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BREAD ROLLS

A popular deep-fried snack recipe made with leftover sandwich bread slices and potato stuffing. It is an interesting appetizer or even a party starter recipe that would be appreciated by all age groups. It is simple and easy to make and can be made within minutes while delivering a mouth-watering evening snack.

Bread snacks have become an integral part of many Indian households. There are many snacks that can be made with leftover bread slices and also mimic other snacks with these bread slices. One such popular street food snack is the bread roll recipe made with spiced and mashed potatoes, onions, and/or peas and paneer stuffing.

I remember when I used to have class parties or picnics, and then these rolls were my top call and luckily my mom and dad made them the best.

I was drooling so much over the dip in tomato ketchup that my cravings began while I was writing.

Preparing a quick and healthy breakfast is always challenging for me; hence, I usually bring sandwich slices. The issue with the sandwich is, you get bored soon and start craving some authentic South Indian breakfast. So you always end up with some left-over bread slices that need immediate attention. What better option is it to finish it off as an evening snack?

Well, bread rolls are one such unique deep-fried snack appreciated by not only kids but also by all age groups. Personally, I make it with any mashed potatoes and onions. Having said that, it does not take much time to cook and mash the potato stuffing anyway.

I always refrigerate boiled potatoes for these quicker recipes.

INGREDIENTS

1 onion (finely chopped)

1 tsp green chilli (finely chopped)

3 potato / aloo (boiled & mashed)

½ tsp Kashmiri red chilli powder

½ tsp garam masala

½ tsp amchur / dry mango powder

½ tsp salt

2 tbsp coriander (finely chopped)

6 slice bread(white )

Oil for deep frying

STEPS OF COOKING

First, take bread slices and with the help of scissors, cut out the corners from all four sides.

Now take a big bowl and add boiled and mashed potatoes along with chopped green chillies, coriander leaves, and onions.

Also add ½ tsp chilli powder, ½ tsp garam masala, ½ tsp amchur, and ½ tsp salt.

Mix well until the spices are well combined.

Dip the bread slice for a second in the water and squeeze out the excess water.

Make sure to squeeze the bread slice completely, or else it will absorb oil while deep frying.

Place the cylindrical-shaped prepared stuffing.

and wrap the bread, making sure to pinch the edges and secure it tightly. If you are unable to hold the shape, dip your finger in water and make the bread flexible to hold and roll.

Further, with the help of both hands, roll and make a cylindrical shape.

Deep fry the prepared bread roll in the hot oil. Make sure to fry in hot oil, or else the bread will absorb oil and turn soggy.

Stir and fry occasionally on medium flame till it turns golden brown. If you’re watching your weight, bake the bread until golden brown.

Finally, serve the stuffed bread roll hot, along with ketchup or a mint dip. (Highlight mint dip and create a link to the page where we have a mint dip recipe.)

TIPS

Firstly, use the white or brown bread of your choice.

Also, add vegetables of your choice to make the stuffing more healthy and tasty.

Additionally, fry in hot oil. Otherwise, the bread will absorb the oil.

Finally, the bread roll recipe tastes great when served hot but turns soggy once cooled.

I would heavily recommend using white flat sandwich bread slices for this recipe. Do not use wheat, multi-grain, or even brown bread, as you may not get the same desired result.

Secondly, if you are preparing the stuffing freshly, ensure to cool it down before using it in the bread. Once it is cooled down, you will find it easy to shape and roll it.

Lastly, do not forget to dip and squeeze the bread slices in water before stuffing them. Also, press the bread slice gently, making sure all the excess water is drained off. This would ensure it would absorb less oil while deep frying.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies

Leave a comment below:

Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

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CHOLE RICE

Chole Chawal is a typical North Indian street food made with rice and chickpeas, which makes a delicious and healthy meal.

Every market in Delhi is always crowded, with both wide and narrow lanes. One could spot hawkers every two minutes. It is unbelievable, but true. From rich to poor, everyone would crowd up these hawkers and eat their favourite food. There are many perfect places to explore the flavours of street food.

There are many chole walas in the market, but this one in the Gaffar market in Karol Bagh is one of the best. His stuff sells like hotcakes. The rice is made with some peas and tiny cubes of paneer. It is beautifully decorated with tomatoes, chillies, paneer, etc. The interesting part of this dish is the cottage cheese, where the vendor fills a plate with rice, tops it with chole, and then tops it with some spicy spinach. The spinach is topped with a slice of cottage cheese and some freshly made mango or carrot pickles, depending on the season.

One achieves a great sense of satisfaction after eating this protein-rich bowl. a street food bowl with high chilly content, low oil, fresh green spicy spinach that tastes like chutney, crunchy onions, tangy mango pickles to bite in between, and if you get that sharp chilly taste, bite into the paneer piece…wow…can you absorb the flavours?

Chole chawal, also known as chole rice, is my all-time favourite north Indian dish, and it can be found in almost every household during weddings, parties, or festivals. 80% of the people you meet will have this on their favourite menu.

Since I am very talkative so as not to waste much of your time, I will bring to you my Mom’s Secret recipe straight from her kitchen!!!!

INGREDIENTS

RICE

1 cup of rice

1 large cardamom

2 small cardamoms

1 or 2 bay leaves

cumin

1 teaspoon oil

1/2 teaspoon cumin seeds

Salt to taste

Chole/Chickpeas

1 /2 cup chickpeas , soaked overnight

Salt to taste

4 tablespoons oil

2 tbsp Ghee

3-4 cloves

2 bay leaves

1 tsp cumin seeds

2 green chilly, slit into two

3 medium tomatoes , puréed

1 tomato, chopped

2 tsp coriander powder

1 tsp red chili powder

1 tsp red pepper powder or Kashmiri red chili powder

1 tsp black pepper powder

1 tsp. amchur powder

½ asafoetida

½ garam masala

Fresh coriander leaves for garnishing

Rice

In a large mouth vessel, heat 1 tablespoon of oil.I chose this so that the grains of rice can get enough space to spread and cook.

Add the bay leaves, cloves, cardamom, and cumin.

Roast till we get an amber colour.

Add 2 cups of water. We took one cup of rice, so we always took twice as much water as rice.

Let boil, and add salt.

Add rice and cook till it’s done.

(You may also add peas at the point when the rice is 80% cooked, cover, and cook on a slow flame till done .)

Chole

Pressure Cook the chickpeas with bay leaves (you may also add tea bags, gooseberry tied in muslin cloth) salt for 4-5 whistles or until completely done. (Remove the tea bags and gooseberries, once boiled.) .

Purée three tomatoes and chop one tomato.

Add the slit green chili to the hot oil.

Next, add the puréed tomatoes, and as soon as you add the puree, add salt to taste.

(Remember your boiled chickpeas’ water also contains salt, so add accordingly.)

Add red pepper powder/Kashmiri red chilli powder, amchur powder, black pepper powder and pomegranate powder.

(NOW IT’S TIME FOR THE SECRET INGREDIENT.)

On a hot tawa, take coriander powder, cumin, and cloves, and on low flames, roast them until they change colour and turn aromatic.

Remember not to burn it.

Then combine them with the tomato puree and cook until the oil separates.

This gives a good black and brown colour to your chickpeas.

(You can use tea bags and soda together while)

Add the drained chana and simmer for 5–10 minutes.

Turn off the heat.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies

Leave a comment below:

Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

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BREAD UPMA

Bread upma recipe | South Indian bread upma recipe is a simple, easy, and tasty snack recipe that can also be served as a breakfast recipe. Basically, bread masala upma is prepared from leftover bread which involves beaten thin curd mixed with mild spices and then sauteed in tomatoes and green chillies and garnished with coriander.

This quick upma can be an instant hit at your next kitty party and is certainly loved by kids and even adults.

I had actually bought these sandwich bread so that I could prepare a sandwich or Bombay sandwich. However, for some reason, I was occupied with other recipes and I forgot to cook those. Meanwhile, the bread slices were about to expire and I had to finish them quickly. I was running out of recipes, and I asked my husband who suggested cutlets. But I had already shared this recipe, hence I wanted something new. Fortunately, I got this idea to prepare bread upma for my breakfast as a bachelor’s recipe and somehow I managed to finish it.

While the preparation is extremely simple, some important steps for a perfect bread upma recipe. Firstly, I would heavily recommend toasting the bread first and then frying them with spices and veggies. Otherwise, the bread slices may turn soggy and spongy. Secondly, the recipe can be improvised further by adding veggies. Lastly, as an alternative, add maggie hot and sweet tomato sauce instead of tomatoes to make it more spicy and sweet bread upma.

INGREDIENTS

6 slices bread (white/wholemeal)

3 tsp oil

½ tsp mustard seeds

few curry leaves/kadi Patta

2 medium-sized tomatoes (roughly chopped)

1 green chilli (slit lengthwise)

½ tsp turmeric / Haldi

1 tsp Kashmiri red chilli powder / lal mirch powder

Salt to taste

2 tbsp water (if required)

3 tbsp coriander leaves (finely chopped)

Method of cooking

Take as many slices of bread as you want, then, with the help of a knife, scissors, or pizza cutter, cut them into small square shapes and keep them on the side till the moisture in the bread dries up.

Chop the tomatoes and set them aside, and slit the green chilies from the centre and set them aside as well.

Then take some curd and whisk it so that no granules or lumps are in it, and add some water to make it smooth and liquidy.

Take a large Kadai and heat some oil in that vessel.

Add mustard seeds and let them crackle in the hot oil.

Once you start hearing the crackling sound, add your washed and patted curry leaves. Be careful not to burn them. Keep your flame at medium.

Now, at this time, add your bread pieces, followed by tomatoes, green chillies, salt, turmeric, and red peprika powder, and pour the entire curd on it.

Give it a good mix, and then garnish with some dessicated coconut and some chopped coriander leaves.

Finally, serve this dish as your party appetiser and let everyone enjoy this easy, simple, and healthy breakfast.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies

Leave a comment below:

Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

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PANEER TIKKA RECIPE

Tikka basically means anything that is marinated and then baked, grilled or fried, and paneer tikka is a popular vegetarian tikka dish. This tasty homemade version is similar to the dish served in restaurants, but I would say it actually tastes better!

The Indian spice powders, mixed with the yoghurt (curd), make a flavorful marinade that is soaked up by the porous paneer cubes. Grilling the skewers then produces a nice, slight crispiness on the paneer.

For newbies to Indian food, tandoori style cooking is when marinated ingredients or Indian flatbreads, in this case, paneer cubes, have been threaded on a skewer and grilled in a tandoor, which is a cylindrical clay oven.

This produces a subtle charcoal flavour and is a popular way of cooking in Indian restaurants. In this homemade version, we grill the paneer skewers in the oven, although you can even bake them.

Most of the time, for tikka recipes, the yoghurt-based marinade is made, which is unique to the tandoori style of grilling.

This restaurant-style paneer tikka can be easily made at home. In this delicious recipe, paneer cubes are marinated in a spiced yoghurt-based marinade, arranged on skewers, and grilled or baked in the oven.

This spicy snack is a dry dish, meaning it is not in a gravy sauce, but the paneer cubes themselves are juicy and succulent.

Bell peppers (capsicum) and onions have been added to the skewers in this recipe. The veggies add flavour and nutrition, and you can add as many as you like. This vegetarian dish makes great appetisers or sides.

INGREDIENTS

Cottage Cheese-200g

Hung curd: 2 tablespoons

Ginger-garlic paste

Kashmiri Mirch powder or paprika.

Turmeric powder

1 teaspoon dry mango powder (amchur)

Black salt

salt

1 teaspoon chaat masala

Dried Kasturi leaves

Garam masala powder

Lemon juice: half a lemon

Green capsicum: 1

Onion- 1

Tomato: 1

Melted butter

Coriander leaves, chopped

1 teaspoon of cumin powder

1 teaspoon dry mango powder (amchur)

PREPARATION

This spicy snack is a dry dish, meaning it is not in a gravy sauce, but the paneer cubes themselves are juicy and succulent.

Bell peppers (capsicum) and onions have been added to the skewers in this recipe. The veggies add flavour and nutrition and you can add as many as you like. This vegetarian dish makes great appetisers or sides.

Crush 1.5 inches ginger and 6 to 7 small to medium sized garlic to a fine paste in a mortar-pestle.

You will need 1 tablespoon of crushed ginger-garlic or 1 tablespoon of ready ginger-garlic paste.

Slice 200 to 250 grams block or paneer into cubes or squares and keep aside. Best is to use The bestmade paneer.

Put 200 grams of hung curd (greek yogurt) in a bowl. With a whisk, beat the curd lightly till smooth.

Now add 1 tablespoon of ginger garlic paste or 1 tablespoon of crushed ginger garlic to the curd. Also, add all the dry spice powders. Below you see the following Indian spice powders in clockwise order:

2 teaspoons kashmiri red chilli powder

½ teaspoon turmeric powder

Kasturi methi

½ teaspoon garam masala powder

1 teaspoon cumin powder

1 teaspoon dry mango powder (amchur)

1 teaspoon chaat masala

½ teaspoon black pepper powder (optional)

Kashmiri red chilli powder gives a nice red colour to the food but is not spicy and hot.

Instead of Kashmiri red chilli powder, you can add 2 teaspoons of sweet paprika or ½ to 1 teaspoon of cayenne pepper.

Add ½ teaspoon black salt and regular salt as per taste. If you do not have black salt, then skip it.

Add ½ tablespoon (1.5 teaspoons) of lemon juice.

Next add 1 tablespoon of mustard oil. If you do not have mustard oil, then use a neutral-tasting oil.

Mix very well. Check the taste and add more seasonings if required.

Add the onions, capsicum and paneer to the marinade.

Slowly and gently mix them with the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.

This is how they look after 2 hours.

Assemble and Grill Paneer Tikka

Begin to thread the veggies and paneer alternately on bamboo skewers. Before you begin to thread preheat the oven to 230 or 240 degrees Celsius or 464 degrees Fahrenheit for 15 to 20 minutes.

Use only the top heating element while preheating as well as grilling. Soak or rinse the bamboo skewers before threading.

Place them on a tray lined with aluminum foil or parchment paper.

Brush with some oil all over.

Place the tray on the top rack and grill in the preheated oven for 7 to 10 minutes first at 230 to 240 degrees Celsius or 464 degrees Fahrenheit.

Then remove the tray from the oven and turn the paneer tikka skewers.

Again keep back on the top rack in the oven and continue to grill till the edges of the paneer and veggies are golden or slightly charred for about 3 to 5 minutes.

Do not grill for a long time as the paneer becomes hard. Keep an eye on the temperature because it varies from oven to oven.

You can reduce or increase the time as required. The total grilling time will be 15 to 20 minutes.

Remove once done. Serve the paneer tikka sprinkled with some chaat masala and lemon juice. Also serve mint chutney, onion slices and lemon wedges as sides.

Serving Suggestions

Whether you have made paneer tikka in the oven or on the Tawa, it is always served with this bright Mint Chutney that is made with curd (yogurt). This chutney is the traditional sauce or dip that is served with all tandoori dishes.

Onion slices and lemon wedges are also traditionally served with this appetiser dish or starter snack.

They even go well as a side dish. You can even eat paneer tikka with roti, naan, or bread or make wraps or rolls with them filled with your favorite toppings and veggies.

Expert Tips

Barbecue: You can also cook the paneer tikka on the barbecue grill.

Grilling in the oven: In the oven grill for 15 to 20 minutes at 230 or 240 degree celsius with only the top heating element on. Basically here we are broiling the dish.

Marination Time: It is best to marinate the paneer cubes for 2 hours or more. You can also keep the marinated paneer overnight in the fridge. Since I made the paneer tikka for dinner, I marinated the paneer and veggies for 2 hours in the refrigerator. The longer it marinates, the better flavors get infused into the paneer and veggies.

Vegetables: The veggies used can be of your choice. In the step-by-step photos, I have used onions and green bell pepper (capsicum). In the video, I used red, yellow, and green bell pepper with onions. You can use baby corn, mushrooms, cauliflower, tomatoes, broccoli, etc. For cauliflower blanch them before marinating.

Adding Oil: While grilling or baking, the paneer cubes and veggies can become dry. Oil is added to the paneer and veggie mixture to prevent this from happening. The paneer cubes and veggies are also brushed with some oil to avoid them from becoming dry.

Overcooking: Don’t overcook the paneer as they then become rubbery, dry, and hard. The paneer should be soft, well-cooked, and juicy.

Marinade: The leftover marinade can be applied or brushed on the paneer tikka before grilling them. If you are making paneer tikka masala gravy, you can use the extra marinade in the gravy.

Vegan Options: Use tofu, seitan, or tempeh in place of paneer. Use a vegan yogurt like almond or cashew yogurt in place of dairy yogurt.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies

Leave a comment below:

Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

To know more about SWEEET CHILLIES do follow us on Facebook, Instagram and Twitter

SWEEET CHILLIES tries to bring recipes to your kitchen step from every nook-corners of the streets.

Sweeet chillies recipes let you stand out from the crowd, always and let you not just taste delicious food, but make an experience out of it! Contact us at [email protected]

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CORN VEGGIES FRITTERS

These veggies and corn fritters are classic summer veggies mixed into one delicious and easy recipe. Enjoy them as a savoury breakfast, as a snack, or as a veggie-loaded side dish to any meal!

There are evenings when you are fine with just a cup of hot tea. But then there are those when you wish there was a plate of bhajiyas/fritters/cutlets that you could tuck in with a cup of tea. For such an evening when you wish to indulge in something greasy and good, homemade corn cutlets serve as a healthy and delectable option. Quick to make and made with less oil, cutlets are a hit with kids too.

They offer so much room for creativity as a chef. If your child or any other adult in the family is not fond of vegetables, then sneak them into these corn fritters and they won’t even know. You can make cutlets or fritters out of any vegetable. This Corn Vegetable Fritters recipe brings together potato, carrot, onion, corn kernels, green chilies, and coriander to make a delicious snack that can be stuffed into bread to make a roll or bread to make a sandwich

This yummy recipe for how to make corn cutlet/fritters is the perfect answer to all those ultimate cravings. Team these corn cutlet/fritters with any spicy chutney or ketchup or have them on their own as you like.

These crispy and melt-in-the-mouth fritters don’t need an elaborate cooking time and no exotic ingredients. They just need a little prep before you start.

So what are you waiting for?

Don that apron and impress everyone with this favourite.

INGREDIENTS

Boiled potatoes-4

Chopped onions 2-0

Chopped green chillies (4)

Grated carrot -1

1 cup corn kernels

Black salt—1/2 tsp

Salt (as per taste)

1/2 teaspoon red chilli powder

Chaat masala (garnishing)

STEPS TO MAKING

1. With the help of a vegetable masher, mash up the boiled potatoes in the bowl.

2. Put the veggies inside as mentioned in the list of ingredients.

3. Add the spices and mix everything together. Adjust the salt as per taste.

4. Now grease your palms with some oil and give them the patty shape nicely so that the batter doesn’t stick to your palms.

5. Take a pan and fry them in oil, but do not deep fry them. Until they are golden brown.

6. Sprinkle some chaat masala on top of it and a few drops of lemon juice on it.

7. Serve hot with tea as an evening snack, along with mint dip or tomato ketchup.

The recipe for the mint dip has already been shared on my blog. Please follow the link to find it.

RECIPE FOR THE MINT DIP IS ALREADY BEEN SHARED ON MY BLOG. PLEASE CLICK ON THE LINK TO FIND THE ONE.

TIPS

It doesn’t require any extra skills, so it can be the best source for your kids to consume vegetables in a healthy way.

This recipe can be part of your morning breakfast too. When you run out of options and crave some short and quick recipes, this strikes the mind.

This recipe can be part of your get-together or any other occasion.

You can stuff it with some cheese cubes or mozzarella.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies

Leave a comment below:

Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

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SWEEET CHILLIES tries to bring recipes to your kitchen step from every nook-corners of the streets.

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BUDDHA’S DELIGHT (CHINESE-STYLE VEGETABLE STEW)

Buddha’s Delight is a healthy Chinese dish that can be complicated to make, but our recipe breaks it down and makes it easier to make at home, even for a weeknight dinner!

Chinese cuisine puts a lot of emphasis on vegetables and bean products (like tofu and soybean). Meat takes a back seat to these other ingredients in authentic Chinese dishes, which often contain a long list of ingredients.

Buddha’s Delight

That’s why we were intrigued when we first encountered Buddha’s Delight at a new takeout restaurant.

A healthy, vegetarian option? That might just be authentic!

And, it is.

Well, kind of.

Buddha’s Delight is a vegetarian dish that is widely popular in China among Buddhist communities, who are vegetarian and use only simple seasonings. It is also a very popular dish when it comes to ringing in the Lunar New Year!

Americanized versions of Buddha’s Delight typically just contain a variety of vegetables and often tofu, but authentic Buddha’s Delight can have a VERY long list of ingredients, some of them familiar, others, not so much.

The Ingredients for Buddha’s Delight

The list of ingredients for traditional Buddha’s Delight is quite long, but it’s a fun dish whose ingredients can vary depending on your personal preferences.

Really there is no one recipe for Buddha’s Delight. The ingredients and seasonings vary from cook to cook, depending on preference and what is available.

The ingredients can be broken down into three categories: Flavour, Texture, Colour.

Flavour

Flavour ingredients are essential to the dish. You don’t need all of them though for great flavour, which is good, because some of them are more speciality ingredients. We just chose one, and we LOVED our Buddha’s Delight.

Fried Tofu/cottage cheese

Fried or Braised Wheat Gluten

mushrooms

Texture

Texture ingredients give the dish some heft and interest in your mouth. We love the texture, so we chose a few of these ingredients to amp up our Buddha’s Delight.

Fresh Mushrooms

Napa Cabbage

Baby Bok Choy

Bean

mushrooms

broccolis

Colour ingredients are purely optional. They should be added in less quantity than the ingredients in the “texture” category, because these guys are more like accents to the dish.

Carrots

Snow Peas

Baby Corn

Peanuts

Lotus Root

Bean Thread noodles are also a common ingredient in Buddha’s Delight. They act to absorb the last of the liquid from the broth.

If you don’t want to use bean thread noodles, you can create a slurry with 1 Tbsp corn starch and 1 Tbsp water and let that thicken up your broth at the end of cooking.

Our Buddha’s Delight Recipe

Traditional Buddha’s Delight can be time-consuming to make because it has a lot of vegetables that need to be prepared and cooked separately.

For our recipe, we picked ingredients that would be easy to find and would cook together nicely to make the dish overall easier (and quicker) to come together.

That way, it could even be a nice vegetarian meal for a weeknight’s dinner!

Instructions

Do Ahead

Rinse the mushrooms and place them in a bowl. Cover them with water and let them rehydrate for 2 hours, until they are very soft.

Once softened, remove the mushrooms from the water and place them on a plate. Reserve the soaking liquid for later.

For the Dish

Place the bean thread noodles in a bowl and cover them with warm water. Let the noodles stand for 5 minutes until they have softened. Drain the water and set the noodles aside.

(if you are using bean thread noodles)

Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Add the green onions and ginger. Sauté for 30 seconds.

Add the carrots to the wok, and sauté for 1 minute.

Add the soaked mushrooms, bamboo shoots(optional), and fresh mushrooms. Sauté for 1 minute.

Finally, add the cabbage and Bok Choy. Sauté for 30 seconds.

Add the soy sauce and sugar.

Add the rehydration liquid from the mushroom (or the vegetable stock). Cover the wok or skillet and steam the vegetable mixture over medium heat for 5 min

Uncover the wok and turn heat to medium high. Taste the vegetables and add salt or more soy sauce, if necessary.

Add the soaked bean thread noodles and mix them into the vegetables, using them to soak up any of the remaining liquid.

What I followed is

(mix 1-Tbsp corn-starch with 1-Tbsp water and add this slurry to the wok now. Sauté until the broth begins to thicken.)

Remove the wok from the heat and drizzle the mixture with sesame oil, if desired.

Serve immediately with rice, if desired.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies

Leave a comment below:

Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

To know more about SWEEET CHILLIES do follow us on Facebook, Instagram and Twitter

SWEEET CHILLIES tries to bring recipes to your kitchen step from every nook-corners of the streets.

Sweeet chillies recipes let you stand out from the crowd, always and let you not just taste delicious food, but make an experience out of it! Contact us at [email protected]

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Happy Rakshabandhan

In the event of this day, Sweeetchillies introduce a delicious treats – Hamper box

This Rakshabandhan hamper box is sure to nudge your heart to eat or order

Inclusive of

● Blueberry cupcakes

● Almonds and pistachios butter cookies

● Dark and white chocolate infused with better flavour

● Rose petal (gulkand) chocolates

● Chocolate fudge walnut brownies

Do you want to try these goodies?

Let us know how was your Raksha Bandhan! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies

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Happy 76th Independence Day

Sweeet Chillies Family wishes a very Happy Independence Day

Let there be freedom in your mind and body, faith in your words, and pride in your soul. Let’s salute our nation.

Tiranga Paneer Tikka

This Year 2022 India is celebrating the 76th Independence Day

On this Independence Day, So I am presenting a tricolor (Tiranga Paneer Tikka)

Recipe with three types of flavorful marinations. You can try this easy-to-make delicious snack recipe.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies

Leave a comment below:

Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

“This content is monitored by Scrrum Labs. For any complaints, please write to us at [email protected]“