Sweet Corn and Vegetable Soup

This Sweet corn and vegetable soup is one of my favourites. I can make a meal of it. Delicious and though filling, it is light on the stomach.

Ingredients :

1 Cob of Sweet Corn

10 French Beans

1/2 of a Carrot




Pluck the corn kernels off the cob. Reserve one fourth of them and pressure cook them till done. Run the remaining three fourth through the mixer and pour the puree into a pan. Chop the French Beans and Carrot fine. Drop them into the puree. Add the boiled corn, adjust consistency by adding enough water. Tip in the pepper and salt as required and bring to a boil. Simmer for a couple of minutes, switch off and keep aside covered for five minutes for the vegetables to get cooked to the right crunch. Chilly vinegar, chilly sauce and soya sauce are accompaniments of choice. I prefer mine as is.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Dry Gobi Manchurian Recipe

Gobi/Cauliflower Manchurian is a very popular starter in India. Though it is from the Chinese Cuisine, Indians have adapted it to suit their plate. It can be made dry and served as a starter or the one with gravy is usually an accompaniment to Vegetable fried rice.

Ingredients :

20 bite sized florets of Cauliflower

200 gms Maida/APF

5 tbsps Corn flour

6 tbsps Dark Soya Sauce

6 tbsps Tomato ketchup

2 inch piece of Ginger grated

15 cloves of Garlic grated

9 green chillies slit into two

2 onions sliced

1/2 tsp pepper powder

Finely chopped coriander leaves


Oil to fry the florets


Wash the florets well. Make a batter of pouring consistency of the Maida, cornflour and a pinch of salt. Heat oil in a pan. Dip the florets into the batter and fry them till they are done. Keep aside. Heat 2 tbsps of oil in a pan. Add the sliced onions, ginger, garlic and slit green chillies. Roast till the onions turn translucent. Add the soya sauce and tomato ketchup. Drop in the pepper powder and saute well. Add the finely chopped coriander. Tip in the florets and mix thoroughly. Saute for a couple of minutes and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved

Schezwan Idli Dry Recipe

Previous day’s Idlis always turned into an Upma or were roasted with Molgapudi. Today with the advent of fast food and leanings towards Chinese Cuisine, children always look for a change. So here are yesterday’s Idlis in their new Avatar of Shezwan Idli Dry.

Ingredients :

  • 4 Leftover Idlis
  • 1 tbsp Corn flour
  • 1/2 tsp Pepper powder
  • Salt
  • 2 tbsps Shezwan sauce
  • 2 tbsps Tomato ketchup
  • 12 tsp Kashmiri Chilly powder
  • 9 flakes of garlic
  • 2 medium sized spring onions
  • 1 onion
  • 1/2 Capsicum
  • 2 tbsps oil.
  • 1 tsp finely chopped spring onion greens for garnish.

Method :

Cut the Idli into bite sized pieces. Sprinkle Corn flour, pepper powder and salt and mix well. Heat one tbsp oil and roast them to a crisp. Slice the onion and spring onions along with the leaves. Slice the Capsicum lengthwise. Grate the ginger. Heat the remaining one tbsp oil in a pan. Tip in the grated garlic and roast for a minute. Add the sliced onions along with the leaves and sauté on a high flame continuously till the onions turn translucent. Add the Shezwan sauce, Tomato ketchup and Kashmiri chilly powder. Toss well. Drop in the roasted Idli pieces and mix thoroughly. Garnish with finely chopped spring onion leaves and serve immediately.

Note: Leftover Idlis work best for this recipe as the fresh ones are too soft and may break apart when being roasted.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vegetarian Hakka Noodles Recipe

Vegetarian Hakka Noodles are an easy and quick way of rustling up a meal. They can be eaten with or without an accompaniment as they have all the vegetables added to them. I generally make a Vegetable Manchurian to go along with them. Today was one of those quick fix days so served them as is!

Ingredients :

  • 1 pack Hakka noodles
  • 1 carrot
  • 10 French beans
  • 4 spring onions
  • 1 Capsicum
  • 18 cloves garlic
  • 2 green chillies
  • 1 level tsp synthetic vinegar
  • 1 level tbsp Soya sauce
  • 1/4 tsp pepper powder
  • Salt
  • 1/2 tsp oil for coating the noodles
  • 2 tbsps oil
  • Coriander leaves

Prepare the noodles as per instructions on the packet. Plunge them in cold water. Drain. Drizzle with 1/2 tsp oil. Mix gently and keep aside. Chop the carrot, French beans, Capsicum and spring onions fine. Reserve some greens for garnish. Mince the garlic, green chillies and coriander leaves too. Heat oil in a pan. Drop in the garlic and green chillies. Toss for a minute. Add the spring onions. Saute for a minute and add the French Beans. Stir fry for a couple of minutes. Drop in the carrot and Capsicum. Stir fry all the veggies till they are done but still crisp. Add the salt, pepper and Soya sauce. Toss. Drop in the vinegar and mix thoroughly. Add the prepared Hakka noodles and toss till the vegetables and noodles blend well together. Garnish with coriander leaves and spring onion greens. Serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vegetable Wonton Soup Recipe

This hearty soup is ideal as a meal by itself on a wintery evening. I have used vegetables as the stuffing in the wontons and instead of using a vegetable broth, have used finely chopped vegetables. The recipe for making the wontons is shared under the recipe of Crispy fried Wantons of this Website. The Wontons are not fried nor steamed when being added to the soup. They are added directly to the boiling soup and allowed to cook for a couple of minutes. Served with a dash of white vinegar or soya sauce as per one’s preference.

Ingredients :

Equal quantities of the following vegetables :

  • Carrot
  • French Beans
  • Spring onions
  • Spring onion greens
  • Sweet corn
  • Spinach
  • Noodles
  • 1 tbsp white Vinegar
  • 1 green chilly
  • Salt
  • 1 tbsp corn flour
  • 1 tsp of sugar

Here I chopped half a small carrot and used the same to measure the quantity of the remaining vegetables.

Method :

Chop the vegetables very fine and cook along with the noodles, minced green chilly, sugar and salt in a litre of water. When the vegetables are half cooked, drop in the Wontons and cook for a couple of minutes. Remove from flame, add the vinegar and serve sprinkled with spring onion greens.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Crispy Fried Wanton Recipe

Wantons are a Chinese delight. Steamed, fried or used in a soup, they can be enjoyed without any accompaniment, though a Schezwan sauce or a hot and sweet ketchup add zing to it. Here is a mixed vegetable Wanton which is super crisp and delicious.

For the outer covering:


  • 250 gms Maida/ All purpose flour
  • 2 tbsps oil
  • Salt

Method :

Mix the salt and oil with the maida. Crumble it. Add enough water to bind a semi soft dough. Knead well and rest it for about 15 mnts.

For the stuffing:

  • 1 medium sized carrot
  • Cabbage
  • Purple cabbage
  • French Beans
  • Spring onion greens
  • Spring onions
  • Boiled Sweet Corn
  • The remaining vegetables to be chopped are in the same proportion as the quantity of the chopped carrot.
  • Salt
  • 1 tsp soya sauce
  • 1/2 tsp pepper powder
  • 10 flakes garlic
  • 2 inch piece of ginger
  • 1 tbsp Amul butter
  • Oil for frying the Wantons


Chop all the vegetables fine and keep them aside. Mince the garlic and grate the ginger. Heat the butter in a pan. Drop in the ginger and garlic and roast till they give out an aroma. Drop in the chopped vegetables and salt. Sauté on a high flame for a couple of minutes. Add the soya sauce and pepper powder. Mix well and keep aside.

Preparing the Wantons:

Knead the dough for a couple of minutes and divide it into 12 portions. Take a portion and make a ball. Roll it out into a circle of six inch diameter. Cut it into a four inch square piece. Place the filling in the centre and fold it into a triangle. Seal the edges and bring the two ends of the triangle together. Pinch them together. Finish off similarly with the rest of the dough. Heat the oil. Gently slide in a wanton and deep fry till crisp and golden brown. Serve hot with sauce of your choice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

American Chopsuey Recipe

Dinner tonight is American Chopsuey. This is a dish adapted to cater to the Indian palate. Mostly served in Chinese restaurants in India, it is a sweet and sour with a hint of spice.

Ingredients :

  • 4 Maggi noodle pack.
  • Equal amounts of the following veggies chopped
  • Cabbage
  • Carrot
  • Onion
  • Capsicum
  • Red chilly sauce
  • Green chilly sauce
  • Soya sauce
  • Tomato ketchup
  • 3 tomatoes pureed.
  • Sugar
  • Salt
  • Pepper
  • 1tbsp corn flour dissolved in half a glass of water.

Method :

Boil the noodles in plenty of water till done and immediately pour into a colander under running water. Allow all the water to drain and drizzle a tsp of oil. Mix well. Allow to stand for ten minutes. Deep fry in batches that can be served without having to break them
Add the Tomato puree, all the sauces as per taste, pepper, salt and sugar and boil well.
Heat a pan. Add two tsps oil and saute all the vegetables vegetables on a high flame till done but should be crunchy.
Add the corn flour to the sauce and boil again for a minute. Add the veggies and boil for a couple of mnts.
Place the fried noodles in a dish. Pour the vegetable gravy over it. Enjoy it hot.

Copyright © 2017. All rights reserved.


Hot And Sour Soup Recipe

This is one soup which is an all time favourite as I am partial to spicy food. A Chinese soup adapted to cater to the Indian palate, it is hot and sour with that tinge of sweetness to it.

Ingredients :

  • 1/4 cabbage shredded
  • 1/2 medium carrot grated
  • 1/4 cup bean sprouts
  • 1/2 Capsicum chopped
  • 1/2 Red bell pepper chopped
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1inch piece ginger grated
  • 1tbsp soy sauce
  • 1tbsp green chilly sauce
  • 1tsp chilly oil
  • 1 cup thick vegetable puree
  • Salt
  • A pinch of sugar
  • 3 tbsps corn flour
  • 1tbsp vinegar
  • 1/2tsp pepper powder
  • Spring onion greens finely chopped.
  • Coriander leaves
  • 4 cups water.

Heat oil. Add the ginger, garlic and onion. Sauté on a high flame for a minute. Add the grated carrot, cabbage and bean sprouts. Toss for a minute. Add the soy sauce, green chilly sauce and toss. Add the Capsicum and red Bell pepper. Toss and add the vegetable puree. Add the sugar, salt, pepper powder and 4 cups of water. Dissolve the corn flour in a little water and add it to the soup. Boil the soup till it thickens. Add the vinegar and coriander leaves. Pour into bowls and drizzle with a little chilly oil and garnish with spring onion greens. Serve immediately.

Copyright © 2017. All rights reserved.

Idli Manchurian Dry Recipe

Idli Manchurian dry is a popular makeover of leftover idlis by adding a few Chinese sauces to it. Enjoy it as an appetizer or as a snack. Recipe for making idli has been posted in the Breakfast Eats Category.

Ingredients :

  • 6 idlies cubed.
  • 3 tbsps oil
  • 2 onions sliced
  • 1 small capsicum sliced
  • 7 garlic cloves grated
  • 2 inch piece ginger grated
  • 3 chillies slit
  • 6 tbsps tomato ketchup
  • 3 tsps soya sauce
  • 3 tsps white vinegar
  • 1/2 tsp chilly powder
  • A tsp of sugar
  • Salt
  • Coriander leaves

For the batter to fry the idlis

  • 125 gms besan/ chickpea flour
  • 125 gms rice flour
  • A pinch of ajwain/caraway seeds
  • 1 tsp chilly powder
  • Salt
  • Oil to fry the idli

Method :
Mix the Besan, rice flour, ajwain, chilly powder and salt. Add enough water to make a thick batter of pouring consistency. Drop the idli cubes into it and deep fry. Keep aside.
Heat the oil and add the sliced onions, garlic , ginger and green chillies together. Add d capsicum and toss. Allow it to remain crunchy. Roast till the onions are transparent. Add the tomato ketchup, vinegar, soya sauce, chilly powder salt and sugar and stir well. Add d fried idlies n sprinkle a little water. Heat on a low flame well. Garnish with coriander leaves.

Copyright © 2017. All rights reserved.

Oriental Stir Fry Recipe

As mentioned earlier, Chinese cuisine has been adapted to suit the Indian palate. Chilly flakes, pepper and coriander leaves are added which make it flavourful and appetizing.

Ingredients : A bowl each of the following ingredients :

  • Red bell pepper
  • Green bell pepper
  • Yellow bell pepper
  • Baby corn
  • Onion
  • Carrot
  • Paneer

Other ingredients:

  • A few sprigs of coriander leaves
  • 1tsp pepper powder
  • 1tsp soy sauce
  • 1/2 tsp vinegar
  • 1tbsp Amul butter
  • Salt
  • 7 garlic cloves minced

Method: Chop the baby corn into roundels and cook them. Keep them aside. Slice the bell peppers, onion and carrot lengthwise. Cube the Paneer and shallow roast it with a little butter. Keep it aside. Heat the butter and add the chopped garlic. Roast for a couple of minutes and then add the onions. Keep tossing on a high flame till translucent. Add the bell peppers, carrot, boiled baby corn, salt, pepper and soy sauce. Keep tossing till the vegetables are done yet crunchy. Lastly add the vinegar and the coriander leaves. Switch off and serve immediately.

Copyright © 2017. All rights reserved.