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01 Jan 1999
Spring Roll Wrappers by Tarla Dalal
Spring rolls are a popular starter which are a crowd-pleaser. Instead of buying spring roll wrappers, make them at home using this simple recipe and enjoy spring rolls anytime.
20 Nov 14
Spring Rolls by Tarla Dalal
These tasty spring rolls are packed with lots of vegetables. They contain a lot of ingredients and are a little tedious to make but are worth the effort. Drain the filling thoroughly to ensure a dry, cohesive mixture and to seal the rolls securely so they won't break open during frying.
09 Oct 15
Spring Rolls ( Chinese Cooking ) by Tarla Dalal
The Spring Roll is a Chinese dish that has become so popular that it is now available in bakeries, roadside eateries and posh restaurants too! In fact, frozen Spring Rolls are also readily available in most supermarkets. However, nothing can beat the impact of creating this all-time favourite in you ....
25 May 12
Spring Rolls ( Noodles) by Tarla Dalal
These tasty spring rolls are packed with the goodness of vegetables. They contain a lot of ingredients and are a little tedious to make but definitely worth the effort.
19 Apr 13
Steam Boat Soup ( Chinese Cooking ) by Tarla Dalal
The steam boat soup is extremely popular in china and it is especially enjoyed during new year. Traditionally this soup is kept boiling on the dinner table and ingredients added to it from time to time. The recipe combines the delicious flavors of soya sauce, a sweet plum sauce and a delectable soup ....
11 Sep 15
Steamed Chinese Bread Buns by Tarla Dalal
The Chinese have a taste for warm, milky buns. Don’t we all? Well, the difference is that those soft and succulent buns are steamed and not baked!
A spongy dough of plain flour and milk is cooked in a steamer and enjoyed warm, usually sandwiched with pickled vegetables. Although some people like ....
04 Sep 14
Steamed Wontons by Tarla Dalal
Like modak and parathas in India, wontons are a wonderful food in Chinese cuisine, as they provide a lot of scope for innovation. You can try your hand at making various unique fillings, and also steam or deep-fry the wontons as per your taste. Here is a sumptuous version of Steamed Wontons made wit ....
13 Feb 14
Stewed Noodles by Tarla Dalal
Dashing green broccoli florets, vibrant capsicums and mellow baby corn. . . What a visual treat it would be to watch all these dance together in a bowlful! add to this some spiky chilies, ginger and garlic, and you have a flavourful combination of veggies fit to be combined with cooked noodles in a ....
21 Mar 15
Stewed Rice by Tarla Dalal
This Stewed Rice is very unique in that it does not use any spices or sauces. Yet, it is amazingly flavourful and aromatic, all thanks to the magic of the vegetables used. Veggies like capsicum and spring onions have their own innate flavour, which get easily transferred to the food they are cooked ....
01 Jan 1999
Stir Fried Cabbage with Schezuan Peppers by Tarla Dalal
Schezuan peppercorns are known as Tirphal in Marathi and can be found at local baniya shops. It is used extensively in Goan cooking and along the Southern coast. They are also used in Chinese cooking and in this dish, they add more flavour to cabbage which is otherwise a bland vegetable.
11 Sep 15
Stir Fried Chinese Greens by Tarla Dalal
Pak Choi, popularly known as Chinese Cabbage, actually tastes not like cabbage but like greens! It has a crisper texture than our regular greens, and so it combines wonderfully with spinach and bean sprouts in this delicious Stir-Fried Chinese Greens recipe.
While Chinese white sauce gives it a c ....
04 Oct 14
Stir Fried French Beans and Garlic by Tarla Dalal
Easy, but unmistakably Chinese, you will be amazed by the minimal number of ingredients used in this recipe. Stir-Fried French Beans and Garlic, as the name suggests is a combination of French beans and garlic, perked up with soy sauce. The dish gains its rich flavour from two factors: one is the st ....
18 Jul 13
Stir Fried Paneer, Mushrooms and Capsicum by Tarla Dalal
Chinese cooking stresses the importance of colours and textures and for this reason the chinese consider cooking, to be an "art". This dish fulfills all the criteria. It is colourful, has plenty of interesting textures and of course flavours that, i am sure you will enjoy.
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