This Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese popular indo chinese soup that is great whatever the weather. (In my opinion). Most people seem to prefer it just in Winter but I don’t think it is a heavy soup and I feel that this Veg Manchow Soup is suited to summer too! It is a quick, easy and simple recipe. So it is great for a quick weeknight dinner and it is ready in less than 25 minutes.
Mattar Paneer or Paneer and Peas in a popular indian curry that graces the menus of many an indian restaurant. This is a healthy and easy recipe that is flavourful, vibrant and spicy.Â
An easy to make, delicious smoky aubergine curry roasted over an open flame. Bharta means mash and essentially that is what this is. A smoky aubergine mash cooked in various spices. It is delicious with a piping hot roti and is a dish that everyone enjoys. It does remind me of a couple of middle eastern dips minus all the spices and you know how much I love middle eastern food.
Melt in the mouth Spiced Lemon Aloo Tikki/Potato Cutlet that are crispy on the outside and soft on the inside. These are the most scrumptious and delicious Crispy Aloo Tikki ever. They also happen to be my favourite Indian Street Food Snack.
Panch Phoran Potatoes
Panch Phoran Potatoes – A melt in the mouth side dish of potatoes cooked in ranch phoran/bengali five spice. Panch phoran is easily available in most supermarkets or indian superstores. If you can’y find it, you can make it pretty easily.
Panch Phoran Potatoes
Panch Phoran Potatoes - A melt in the mouth side dish of potatoes cooked in ranch phoran/bengali five spice. Panch phoran is easily available in most supermarkets or indian superstores. If you can'y find it, you can make it pretty easily.
- 2 tbsp Oil
- 1 flat tbsp Panch Phoran
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 500 g Potatoes diced into 1 cm cubes
Heat the oil in a pan on medium/high heat.
Once the oil is hot, add the patch phoran. When the mustard seeds start to splutter, add the chopped potato.
Stir in the salt, turmeric powder, red chilly powder. Saute for 1 minute.
Sprinkle some water over the potatoes and cook covered for 10 - 12 minutes. Check ever couple of minutes to make sure the potatoes aren't sticking.