This variety of Maggi noodles is healthy and has a delicious twist to the simple and plain version due to the nutritional value of the fresh vegetables included in this dish. Vegetarian sauce is served in a pan with Maggi noodles, which gives the noodles a unique flavor.
Vegetable Masala Maggi is not only easy to cook, but is also one of the most delicious and tangy dishes liked by people of all ages and especially by children.
Vegetables commonly included in Masala Maggi include onions, capsicum, fresh peas and sometimes tomatoes. Other vegetables like potatoes, carrots and broccoli also go well in this dish.
Mango kids love Maggie a lot. This dish is a good way to nourish the veggies without compromising the original taste of the noodles.
Vegetable Masala Maggi is a good dish that takes very little time to prepare when you suddenly feel hungry and is a good choice for an evening breakfast or a light dinner.
This vegetable masala maggi recipe can also be prepared at a small kitty party, a small gathering of friends or on demand of children when they return home from school and go hungry.
To make Vegetable Masala Maggi at home, watch the video or follow the detailed step by step recipe with the pictures below.
Veg Chow Mein Recipe ,Indian Chinese Style Chowmein
Veg chow mein is a dish made with fried noodles and mixed vegetables, which are then made with sugar sauce. The word “chow” means stir-fried or steamed and ‘mein’ noodles.
This spicy version of Veg Chow Mein Noodles which is basically a Chinese food is very popular in India, Nepal and many Southeast Asian countries.
Veg Chow Mein Recipe is quite popular as a street food and children love this dish due to its pungent, smoky flavor and crunchy texture which makes it great in taste.
Veg chow mein not only tastes great, but the use of fresh vegetables also increases its nutritional value. Thus it is a healthy food as well as a delicious dish. To make it healthy you can opt for whole grain noodles and increase the amount of vegetables for Veg Chow Mein Recipe.
Nutrition (per serving)
Ingredients For Veg Chow Mein Recipe
200gm Hakka or Chow Mein Noodles
1 Medium Sized Onion
1 Cup Shredded Cabbage
1 Cup Sliced Colored Bell Peppers
3-4 Cloves of Garlic
2 Tablespoons Soy Sauce
1 Tablespoon Green Chilli Sauce
1/2 Tablespoon Tomato Ketchup
1/2 Teaspoon Sugar
1 Teaspoon Black Pepper Powder
1 Teaspoon Salt or to taste
2 Tablespoons Cooking Oil
Step by step instructions with photos for the veg chow mein recipe
Boil 5-6 cups of water in a large pot. Add chowin noodles to boiling water with a spoonful of salt and a few drops of oil. Boil for 3-4 minutes according to packet instructions or until almost cooked. Then drain the hot water and transfer the noodles to a bowl of cold water. Set aside and set until ready for use.
Then add the sliced carrots and cabbage. Sauté on high flame for a minute.
Meanwhile, prepare all the vegetables. Finely chop garlic. Thinly chop the onion, carrots, cabbage and colored bell peppers. The cooking time of vegetables for making chowmin is very short, so you need to keep everything ready before cookingShooking.
Heat a little oil in a pan or large deep pan. When the oil is hot, add garlic and shake for a few seconds. It should not be brown, otherwise it may taste slightly bitter.
Add colored bell peppers. When making Chow Mine, all vegetables should be cooked over high heat for a short time until they are cooked but still crunchy to bite.
Now add some soy sauce, green chilli sauce, tomato ketchup, sugar, salt and pepper powder to the pan. Stir to mix sauces and spices with vegetables. Choumin usually has a slight tinge of sweetness, but if you don’t like the sweet taste, you can skip the sugar and tomato ketchup.
Add boiled noodles to the pan. Add 2 ladles or a fork to coat them completely in the sauce.
Start Cooking Shooking for a few minutes on high flame until the noodles are fully cooked.
Veg Chow Mein Recipe is ready. Serve it as a snack or with any Indo-Chinese side dish.
Street Style Vegetable Hakka Noodles make a great weeknight meal!
These are great on their own or served with Chili Cheese or Gobi Manchurian for an Indo-Chinese dinner!
Hakka Noodles recipe step by step photo. Hakka noodles is a popular Indo Chinese dish, which can be found in most restaurants in India and at street-side Chinese street food joints. A vegetarian recipe.
This Hakka Noodles recipe is delicious in taste and you will like it more.
In this recipe I have used mushrooms, carrots and French beans. I forgot to add bell pepper (capsicum) and remembered when the noodles were halved. You can also add finely chopped cabbage.
Tips for making delicious Hakka Noodles
The veggies added to the Hakka noodles are actually finely chopped or sliced or grated into julienne as all the stir fry is done over a high heat.
Be sure to use a wok or kadai or pan with the handle, so that you keep shaking the pan and fry the noodles while tossing.
To get an authentic Chinese like flavor, I recommend three ingredients – sesame oil, celery and rice vinegar or rice wine.
Adding these ingredients makes a lot of difference in the final dish.
Celery is not available everywhere in India. So if you don’t have celery, just leave it.
Also add white vinegar or apple cider vinegar to rice vinegar.
Instead of toasted sesame oil, use sunflower oil or any other oil.
Also try to use naturally fermented soy sauce as it gives the noodles a beautiful fermented taste and flavor.
Many readers ask me what celery is and where to get it. Celery is an herb that is easily available in most super stores and super markets in Indian metros.
You can also grow celery in a pot. Either buy a plant from nursery or plant seeds. The best way is to cut the celery from its base and apply the base to the soil. Here is a bush of celery from my balcony herb garden.
Rice vinegar is also readily available in most major Indian cities. I recently started using both rice vinegar and rice wine when making Chinese food and realized that they give the recipe a different taste and aroma.
Hakka noodles can be served with an Indo Chinese saucy dish like plain or manchurian.
How to make Hakka Noodles
1. First cut all the vegetables finely and keep aside
2. Boil enough water in a pot or pan with a little salt and a few drops of oil.
3. Add Hakka Noodles.
4. Cook Hakka noodles according to the package instructions. Noodles are cooked or just cooked until al dente. You can cook them even more if you want.
5. Noodles cooked in a colander. Then rinse the noodles thoroughly in running water. This method stops the cooking process and removes the starch.
6. Add oil.
7. Beat the noodles thoroughly, so that the oil on the noodles rises evenly. This method relieves the stickiness from the noodles.
Making Hakka Noodles
8. Heat oil in a pan or pan. On medium heat, first fry red chillies and garlic for about a minute.
9. Increase the flame and then add finely chopped spring onion, French beans. Fry on high heat for about 3 minutes.
10. Add mushrooms, carrots and celery and continue stir fry. If using cabbage and capsicum (bell pepper), you can add at this stage.
11. Fry for about 5 to 6 minutes until the edges of the wedges begin to turn slightly brown. I think the veggies are much more cooked than what is usually eaten for this recipe. You can cut the stir fry time, if you prefer half-cooked or more crispy veggies.
12. Add soy sauce and shake.
13. Add Hakka noodles and keep stirring and stirring the noodles.
14. Season with salt and pepper and rice vinegar or white vinegar or rice wine.
15. Toss again well and fry for a minute. Remove from heat and add spring onion greens and mix well. Or you can garnish with spring onions while serving.
16. Serve Hakka Noodles with an Indo Chinese dish like Gobi Manchurian or Paneer Manchurian or Chilli Mushroom or Mushroom Manchurian.
How to make restaurant style Hakka Noodles at home?
Choose the right noodles
There are lots of noodles available in the market, so choose the right one to make street style hakka noodles at home.
I use Ching Vegetarian Hakka Noodles and I think they are perfect for this recipe. You can easily find them at all Indian grocery stores.
Use a little bit of extra oil
You know you’ve made perfect noodles when each strand of noodle is different from each other, which was not the case when I first made noodles 3 years ago.
It was a mess and all my noodles clashed. After some trials and errors, I realized that you need to use a little extra oil.
After boiling and removing the noodles first, apply them with a little oil. This actually helps prevent stickiness.
And second you will need to use a little more oil while cooking the noodles with the wood.
I used to add 1 teaspoon of oil and it never tasted like we get in restaurants. This recipe uses 2 tablespoons of oil and I believe I could not tell the difference whether it was homemade or from an Indo Chinese restaurant! Yes, it is good!
Use the right veggies
Typically, Indian style vegetable Hakka noodles contain the following vegetables – onion, cabbage, bell peppers and carrots.
For this recipe, I did not use cabbage because at first I did not have the day when I made these noodles and second, I was not like cabbage in my noodles.
So, stick to traditional veggies.
All the vegetables are cooked on high heat so that they remain crisp.
Thinly chop all the vegetables
Use your chopping skills and pour the wedges into thin julians. Thick slices of vegetable do not like these Hakka noodles.
Use the right cookware
Cook the noodles in a large pan, it makes a difference. Always remember to cook on high heat as well.
These Hakka Noodles are very good with any Indo-Chinese dish like Fried Rice, Chili Cheese or Baby Corn Manchurian, Gobi Manchurian.
PS: You do all the prep work before you start cooking. Everything is cooked on high heat for this Hakka Noodles recipe and we want the veggies to be crispy. In my opinion eating noodles spoils the fun. I eat Hakka noodles and bite me in veggies.
So cut, slice and have everything ready before you start. You will not get time to fuck in between.
Manchurian Recipe (2 Ways) | Veg Manchurian Gravy And Dry
Veg Manchurian is a delicious Indo Chinese dish of veggie balls fried in spicy, sweet and spicy chutney. There are 2 popular variations of vege manchurian making.
Veg Manchurian Dry –
An excellent starter snack or as a side dish with Hakka Noodles or Chow Mine.
Veg Manchurian Gravy (with sauce) –
A delicious Chinese makes for the main course. Fried Rice goes best with Sheswan Fried Rice or Steamed Rice.
Both recipes taste good and are shared with step by step photos, you can make both of them as per your liking. Examples. You can make veg manchurian as a starter snack or veg Manchurian gravy for Chinese main course.
About this veg manchurian gravy recipe
The veg Manchurian gravy recipe consists of sauce or gravy with fried wedge balls tossed and dipped. The sauce has a mixture of delicious flavors like sweet, salty, spicy, sour and ummi. The recipe is also vegetarian.
Manchurian in Indian lingo is a term for fried vegetable or fried meat (fish or prawns or chicken) in this spicy-umi sauce. You can also call the sauce Manchurian Sauce. Manchurian and many other Indian Chinese cuisines were an invention of the Chinese community living in Kolkata.
This Chinese style of cooking was largely in tune with the Indian palate and the food also had more vegetarian options.
I love Indo Chinese food. I had such a fondness for cooking Chinese at home that in my teens I often made chili cheese, corn soup and veg manchurian, three of my favorite Indo Chinese dishes.
The Manchurian recipe presented here is a tried and tasty recipe just like all my recipes. The result was a delicious vegetable Manchurian that was excellent with plain steamed rice.
For the vegetarian and vegan people, there are popular variations of Manchurian cuisine.
Ingredients You will need Veg Manchurian Gravy
Grated or minced vegetable: To make veg manchurian you need grated or minced vegetables like – cabbage, carrots, capsicum, beans and spring onion (scallion). So you can cut vegetables in a food processor or cut with a knife. But using food processor will save you time.
Soy Sauce: It is best to use naturally fermented soy sauce. You can also use brigade liquid amino or tamari. When making any recipe with soy sauce in it, I would suggest using naturally fermented soy sauce or boiled liquid amino.
Tomato Ketchup – Use a good quality or homemade tomato ketchup. Red Chilli Sauce – Red chili sauce is added to bring in some heat and pungency. Note that you can use Srichakra sauce in place of red chili sauce.
Gluten-free alternative – To bind the dough, use potato starch or tapioca starch in place of corn starch (corn flour). Use rice flour or chickpea flour (gram flour or gram flour) in place of all-purpose flour (maida).
No MSG (Ajinomoto) – I do not add mess or Ajinomoto to every recipe I make. If you want you can also add a pinch to this recipe.
The veg goes well with the Manchurian Gravy Fried Rice, Szewan Fried Rice or Steamed Rice or Noodles or Vegetable Noodles. You can also serve it with bread or soft dinner rolls or naan or roti.
How to make Veg Manchurian Gravy
For ease of reading, I have divided this post into 3 main parts.
Step 1 – Making Veg Manchurian Balls Step 2 – Frying Veg Manchurian Balls Step 3 – Making Manchurian Gravy or Sauce Start at step 1 – making veg Manchurian balls
1. In a bowl take finely chopped or grated vegetables. You will need ½ cup finely chopped red cabbage, ½ cup grated carrots, fin cups finely chopped capsicum (green bell peppers), fin cups finely chopped French beans and fin cups finely chopped spring spring onions. You can also add regular green cabbage instead of red or purple cabbage.
2. Then add dry ingredients – 2 tablespoons corn starch, 2 tablespoons all purpose flour (maida), ingredients spoon pepper and ½ teaspoon salt or mix as needed.
3. Mix the whole mixture together and assemble. Then mix and knead the mixture so that the vegetables release water and you get a dough-like mixture. But do not knead like that bread or bread flour. Glutenous varieties can be formed which will give a thick cheeky texture to the fried veggie balls. So just mix and press very well so that the veggies release their juice.
4. Then take a small portion of the mixture in your hands.
5. Press it in your palm and make a round veggie ball.
6. Make all vegetable balls this way and keep aside. While making vegetable shells you can spread some oil on your palms.
7. Heat oil for deep frying in a pan or pan. Add a small piece of a ball to the hot oil. The oil is ready to fry these veggie balls if the ball does not stick or sit on the bottom of the pan, but comes up quickly. If the balls break, some more binding agent is required. So you can add 2 to 3 tablespoons of some and all purpose flour (maida).
8. Gently place the balls in hot oil. The oil has to be moderately hot. Too much heat and the Manchurian balls will brown from the top and open from the inside. Less hot oil will soak up the balls too much oil.
9. Fry the balls until crisp and golden. Remove extra oil with a slotted or perforated spoon and drain as much oil as possible.
10. Place the fried Manchurian balls on the kitchen paper towel. For the low-fat version, you can cook veggie balls in an app-appam pan or kbleskiver pan. In this way, fry the veg balls in batches and keep aside.
Making Manchurian Gravy
11. In a small bowl take the following three sauces – take tbsp soy sauce (or 1.5 tsp soy sauce), 1 tbsp tomato ketchup, 2 to 3 tablespoons red chilli sauce. Red chili sauce is spicy and not sweet.
12. Mix the sauce very well and keep aside.
13. Heat 1 to 1.5 teaspoons of oil in a pan or pan. Mix 4 tablespoons chopped spring onions (scallions), 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and 2 green chilies (finely chopped). You can use toasted sesame oil or sunflower oil or any neutral tasting oil.
14. Fry onion on medium heat until translucent. And now mixed sauces, stir and mix very well.
15. Add 1 to 1.25 cups of water.
16. Let the mixture boil.
17. Add the corn flour paste to the bowl (as the corn flour frys down) and then add to the pan.
18. As soon as you add the corn flour paste, mix very well so that there are no lumps.
19. Manchurian kept shaking and shaking as the gravy cooked. Until the manchurian sauce thickens and you see a glaze in it. There should be no raw taste of cornflour in the sauce. The cooking sauce or gravy takes about 3 to 4 minutes on medium heat. If the sauce is too thick, then you add some water. If it is too thin, you can add some cornflour.
20. When the Manchurian gravy becomes thick, add ch teaspoon pepper powder to it.
21. Season with salt. Keep in mind that soy sauce, chili sauce and tomato ketchup already have salt. So add less salt and according to your taste preferences.
22. Add ½ teaspoon of sugar or more if necessary. Mix very well.
23. Then add fried vegetable shells. Also add 1 teaspoon rice vinegar or regular vinegar or apple cider vinegar.
24. Gently stir and coat the fried vegetable balls in the gravy.
25. Turn off the heat and add chopped spring onion greens.
26. Garnish the veg manchurian gravy with some spring onion greens (scallion greens) and serve. It goes well with veg fried rice or shejwan fried rice or plain steamed rice or noodles and even roti.